Description
A Quick and Comforting One-Pan Meal
There’s nothing better than a rich, creamy, and savory Chicken and Cream of Mushroom dish made in a single skillet. This easy recipe combines tender, golden-browned chicken with a luscious mushroom sauce that’s packed with flavor. Perfect for busy weeknights or cozy family dinners, it pairs beautifully with rice, pasta, or mashed potatoes. Best of all, it comes together in under 30 minutes, making it a go-to meal when you need something delicious and fuss-free!
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
For the Mushroom Sauce:
- 1 tablespoon butter
- 8 ounces mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 1 (10.5-ounce) can cream of mushroom soup
- ½ cup chicken broth (or water)
- ½ cup heavy cream (or milk for a lighter option)
- 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For Garnish (Optional):
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
Prepare the Chicken:
- Pat the chicken dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Transfer to a plate and cover with foil to keep warm.
Make the Mushroom Sauce:
- In the same skillet, melt 1 tablespoon of butter. Add sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds until fragrant.
Combine Ingredients:
- Stir in the cream of mushroom soup, chicken broth, heavy cream, Worcestershire sauce, thyme, salt, and pepper. Mix well.
- Let the sauce simmer for 2–3 minutes until slightly thickened.
Return Chicken to the Skillet:
- Place the cooked chicken back in the skillet and spoon the sauce over the top.
- Simmer on low heat for another 5 minutes, allowing the flavors to meld.
Serve & Garnish:
- Sprinkle with fresh parsley and Parmesan cheese (if using).
- Serve hot with rice, pasta, mashed potatoes, or steamed vegetables.
Notes
✔ Chicken Options: You can use bone-in, skin-on chicken thighs for extra flavor—just increase the cooking time slightly.
✔ Mushroom Variety: Cremini or baby bella mushrooms add a richer taste, but white mushrooms work well too.
✔ Lighter Version: Swap heavy cream for milk and use reduced-fat cream of mushroom soup.
✔ Make It Ahead: The sauce thickens beautifully overnight, making leftovers even better! Store in an airtight container in the fridge for up to 3 days.
✔ Freezing: Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11g
- Trans Fat: 0
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg