Cream of Mushroom Chicken

Cream of mushroom chicken has been one of those comforting go-to dinners in my home ever since I became a mom. When life gets chaotic think three kids, after-school chaos, and a sink full of dishes this dish quietly saves the evening. It’s creamy, savory, and tastes like something that took hours, even when it didn’t.

In this guide, we’ll walk through everything you need to know about making the perfect cream of mushroom chicken whether you’re baking it, tossing it in the crockpot, or serving it over buttery rice. You’ll learn how to season it just right, what to serve it with, and how to turn pantry staples like Campbell’s cream of mushroom soup into a dish your whole family will love.

And just like everything on ChefLoraRecipes.com, this is a no-fuss, all-flavor kind of meal. No fancy techniques. No complicated steps. Just real food for real life.

Key Takeaways: What You Need to Know

• Cream of mushroom chicken is a family-friendly comfort dish made with chicken breasts or thighs simmered or baked in a savory mushroom cream sauce.
• You can make it in the oven, on the stovetop, or in a crockpot, depending on your schedule.
• Pairs beautifully with rice, mashed potatoes, or even buttered noodles.
• Use Campbell’s cream of mushroom soup for a shortcut, or make your own sauce from scratch.
• Season it with pantry staples like garlic powder, thyme, and onion powder for cozy, nostalgic flavor.

Why Cream of Mushroom Chicken Always Hits Home

What Makes This Dish So Special?

Cream of mushroom chicken isn’t just a recipe it’s a moment of peace at the end of a busy day. I remember the first time I made it. It was a Wednesday, the kids were melting down, and I had barely five ingredients on hand. I browned some chicken, poured a can of cream of mushroom soup over it, and crossed my fingers.

Thirty minutes later? Magic. The house smelled amazing. The kids actually sat still at the table. And my husband went back for seconds.

This recipe has stuck with me ever since, and I’ve tweaked it into something that’s even better without ever losing that quick, effortless charm.

If you’re looking for something that feels like a warm hug on a plate, this easy cream of mushroom chicken is it. It’s beginner-friendly, affordable, and endlessly adaptable. Whether you use chicken thighs, boneless breasts, or even leftover rotisserie chicken, you’ll end up with a creamy, deeply flavorful meal.

Is It Better With Chicken Thighs or Breasts?

Great question and honestly, it depends on what you’re going for.

• Chicken thighs bring more flavor and stay juicier when baked or simmered. They’re perfect for that fall-apart texture in a slow cooker.
• Chicken breasts are leaner and cook a little faster. If you’re making this in the oven or pan-searing for a quick stovetop meal, breasts work great.

At home, I usually go for bone-in chicken thighs when I want that rich, soul-warming feel. For a lighter dinner, boneless skinless breasts paired with rice make a delicious cream of mushroom chicken and rice combo.

If you’re a fan of restaurant-style flair, you might also love this Creamy Mushroom and Spinach Stuffed Chicken. It uses similar flavors, but takes it to the next level.

Ingredients That Make It Irresistible

What Do You Need for Cream of Mushroom Chicken?

To make a comforting batch of cream of mushroom chicken, you only need a handful of pantry and fridge staples. Whether you’re aiming for a Campbell’s creamy mushroom chicken recipe or a more scratch-made version, the heart of this dish is the same: tender chicken and a silky mushroom sauce.

Cream of mushroom chicken typically includes boneless chicken breasts or thighs, cream of mushroom soup (or homemade sauce), garlic, onion, and your choice of herbs like thyme or parsley. Optional add-ins include fresh mushrooms, cream, or chicken broth for richness.

Here’s what I use in my weeknight version:

Essential Ingredients

For a more indulgent take, try my Creamy Lemon Garlic Chicken it uses similar pantry ingredients with a citrusy twist.

What Kind of Mushrooms Work Best?

Honestly, you can’t go wrong here. If you’re grabbing whatever’s on sale at the store, go for it. But if you’re curious:

• White button mushrooms: Mild and kid-friendly
• Cremini mushrooms (baby bella): Earthier and richer
• Portobello: Great if you want bigger mushroom chunks
• Shiitake: Adds depth and umami (best for scratch-made sauce)

If you’re using canned cream of mushroom soup, adding fresh mushrooms gives you a nice homemade touch without extra effort. I like to slice them thin and sauté in butter before adding the chicken back in. That little step makes the sauce feel restaurant-worthy.

Looking for a lighter mushroom-based option? Check out my Zucchini Mushroom Soup with Chicken it’s perfect for cozy nights without the heavy cream.

