cream of mushroom chicken recipe

The Best cream of mushroom chicken recipe

I’ve been making this cream of mushroom chicken recipe for years, and it’s one of those dishes that just never gets old. It’s rich, comforting, and so easy to throw together on a busy weeknight, which is exactly why it’s a staple in my kitchen. My kids absolutely love it—even the picky one who usually turns his nose up at anything with veggies in it. There’s something about the creamy sauce and tender chicken that makes it feel like a treat, even though it’s packed with good stuff like protein and mushrooms, which are full of antioxidants and vitamins.

What I love most about this recipe is how versatile it is. You can serve it over mashed potatoes, egg noodles, or even rice, depending on what you’re in the mood for. It’s hearty enough for a cozy family dinner but simple enough for a quick meal when you’re short on time. Plus, the leftovers reheat beautifully, so I often make a double batch and freeze half for those nights when I just don’t feel like cooking. It’s one of those recipes that checks all the boxes—easy, delicious, and nourishing, without any fuss.

Cream of Mushroom Chicken

4.8 from 548 votes

A comforting and creamy chicken dish with earthy mushrooms, perfect for a cozy dinner. This one-pan recipe is easy to make and packed with rich flavors.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp olive oil

For the Cream of Mushroom Sauce

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced (cremini or white)
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup chicken broth
• ½ cup heavy cream or half-and-half
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

1. 1 Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
2. 2 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove the chicken from the skillet and set aside.
3. 3 In the same skillet, reduce heat to medium and add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.
4. 4 Add the minced garlic and sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and browned.
5. 5 Pour in the cream of mushroom soup, chicken broth, heavy cream, thyme, and rosemary. Stir well to combine and bring to a gentle simmer.
6. 6 Return the chicken to the skillet, spooning the sauce over the top. Cover and let simmer for 5-7 minutes until the chicken is heated through and the sauce has thickened slightly.
7. 7 Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
8. 8 Serve hot with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.

🔧Equipment

• Large skillet with lid
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Tips: For a lighter version, substitute heavy cream with half-and-half or whole milk. You can also add a splash of white wine when cooking the mushrooms for extra depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

This cream of mushroom chicken recipe is one of those reliable dishes that never lets you down, no matter the occasion. It’s rich, comforting, and easy to scale up for a crowd, making it perfect for family dinners or holiday gatherings. Plus, it’s simple enough to throw together on a weeknight but still feels special—exactly the kind of meal that keeps everyone coming back for seconds.

❓ Frequently Asked Questions About Cream of Mushroom Chicken

1. Can I use fresh mushrooms instead of canned cream of mushroom soup?

Yes! You can substitute canned cream of mushroom soup with fresh mushrooms. Sauté 8–10 oz of sliced mushrooms in butter until soft, then add 1 cup of heavy cream, ½ cup of chicken broth, and 1 tbsp of flour to thicken. Season with salt, pepper, and garlic powder to mimic the creamy texture of the canned soup.

2. How can I make this recipe healthier?

To lighten up the dish, try these swaps: – Use low-fat or fat-free cream of mushroom soup. – Replace heavy cream with half-and-half or whole milk. – Add extra vegetables like spinach, carrots, or peas. – Use skinless chicken breasts and bake or air-fry instead of frying.

3. Can I make this recipe in a slow cooker?

Absolutely! Brown the chicken in a pan first (optional), then place it in the slow cooker. Add cream of mushroom soup, a splash of broth, and seasonings. Cook on low for 4–6 hours or high for 2–3 hours. Stir in sour cream (if using) before serving.

4. What sides pair well with cream of mushroom chicken?

This rich dish pairs well with: – Mashed potatoes or rice to soak up the sauce. – Steamed green beans or roasted asparagus for freshness. – A simple side salad with a tangy vinaigrette. – Buttered egg noodles or crusty bread.

5. Can I freeze leftovers?

Yes, but the texture may change slightly. Cool the dish completely, then store in an airtight container for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth or milk to restore creaminess. Avoid freezing if the recipe includes sour cream, as it can separate.