When the fridge is looking empty, but you are in need of a chicken dinner idea that the entire family will enjoy, look no further than this Cream of Mushroom Chicken recipe! Use fresh chicken (or thaw some frozen breasts), get a can of cream of mushroom soup out of the cupboard and a few more titbits that you are likely to have at home already, and you have yourself a meal that’s perfect for busy weeknights! The final result? Restaurant-quality tender chicken in a creamy mushroom sauce that will come together in under 30 minutes and won’t break the bank!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
An Easy Recipe To Keep Handy
If you’ve been following Somebody Feed Seb, you will know that we are huge believers in cooking from scratch. Using a canned soup to make creamy sauce may not be on-brand for us, but here’s what happened.
We came back from a short holiday, and our fridge was EMPTY! We made Spaghetti Aglio Olio for lunch and… we fortunately, we had some frozen chicken breasts and some storecupboard ingredients. And we were amazed at how much flavour this easy chicken recipe had! So much so that over time, it has become one of the most popular recipes for a weeknight meal in our kitchen.
- It’s the best way to use a can of mushroom soup that’s been sitting in your cupboard for months. It makes the best sauce!
- This easy chicken recipe is relatively low-carb!
- An easy meal that you can make in under 30 minutes without compromising on flavour!
- It’s one of the best one-skillet meals. That only means one thing: minimal washing up!
- And it is budget-friendly!
Ingredients and Substitutes
A handful of simple ingredients make up this creamy mushroom chicken recipe. Here’s what you’ll need:
- olive oil: may be replaced with vegetable or sunflower oil. You can also use unsalted butter.
- mushrooms: use your favourite variety of fresh mushrooms. We opted for baby chestnut mushrooms (also known as cremini mushrooms or baby bellas), but white button mushrooms, wild mushrooms or sliced portabello mushrooms will work too.
- brown onion: can be replaced with red onion or shallots.
- chicken: we used boneless skinless chicken breasts, but this recipe will work with boneless skinless chicken thighs or chicken tenders (mini-fillets).
- flour: all-purpose flour, optional but recommended, to add a protective layer to keep the chicken juicy.
- cream of mushroom soup: it makes or breaks the sauce, so choose good-quality soup, that’s full of flavour!
- parmesan cheese: can be replaced by mature cheddar, Padana Grano or any other hard cheese you enjoy. The cheese is optional in this recipe but it does add delicious flavor and extra decadence.
- salt and black pepper, to taste.
Method
Cut your chicken breasts in half lengthways to make two thinner patties (this step is only required if you have large chicken breasts – this is mainly to save time, as they will cook quicker).
Season the chicken with salt and black pepper, then roll them in flour to coat.
Heat a large skillet with a drizzle of olive oil over medium heat. Add the chicken and fry for approx 2 minutes on each side to seal in the moisture and brown slightly (it doesn’t have to be fully cooked). Remove the chicken from the pan and set aside.
To the same pan, add a little more oil, and saute the onions for 5 minutes, until starting to soften. Then add the mushrooms and saute for another 3-4 minutes.
Add the chicken back into the pan, and pour the cream of mushroom soup into it.
Once the sauce starts to simmer, cover the pan with a lid and leave it to bubble for about 5-10 minutes (the cooking time depends on how thick your soup was, as well as how large your chicken pieces are).
Scatter some grated parmesan on top, season with extra salt and pepper if required, and garnish with fresh herbs (fresh thyme and fresh parsley work particularly well).
Serve your chicken with rice, pasta or mashed potatoes with plenty of sauce all over (see the section below for further serving suggestions).
Video
Recipe Tips
Whilst this easy chicken recipe is suitable for beginners, if it’s your first time making it, you may benefit from these tips:
- Don’t skip the flour coating for best results. The coating acts as a barrier, sealing in the moisture, and preventing the chicken breasts from drying out whilst the sauce reduces. It also helps the sauce thicken.
- Use a meat thermometer to check if the chicken is cooked. The internal temperature of the cooked juicy chicken should be 74 C (165 F).
- If you reduce your sauce too much, add a splash of white wine, chicken broth or simply water.
- You may cook this dish in the oven (think, cream of mushroom chicken casserole). Instead of reducing the sauce on the stove, assemble everything in a casserole dish, scatter parmesan on top, cover with a sheet of foil and place it in a preheated oven (180C Fan) for 10-15 minutes.
What To Serve Cream of Mushroom Chicken With?
Serve Cream of Mushroom chicken with rice, a bed of egg noodles, pasta or mashed potato. This recipe also benefits from a lovely green side. We absolutely love asparagus with creamy mushrooms and chicken, but you may also like steamed green beans or tenderstem broccoli. A nice fresh salad will also contrast well with all the decadence of the creamy gravy. Try serving it with Italian Green Bean Salad or Courgette Ribbon Salad.
Storing Leftovers
Let the chicken cool down to room temperature. Then spoon the leftovers into an airtight container and store them in the fridge for up to 2 days.
Reheat the leftovers in a pan over low heat or in a microwave. Alternatively, spoon your leftovers into an ovenproof dish, cover it with foil, and bake at 160 C Fan until piping hot (it typically takes 15-20 minutes).
Other Easy and Delicious Chicken Recipes
Looking for more easy dinner recipes, that use boneless chicken breasts or thighs?
- Chicken Katsu Curry
- Creamy Chicken Pasanda (Easy & Mild Curry Recipe)
- Pakistani Chicken Karahi
- Baked Panko Chicken
- Chicken With Grapes In White White and Heavy Cream Sauce
- BBQ Boneless Chicken Thighs
Easy Cream Of Mushroom Chicken
Ingredients
- 2 tablespoon olive oil or butter
- 2 chicken breasts approx. 350g
- 2 tablespoon flour
- 1 brown onion
- 100 g baby button mushrooms
- 400 g cream of mushroom soup (1 can)
- 10 g parmesan grated, optional
Instructions
- Cut your chicken breasts in half lengthways to make two thinner patties (this step is only required if you have large chicken breasts – this is mainly to save time, as they will cook quicker).
- Season the chicken with salt and black pepper, then roll them in flour to coat.
- Heat a large skillet with a drizzle of olive oil over medium heat. Add the chicken and fry for approx 2 minutes on each side to seal in the moisture and brown slightly (it doesn't have to be fully cooked). Remove the chicken from the pan and set aside.
- To the same pan, add a little more oil, and saute the onions for 5 minutes, until starting to soften. Then add the mushrooms and saute for another 3-4 minutes.
- Add the chicken back into the pan, and pour the cream of mushroom soup into it.
- Once the sauce starts to simmer, cover the pan with a lid and leave it to bubble away for about 5-10 minutes (the cooking time depends on how thick your soup was, as well as how large your chicken pieces are).
- Scatter some grated parmesan on top, season with extra salt and pepper if required, and garnish with fresh herbs (fresh thyme and fresh parsley work particularly well).
- Serve your chicken with rice, pasta or mashed potatoes with plenty of sauce all over (see the section below for further serving suggestions).
Video
Nutrition
Tara
Oh yum! Such a wonderful way to use up pantry staples. Definitely the perfect weeknight dinner.
Dina and Bruce
This was so easy to make and so yummy! Served with rice!
Ieva Greber
Glad you both enjoyed it 🙂
Dannii
We are always looking for more ways to use chicken breast and this looks delicious.
Gianne
It was so simple to make and the flavors were incredible. The creamy mushroom sauce was the perfect addition to the tender and juicy chicken.
Ieva Greber
Thanks! So nice of you to leave cuch great feedback 🙂