Pro Tip for Busy Nights

If I know we’ve got a crazy evening ahead, I prep the sauce in the morning just mix the soup, broth, seasonings, and mushrooms in a bowl and keep it in the fridge. Then at dinner time, I just pour it over the chicken and bake. It’s a huge time-saver, and the flavors deepen while it sits.

How to Cook Cream of Mushroom Chicken (3 Foolproof Ways)

What’s the Best Way to Cook Cream of Mushroom Chicken?

There’s no one-size-fits-all method and that’s what makes this recipe amazing. Whether you’ve got 30 minutes before soccer practice or you want to “set it and forget it” in your slow cooker, this dish can flex with your schedule.

Cream of mushroom chicken can be baked, simmered on the stovetop, or slow-cooked in a crockpot. Baking yields crispy-topped comfort, stovetop is fast and creamy, and crockpot gives you ultra-tender, fall-apart chicken.

Let me walk you through each method:

1. Oven-Baked Cream of Mushroom Chicken Recipe

This version is my go-to on chilly evenings when I want the whole house to smell amazing.

Prep Time: 10 mins
Cook Time: 35–40 mins
Total Time: ~50 mins

How to Bake It:

1. Preheat oven to 375°F.
2. Season chicken with salt, pepper, garlic, and onion powder.
3. Sear in a hot skillet with olive oil for 2–3 minutes per side (optional but recommended).
4. Place in a baking dish. Pour over cream of mushroom soup + ½ cup broth or water.
5. Top with sautéed mushrooms if using.
6. Cover with foil and bake for 25 minutes.
7. Remove foil, bake another 10–15 minutes until bubbly and golden.

You’ll end up with fork-tender chicken and a sauce that’s begging to be spooned over mashed potatoes. It reminds me of my Belizean Chicken Stew the flavors soak in so deeply when baked low and slow.

2. Stovetop Cream of Mushroom Chicken (Quick & Creamy)

This one’s a lifesaver when everyone’s hungry now.

Cook Time: 25–30 mins

How to Cook It on the Stove:

1. Season and sear your chicken in a large skillet until golden on both sides.
2. Remove and set aside. In the same pan, add sliced mushrooms and sauté in butter.
3. Stir in cream of mushroom soup and a splash of broth or cream.
4. Return chicken to the pan. Simmer, covered, for 15–20 minutes on low heat.
5. Optional: Add fresh parsley or thyme just before serving.

This is also a great way to reheat leftovers! I use this trick when I double a batch and store half for a mid-week dinner.

Love skillet recipes? You might like my Alice Springs Chicken Recipe it’s got a similar sear-then-simmer vibe but with bacon and cheese.

3. Cream of Mushroom Chicken Crock Pot Method

Ahhh, the slow cooker. Bless it. Perfect for busy weekdays or lazy Sundays.

Prep Time: 10 mins
Cook Time: 4–6 hours

How to Do It:

1. Add chicken to the bottom of the slow cooker.
2. Sprinkle with salt, pepper, garlic, and onion powder.
3. Pour cream of mushroom soup + ½ cup broth over the top.
4. Add mushrooms if you have them. Stir to coat.
5. Cover and cook on LOW for 6 hours or HIGH for 3–4.
6. Shred or serve whole with sauce poured over.

Pro Tip: Add a cup of uncooked rice and 1 more cup of broth at the beginning for an all-in-one cream of mushroom chicken and rice dinner. The rice cooks right in the sauce and soaks up every bit of flavor.

Want more slow cooker magic? You’ll love my Chicken Stew Recipe. It’s cozy, low-fuss, and hearty enough to fill everyone up.

How to Season Cream of Mushroom Chicken for Maximum Flavor

What Spices Work Best With Cream of Mushroom Chicken?

Cream of mushroom chicken doesn’t need a spice cabinet explosion to taste delicious. A few everyday seasonings used the right way go a long way in making this dish crave-worthy.

Season cream of mushroom chicken with salt, black pepper, garlic powder, onion powder, thyme, and paprika. For more flavor, add a splash of Worcestershire sauce or a dash of Italian seasoning to the sauce before cooking.

Here’s my go-to seasoning combo that works whether you’re baking, simmering, or slow-cooking:

Simple Seasoning Blend for Creamy Chicken

• 1 tsp garlic powder
• 1 tsp onion powder
• ¾ tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (optional for color)
• ½ tsp dried thyme or Italian seasoning
• Splash of Worcestershire sauce (adds depth)

For an even deeper umami flavor, stir a spoonful of sour cream, grated Parmesan, or even a touch of Dijon mustard into the sauce after it cooks.

I picked up that trick from testing my Harissa Honey Chicken that balance of savory with just a touch of unexpected zing makes any sauce richer and more interesting.

