Cream of Mushroom Chicken is an easy weeknight meal with juicy chicken breasts in a creamy mushroom sauce! It’s ready to enjoy in just 35 minutes and everything is made from scratch.
Tender chicken and mushrooms in a creamy sauce is a delicious combination. Serve this tasty cream of mushroom chicken with potatoes or on a bed of rice with a side of steamed broccoli!
Is Condensed Cream of Mushroom Soup the Same as Cream of Mushroom Soup?
These two types of soup are similar but aren’t exactly the same. The main difference is condensed cream of mushroom soup is concentrated and needs liquid like water or milk to be added to it before it’s eaten.
Ingredients You’ll Need
- chicken breasts
- salt and pepper
- unsalted butter
- mushrooms
- all purpose flour
- chicken stock
- cup milk
- garlic powder
Tips and Tricks
- To avoid the taste of flour in the sauce, slowly cook the flour until it completely absorbs the fat. Then slowly mix in the liquid.
- For faster cooking, pound the chicken with a meat tenderizer until the fillets are 1/2-inch thick.
- Use your favorite milk in the recipe. Higher fat options like half & half will produce creamier results.
How to Make Cream of Mushroom Chicken
- Pound the chicken into 1/2-inch thick filets for faster cooking. In a large skillet, melt the butter. Add the chicken and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil.
- Add the mushrooms and saute until they are soft, about 4 to 6 minutes.
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added. Whisk in the milk, garlic powder, onion powder, salt and pepper.
- Add the chicken back to the skillet.
- Bring to a simmer, and cook, stirring often, over low heat for 13-15 minutes or until the chicken reaches 165 F degrees with an instant-read thermometer.
What are the Best Mushrooms for this Recipe
Pre-sliced portabella mushrooms are a convenient and delicious option. Button mushrooms will work as well.
How to Make Roux Properly
A roux is a combination of a fat like oil or butter, and flour. You’ll want to let the flour completely absorb the fat, and then slowly add the liquid until smooth. This is what gives soups, stews, and sauces their creamy texture.
Can I Use Canned Condensed Cream of Mushroom Soup for This Recipe?
Yes, canned condensed cream of mushroom soup can be used to replace the mushrooms and the ingredients for the sauce. You’ll need to use just 2 tablespoons of butter instead of 4 to brown the chicken. If the sauce becomes too thick, add a splash of milk.
How to Serve Cream of Mushroom Chicken
This dish is delicious served over mashed potatoes, rice, or noodles. Add a bright side of steamed broccoli or glazed carrots for a delicious meal.
What to Serve with Cream of Mushroom Chicken
Because of its creamy and savory taste, you can pair this dish with potatoes, pasta, or rice, along with some healthy vegetables like broccoli and asparagus.
Cream of Mushroom Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 8 oz mushrooms chopped small
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 3/4 cup milk
- 1 teaspoon garlic powder
Instructions
- Pound the chicken into 1/2-inch thick fillets with a tenderizer for faster cooking.
- In a large skillet, melt the butter. Add the chicken and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil.
- Add the mushrooms and saute until they are soft, about 4 to 6 minutes.
- Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.
- Whisk in the milk, garlic powder, onion powder, salt and pepper.
- Add the chicken back to the skillet.
- Bring to a simmer, and cook, stirring often, over low heat for 13 to 15 minutes or until the chicken reaches 165 degrees with an instant read thermometer. Serve and enjoy!
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