January 8, 2024
Review RecipeCream Of Mushroom Chicken
Cream of mushroom soup chicken combines tender chicken breasts with a rich and velvety mushroom sauce, offering a comforting and versatile dish.
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If you are looking for a meal that’s both easy to make and incredibly delicious, our cream of mushroom chicken has got you covered. Juicy chicken meets a rich mushroom sauce for a hearty and inviting dish.
Cream Of Mushroom Chicken Ingredients
Whether you’re hosting a special dinner or just craving a comforting meal, our cream of mushroom soup chicken has you covered.
The chicken breasts take the spotlight, offering tender meat that absorbs the creamy mushroom sauce’s flavors when seasoned with salt and pepper.
The luscious sauce’s base comes from homemade cream of mushroom soup, adding a velvety texture, while the chicken broth intensifies the sauce’s savory richness.
Here’s what you’ll need:
For The Chicken Breasts:
- 2 large boneless skinless chicken breasts (about 1-1¼ pounds)
- ½ teaspoon of kosher salt
- ¼ teaspoon of freshly cracked black pepper
- 1½ tablespoons of extra-virgin olive oil
- 1 tablespoon of salted butter
For The Mushroom Sauce:
- 1 tablespoon of salted butter
- 1 tablespoon of extra-virgin olive oil
- 8 ounces of whole white mushrooms (cleaned, patted dry, and sliced ⅛-inch thick – I was able to get 3 cups)
- 1 tablespoon of minced garlic
- ⅓ cup of chicken broth
- 1 cup of heavy cream, room temperature
- 2½ teaspoons of Dijon mustard
- 1 teaspoon of onion powder
- 1 teaspoon of fresh thyme leaves (or ½ teaspoon of dried thyme)
- ½ teaspoon of kosher salt
- ½ teaspoon of freshly cracked black pepper
- 2 teaspoons of freshly chopped parsley, optional garnish (I used flat-leaf parsley)
PRO TIP:
There are two recommended ways to clean mushrooms properly. You can dunk the mushrooms in a bowl of water, swirling to remove the dirt and debris. If you are pressed for time, you can place the mushrooms in a colander using the faucet spray nozzle to spray water over the mushrooms. Most experts recommend dunking rather than using the colander.
Substitutions and Additions
CHICKEN BROTH: Swap chicken broth for vegetable broth to make it vegetarian-friendly while still enjoying the rich flavors of the creamy sauce.
MUSHROOMS: Experiment with different mushroom types, like shiitake, baby Bellas, or cremini mushrooms, for unique taste profiles and textures in the sauce.
HERBS: Customize the herb blend by using fresh rosemary or oregano instead of thyme, giving the dish a different herbal twist.
PROTEIN: Try this easy chicken recipe with pork chops or even tofu for a protein variation that suits your dietary preferences.
How To Make This Cream Of Mushroom Chicken Recipe
Making this creamy chicken dish happens in two parts. First, you will cook the chicken before simmering the creamy sauce in your pan.
STEP ONE: Slice the chicken breasts in half lengthwise to make 1 breast into 2 pieces.
STEP TWO: Sprinkle both sides of the sliced chicken breast with ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper.
OUR RECIPE DEVELOPER SAYS
Be sure to season the chicken breasts with salt and pepper before cooking. This enhances the overall flavor of the dish and ensures that the chicken is well-seasoned throughout.
STEP THREE: Add the olive oil and butter to a 12-inch skillet over medium-high heat. Stir with a wooden spoon or silicone spatula until the butter is melted and incorporated with the olive oil.
STEP FOUR: Add the seasoned chicken breasts. Cook for 4-5 minutes per side. (Keep a close eye on the chicken as it cooks, and adjust the stovetop temperature up or down as needed) Once the chicken has cooked through, remove the chicken from the skillet to a plate or baking dish.
PRO TIP:
Make sure the internal temperature of the chicken reaches 165°F on a meat thermometer.
