Need a new way to cook chicken breast? Look no further than this chicken with cream of mushroom soup. It's a total game-changer for busy nights when you want to serve your family a real dinner, but you don’t have the luxury of time.
This recipe features boneless, skinless chicken breast, mushrooms, and onions cooked in delicious gravy made with cream of mushroom soup. It’s a wonderful dish to change-up your weeknight dinner routine because it’s budget-friendly and takes less than an hour and that includes the prep work!
Canned cream of mushroom soup can be a pantry hero because you can whip up a creamy mushroom sauce in no time. Our cream of mushroom chicken is proof as is this sausage wild rice casserole that’s great as a side dish or a standalone meal. If you can’t get enough of mushroom gravy recipes try our beef tips and mushrooms, a family friendly ground beef stroganoff.
Ingredients
- Culinary oils – Olive oil is used to pan fry the chicken breast to brown and butter is used to saute the onions and mushrooms. You can use your favorite oil provided it has a moderate smoke point and is suitable for sautéing. Use salted or unsalted butter.
- Chicken – We use boneless, skinless chicken breast that are on the larger side (about ½ pound each). Trim off any fat. If you want to use chicken thighs adjust the cooking time to ensure they’re at least 165°F. I recommend using skinless chicken and trimming any fat because the extra fat will give the gravy and oily texture and appearance.
- Herbs and spices – Even though we’re using cream of chicken soup and chicken broth we still want to add extra flavor to the cream gravy. We keep it simple with garlic powder, Italian seasoning, and black pepper. The chicken is seasoned generously with salt. If you can, season it an hour or two before cooking it will become even more flavorful. Wrap it and place it in the fridge.
- Produce – From the produce aisle you’ll need a white or yellow onion and mushrooms. White button or baby bellas (cremini) mushrooms will work well. Clean the mushrooms by wiping them with a damp cloth or paper towel, or quickly run them under cold water. Then pat them dry with a kitchen towel or paper towels. Don’t soak them in water. Also, don’t slice them too thin so that they hold up to cooking.
- Pantry – All-purpose flour, canned condensed cream of mushroom soup, and chicken broth make the simple gravy. It’s no-fuss but gets a ton of flavor from the pan fried chicken drippings and the extra spices.
- See the recipe card for quantities and preparation.
Instructions: Brown the chicken
Trim any fat off the chicken. Season on both sides with the salt. Heat the olive oil in a large, deep skillet or saute pan over medium heat. Add the chicken and arrange them so that they don't overlap.
Cook them for 5 minutes on each side to brown. The chicken should release (turn easily) once a crust forms on the bottom. Give it another minute or two if it’s sticking to the pan.
Take the pan off the heat and remove the chicken from the pan to a plate. Don’t worry that it is not cooked through. It will finish cooking in the sauce. Loosely cover with foil to keep warm. Do not wash or wipe the pan. Place it back over medium heat and add the butter.
Make the creamy mushroom sauce
- When the butter is melted and foamy add the onions and mushrooms. Cook them gently for 3-4 minutes until the onions soften, the mushrooms are golden in spots, and any liquid rendered has cooked out.
- Add the flour to the onion mushroom mixture. Cook for 1 minute, stir frequently.
- Slowly add the chicken broth while stirring briskly with a whisk or wooden spoon until the flour dissolves. Gently scrape any bits off the bottom of the pan.
- Add the mushroom soup, garlic powder, Italian seasoning, and black pepper. Stir until incorporated.
- Add the chicken back to the pan along with any juices collected on the plate. If the sauce does not come to a simmer right away raise the heat a bit.
- Then, lower the heat to medium-low, cover and cook for 12-15 minutes or until the chicken is cooked through (see cook’s note). Flip the chicken once or twice during the cooking time and stir the sauce. Keep the mushroom sauce at a simmer. Raise or lower the heat as needed.
Cook’s note
The cooking time will depend on the size and thickness of the chicken. A thinner piece will cook faster than a thicker piece. It needs to have an internal temperature of at least 165° F. at the thickest part of the largest piece. Use an instant read thermometer to be sure.
The gravy will thicken further as it cools off. If necessary, take the skillet off the heat, uncover, and let it cool for about 5 minutes to let it set and thicken a bit. Serve and garnish with chopped parsley, if desired.
