chicken recipe using cream of mushroom
The Best chicken recipe using cream of mushroom
I’ve been making this creamy chicken and mushroom recipe for years, and it’s one of those dishes that just never gets old. The first time I tried it, I was looking for something quick but still packed with flavor, and this checked all the boxes. The cream of mushroom soup gives it that rich, velvety texture without needing a ton of extra ingredients, and the chicken stays tender and juicy every single time. My kids absolutely love it—even the picky one who usually turns his nose up at anything with mushrooms (he just picks them out, and honestly, I don’t even care because he’s still eating it).
What I really appreciate about this recipe is how versatile it is. It’s perfect for a weeknight dinner when I’m short on time but still want something comforting, but it also works for potlucks or family gatherings because it’s easy to double and always gets rave reviews. Plus, it’s a great way to sneak in some extra veggies if you want—sometimes I toss in a handful of spinach or peas at the end, and no one even notices. The protein from the chicken keeps everyone full, and the mushrooms add a nice boost of fiber and vitamins. It’s one of those meals that feels indulgent but isn’t too heavy, which is a win in my book.
Creamy Chicken with Mushroom Sauce
A comforting and flavorful dish featuring tender chicken breasts smothered in a rich cream of mushroom sauce. Perfect for a quick weeknight dinner or a cozy family meal.
🥘Ingredients
- 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
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- 1 cup sliced mushrooms (fresh or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped
- Grated Parmesan cheese
👨🍳Directions
-
1 Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.
-
2 Heat 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 should reach 165°F). Remove the chicken from the skillet and set aside.
-
3 In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
-
4 Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
-
5 Stir in the cream of mushroom soup, heavy cream, chicken broth, thyme, salt, and black pepper. Mix well and bring to a gentle simmer.
-
6 Return the chicken to the skillet, spooning the sauce over the top. Reduce heat to low, cover, and let simmer for 5-7 minutes to allow the flavors to meld.
-
7 Garnish with fresh parsley and grated Parmesan cheese before serving. Serve hot with mashed potatoes, rice, or crusty bread.
🔧Equipment
- Large skillet with lid
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken with Mushroom Sauce Works
This creamy chicken with cream of mushroom is one of those recipes I always come back to because it’s simple, satisfying, and works for just about any occasion. Whether it’s a weeknight dinner or a family gathering, the rich, savory flavors bring everyone to the table without any fuss. It’s comfort food at its best—easy to make, hard to mess up, and always a crowd-pleaser.
❓ Frequently Asked Questions About Creamy Chicken with Mushroom Sauce
1. Can I use fresh mushrooms instead of canned cream of mushroom soup?
Yes, you can substitute fresh mushrooms for canned cream of mushroom soup. Sauté 8–10 oz of sliced mushrooms in butter until soft, then add 1 cup of heavy cream, ½ cup of chicken broth, and seasonings (salt, pepper, garlic powder). Simmer until thickened, then use this mixture in place of the canned soup in your recipe.
2. What can I serve with chicken in cream of mushroom sauce?
This dish pairs well with mashed potatoes, egg noodles, rice, or roasted vegetables like green beans, asparagus, or broccoli. A side of crusty bread or a simple salad also complements the creamy sauce.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if the sauce thickens too much. Avoid freezing, as the cream may separate.
4. How can I thicken the sauce if it’s too thin?
If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering sauce. Cook for 1–2 minutes until thickened. Alternatively, simmer the sauce uncovered for a few extra minutes to reduce it.
5. Is there a dairy-free alternative for cream of mushroom soup?
Yes, you can make a dairy-free version by using coconut milk or cashew cream instead of heavy cream. For a gluten-free option, ensure the cream of mushroom soup is labeled gluten-free or make your own using gluten-free flour to thicken the sauce.