STEP FIVE: Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Again stir with a wooden spoon or spatula, scraping the bits from the bottom of the skillet. (This may seem like a fair bit of oil, but remember mushrooms soak up a lot of the oil)
STEP SIX: Keeping the heat at medium-high, add the sliced mushrooms. Stir continuously until the mushrooms are almost a dark golden brown.
STEP SEVEN: Add 1 tablespoon of minced garlic to the mushrooms. Continue to stir constantly for another 1 minute. (It’s important to stir constantly when you add the garlic, or it will burn and taste very bitter) Use a slotted spoon to remove the mushrooms to a bowl or plate.
STEP EIGHT: Add the chicken broth to the skillet, keeping the heat at medium-high. Stir constantly to deglaze the skillet. Allow the chicken broth to cook down for about 1-2 minutes.
STEP NINE: Lower the heat to medium. Add the heavy cream, Dijon mustard, onion powder, thyme, kosher salt, and cracked pepper. Stir continuously for another 5-7 minutes or until the sauce has reduced and thickened.
PRO TIP:
If the sauce is too thin, you can mix a small amount of cornstarch with cold water and add it to the simmering sauce. Stir until it thickens to your desired consistency.
STEP TEN: Add the mushrooms back into the skillet. Stir to coat the mushrooms. Remove the skillet from the heat.
STEP ELEVEN: Add the chicken back to the skillet and spoon the sauce and mushrooms over the chicken. Garnish with freshly chopped parsley.
How To Serve
Our cream of mushroom soup chicken is versatile and pairs well with a variety of options:
Serve these juicy chicken breasts over a bed of creamy mashed potatoes or egg noodles and accompanied by tender green beans. The chicken’s rich sauce complements the comforting potatoes or noodles, while the green beans add a fresh crunch.
For another hearty option, pair the chicken with fragrant lemon rice and sweet glazed carrots. The dish’s flavors meld seamlessly with the rice, providing a delightful contrast to the carrots.
Shred the leftover chicken and sauce and use them as a delectable filling for open-faced sandwiches. Top with melted cheese and broil until bubbly for a quick and satisfying lunch.
Consider adding our Tuscan chicken and baked crack chicken to your menu for more creamy chicken dishes.
MORE CHICKEN RECIPES
Storage
We’ve got a few tips to help you store this delicious chicken in case you have any leftovers.
MAKE AHEAD: Prepare the chicken and sauce a day ahead, keeping them separate. Reheat the sauce gently on the stovetop and sear the chicken before serving for a stress-free meal.
IN THE FRIDGE: Store any leftovers of this creamy mushroom chicken recipe in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the chicken and sauce on the stovetop over low heat to maintain their creamy texture.
IN THE FREEZER: To freeze, pack cooled chicken and sauce in separate airtight containers. Store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
REHEATING: Reheat the chicken and sauce gently in a skillet over low heat, stirring occasionally. Alternatively, reheat in the microwave in short intervals, stirring in between, to prevent overcooking.
Why We Love This Recipe
Indulge in the cream of mushroom soup chicken recipe for these reasons:
AROMATIC AND RICH: The combination of garlic powder, dried thyme, and cream of mushroom soup creates a sauce that envelops the chicken in a captivating blend of aromas and flavors.
EASY AND ELEGANT: Impress guests or elevate your weeknight dinner with this recipe that strikes the perfect balance between elegance and approachability.
COMFORTING: The comforting taste of tender chicken paired with a creamy mushroom sauce brings a sense of warmth to every bite.
Experience the comfort and versatility of our easy cream of mushroom chicken. With its harmonious blend of flavors and easy preparation, this dish is perfect for any occasion, from weeknight dinners to special gatherings.
Frequently Asked Questions
Can I use bone-in chicken?
Bone-in chicken pieces can work fine in this recipe. Just adjust the cooking time to ensure thorough cooking.
Can I make this dish spicier?
