Cream of Mushroom Chicken dinner – if you want chicken that’s tender and juicy this is the recipe for you! With just a couple common ingredients it could not be easier to make. The creamy gravy is just begging to be served with rice, noodles or mashed potatoes!
One of the top recipes on the blog is for Cream of Mushroom Pork Chops BAKED.
The recipe is so easy and versatile, I wanted to show how you could make Cream of Mushroom Chicken on the stovetop.
Stovetop cream of mushroom chicken comes in handy when it’s summer and I don’t want to turn on the oven.
Or, when my oven is being used for other things like Broccoli Cheese Rice Casserole or Coconut Flan for dessert!
This recipe is fantastic because you really only need two ingredients (chicken + mushroom soup) yet the flavor is PHENOMENAL.
Cream of Mushroom Chicken
I do recommend seasoning the chicken for even better flavor.
I can’t cook without salt, pepper and garlic in everything!
The black pepper complements the gravy perfectly.
For the chicken I prefer to use thin cut breasts or chicken tenders.
They cook up faster than regular split chicken breasts and they’re extra juicy and…tender!
You can use regular chicken breasts, but the cook time will be much longer than listed in the recipe below.
If you have whole chicken breasts I recommend slicing them in half lengthwise.
Season the chicken, then brown on both sides. This adds an extra layer of flavor and seals in the juices.
Pour in the cream of mushroom soup, stir, cover and simmer until the chicken is cooked through.
The mushroom gravy is delicious spooned over mashed potatoes, but really tasty with whatever side you choose, such as egg noodles or rice.
Other readers have commented that they add frozen vegetables while the chicken is simmering to make this a complete meal.
Sliced mushrooms, green beans or broccoli would be yummy.
Like my pork chops recipe, the chicken can also be baked instead.
Cream of Mushroom Chicken
Tender chicken is smothered in cream of mushroom soup gravy for one of the easiest skillet dinners. Serve every last drop of gravy over rice, egg noodles or mashed potatoes!
Ingredients
- 1 ¼ lbs boneless, skinless thin-cut chicken breasts or tenders
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 can (10oz) cream of mushroom soup
- Salt and pepper, to taste
- Noodles, rice or mashed potatoes for serving
Instructions
- In a large skillet heat the oil over medium heat. Season the chicken with garlic powder, salt and pepper.
- Brown the chicken on both sides until golden, about 2 minutes.
- Add the cream of mushroom soup and spread over the top. When soup begins to bubble, cover pan, lower heat to a simmer and cook for 5-10 minutes, or until cooked through.
- Serve over noodles, rice or mashed potatoes.
Notes
If a thinner gravy is desired, whisk in ¼- ½ cup milk or water.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 125mgSodium: 654mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 48g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
More easy dinner recipes!
Baked Cranberry Chicken
Baked Chicken Spaghetti with Rotel
Cheesy Hashbrown Casserole
14 deliciosas recetas que usan crema de champiñones - Diseñologia
Monday 26th of September 2022
[…] sazonado se cubre con una deliciosa salsa que incluye crema de champiñones. Obtén la receta de Kitchen Gidget […]
Sherri
Sunday 25th of September 2022
Would it be too watery if I used a cream of mushroom that is not condensed, like Amy’s?
Dolores Dilliplane
Sunday 5th of June 2022
I made this, and it was so delicious. The chicken was so moist, and tender. Thank you, this is going on my recipe file.
Ali H
Saturday 4th of June 2022
Just made this for dinner tonight! Added spinach and onion. Topped with blistered cherry tomatoes and parm. Would 100% make again! Yum!! You have to serve it with egg noodles!
Julia
Monday 30th of May 2022
Made this with leftover breast and thigh meat of a pre-cooked grocery store chicken, cut up (removed skin/deboned). I added chopped cooked bacon along with mushrooms, and finely chopped celery, white onions & garlic. Topped with spring onions. Served over white rice, with side of steamed fresh broccoli with lemon butter & almond slices. Definitely will add to our rotation.