Cream of Mushroom Chicken

Cream of Mushroom Chicken is a one-skillet meal filled with rich cream and tender mushrooms and chicken — it’s easy to make with pantry ingredients!

Chicken is one of the most versatile proteins around. Use it as a base, then add whatever you like to it — I love my creamy coconut chicken curry, and this fried chicken and waffles recipe is a Southern classic. Cream of Mushroom Chicken is just one more way to prepare your poultry!

Why This Recipe Works

I grew up on cream of mushroom soup. While there’s no shame in using the premade version that comes out of a can, like most things, it’s so much better homemade. It’s also really easy to prepare!

When paired with tender chicken cutlets, you’ve got yourself a filling main dish that I think we can all get behind. It’s savory and full of rich flavor thanks to the mushrooms and added seasonings.

The other great thing about creamy mushroom chicken? It all comes together in one skillet. Minimal clean-up for the win!

Ingredients Needed

Ingredient Notes

• Chicken: You can use chicken cutlets or chicken breast for this creamy mushroom chicken recipe.
• Mushrooms: I swear by crimini mushrooms — they have a mild and earthy flavor with an almost meaty texture.
• Heavy Cream: No chicken with cream of mushroom soup would be complete without the addition of heavy cream!
• All-Purpose Flour: It may seem odd to use flour in a savory dish like Cream of Mushroom Chicken, but hear me out: it thickens up the mushroom sauce really nicely.

How to Make Creamy Mushroom Chicken

1. Prep the chicken. Add salt and pepper to both sides of the chicken to season it. Place ⅓ cup of flour in a shallow bowl and dredge the chicken in it so that it is covered in flour.
2. Sear. Place 2 tablespoons of olive oil in a large skillet and heat over medium-high. Add the chicken and sear it on both sides until it turns golden brown and crispy. It should take between 3-5 minutes on each side. Add the butter to the skillet and continue to brown the meat for another 1 minute. Remove the chicken using a slotted spoon.

3. Add the mushrooms: Pour the remaining olive oil into the skillet with the mushrooms. Cook until they become soft, about 5 minutes.
4. Thicken with flour. Add the remaining 3 tablespoons of flour to the pan with the mushrooms and toss to coat them completely. Pour in the chicken broth and whisk to combine.

5. Incorporate the cream. Whisk in the heavy cream and onion powder. Taste and season with salt and pepper if needed. Bring the mixture to a simmer, then reduce the heat the low. Allow it to cook for 10 minutes.
6. Return the chicken to the pan. Place the chicken back in the skillet and allow it to simmer for 5 more minutes. Use a food-safe thermometer to make sure that the chicken has an internal temperature of 165°F.

7. Garnish & serve. Remove the chicken from the skillet and serve over mashed potatoes, pasta, or rice. Spoon the sauce on top and enjoy!

Storage and or Freezing Instructions

• Make-ahead instructions: Get a head start on your Cream of Mushroom Chicken by cooking the chicken up to 2 days in advance. When you’re ready to serve it, cook the mushrooms, create the sauce, then add the pre-cooked chicken!
• Freezing instructions: I don’t recommend that you freeze your creamy mushroom chicken as the cream won’t defrost very well.
• Storage instructions: Your can store any leftover chicken with cream of mushroom soup in an airtight container in the fridge. You can reheat it in the microwave or on your stovetop. If you find that the sauce has gone a bit watery, add more cream.

Recipe Notes and Tips

• Consider baking the chicken. You can add a layer of cheese or even a layer of breadcrumbs to this dish if you bake it in the oven. Or, sprinkle either over the skillet and pop it under the broiler to brown.
• Don’t underestimate the power of flour. The flour works as a thickening agent for your creamy mushroom chicken. It may seem unnecessary, but it’s not!
• Add more veggies. If you’re looking to add a bit more color to your chicken with cream of mushroom soup, add some broccoli, cauliflower, or bell peppers to the mix!
• If the cream of mushroom soup becomes too thick once the chicken has been added back in add some more chicken broth 1 tablespoon at a time and whisk it in until the desired consistency is reached.

