This Chicken with Cream of Mushroom Soup is a tasty combination of juicy chicken and creamy mushroom sauce. Using a can of mushroom soup and a few spices, you can make a sauce that is mostly homemade but quick to prepare, taking less than 20 minutes. Add to pasta, rice, vegetables, or eat as is.
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This simple dinner is ideal for those seeking comfort food that needs little preparation, very little cutting, and almost no cleanup. This delicious dish can be prepared in less than 30 minutes and has succulent, aromatic chicken with a savory mushroom sauce on top.
Do you ever find yourself purchasing cans of creamy soup just in case you come upon a recipe that calls for it? Think of yourself as a fool. Cream of mushroom soup makes things easier and adds a ton of flavor to this and other dishes, such as turkey tater tot casserole. To make the creamiest mushroom sauce to serve over chicken, add a few basic spices and minced garlic.
For additional quick and simple yet delicious chicken dishes, try my Grilled Boneless Chicken Thighs, Crockpot Cheesy Chicken Broccoli And Rice Casserole and Oven Baked Thin Sliced Chicken Breasts.
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Why you’ll love this recipe:
- Each serving has 245 calories and 36 grams of protein.
- Excellent for hectic weeknights!
- Flavorful and ready in less than 20 minutes.
Ingredients and Substitutions:
Here are the main ingredients and replacements. The whole ingredient list and instructions for this simple chicken recipe may be found on the recipe card below.
- Boneless Chicken Breasts: You can also use chicken thighs or tenders instead. I use chicken breasts since they are lean and light, although boneless thighs provide a slightly more fatty flavor.
- Fresh Mushrooms: White mushrooms, button mushrooms (same thing), and brown mushrooms are ideal for this recipe. Whites are more subtle and light, adding flavor to the dish without being overpowering. Shiitake or cremini mushrooms have a more intense flavor.
- Cream of Mushroom Soup: This is the major component of the creamy mushroom sauce. I used reduced-sodium because those cans contain a crazy amount of salt, which this recipe does not require.
- Cornstarch: (optional) to thicken up that luscious creamy sauce. You can also use arrowroot powder.
Variations and Substitutions
- Go ahead and prepare this if you're craving to but only have cream of chicken soup. It will work in a pinch because it has the same texture as cream of mushroom but won't be quite as mushroomy.
- For added flavor, sauté the onion alongside the garlic and mushrooms.
- Add your preferred seasonings; Italian seasoning, fresh thyme, onion powder, and garlic powder are all excellent. Add to taste after starting with a small pinch.
Dietary Modifications
Use a gluten-free cream of mushroom soup if you are gluten-free. Make cautious to check because many businesses include gluten in their products.
Let’s make this cream of mushroom chicken recipe:
Step 1: Prepare and cook the chicken.
- Each chicken breast should be cut in half so that it can be divided into two halves. Pound the chicken with a meat pounder until it forms uniform cutlets that are about ½ inch thick. Place the chicken breast in a large skillet over medium heat after seasoning it. Cook for 4–5 minutes on each side. Move to a platter and reserve.
Step 2: Prepare the sauce with mushrooms
- To the pan, add the garlic and sliced mushrooms. To brown the mushrooms, cook for a few minutes while stirring. To the pan, add the can of mushroom soup. Pour one cup of water into the can and pour it into the pan. Bring to a boil with a whisk, whisking until the soup has blended with the water and there are no more chunks.
Step 3: Put the chicken back in the skillet and make the sauce thicker.
After returning the chicken to the pan, simmer it for five minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. Take out and reserve the chicken.
Take off the chicken and put it aside if you want your sauce to be richer. Mix the cornstarch and water in a small bowl, then add the slurry to the sauce and whisk to mix. If you want it thicker, add extra and simmer for another minute. Coat, serve, and return the chicken to the sauce.
Expert Tip!
The key to excellent chicken is to tenderize the meat. In order for everything to cook evenly, it guarantees that the chicken is all the same size.
Frequently Asked Questions
It makes a great leftover, so save it for the week! To prevent everything from becoming soggy, refrigerate the sauce and the food you use it with (rice, pasta, etc.) separately. If it becomes too thick, thin it out with a little milk or chicken broth.
I understand what it's like to not want to return to the store because I work at the grocery store and am friendly with the checkout clerk. The mushroom soup can be substituted with cream of chicken soup or even sour cream. Both are popular substitutes and share a similar flavor and feel.
My favorite way to serve this is with rice or noodles because I adore carbs. Especially with white rice, I adore it. Serve over roasted vegetables or with cauliflower rice for a low-carb option. It tastes well with carrots, broccoli, green beans, and potatoes. Like a creamy vegetable stew with mushrooms. Yeah, yeah.
If you tried this Grilled Boneless Chicken Thighs or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Easy Chicken Recipes
- 10 Minute Copycat Taco Bell Chicken Quesadilla
- Mayonnaise Parmesan Chicken
- Blackstone Chicken (Easy Griddle Recipe)
- Crispy Honey Chicken
- Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
- Crockpot Garlic Parmesan Chicken and Potatoes
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- The Best Crispy Chicken Parmesan
- 30-Minute Grilled Buffalo Chicken
- Oven Baked Juicy Panko Chicken
- Easy Oven Baked Chicken Cutlets
- Oven Baked Thin Sliced Chicken Breasts
- Mediterranean Chicken & Rice Bowls (SUPER Easy!)
- Crockpot Cheesy Chicken Broccoli And Rice Casserole
- Grilled Boneless Chicken Thighs
Recipe
Cream of Mushroom Chicken Skillet
INGREDIENTS
- 2 boneless skinless chicken breasts
- 2 teaspoon salt
- 1 ½ teaspoon chili powder
- fresh cracked pepper
- 3 tablespoon olive oil
- 8 oz mushrooms sliced
- 6 cloves garlic minced
- 1 ½ cup homemade cream of mushroom soup
- 1 cup water
- ½ tablespoon cornstarch
- 1 tablespoon water
INSTRUCTIONS
- Each chicken breast should be cut in half so that it can be divided into two halves. Make even cutlets about ½ inch thick by pounding the chicken with a meat pounder. Season with freshly cracked black pepper, chile powder, and ½ the salt on each side.
- In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken to the pan and cook for 4–5 minutes on each side. Move to a platter and reserve.
- Add the garlic and cut mushrooms to the pan. To brown the mushrooms, cook for a few minutes while stirring.
- To the pan, add the cream of mushroom soup. Pour one cup of water into the can and pour it into the pan. Bring to a boil after whisking the soup until it has blended with the water and there are no more pieces.
- The chicken should be cooked through, with an internal temperature of 165 degrees Fahrenheit, after 5 minutes of simmering.
- Optional: in a separate dish, whisk the cornstarch and water to blend if you want a thicker sauce. After removing and setting aside the chicken, mix the slurry into the sauce. If you want it thicker, add extra and simmer for another minute. Refer to the notes.
- Either put the chicken back in the pan and cover it with sauce, or serve it over roasted vegetables, mashed potatoes, cauliflower rice, brown or white rice, or a mix of the two.
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