Cream of Mushroom Chicken is the quick and easy weeknight dinner you’ve been waiting for! Savory, earthy mushroom sauce pairs perfectly with tender, juicy chicken breasts and a hint of fresh herbs. Serve it with crusty bread or a side of rice for a wholesome and satisfying meal.
Why you’ll love this recipe
- Savory flavor profile: The mix of garlic, thyme, and mushroom provides a burst of hearty and earthy notes that complement chicken incredibly well.
- 30-minute meal: With less than half an hour from start to finish, cream of mushroom chicken makes the perfect weekday meal when you’re short on time.
- Made with pantry staples: Despite tasting like a gourmet meal, this recipe is made primarily with easy-to-find pantry ingredients.
The easiest cream of mushroom chicken
I often find that some of the best dishes are those that are the easiest to make. Much like peanut butter chicken and chicken lo mein, this cream of mushroom chicken is one of my go-to recipes when I’m feeling like something gourmet but don’t have a lot of time on my hands!
Tender chicken breasts are coated in a canned creamy mushroom soup-based sauce infused with savory, earthy herbs. Once combined, you’re left with a soft, melt-in-the-mouth texture that makes this meal a true crowd-pleaser!
Ingredients & substitutions
- Chicken breasts: I prefer chicken breasts for this recipe since they cook quickly and remain juicy, especially once covered in sauce. You can substitute them with boneless skinless chicken thighs for juicier meat, but you’ll need to increase the cooking time.
- Dry seasonings: To add savory, aromatic notes, I love the combination of garlic powder, oregano, and salt. Feel free to experiment with basil, rosemary, sage, or marjoram.
- Olive oil: For searing the chicken. If you don’t have olive oil, use a neutral vegetable oil with a high smoke point, like avocado, sunflower, or safflower.
- Butter: To sauté the aromatics. Use unsalted butter for better control over the salt level.
- Onion: Once sautéed, onions provide a savory sweetness. White or yellow onions are both good options, but you can try shallots for a milder onion flavor.
- Garlic: Fresh garlic cloves work best, but you can also use garlic paste.
- Thyme: Fresh thyme adds a herbaceous, slightly sweet, and earthy finish. Dried thyme can be used in a pinch, but add it in earlier as the garlic and onion are sautéing.
- Chicken broth: Adds a savory depth of flavor. Store-bought or homemade both work, or you can replace chicken broth with vegetable broth.
- Cream of mushroom soup: Creates a lusciously creamy, rich, and savory base. I used condensed cream of chicken soup for this recipe, but you can also use a homemade version.
- Baby spinach: Adds freshness and extra nutrients. If you don’t have baby spinach on hand, try baby kale or chard.
- Chives: I love to garnish my cream of mushroom chicken with fresh chives, but green onions, parsley, more fresh thyme, or dill will all work too.
How to make cream of mushroom chicken
- Prep the chicken: Make sure to pat the chicken dry before seasoning it. This will help crisp up the outside. Then, season it with salt, garlic powder, and oregano on both sides.
- Sear the chicken: Use olive oil for that perfect golden brown crust. Sear the chicken over medium-high heat, then remove it from the pan and transfer it to a plate.
- Sauté the aromatics: Reduce the heat and add the butter and onions. Cook the onions until they’re tender, then add the garlic.
- Create the sauce: Mix in fresh thyme, chicken broth, and condensed cream of mushroom soup to the skillet, stirring until everything is well combined.
- Bring it together: Reduce the heat to medium-low and reintroduce the chicken, letting the flavors meld together. Use a meat thermometer to check that the chicken is cooked (it should reach an internal temperature of 165F).
- Finishing touches: Add spinach for a pop of color and fresh flavor, then remove your cream of mushroom chicken from the heat and serve it immediately with some chopped chives on top.
What to serve with cream of mushroom chicken
This cream of mushroom chicken is begging to be served with hearty and satisfying side dishes. Try some of these options for a complete meal:
- Mashed potatoes
- Creamy Orzo Pasta
- Baked asparagus with Parmesan
- Green beans
- Air fryer sweet potato fries
- Garlic bread
- Tomato and onion salad
- Steamed rice
Frequently asked questions
Yes, you can use skin-on chicken. Just ensure you thoroughly pat it dry and sear it skin-side down first to achieve a crispy texture.
The chicken is fully cooked when a meat thermometer inserted into its thickest part reads 165F (74C). If you cook chicken often, I recommend investing in a meat thermometer.
Yes, bone-in chicken pieces can be used and will add more flavor to the dish. However, they will require a slightly longer cooking time, so make sure to account for this.
Storage & reheating
Keep your cream of mushroom chicken fresh for longer by following these storage and reheating tips:
- Fridge: Store leftovers in airtight containers for up to 3 days.
- Freezer: You can freeze cream of mushroom chicken for up to a month. Just ensure it’s completely cooled first, then transfer it to a freezer-safe bag.
- Reheating: To reheat, you can microwave or warm the chicken on the stovetop until hot.
- Cream of mushroom turkey: Substitute chicken with turkey cutlets for a different take.
- Spicy mushroom chicken: Add red chili flakes or fresh jalapeños for a spicy flavor.
- Mushroom chicken pasta: Mix the chicken with cooked pasta for a more filling dish.
- Mushroom chicken pie: Use the mixture as a pot pie filling, baking it until golden.
- Pat the chicken: To achieve a crispy exterior, it’s essential to thoroughly dry the chicken before adding any seasonings.
- Searing: Ensure the pan is nice and hot before adding the chicken for a proper sear.
- Chicken broth: Have extra broth on hand to adjust the sauce consistency if necessary.
- Spinach: Spinach wilts quickly, so add it just before serving to prevent overcooking it.
Looking for more delicious chicken recipes?
If you enjoyed this cream of mushroom chicken recipe, be sure to check out some more of my favorites like these:
If you try this Cream of Mushroom Chicken, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
The Easiest Cream of Mushroom Chicken
- 4 chicken breasts boneless skinless
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons thyme fresh or 1 teaspoon dry
- ⅓ cup chicken broth more if needed
- 1 10.5 ounce can condensed cream of mushroom soup
- 2 cups baby spinach packed and roughly chopped
- 2 tablespoons chives finely chopped
- Pat the chicken dry with a paper towel. Season with salt, garlic powder and oregano on both sides.
- Add the olive oil to a skillet over medium-high heat. Once the pan is hot, add the chicken and sear for 3-4 minutes per side, then remove the chicken out of the pan and transfer to a plate.
- Reduce the heat to medium and add the butter and the onions. Cook for 5 minutes, stirring often, or until they’re softened and lightly browned. Add the garlic and cook for an additional 2 minutes.
- Add the fresh thyme leaves, chicken broth and condensed soup to the skillet and stir until smooth.
- Reduce the heat to medium-low and add the chicken back in, along with the juices left on the plate. Cook for an additional 5 minutes or until the chicken is cooked through (the temperature should read 165F using a meat thermometer). If the sauce is too thick, add a splash of chicken broth until desired consistency.
- Add chopped spinach, mix into the sauce and cook for an additional minute.
- Remove from heat and sprinkle with chives on top, enjoy with your favorite sides!