Cream of Mushroom Chicken
A quick and comforting dish featuring tender chicken breasts in a creamy mushroom soup sauce, perfect for busy weeknights.
Equipment
- Large Skillet
- Lid for Skillet
Ingredients
- 1 1/4 lbs boneless, skinless thin-cut chicken breasts or tenders
- 1 Tbsp. vegetable oil
- 1/2 tsp. garlic powder
- 1 can cream of mushroom soup (10 oz)
- to taste salt
- to taste pepper
- for serving noodles, rice, or mashed potatoes
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Season the chicken pieces with garlic powder, salt, and pepper. Add to the skillet and brown each side until golden, about 2 minutes per side.
- Pour the cream of mushroom soup evenly over the chicken. Cover the skillet with a lid and reduce the heat to low simmer.
- Cook gently for 5 to 10 minutes, or until the chicken is cooked through. If desired, stir in milk or water for a thinner gravy.
- Remove from heat and serve over noodles, rice, or mashed potatoes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.