Cream of Mushroom Chicken
A quick and easy meal featuring tender chicken in a creamy mushroom sauce, perfect for serving over rice, noodles, or mashed potatoes.
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.
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Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave.