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If you’re looking for an easy weeknight, one pot dish, you must try this Cream of Mushroom Chicken. It uses leftover homemade keto cream of mushroom soup (or canned soup) and a few other ingredients. Ready using a skillet, Ninja Foodi or Instant Pot in about 20 minutes.
Why Make This
- Uses Homemade Soup: taking the time to make homemade cream of mushroom soup is worth it! The real cream, garlic and spices take the flavors of this dish to another level. The soup can be made ahead and used for this dish as well as my keto green bean casserole.
- Easy & Quick: This dish requires just one pot and can be on the table in less than 30 minutes. You can even prepare it using your Ninja Foodi or Instant Pot.
Ingredients Needed
- Cream of Mushroom Soup: I’m using a homemade recipe because it allows me to control the ingredients. This recipe is keto-friendly because it’s thickened with a gluten-free and low-carb alternative to flour and cornstarch. Please see the recipe tips below to see how you might adjust this recipe for canned soup.
- Chicken Breasts: I’m using boneless and skinless raw chicken breasts.
- Spices: Italian Seasoning (you could also use 24 Sprinkle Seasoning), Garlic Powder, Salt and Pepper
- Olive Oil: I’m using this to sear the chicken breasts, but you could substitute this for butter, coconut oil, or avocado oil
How to Make Cream of Mushroom Chicken
- Season and sear the chicken breasts: this step is a way to get a nice crust on the chicken. Depending on how large your chicken breasts are, this step might cook your meat all the way through.
- Heat the cream of mushroom soup in the same pan you used to cook the chicken.
- Add the chicken back to the pan be sure to cook until the chicken reaches an internal temperature of 165 degrees
- Spoon soup over the top of the chicken
Top Cooking Tips & FAQs
- Adjust the cook time based on your chicken breasts: I’m using regular boneless and skinless chicken breasts. If you get thin sliced or smaller chicken breasts, the cook time might be different. Be sure to cook the chicken to 165 degrees when you add it back to the soup.
- Hold the salt until the end: if you’d like to salt to taste or if you’re using canned cream of mushroom soup
Making this with Canned Cream of Mushroom Soup
This recipe was tested with leftover homemade cream of mushroom soup. However, to save time, you might want to use canned soup.
While this recipe wasn’t tested with canned soup, I’d recommend that you hold the salt until the end.
You can then add salt to the entire dish to suit your preferences.
How to make Cream or Mushroom Chicken in a Ninja Foodi or Instant Pot
If you have a Ninja Foodi or Instant Pot you can make this recipe. You’d simply use the air fryer and/or sear/sauté functions.
For the chicken: You can sear the chicken on medium high heat using the “sear/saute” function. Alternatively, you can follow my instructions to air fry the chicken breasts in the air frying cooking basket.
After the chicken is cooked, remove the basket (if you air fried it) and use the sear and sauté function to follow the rest of the steps to make this dish.
Recipes to Enjoy this with
- Air Fryer Green Beans
- Roasted Broccoli
- Cauliflower Mash
- Cauliflower Pilaf
- Air Fryer Asparagus
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Cream of Mushroom Chicken
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1.75 lb Chicken Breasts, this is approximately 3 medium-sized chicken breasts
- 1.5 tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- 1/4 tsp Natural Ancient Sea Salt
- 1/4 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
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
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