Cream of Mushroom Chicken Skillet
This Chicken with Cream of Mushroom Soup is a savory combo of juicy chicken and creamy mushroom sauce. Using a can of mushroom soup and a few spices, you have a sauce that's mostly homemade but super easy and ready in less than 20 minutes. Add to pasta, rice veggies, or eat as is.
Servings: 6 servings
Calories: 245kcal
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.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 7g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 885mg | Potassium: 844mg | Fiber: 1g | Sugar: 2g
