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
Jojo
Monday 16th of January 2023
I was looking up different marinades for my chicken when I found this instead. So I made this recipe tonight but instead of making it as a gravy I put it in with the chicken just before it started browning and let it cook until the chicken was cooked through and all the mushroom soup was cooked into the chicken with just enough to coat it. It was phenomenal and a big hit with everyone in my house. I will definitely be doing this again! Thank you for the awesome recipe.
Stephanie
Saturday 7th of January 2023
Hello! I made this recipe tonight. I haven't plated it up yet, but it smells and looks delicious. I seasoned and pan fried the chicken then set them aside. Poured some white wine in to release the chicken bits from the pan and added a little more butter. Then poured the cream of mushroom and a little milk and stirred all of it up. I returned the chicken to simmer a little bit then added parsley flakes to the top. The family is ready to eat. I served it with parmesan garlic mashed potatoes and roasted broccoli.
Danielle
Wednesday 4th of January 2023
This was excellent!! Fast, easy, delicious. I did it over egg noodles and threw some finely-diced broccoli in, plus Parmesan on top. I will be making this again, for sure!
Rebekah
Friday 6th of January 2023
Yum, the parmesan sounds great.
Bonny
Friday 14th of October 2022
We weren't expecting to have chicken soup for dinner but that's what we got. Shame on you for not indicating you used CONDENSED soup. Can you please change it for the sake of the next one who tries this recipe.
Wizened
Friday 13th of January 2023
@Bonny, I learned several variations of this dish from my Mom in the '50s. Until your comment, I never knew the was such a thing as cream of mushroom soup that wasn't condensed! Sorry you had this misunderstanding, and hope the chicken mushroom soup was good.
Eevie
Tuesday 15th of November 2022
@Bonny, that was so rude!!
MISTY
Tuesday 25th of October 2022
@Bonny, most people have enough sense to know cream of mushroom is CREAM OF MUSHROOM. Shame on you for shaming people that are just sharing recipes. Next time add a little kindness to your recipe!
Danielle Thornton
Thursday 6th of October 2022
I made this for dinner tonight and we put it over stuffing!! It was a big hit with the family. Thank you.