Add a pinch of red pepper flakes or cayenne pepper to the sauce if you desire a touch of heat in this chicken and mushroom recipe.
Can I use other herbs?
Experiment with herbs like rosemary, thyme, or sage to add different dimensions of flavor.
How can I prevent the chicken from drying out?
Proper searing followed by simmering in the sauce helps retain the chicken’s juiciness. Make sure not to overcook it.
Can I use skin-on chicken?
While the recipe calls for skinless chicken breasts, you can use skin-on chicken; just adjust the cooking time accordingly.
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Cream Of Mushroom Chicken
Cream of mushroom soup chicken combines tender chicken breasts with a rich and velvety mushroom sauce, offering a comforting and versatile dish.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Ingredients
Chicken Breast
- 2 large skinless boneless chicken breasts, about 1 to 1¼ pounds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon salted butter
Mushroom Sauce
- 1 tablespoon salted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces whole white mushrooms, cleaned, patted dry, and sliced ⅛-inch thick (I was able to get 3 cups)
- 1 tablespoon minced garlic
- ⅓ cup chicken broth
- 1 cup heavy cream, room temperature
- 2½ teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons freshly chopped parsley, optional garnish (I used flat leaf parsley)
Instructions
- Slice the chicken breasts in half lengthwise to make 1 breast into 2 pieces.
- Sprinkle both sides of the sliced chicken breast with ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper.
- Add the olive oil and butter to a 12-inch skillet over medium-high heat. Stir with a wooden spoon or silicone spatula until the butter is melted and incorporated with the olive oil.
- Add the seasoned chicken breasts. Cook for 4-5 minutes per side. (Keep a close eye on the chicken as it cooks, and adjust the stovetop temperature up or down as needed) Once the chicken has cooked through, remove the chicken from the skillet to a plate or baking dish. (165°F internal temperature for chicken breast, or until the internal juices run clear)
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Again stir with a wooden spoon or spatula, scraping the bits from the bottom of the skillet. (This may seem like a fair bit of oil, but remember mushrooms soak up a lot of the oil)
- Keeping the heat at medium-high, add the sliced mushrooms. Stir continuously until the mushrooms are almost a dark golden brown.
- Add 1 tablespoon of minced garlic to the mushrooms. Continue to stir constantly for another 1 minute. (It’s important to stir constantly when you add the garlic, or it will burn and taste very bitter) Use a slotted spoon to remove the mushrooms to a bowl or plate.
- Add the chicken broth to the skillet, keeping the heat at medium-high. Stir constantly to deglaze the skillet. Allow the chicken broth to cook down for about 1-2 minutes.
- Lower the heat to medium. Add the heavy cream, Dijon mustard, onion powder, thyme, kosher salt, and cracked pepper. Stir continuously for another 5-7 minutes or until the sauce has reduced and thickened.
- Add the mushrooms back into the skillet. Stir to coat the mushrooms. Remove the skillet from the heat.
- Add the chicken back to the skillet and spoon the sauce and mushrooms over the chicken. Garnish with freshly chopped parsley. Serve over rice or egg noodles.
Notes
- There are two recommended ways to clean mushrooms properly. You can dunk the mushrooms in a bowl of water, swirling to remove the dirt and debris. If you are pressed for time, you can place the mushrooms in a colander using the faucet spray nozzle to spray water over the mushrooms. Most experts recommend dunking rather than using the colander.
- Be sure to season the chicken breasts with salt and pepper before cooking. This enhances the overall flavor of the dish and ensures that the chicken is well-seasoned throughout.
- Make sure the internal temperature of the chicken reaches 165°F on a meat thermometer.
- If the sauce is too thin, you can mix a small amount of cornstarch with cold water and add it to the simmering sauce. Stir until it thickens to your desired consistency.
Nutrition
Calories: 416kcal | Carbohydrates: 5g | Protein: 16g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 819mg | Potassium: 477mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1099IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
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