I thought I would take the classic chicken and cream of mushroom soup recipe and uplevel it a bit. This cream of mushroom chicken is so easy, all made in one skillet, and is incredibly delicious and creamy. It is ready for your next dinner party or just a ridiculously tasty dinner any night of the week. This has so much flavor I can’t wait for you to try it!
Why You Will Love This Creamy Mushroom Chicken Skillet
We love this recipe because it is easy to make in one skillet! This makes cooking and cleaning up easier! Plus, this dish is packed with creamy and cozy flavors. This up-leveled cream of mushroom soup recipe is delicious with the chicken and the perfect lunch or dinner.
Ingredients Substitutions For Cream Of Mushroom Chicken
Chicken Broth Substitutions
We used low-sodium chicken broth in this recipe. Some substitutions for chicken broth are vegetable broth or your milk of choice.
Cream Of Mushroom Soup Alternatives
We used Amy’s Semi-Condensed Cream Of Mushroom Soup in this recipe, but feel free to use your favorite cream of mushroom soup. If you don’t like cream of mushroom soup, try any cream soup you enjoy. Some other great options are cream of celery, cream of broccoli, and cream of potato soup.
Which Mushrooms To Use
I love cremini mushrooms, also known as baby Bella mushrooms. They are the same as portobello mushrooms and button mushrooms. Cremini mushrooms are in the middle in terms of size and how long they are grown. Button mushrooms are the youngest and smallest, cremini is in the middle, then Portobello mushrooms are the largest and the oldest. I love the earthy umami flavor that the cremini mushrooms have. I use them instead of white mushrooms because they have more flavor and a meaty texture. However, if you prefer, you can use white mushrooms.
How To Make Cream Of Mushroom Chicken
First, cut the mushrooms. Then, chop the shallot and onion.
After that, place your skillet on the stove over medium heat. Then, add the olive oil, onion, shallot, garlic, mushrooms, salt, pepper, rosemary, thyme, and oregano. Saute these ingredients.
Next, push the ingredients to the side of the skillet. Then, lightly season both sides of your chicken with salt and pepper and add it to the same skillet. Cook the chicken on both sides until it is fully cooked.
After that, mix all of the ingredients in the pan together and add your favorite cream of mushroom soup and low-sodium chicken broth. Mix the ingredients together and let them simmer. Then, top with fresh flat-leaf parsley and enjoy!
How Long Does Cream Of Mushroom Chicken Last?
This cream of mushroom chicken skillet is best enjoyed when it is warm after making it. We do not recommend freezing it. If you have any leftovers, they will last 2-3 days in the refrigerator.
More Recipes To Try Next!
- Slow Cooker Salsa Verde Chicken
- Thai Green Curry Chicken Recipe
- Portobello Mushrooms With White Bean Salad
- Buffalo Chicken Salad Recipe
- Join us on our YouTube channel for recipe videos!
ONE SKILLET CREAM OF MUSHROOM CHICKEN
4
servings10
minutes30
minutes488
kcalThis cream of mushroom chicken is so easy, all made in one skillet, and is incredibly delicious and creamy. It’s a ridiculously tasty dinner for any night of the week.
Ingredients
1 box of cremini mushrooms, 8 oz
1 TBSP olive oil
1 medium-sized white or sweet onion
1 shallot
2 cloves garlic
1/4 TSP salt
1/4 TSP pepper
1 small sprig of fresh rosemary or 1/4 TSP dried
2 sprigs of fresh thyme or 1/4 TSP dried
1/2 TSP fresh oregano or 1/4 TSP dried
2-2.5 lbs boneless skinless chicken breasts or chicken breast cutlets
1 can semi-condensed or condensed cream of mushroom soup
3/4 CUP low-sodium chicken broth
flat-leaf parsley
Directions
- Cut the mushrooms. Then, chop the shallot and onion.
- Place your skillet on the stove over medium heat. Then, add the olive oil, onion, shallot, garlic, mushrooms, salt, pepper, rosemary, thyme, and oregano. Saute these ingredients for 10-12 minutes.
- Push the ingredients to the side of the skillet. If you use chicken tenders, there is no need to cut them. However, if you use chicken breasts, cut them in half lengthwise. Next, lightly season both sides of your chicken with salt and pepper and add it to the same skillet where you made room. Cook the chicken for 3-3.5 minutes, flip it, then cook the other side of the chicken for about 3-3.5 minutes or until fully cooked.
- Mix all of the ingredients in the pan together and add your favorite cream of mushroom soup and low-sodium chicken broth. Mix the ingredients together and simmer on medium-low for 15-20 minutes. Make sure to check on and move the chicken around so it doesn’t stick. Also, let it simmer without a lid so the sauce absorbs a little and becomes thicker. Once done, top with fresh flat-leaf parsley and enjoy!
Recipe Video
Notes
- This recipe serves 4 and the WW points are per serving.
- WW Points™: 3 points
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
4 servings per container
- Amount Per ServingCalories488
- % Daily Value *
- Total Fat
12.6g
19%
- Saturated Fat 1.6g 5%
- Cholesterol 195mg 65%
- Sodium 882mg 37%
- Total Carbohydrate
11.2g
4%
- Dietary Fiber 1g 4%
- Sugars 3.3g
- Protein 61.5g 122%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Thank you for this easy, tasty recipe! I didn’t have cream of mushroom soup, so subbed a fat-free can of cream of chicken and used less oil. This saved me calories and points! The gravy/sauce was so flavorful and we’re already looking forward to the leftovers!
Hi Kathy, we are so happy that you tried the recipe and enjoyed it! Your substitutions sound great, I hope your leftovers are delicious. Thank you so much for leaving a comment and sharing!