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I’ve taken the classic chicken and cream of mushroom soup recipe and given it a delicious upgrade! This healthy cream of mushroom chicken is creamy, packed with flavor, and made entirely in one skillet, which means it’s effortless to cook and clean up.
This cream of mushroom chicken skillet recipe delivers comfort, flavor, and simplicity all in one. Get ready for a meal that’s ridiculously tasty, super satisfying, and guaranteed to become a family favorite!
Why You Will Love This Cream of Mushroom Chicken Skillet
We love this recipe because it’s made in one skillet, making both cooking and cleanup a breeze! It’s packed with creamy, cozy flavors and features a delicious twist on classic cream of mushroom soup. The tender chicken makes it the perfect comforting lunch or dinner.
“Thank you for this easy, tasty recipe!”
– kathy
Ingredients Needed
- Mushrooms: Fresh mushrooms add the ultimate depth of flavor.
- Olive Oil: For sautéing the mushrooms, onion, shallot, and garlic.
- Onion, Shallot, & Garlic: Add depth and flavor to the dish.
- Salt, Pepper, & Herbs: Season the chicken with salt and pepper. Add rosemary, thyme, and oregano to the skillet for flavor.
- Chicken: Use boneless, skinless chicken tenders or chicken breast cutlets.
- Cream of Mushroom Soup: Essential for this cream of mushroom chicken skillet! It creates a creamy and flavorful sauce.
- Chicken Broth: Use low-sodium chicken broth to simmer and enhance the flavor.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Which Mushrooms to Use: I love using cremini (baby Bella) mushrooms for their rich, earthy flavor and meaty texture. They’re the middle stage between white button and portobello mushrooms, offering more flavor than white mushrooms but still tender. You can use white mushrooms if you prefer.
- Cream of Mushroom Soup Alternatives: We used Amy’s Semi-Condensed Cream of Mushroom Soup in this recipe. If you don’t like cream of mushroom soup, you can use any cream soup you enjoy. Some great options are cream of celery, cream of broccoli, or cream of potato soup.
- Chicken Broth Substitution: We used low-sodium chicken broth in this recipe. You can substitute it with low-sodium vegetable broth or your milk of choice.
How To Make Cream Of Mushroom Chicken
Step 1: Slice the mushrooms, then chop the shallot and onion.
Step 2: Heat a skillet over medium heat and add the olive oil, onion, shallot, garlic, mushrooms, salt, pepper, rosemary, thyme, and oregano. Sauté for 10-12 minutes, until softened and fragrant.
Step 3: Push the vegetables to one side of the skillet. If using chicken tenders, keep them whole. Or, if using chicken breasts, cut them in half lengthwise. Season both sides with salt and pepper, then add the chicken to the skillet. Cook for 3-4 minutes per side, or until fully cooked.
Step 4: Stir everything together, then add the cream of mushroom soup and low-sodium chicken broth. Mix well and let simmer uncovered over medium-low heat for 15-20 minutes, stirring occasionally so the chicken doesn’t stick. The sauce will thicken slightly as it cooks.
Step 5: Top with fresh flat-leaf parsley and enjoy warm.
Storage Instructions
This cream of mushroom chicken skillet is best enjoyed warm, right after making it. We don’t recommend freezing it, but any leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
More One Skillet Recipes to Try!
- French Onion Chicken Skillet
- Marry Me Chicken Skillet
- Ground Turkey Enchilada Skillet
- Chicken Alfredo Linguine
- Enchilada Egg Skillet
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
ONE SKILLET CREAM OF MUSHROOM CHICKEN
Ingredients
- 8 ounces cremini mushrooms
- 1 tablespoon olive oil
- 1 medium-sized white or sweet onion
- 1 shallot
- 2 garlic cloves, crushed
- 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
- Slice the mushrooms, then chop the shallot and onion.
- Heat a skillet over medium heat and add the olive oil, diced onion, chopped shallot, crushed garlic cloves, sliced mushrooms, salt, pepper, rosemary, thyme, and oregano. Sauté for 10-12 minutes, until softened and fragrant.
- Push the vegetables to one side of the skillet. If using chicken tenders, keep them whole. Or, if using chicken breasts, cut them in half lengthwise. Season both sides with salt and pepper, then add the chicken to the skillet. Cook for 3-4 minutes per side, or until fully cooked.
- Stir everything together, then add the cream of mushroom soup and low-sodium chicken broth. Mix well and let simmer uncovered over medium-low heat for 15-20 minutes, stirring occasionally so the chicken doesn’t stick. The sauce will thicken slightly as it cooks.
- Top with fresh flat-leaf parsley and enjoy warm.
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?
I just made this and it was so creamy and delicious! Plus I love that it’s made all in one skillet! My whole family loved this recipe! Thank you!!
Hi Michelle, I’m so glad you and your family loved this cream of mushroom chicken! The one-skillet part really does make it so easy. Thank you for trying the recipe and sharing your feedback!