Chicken with Cream of Mushroom Soup

The chicken with the mushroom gravy served on a white plate with mashed potatoes and green beans.

Chicken with Cream of Mushroom Soup

This chicken with cream of mushroom soup is 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.

Course Main Course

Cuisine American

Keyword chicken, mushroom gravy, mushrooms

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 524kcal

Author Elizabeth Rodriguez

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