What Readers Are Saying: Real-Life Cooking Experience

Mom Review: Jess from Tacoma, WA

“I made your easy cream of mushroom chicken last Tuesday. I had a can of Campbell’s soup, frozen thighs, and not much else. I added your seasoning blend and baked it with rice underneath my picky 4-year-old asked for seconds! That never happens. Total win.”
★★★★★

This kind of feedback always makes my day. Sometimes we forget how powerful a simple, seasoned dish can be. And honestly? If your kids ask for seconds, that’s five stars in my book.

Cream of Mushroom Chicken

Lora

A comforting family-friendly dinner made with tender chicken breasts or thighs baked in a savory, creamy mushroom sauce. This easy recipe uses simple pantry staples and can be made in the oven, on the stovetop, or in a crockpot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course dinner

Cuisine American

Servings 4

Calories 320 kcal

Equipment

• 9×13 inch baking dish
• Large oven-safe skillet or frying pan
• Slow cooker/crockpot
• mixing bowl
• measuring cups and spoons
• Meat thermometer
• Aluminum foil

Ingredients

  

• 4 boneless skinless chicken breasts (or chicken thighs)
• 1 can 10.5 oz cream of mushroom soup
• ½ cup chicken broth or water
• 2 tablespoons olive oil or butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika optional
• ½ teaspoon dried thyme or Italian seasoning
• 8 oz fresh mushrooms baby bella or cremini, sliced
• ¼ cup heavy cream
• 2 tablespoons fresh parsley chopped
• 1 teaspoon Worcestershire sauce

Instructions

 

• Preheat oven to 375°F.
• Season the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme.
• Sear the chicken (optional but recommended): Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Transfer to a 9×13-inch baking dish.
• Prepare the sauce: In a bowl, mix cream of mushroom soup with chicken broth and Worcestershire sauce (if using). If using fresh mushrooms, sauté them in butter first, then add to sauce.
• Bake: Pour sauce over chicken. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until chicken reaches 165°F internal temperature and sauce is bubbly.
• Serve: Let rest 5 minutes. Garnish with fresh parsley and serve over rice, mashed potatoes, or egg noodles.
• Stovetop Method (Quick – 30 minutes)
• Season and sear chicken in a large skillet until golden on both sides. Remove and set aside.
• In the same pan, sauté sliced mushrooms in butter for 3-4 minutes.
• Stir in cream of mushroom soup and a splash of broth or cream.
• Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
• Garnish with fresh parsley before serving.
• Crockpot Method (Hands-off – 4-6 hours)
• Place chicken in the bottom of slow cooker and season with salt, pepper, garlic powder, and onion powder.
• Pour cream of mushroom soup and ½ cup broth over chicken. Add mushrooms if using.
• Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
• Shred or serve whole with sauce spooned over top.
• One-Pot Option: Add 1 cup uncooked rice and 1 additional cup of broth at the beginning for an all-in-one meal.

Notes

• Chicken choice: Thighs stay juicier and have more flavor; breasts are leaner and cook faster.
• Make it from scratch: Replace canned soup with a homemade mushroom cream sauce (sauté mushrooms, add flour, then cream and broth).
• Flavor boost: Stir in grated Parmesan, sour cream, or Dijon mustard after cooking for extra richness.
• Low-carb option: Serve over cauliflower rice or mashed cauliflower.
• Gluten-free: Use gluten-free cream of mushroom soup or make your own with almond flour.

Keyword baked chicken recipe, Campbell’s soup recipe, comfort food, cream of mushroom chicken, crockpot chicken, easy chicken dinner, family dinner

Want to Boost the Flavor Even More?

Here are a few simple ways to take it up a notch:

Each of these upgrades works with both canned and homemade versions of the sauce. Feel free to experiment or keep it simple.

Craving another chicken dish that nails the balance of simple and flavorful? Try my Roman-Style Chicken it’s packed with rustic Italian flavor and pantry-friendly ingredients.

What to Serve with Cream of Mushroom Chicken

What Goes Well With Cream of Mushroom Chicken?

This dish is already creamy and savory, so pairing it with something that soaks up sauce or cuts the richness is key. You want sides that balance flavor, texture, and maybe even sneak in a veggie or two.

Cream of mushroom chicken pairs well with rice, mashed potatoes, egg noodles, roasted vegetables, or a simple green salad. Choose starchy sides to absorb the sauce and crisp veggies for contrast.

Here’s what I serve on rotation in my house tested and approved by kids and grown-ups alike:

Cozy Carb Combos (to soak up every drop of sauce)

Pro Tip: Bake the chicken over uncooked rice (plus extra broth) in the same dish for a one-pan cream of mushroom chicken and rice situation. Zero extra dishes. Maximum flavor.

