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Golden Mushroom Soup Chicken

I love recipes that come together quickly but still feel like comfort food. That’s exactly what this golden mushroom soup chicken is for me.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 1 can 10.5 oz golden mushroom soup
  • ½ cup water or chicken broth
  • 1 small onion finely chopped (optional)
  • 2 cloves garlic minced
  • 1 tablespoon olive oil or butter
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish – optional)

Equipment

  • Large skillet or sauté pan (with lid)
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Tongs (optional, for turning chicken)
  • Serving dish or plate

Method
 

Season the chicken
  1. Pat the chicken dry and season both sides with salt, pepper, and dried thyme.
Sear the chicken
  1. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. Remove and set aside.
Sauté aromatics
  1. In the same skillet, add the chopped onion and garlic. Cook for 2–3 minutes until soft and fragrant.
Make the sauce
  1. Stir in the golden mushroom soup and water (or broth). Mix well to combine and bring to a gentle simmer.
Add chicken back
  1. Return the chicken to the skillet. Spoon some of the sauce over the top. Cover and simmer on low heat for about 20–25 minutes, or until the chicken is fully cooked and tender.
Finish and serve
  1. Remove from heat. Garnish with chopped parsley if desired. Serve hot over rice, mashed potatoes, or noodles.

Notes

If you want to make this recipe even easier, you can skip searing the chicken and just cook everything together, but searing adds extra flavor and texture.
Also, feel free to customize the sauce by adding a splash of white wine or a sprinkle of fresh herbs like thyme or parsley. For a lighter version, try using low-fat mushroom soup or substitute half the soup with chicken broth.