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Cream of Mushroom Chicken is an easy skillet dinner with seared chicken breasts or thighs in a rich, creamy mushroom sauce. Browning the chicken first adds extra flavor before it finishes cooking in the sauce.
This recipe starts with prepared homemade cream of mushroom soup, making it especially easy when you prepare the soup ahead. Serve it with Browned Butter Mashed Potatoes, Garlic Butter Rice, or a simple vegetable for an easy comfort-food dinner.
Why Make Cream of Mushroom Chicken
- Rich homemade sauce: The prepared cream of mushroom soup becomes a creamy, savory sauce for the chicken.
- Use breasts or thighs: Boneless, skinless chicken breasts and thighs both work.
- Easy skillet dinner: Sear the chicken, warm the sauce, and finish everything in the same pan.
Ingredients Needed
- Cream of Mushroom Soup: I use my homemade cream of mushroom soup. Make it ahead or have it prepared before starting this recipe.
- Chicken: Use boneless, skinless chicken breasts or thighs. Thighs tend to stay juicier, while breasts are leaner.
- Italian Seasoning: Adds herbs and savory flavor. You can also use 24 Sprinkle Seasoning.
- Garlic Powder: Seasons the chicken before searing.
- Salt & Black Pepper: For seasoning the chicken.
- Olive Oil: Helps the chicken brown. Avocado oil or butter also works.
How to Make Cream of Mushroom Chicken
Season the Chicken
Pat the chicken dry and season both sides. Removing excess moisture helps the surface brown instead of steam.
Sear Until Golden
Cook the chicken in a hot skillet until golden on both sides. It does not need to be fully cooked yet if you’re using thicker pieces.
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Warm the Mushroom Sauce
Remove the chicken, then add the prepared cream of mushroom soup to the same skillet. Scrape up the browned bits as the sauce heats.
Finish the Chicken in the Sauce
Return the chicken to the skillet and spoon sauce over the top. Cook until the thickest part of the chicken reaches 165°F, then serve with extra mushroom sauce.
Tips
- Watch the thickness: Thin chicken breasts cook faster than thick breasts or thighs, so use internal temperature rather than time alone.
- Get a good sear: Let the chicken develop a golden crust before turning it. The browned bits left in the skillet also add flavor to the sauce.
- Make the soup ahead: Having the cream of mushroom soup ready turns this into a much quicker weeknight dinner.
Can I Use Canned Cream of Mushroom Soup?
I make this recipe with my homemade cream of mushroom soup. You could try canned cream of mushroom soup instead since this recipe starts with prepared soup, but I haven’t tested that version. Canned soup can vary in thickness, salt, and seasoning, so the finished sauce may be different.
What to Serve With Cream of Mushroom Chicken
Serve cream of mushroom chicken with Browned Butter Mashed Potatoes, Garlic Butter Rice, or Mashed Potatoes with Cheese to make the most of the creamy mushroom sauce.
For a vegetable, try Sautéed Green Beans, Glazed Carrots, or Roasted Brussels Sprouts with Bacon.
For a lower-carb option, serve it with Cauliflower Mash or Cauliflower Rice Pilaf.
Storage & Reheating
- Refrigerate: Store the chicken and mushroom sauce together in an airtight container.
- Reheat: Warm gently on the stovetop or microwave in short intervals so the chicken doesn’t dry out.
- Thin the sauce if needed: Add a small splash of broth or milk if the sauce becomes too thick after refrigeration.
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Cream of Mushroom Chicken
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1 ¾ lb Chicken Breasts, this is approximately 3 medium-sized chicken breasts
- 1 ½ tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- ¼ tsp Natural Ancient Sea Salt, use DRDAVINAHS to save
- ¼ tsp Black Pepper
- 2 tbsp Olive Oil, Coconut Oil or other fat for cooking
- 2 cups Keto Cream of Mushroom Soup, click for recipe
Instructions
- Mix all of the spices in a small bowl (so that they get incorporated evenly) and sprinkle them on both sides the chicken breast
To Make Chicken Breasts in a Skillet:
- Heat olive oil in a frying pan or skillet on medium heat
- Cook the chicken breast for 3-4 minutes per side
To Make Chicken Breasts in a Ninja Foodi or Instant Pot:
- Turn the Sear/Saute function to Medium High heat and add olive oil to the cooking pot.
- Cook the chicken breast for 3-4 minutes per side
To Finish the Dish:
- Remove the chicken breast from the pan or cooking pot and set them aside. Turn the heat to low.
- Add the cream of mushroom soup to the pan or cooking pot used to cook the chicken. Use a spoon to mix the soup with the leftover chicken juices and pan bits.
- Heat the soup through so that it's warm
- Return the chicken breasts to the pan and continue cooking on low until your chicken breast is cooked through (reaches 165 degrees)
- Turn off the heat and spoon some sauce over top of the chicken breast
- Optional: Top with fresh herbs like parsley or thyme and/or a squeeze of lemon
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Recipe Notes
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Soup: Have 2 cups of prepared cream of mushroom soup ready before starting.
- Doneness: Cook the chicken until the thickest part reaches 165°F.
- Canned soup: I use my homemade cream of mushroom soup and have not tested this recipe with canned soup.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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