Veggie Sides That Add Color & Crunch

• Steamed green beans with garlic butter
• Roasted broccoli with lemon zest
• Honey-glazed carrots (for a sweet contrast)
• Sautéed zucchini (great if you’re doubling up on mushrooms)
• Simple side salad with tangy vinaigrette

Sometimes I keep it super simple and just roast everything on one tray. One of my favorites is a riff on the flavors in my Ultimate Stuffed Chicken Breast Recipe roasted tomatoes, spinach, and a sprinkle of Parmesan.

What About Low-Carb or Gluten-Free Options?

Absolutely! This dish is super versatile:

• Use cauliflower rice instead of regular rice.
• Try mashed cauliflower instead of potatoes.
• Serve over zoodles or spaghetti squash.
• Skip canned soup and make a gluten-free mushroom cream sauce with almond flour and cream.

If you’re following a low-carb plan, you might also like my Alice Springs Chicken (Low Carb)—loaded with protein and cheesy goodness, but totally keto-friendly.

Dinner in 30? Try This Combo:

If you’re in a time crunch, here’s my 30-minute dinner plan:

• Stove-top cream of mushroom chicken
• Steamed microwave rice (5 minutes)
• Frozen green beans, sautéed in garlic butter

Dinner = done. No complaints from the table. And minimal clean-up.

How to Use Leftovers & Repurpose Cream of Mushroom Chicken

What Can I Make with Leftover Cream of Mushroom Chicken?

Leftovers don’t have to be boring especially when the base is a rich, savory cream sauce. With just a little creativity, you can turn last night’s cream of mushroom chicken into tomorrow’s lunch, soup, pasta, or even a comforting casserole.

You can repurpose cream of mushroom chicken into casseroles, pasta dishes, soups, pot pies, or sandwiches. Shred or slice the chicken, then mix with extra sauce and fresh add-ins for a whole new meal.

This recipe is a meal prep dream, and here’s how to work with it:

1. Chicken and Rice Bake (from leftovers)

Shred your leftover chicken and mix it with:

• Cooked rice
• Leftover mushroom sauce
• ¼ cup sour cream or shredded cheese
• Optional: frozen peas or spinach

Pour into a baking dish, top with breadcrumbs or cheese, and bake at 375°F for 20 minutes. Instant creamy casserole!

2. Creamy Chicken Pasta

Boil up some penne, fettuccine, or egg noodles. Toss with reheated chicken and sauce, then finish with:

• A splash of pasta water
• Fresh parsley or basil
• Grated Parmesan

Boom your easy cream of mushroom chicken just became a cozy pasta night.

Want more pasta-meets-creamy-goodness inspiration? My Creamy Mushroom and Spinach Stuffed Chicken has a similar vibe and makes a great freezer meal too.

3. Chicken Mushroom Soup

Thin the sauce with chicken broth, toss in:

• Shredded chicken
• Leftover veggies
• A handful of noodles or rice
• A dash of cream or milk (optional)

Let it simmer until everything is heated through. This is one of my favorite “clean out the fridge” tricks like my Zucchini Mushroom Soup with Chicken, but faster.

4. Open-Faced Sandwiches or Biscuits

Top crusty bread, toasted buns, or even leftover biscuits with warm cream of mushroom chicken. Add a sprinkle of cheese or a fried egg on top, and suddenly leftovers feel like brunch.

If you’re feeling Southern-inspired, this works beautifully with the flavors from my Belizean Chicken Stew, too.

5. Freezer-Friendly Meal Prep

Let the dish cool completely, then store in freezer-safe containers. It’ll keep for:

• Up to 4 days in the fridge
• Up to 3 months in the freezer

Pro Tip: Freeze in individual portions with rice or noodles already added for grab-and-go lunches.

Smart Storage Tips

If you’re a batch-cooker or freezer-meal fan, this one belongs in your rotation. It’s just as practical as my Chicken Stew Recipe another recipe that tastes even better the next day.

FAQs About Cream of Mushroom Chicken

Conclusion

There’s just something comforting about a dish like cream of mushroom chicken. It doesn’t try too hard. It doesn’t need fancy plating or gourmet ingredients. It just shows up warm, creamy, and full of flavor and on a busy weeknight, that’s everything.

From one mom’s kitchen to yours, I hope this recipe becomes a regular in your rotation like it has in mine. Whether you bake it, simmer it, or slow-cook it, you’re feeding your family something filling, simple, and honestly, pretty delicious.

So the next time you’ve got a can of soup and a pack of chicken? You’ve got dinner. And you’ve got it handled.