Cream of Mushroom Chicken is an easy and tasty meal you can make quickly. Tender chicken cooks in a creamy mushroom sauce that’s full of flavor. It goes great with rice, noodles, or mashed potatoes, making it a simple choice for dinner any day.
Why You’ll Love This Cream of Mushroom Chicken Recipe
There’s something about creamy mushroom sauce combined with tender chicken that instantly feels like home. This recipe delivers just that: a comforting dish with minimal effort. You’ll appreciate how the sauce is rich and flavorful without being heavy or complicated. Using a simple can of cream of mushroom soup keeps things easy but still tasty, making this a great go-to when you want to cook something satisfying quickly.
The method is straightforward — sear the chicken to develop a golden crust, then gently simmer it in the mushroom gravy until juicy and cooked through. The best part? The sauce thickens nicely, perfect for spooning over your favorite sides like fluffy mashed potatoes or buttered noodles. Plus, the recipe is flexible, allowing you to adjust seasoning or add extras if you want to customize the flavors.
With just a handful of ingredients and about 15 minutes from start to finish, you’ll have a warm and inviting meal that can please the whole family. It’s also ideal for meal prep since it reheats well, making leftovers taste just as good.
Ingredients You’ll Need for Cream of Mushroom Chicken
To make this delicious dish, you don’t need a long grocery list. Here’s everything you’ll need:
- 1 ¼ pounds of boneless, skinless thin-cut chicken breasts or chicken tenders
- 1 tablespoon of vegetable oil (or any neutral cooking oil)
- ½ teaspoon of garlic powder
- 1 can (10 ounces) of cream of mushroom soup
- Salt and pepper, to taste
- Your choice of noodles, rice, or mashed potatoes for serving
How to Make Cream of Mushroom Chicken
Start by heating your skillet over medium heat and adding the vegetable oil. Once the oil is hot, season your chicken generously with garlic powder, salt, and pepper. The seasoning will bring out the flavor in the chicken and complement the creamy sauce.
Place the chicken breasts or tenders in the skillet and let them brown on each side. This should take about 2 minutes per side, giving you a nice golden crust that seals in the juices. Be careful not to overcrowd the pan — cook in batches if needed.
Next, pour the cream of mushroom soup right over the browned chicken pieces. Spread it evenly so each piece is covered with that rich mushroom goodness. When the soup starts to bubble, reduce the heat to low and cover the pan. Let the chicken simmer in the sauce for 5 to 10 minutes, depending on the thickness of your chicken, or until it’s fully cooked through and tender.
If you prefer a thinner gravy, whisk in about ¼ to ½ cup of milk or water before covering the pan. This will loosen the sauce without sacrificing flavor.
Once done, taste and adjust the seasoning with a bit more salt or pepper if needed. Your creamy mushroom chicken is now ready to serve!
How to Serve Cream of Mushroom Chicken
This dish truly shines when served over a bed of soft, comforting sides. Here are some popular options:
- Mashed potatoes: Creamy mashed potatoes soak up the mushroom sauce beautifully, making each bite smooth and flavorful.
- Egg noodles: Buttered egg noodles add a tender texture that pairs perfectly with the silky gravy.
- Steamed rice: Simple white or brown rice works well to balance the richness of the sauce.
For a complete meal, serve alongside some steamed or roasted vegetables like green beans, carrots, or broccoli. A crisp green salad with a light vinaigrette can also add a refreshing contrast.
If you want to make this dinner extra cozy, add a slice of crusty bread on the side to help mop up any leftover sauce on your plate.
Expert Tips for Making the Best Cream of Mushroom Chicken
To get the most out of this recipe, here are some tips you can follow:
- Use thin-cut chicken: Thin breasts or tenders cook faster and stay juicy, reducing the chance of drying out. If you only have thick breasts, consider pounding them thin before cooking.
- Don’t skip browning: Getting a golden crust on your chicken adds flavor and texture to the final dish. Make sure your pan is hot enough and don’t move the chicken too soon.
- Adjust the sauce consistency: If your mushroom sauce is too thick, adding a splash of milk or water helps loosen it without losing flavor. Conversely, if it’s too thin, remove the lid and simmer uncovered for a few minutes to reduce it.
- Season well: The cream of mushroom soup can be a bit bland on its own, so don’t hesitate to add salt, pepper, or even a pinch of herbs like thyme or parsley to enhance the taste.
- Leftovers reheat well: Store leftover chicken with the sauce in an airtight container in the fridge. Reheat gently on the stove or microwave to avoid drying out the chicken.
How to Store Cream of Mushroom Chicken
If you have any leftovers, storing them properly will keep your dish fresh for a few days. Transfer the chicken and sauce to an airtight container and place it in the refrigerator. It will stay good for up to 3-4 days.
When ready to eat, gently reheat it on the stove over low heat, stirring occasionally, or microwave it in short intervals to avoid overcooking. If the sauce has thickened too much after refrigeration, stir in a little milk or water to bring back the creamy texture.
For longer storage, you can freeze the chicken and sauce in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Variations You Can Try with Cream of Mushroom Chicken
This recipe is a great base for experimentation. Here are some simple ways to change things up:
- Add vegetables: Toss in sliced mushrooms, diced onions, or spinach while simmering to boost flavor and nutrition.
- Use cream of chicken soup: Swap mushroom soup for cream of chicken if you prefer a lighter taste.
- Spice it up: Add a pinch of smoked paprika, cayenne pepper, or dried herbs like thyme and rosemary to the seasoning for more depth.
- Make it dairy-free: Substitute the cream of mushroom soup with a homemade dairy-free mushroom sauce, and use olive oil instead of butter for cooking.
- Serve with different grains: Try quinoa, couscous, or even polenta as an alternative side to noodles or rice.
Feel free to tailor this dish to your preferences, making it your own go-to comfort meal.
Frequently Asked Questions About Cream of Mushroom Chicken
What kind of chicken is best for this recipe?
Thin-cut boneless, skinless chicken breasts or tenders work best since they cook quickly and stay juicy. If using thicker breasts, consider pounding them thinner to ensure even cooking.
Can I make this recipe without cream of mushroom soup?
Yes! You can make your own mushroom sauce using fresh mushrooms, butter, flour, and broth, but it will take longer. The canned soup keeps things simple and fast.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to keep the chicken moist.
Can I freeze Cream of Mushroom Chicken?
Absolutely! Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
What should I serve with Cream of Mushroom Chicken?
This dish pairs perfectly with mashed potatoes, egg noodles, or rice. Adding steamed vegetables or a salad rounds out the meal nicely.
Is this recipe suitable for meal prep?
Yes, it reheats well and can be made in advance for easy lunches or dinners throughout the week.
Cream of Mushroom Chicken
Ingredients
- 1 1/4 pounds boneless, skinless thin-cut chicken breasts or chicken tenders
- 1 tablespoon vegetable oil or any neutral cooking oil
- 1/2 teaspoon garlic powder
- 1 can cream of mushroom soup (10 ounces)
- to taste salt and pepper
- your choice of noodles, rice, or mashed potatoes for serving
Instructions
- Heat a skillet over medium heat and add vegetable oil.
- Season chicken with garlic powder, salt, and pepper. Place in the skillet and brown on each side for about 2 minutes.
- Pour the cream of mushroom soup over the chicken, covering it evenly. Let it bubble, then reduce heat to low and cover.
- Simmer for 5 to 10 minutes until the chicken is cooked through.
- If desired, whisk in milk or water for a thinner gravy before serving.
- Taste and adjust seasoning if needed. Serve over noodles, rice, or mashed potatoes.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!