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–+ servings
Cream of Mushroom Chicken

Cream of Mushroom Chicken

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9x13 inch baking dish
  • Large oven-safe skillet or frying pan
  • Slow cooker/crockpot
  • mixing bowl
  • measuring cups and spoons
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F.
  2. Season the chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme.
  3. 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 9x13-inch baking dish.
  4. 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.
  5. 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.
  6. Serve: Let rest 5 minutes. Garnish with fresh parsley and serve over rice, mashed potatoes, or egg noodles.
  7. Stovetop Method (Quick - 30 minutes)
  8. Season and sear chicken in a large skillet until golden on both sides. Remove and set aside.
  9. In the same pan, sauté sliced mushrooms in butter for 3-4 minutes.
  10. Stir in cream of mushroom soup and a splash of broth or cream.
  11. Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
  12. Garnish with fresh parsley before serving.
  13. Crockpot Method (Hands-off - 4-6 hours)
  14. Place chicken in the bottom of slow cooker and season with salt, pepper, garlic powder, and onion powder.
  15. Pour cream of mushroom soup and ½ cup broth over chicken. Add mushrooms if using.
  16. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
  17. Shred or serve whole with sauce spooned over top.
  18. One-Pot Option: Add 1 cup uncooked rice and 1 additional cup of broth at the beginning for an all-in-one meal.

Nutrition

Calories: 320kcal

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.

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