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Cream Of Mushroom Chicken Recipe

Cream of Mushroom Chicken is a rich, comforting dish made with tender chicken breasts smothered in a creamy mushroom sauce. This recipe is perfect for busy weeknights or cozy family dinners. With a quick prep time of about 10 minutes and a cooking time of 25 minutes, it’s ready in under 35 minutes. The sauce combines earthy mushrooms, garlic, and creamy goodness for a delicious, savory flavor. Pair it with rice, mashed potatoes, or pasta for a complete meal. Simple ingredients, easy steps, and restaurant-style taste make this a must-try recipe!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large skillet
  • Wooden spoon​
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Step 1: Season and Sear the Chicken
  1. I season the chicken breasts with salt and black pepper on both sides. Then I heat olive oil in a large skillet over medium-high heat. I sear the chicken for 4-5 minutes per side until golden. I remove the chicken and keep it aside.
Step 2: Cook the Onion and Garlic
  1. In the same skillet, I sauté the chopped onion until soft. Then I add minced garlic and cook for 30 seconds.
Step 3: Prepare the Creamy Sauce
  1. I add the cream of mushroom soup, chicken broth, and heavy cream. I stir well and sprinkle in dried thyme. I let the sauce simmer for a few minutes to blend the flavors.
Step 4: Combine Chicken and Sauce
  1. I return the chicken to the skillet. I cover the pan and cook on low for about 15 minutes until the chicken is cooked through and the sauce thickens.
Step 5: Garnish and Serve
  1. I garnish with chopped parsley and serve immediately.

Notes

I always make sure the chicken reaches an internal temperature of 165°F before serving. If the sauce gets too thick, I add a splash of chicken broth to adjust the consistency. Fresh mushrooms add extra flavor, but canned mushrooms work when I’m short on time.