Recipe Tips
- Don’t slice the mushrooms too thin so they hold up to the cooking time.
- Try to choose chicken pieces that are about the same size and thickness so that they cook at the same rate.
- Use reduced sodium cream of mushroom and chicken broth if you are sensitive to salt. You can also cut down on the amount of salt used to season the chicken.
- If you have extra time season the chicken with salt, cover with plastic wrap, and refrigerate for a couple hours before cooking.
- We’ve mentioned that this recipe comes together fast. So that means that things move quickly. It’s best to have all the ingredients prepped and ready to go before you start cooking.
Serving suggestions
Serve the creamy mushroom chicken with mashed potatoes and steamed veggies like we do; it’s also delicious with roasted broccoli. White or seasoned rice, pasta, or egg noodles will go great. And a generous piece of crusty bread, Texas toast, or biscuits would also make suitable companions for the luxurious gravy.
Storing instructions
Store the leftover cream of mushroom chicken in an airtight container in the refrigerator for 3-4 days. To freeze, cool completely and place it in an airtight, freezer-safe container. Leave an inch or two of room in the container to allow for expansion. Freeze for up to 2 months.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Chicken with Cream of Mushroom Soup
Ingredients
- 2 tablespoon Olive Oil
- 4 Chicken Breast boneless and skinless (2-2½ pounds)
- 2 teaspoons Salt plus extra if needed at the end
- 2 tablespoon Butter
- 1 medium Onion thinly sliced
- 8 ounces Mushrooms sliced (white button or baby bella mushrooms
- 2 tablespoons All-purpose Flour
- ½ teaspoon Garlic Powder
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 (10.5 ounce) Can Cream of Mushroom Soup
- 1¼ cup Chicken Broth
- Chopped Parsley for garnish optional
Instructions
- Trim any fat off the chicken. Season on both sides with 2 teaspoons of salt.
- Heat the olive oil in a large, deep skillet or saute pan over medium heat.
- Add the chicken breast arrange them so that they do not overlap.
- Cook them for 5 minutes on each side to brown. The chicken should release and be easy to turn once a crust forms on the bottom. Give it another minute or two if it is sticking to the pan.
- Take the pan off the heat and remove the chicken from the pan to a plate. Don’t worry that it is not cooked through. It will finish cooking in the sauce. Loosely cover with foil to keep warm.
- Do not wash or wipe the pan. Place it back over medium heat and add the butter.
- When the butter is melted and foamy add the onions and mushrooms. Cook them gently for 3-4 minutes until the onions soften, the mushrooms are golden in spots, and any liquid rendered has cooked out.
- Add the flour to the onion mushroom mixture. Cook for 1 minute, stir frequently.
- Slowly add the chicken broth while stirring briskly with a whisk or wooden spoon until the flour dissolves. Gently scrape any bits off the bottom of the pan.
- Add the mushroom soup, garlic powder, Italian seasoning, and black pepper. Stir until incorporated.
- Add the chicken back to the pan along with any juices collected on the plate. If the sauce does not come to a simmer right away raise the heat a bit.
- Then, lower the heat to medium-low, cover and cook for 12-15 minutes or until the chicken is cooked through (see Recipe notes 1). Flip the chicken once or twice during the cooking time and stir the sauce. Keep the mushroom sauce at a simmer. Raise or lower the heat as needed.
- The gravy will thicken further as it cools off. If necessary, take the skillet off the heat, uncover, and let it cool for about 5 minutes to let it set and thicken a bit.
Notes
- The cooking time will depend on the size and thickness of the chicken. A thinner piece will cook faster than a thicker piece. It needs to have an internal temperature of at least 165° F. at the thickest part of the largest piece. Use an instant read thermometer to be sure.
- Don’t slice the mushrooms too thin so they hold up to the cooking time.
- Try to choose chicken pieces that are about the same size and thickness so that they cook at the same rate.
- Use reduced sodium cream of mushroom and chicken broth if you are sensitive to salt. You can also cut down on the amount of salt used to season the chicken.
- If you have extra time season the chicken with salt, cover with plastic wrap, and refrigerate for a couple hours before cooking.
- We’ve mentioned that this recipe comes together fast. So that means that things move quickly. It’s best to have all the ingredients prepped and ready to go before you start cooking.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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