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I thought I would take the classic chicken and cream of mushroom soup recipe and up-level 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
Ingredients
- 8 ounces cremini mushrooms, 1 box
- 1 tablespoon olive oil
- 1 medium-sized white or sweet onion
- 1 shallot
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small sprig of fresh rosemary or 1/4 teaspoon dried
- 2 sprigs of fresh thyme or 1/4 teaspoon dried
- 1/2 teaspoon fresh oregano or 1/4 teaspoon dried
- 2-2.5 pounds 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
Instructions
- 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!
Video
Notes
- 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: We used Amy’s Semi-Condensed Cream Of Mushroom Soup in this recipe. 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.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
This One-Skillet Cream of Mushroom Chicken is the ultimate effortless meal! Made in just one pan, it’s rich, creamy, and packed with flavor perfect for busy nights. You’ll love how easy it is to make while still feeling hearty and comforting. Quick, delicious, and minimal cleanup what’s not to love?