Cream of mushroom soup chicken combines tender chicken breasts with a rich and velvety mushroom sauce, offering a comforting and versatile dish.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Course
Keyword: Cream Of Mushroom Chicken Recipe
2largeskinless boneless chicken breasts,about 1 to 1¼ pounds
¼teaspoonfreshly cracked black pepper
1½tablespoonsextra-virgin olive oil
1tablespoonextra-virgin olive oil
8ounceswhole white mushrooms,cleaned, patted dry, and sliced ⅛-inch thick (I was able to get 3 cups)
1cupheavy cream,room temperature
1teaspoonfresh thyme leaves,or ½ teaspoon dried thyme
½teaspoonfreshly cracked black pepper
2teaspoonsfreshly chopped parsley,optional garnish (I used flat leaf parsley)
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.
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.