If you’re looking for a comforting dish that’s both simple to make and irresistibly flavorful, this Cream of Mushroom Soup Chicken Recipe is the one to try. Tender chicken breasts are cooked to golden perfection and then bathed in a luscious, creamy mushroom sauce that’s rich with savory depth. It’s the kind of meal that feels like a warm hug on a plate and comes together in no time, making it perfect for busy weeknights or cozy weekends. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to become a fast favorite.
Ingredients You’ll Need
The magic of this Cream of Mushroom Soup Chicken Recipe lies in its simple, essential ingredients. Each one works together to build layers of flavor and texture—from the juicy chicken breasts, to the rich cream of mushroom soup, to the mild sweetness of sautéed onions. You only need a handful of pantry staples to make something truly delicious.
- 2 large chicken breasts (boneless skinless): Cutting these in half creates thinner pieces that cook evenly and quickly.
- Salt & pepper (to taste): The basics that enhance every flavor in the dish.
- 1/2 teaspoon garlic powder: Adds a subtle garlicky warmth without overpowering the mushrooms.
- 1 tablespoon olive oil: For searing the chicken to a golden, crispy finish.
- 2 tablespoons butter (divided): Adds richness to the sauce and helps soften the onions.
- 1/2 medium onion (chopped): Brings a mild sweetness and caramelized flavor to the creamy sauce.
- 1/3 cup chicken broth: Lightens and thins the sauce to just the right consistency.
- 1 (10.5 ounce) can condensed cream of mushroom soup: The star ingredient that delivers luscious creaminess and deep mushroom flavor.
- Chopped parsley (optional, to taste): Adds a fresh pop of color and brightness at the end.
How to Make Cream of Mushroom Soup Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by cutting your chicken breasts in half lengthwise, turning them into thinner pieces. This not only helps them cook faster but also ensures they stay juicy inside. Season generously with salt, pepper, and garlic powder to infuse the meat with subtle but flavorful notes.
Step 2: Sear the Chicken to Perfection
Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot. Place the chicken pieces in the pan and cook for about 4 to 5 minutes per side. You’re aiming for a beautifully golden crust that locks in moisture while adding incredible texture. Once done, transfer the chicken to a plate, leaving those delicious browned bits behind for the sauce.
Step 3: Soften the Onions
Lower the heat to medium, then add the remaining tablespoon of butter to the skillet. Toss in the chopped onions and cook, stirring fairly often, for 5 to 7 minutes until they’re tender and lightly browned. This step builds a gentle sweetness and complexity that works perfectly with the creamy mushroom base.
Step 4: Create the Creamy Mushroom Sauce
Pour in the chicken broth followed by the condensed cream of mushroom soup. Stir everything together until the mixture becomes smooth and velvety. This sauce is the heart of the dish, combining the deep umami flavor of mushrooms with a luscious creaminess that’s simply irresistible.
Step 5: Simmer the Chicken in the Sauce
Reduce the heat to medium-low and nestle the chicken pieces back into the skillet, including any juices that collected on the plate. Let everything simmer gently for about 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If the sauce thickens too much during cooking, simply add a splash of chicken broth to get your desired consistency.
Step 6: Final Touches and Serve
Give the dish a final taste, adding extra salt and pepper if needed. Sprinkle some chopped parsley on top for a touch of freshness and a pop of green. Now it’s ready to be enjoyed—comfort food at its finest!
How to Serve Cream of Mushroom Soup Chicken Recipe
Garnishes
A little chopped parsley not only brightens the dish but also brings some visual appeal, making each serving look fresh and inviting. For an extra touch, feel free to add a sprinkle of freshly ground black pepper or even a few crispy fried onions for crunch.
Side Dishes
This dish pairs wonderfully with simple sides that soak up the creamy mushroom sauce. Think buttery mashed potatoes, fluffy rice, or even buttered egg noodles. Roasted vegetables or a crisp green salad can balance the rich flavors and add color to your plate.
Creative Ways to Present
If you’re serving guests or want to elevate the humble chicken dinner, plate each portion over a bed of creamy polenta or drape it atop a baked potato. You can also serve it family-style in the skillet, letting everyone help themselves to the saucy goodness. Either way, the presentation makes it feel like a special meal even on an ordinary day.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Cream of Mushroom Soup Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it chills, so be prepared to loosen it up with a splash of broth or water upon reheating.
Freezing
This recipe freezes well, making it a great option for batch cooking. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. If the sauce is too thick, add a little chicken broth or water to bring it back to that perfect creamy consistency. Avoid cooking it too long during reheating to keep the chicken tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more richness and stay juicy. Just adjust cooking time slightly, as thighs can take a bit longer to cook through compared to thinner breasts.
Is there a dairy-free substitute for the butter and cream of mushroom soup?
You can substitute the butter with a plant-based oil or vegan butter, and for the cream of mushroom soup, look for dairy-free versions available in some stores or make your own creamy mushroom sauce using coconut milk or cashew cream.
Can I make this recipe gluten free?
Yes! Make sure to use a gluten-free cream of mushroom soup and chicken broth. Many brands offer gluten-free options that work perfectly for this dish.
How can I add more vegetables to this recipe?
Feel free to toss in chopped mushrooms, spinach, or even peas when you add the sauce to boost nutrition and flavor. Sauté them with the onions or stir them in for extra color and freshness.
What should I do if the sauce is too thin?
If your sauce turns out thinner than you like, let it simmer uncovered for a few extra minutes to reduce and thicken. Alternatively, stir in a small slurry of cornstarch and water to help it thicken quickly.
Final Thoughts
This Cream of Mushroom Soup Chicken Recipe feels like a secret weapon in your cooking arsenal—easy, comforting, and full of flavor. It’s the kind of dish that warms you up from the inside out while being effortless enough to whip up any night of the week. I can’t wait for you to try it and make it your go-to recipe when you want something tasty and satisfying without any fuss.
Print
Cream of Mushroom Soup Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Cream of Mushroom Soup Chicken recipe featuring tender chicken breasts cooked in a rich mushroom soup sauce, enhanced with onions, garlic powder, and herbs. Perfect for a quick weeknight dinner with simple ingredients and straightforward steps.
Ingredients
Chicken
- 2 large chicken breasts (boneless, skinless)
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
Cooking
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1/2 medium onion (chopped)
- 1/3 cup chicken broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- Chopped parsley (optional, to taste)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season each piece generously with salt, pepper, and garlic powder to enhance flavor.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and place on a plate, reserving any juices.
- Sauté onions: Lower the heat to medium, add the remaining tablespoon of butter to the skillet, then add the chopped onions. Cook for 5-7 minutes, stirring occasionally, until onions are softened and lightly browned.
- Make the sauce: Pour in chicken broth and the condensed cream of mushroom soup. Stir thoroughly to combine and form a smooth sauce.
- Simmer chicken in sauce: Reduce heat to medium-low, return the chicken along with any collected juices to the skillet. Cook for about 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Add extra chicken broth if the sauce thickens too much.
- Finish and serve: Taste and adjust salt and pepper if needed. Garnish with chopped parsley if desired and serve immediately for a comforting meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Using boneless, skinless chicken breasts helps the dish cook evenly and quickly.
- You can substitute cream of mushroom soup with a homemade version for a fresher taste.
- Adding parsley enhances both flavor and presentation but is optional.
- If sauce becomes too thick, incrementally add chicken broth to reach preferred consistency.
