Weeknight Cream of Mushroom Chicken Skillet
If you’re looking for comfort food that requires minimal prep, very little chopping and hardly any clean up, this easy meal is for you. This yummy meal has juicy, flavorful chicken topped with a savory mushroom sauce that’s can be on the table in under 30 minutes.
Do you ever find yourself buying cans of creamy soup on the off chance you might stumble upon a recipe that needs it? Consider yourself stumbled. Cream of mushroom soup adds tons of flavor to this dish and others like turkey tater tot casserole and makes life easy. Add a few simple spices and minced garlic and you’ve made the creamiest mushroom sauce to put over your chicken.
For more quick and easy chicken dinners that are equally as tasty, try marry me chicken pasta, gluten-free chicken piccata and honey garlic lemon pepper chicken thighs.
Why you’ll love this recipe:
- 36 grams of protein and 245 calories per serving.
- Great for busy weeknights!
- Ready in under 20 minutes and packs the flavor.
Ingredients and Substitutions:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this easy chicken recipe.
- Boneless Chicken Breasts: feel free to use chicken thighs or chicken tenders. I use chicken breasts because they’re lean and light but if you want a little more of a fatty flavor, use boneless thighs.
- Fresh Mushroom: white mushrooms or button mushrooms (same thing) and brown mushrooms work great for this recipe. White are more subtle, light and add flavor to the dish without being overwhelming. If you want a more robust flavor, opt for shiitake or cremini.
- Cream of Mushroom Soup: this is the main ingredient for the creamy mushroom sauce. I used reduced-sodium because those cans add a crazy ton of salt, which this dish doesn’t need.
- Cornstarch: (optional) to thicken that dreamy creamy sauce right up. You can also use arrowroot powder.
Variations and Substitutions
- If you’re dying to make this but only have cream of chicken soup, go for it. It won’t be quite as shroomie but has the same texture as cream of mushroom, so will work in a pinch.
- Saute onion with the garlic and mushrooms for extra flavor.
- Add your favorite spices: onion powder, garlic powder, fresh thyme, Italian seasoning are all delicious. Start with a light pinch and add to taste.
Dietary Modifications
- For gluten-free, use a gluten-free cream of mushroom soup. Lots of companies sneak gluten in there so make sure to check.
Let’s make this cream of mushroom chicken recipe:
Step 1: prep and cook the chicken
Slice all of the chicken breasts in half to butterfly into two pieces. Using a meat pounder, pound the chicken to create even cutlets (image 1), approximately ½ inch thick. Season the chicken breast (image 2) and place in a in a large skillet over medium heat (image 3). Cook on each side for 4-5 minutes (image 4). Transfer to a plate and set aside.
Step 2: make the mushroom sauce
Add the sliced mushrooms and garlic to the pan (image 5). Cook, stirring, for a couple of minutes to brown the mushrooms (image 6). Add the can of mushroom soup to the pan (image 7). Fill the can with water and add to the pan (1 cup of water). Using a whisk, whisk until the soup has combined with the water and no chunks remain and bring to a boil (image 8).
Step 3: return chicken to pan and thicken the sauce
Add the chicken back to the pan and simmer for 5 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (image 9). Remove the chicken and set aside.
If you want your sauce thicker, remove the chicken and set aside. In a small bowl, combine the cornstarch and water and mix to combine, add the slurry to the sauce (image 10) and whisk to combine (image 11). Simmer for 1 minute to thicken (add more if you want it thicker). Return the chicken to the sauce (image 12), coat and serve.
Expert Tip!
Tenderizing the meat is the secret to delicious chicken. It ensures the chicken is uniform in size so everything cooks evenly.
Recipe FAQs
Save it for the week; it’s delicious leftover! Make sure to store sauce and whatever you put it with (rice, pasta, etc) separately or else it will make everything soggy. Add a little milk or chicken broth to loosen it if it gets too thick.
As someone who lives at the grocery store and is on a first name basis with the checkout clerk, I know what it’s like to not want to go back to the store. You can use cream of chicken soup or even sour cream in place of the mushroom soup. Both have the same texture and similar flavor and are common subs.
I’m a carb lover, so my go-to is to serve this over rice or noodles. I love it with white rice in particular. If you want low carb, you can serve with cauliflower rice or over roasted veggies. It’s delicious with potatoes, green beans, broccoli and carrots. Almost like a creamy mushroom veggie stew. YUUUM.
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Cream of Mushroom Chicken Skillet
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Ingredients
- 2 lbs. boneless skinless chicken breasts raw
- 1.5 tsp. salt
- 1 tsp. chili powder
- fresh cracked pepper
- 1 Tbsp. olive oil
- 8 oz. mushrooms sliced
- 3 cloves garlic minced
- 1 can reduced-sodium cream of mushroom soup 10.5 oz can
- 1 cup water
- 1/2 Tbsp. cornstarch (or arrowroot powder) optional
- 1/2-1 Tbsp. water (to mix) optional with cornstarch
Instructions
- Slice all of the chicken breasts in half to butterfly into two pieces. Using a meat pounder, pound the chicken to create even cutlets, approximately ½ inch thick. Season with ½ the salt and chili powder on each side along with freshly cracked black pepper.
- Heat the olive oil in a large skillet over medium heat. Place the seasoned chicken in the pan and cook on each side for 4-5 minutes. Transfer to a plate and set aside.
- Add the sliced mushrooms and garlic to the pan. Cook, stirring, for a couple of minutes to brown the mushrooms.
- Add the cream of mushroom soup to the pan. Fill the can with water and add to the pan (1 cup of water). Using a whisk, whisk until the soup has combined with the water and no chunks remain and bring to a boil.
- Add the chicken back to the pan and simmer for 5 minutes or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Optional: if you want a thicker sauce then in a small bowl, combine the cornstarch and water and mix to combine. Remove the chicken and set aside, add the slurry to the sauce and whisk to combine. Simmer for 1 minute to thicken (add more if you want it thicker). See notes.
- Either return the chicken to the pan and coat in the sauce or serce the chicken over brown or white rice, cauliflower rice, a combination of both, mashed potatoes or roasted veggies with sauce poured on top.
Notes
- Serving size: 4 oz. cooked chicken and 95 grams of mushroom sauce
- You can use cream of chicken soup in place of cream of mushroom soup.
- Use any preferred mushroom variety.
- Cornstarch notes: if you want a thick sauce add the slurry to the sauce. If you want a thinner sauce omit this step. Both ways are great but for me it’s mood dependant. You’ll be able to tell by looking at your sauce if you want to add it or not.
- Nutritional information is an estimate and will vary with substitutions.