FAQS

Related Recipe

Creamy Basil Pesto Chicken

Southern Chicken and Dumplings

Yogurt Chicken Marinade

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Cream of Mushroom Chicken

Cream of Mushroom Chicken is a one-skillet meal filled with rich cream and tender mushrooms and chicken — it’s easy to make with pantry ingredients!

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 31 minutes minutes

Total Time: 41 minutes minutes

Servings: 4 Servings

Calories: 653kcal

Author: Aimee Mars

Equipment

• ▢
  Large Skillet

Ingredients

• ▢ 4 Chicken Breast sliced thin, or chicken cutlets
• ▢ Salt and Pepper
• ▢ 1/3 cup + 3 tablespoons Flour
• ▢ 1 teaspoon Garlic Powder
• ▢ 3 tablespoons Olive Oil divided
• ▢ 3 tablespoons Butter
• ▢ 3/4 cup Chicken Broth
• ▢ 2 cups Crimini Mushrooms
• ▢ 1/2 cup Heavy Cream
• ▢ 1/2 teaspoon Onion Powder

Instructions

• Add salt and pepper to both sides of the chicken to season it. Place ⅓ cup of flour in a shallow bowl and dredge the chicken in it so that it is covered in flour.
• Place 2 tablespoons of olive oil in a large skillet and heat over medium-high. Add the chicken and sear it on both sides until it turns golden brown and crispy. It should take between 3-5 minutes on each side.
• Add the butter to the skillet and continue to brown the meat for another 1 minute. Remove the chicken using a slotted spoon.
• Pour the remaining olive oil into the skillet with the mushrooms. Cook until they become soft, about 5 minutes.
• Add the remaining 3 tablespoons of flour to the pan with the mushrooms and toss to coat them completely. Pour in the chicken broth and whisk to combine.
• Whisk in the heavy cream and onion powder. Taste and season with salt and pepper if needed. Bring the mixture to a simmer, then reduce the heat the low. Allow it to cook for 10 minutes.
• Place the chicken back in the skillet and allow it to simmer for 5 more minutes. Use a food-safe thermometer to make sure that the chicken has an internal temperature of 165°F.
• Remove the chicken from the skillet and serve over mashed potatoes, pasta, or rice. Spoon the sauce on top and enjoy!

Notes

• Consider baking the chicken. You can add a layer of cheese or even a layer of breadcrumbs to this dish if you bake it in the oven. Or, sprinkle either over the skillet and pop it under the broiler to brown.
• Don’t underestimate the power of flour. The flour works as a thickening agent for your creamy mushroom chicken. It may seem unnecessary, but it’s not!
• Add more veggies. If you’re looking to add a bit more color to your chicken with cream of mushroom soup, add some broccoli, cauliflower, or bell peppers to the mix!
• If the cream of mushroom soup becomes too thick once the chicken has been added back in add some more chicken broth 1 tablespoon at a time and whisk it in until the desired consistency is reached.

 

Storage and or Freezing Instructions

• Make-ahead instructions: Get a head start on your Cream of Mushroom Chicken by cooking the chicken up to 2 days in advance. When you’re ready to serve it, cook the mushrooms, create the sauce, then add the pre-cooked chicken!
• Freezing instructions: I don’t recommend that you freeze your creamy mushroom chicken as the cream won’t defrost very well.
• Storage instructions: Your can store any leftover chicken with cream of mushroom soup in an airtight container in the fridge. You can reheat it in the microwave or on your stovetop. If you find that the sauce has gone a bit watery, add more cream.

Nutrition

Serving: 1serving | Calories: 653kcal | Carbohydrates: 27g | Protein: 53g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 202mg | Sodium: 505mg | Potassium: 1081mg | Fiber: 1g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg

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