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cream of mushroom chicken in a cast iron skillet
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Cream Of Mushroom Chicken

This savory, creamy, and saucy cream of mushroom chicken is a delicious weeknight dinner that can be ready to serve pronto!
Course Chicken Dinner
Cuisine American
Keyword chicken skillet recipes, cream of mushroom recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 258kcal
Author Kathleen

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup onions, finely chopped
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 3/4 cup low sodium chicken broth
  • 1 heaping teaspoon Better Than Bouillon, chicken flavor
  • 1 tablespoon sherry
  • 1/2 teaspoon dried thyme leaves
US Customary - Metric

Instructions

  • Cut both chicken breasts in half lengthwise, creating 4 thinner pieces. Season with salt (1 teaspoon) and pepper (1/2 teaspoon).
    Step 1 how to make cream of mushroom chicken, Season the chicken with salt and pepper.
  • Heat olive oil (2 tablespoons) to a 12-inch skillet over medium heat. When the oil shimmers add chicken breasts then cook each side for 4-5 minutes. Transfer chicken to a plate.
    Step 2 how to make cream of mushroom chicken, Cook the chicken.
  • Melt butter (2 tablespoons) in the skillet. Add onions (1/2 cup) and mushrooms (8 ounces) and sauté over medium-high heat, stirring often, until the onion is translucent and the mushrooms are soft and have released their liquid, about 7-9 minutes. Stir in minced garlic and continue to cook, stirring often, until garlic becomes fragrant, about 1 minute.
    Step 5 how to make cream of mushroom chicken, Saute the onion and mushroom until softened. Stir in the garlic and saute.
  • Stir in condensed cream of mushroom soup (1 can), chicken broth (3/4 cup), Better Than Bouillon (1 teaspoon), sherry (1 tablespoon), and thyme (1/2 teaspoon). Stir until soup and Better Than Bouillon is dissolved. Increase heat and bring to a boil. Immediately reduce heat and simmer.
    Step 6 how to make cream of mushroom chicken, Stir in the mushroom soup, chicken broth, bouillon, sherry, and thyme. Stir and simmer.
  • Return the chicken, along with the juices left on the plate, to the skillet and nestle it into mushrooms and sauce. Simmer for 5-6 minutes or until the internal temperature of the chicken reaches 165ºF (74ºC).
    Step 7 how to make cream of mushroom chicken, Return the chicken to the skillet. Simmer.

Notes

  1. Careful With Cooking Time: This recipe is simple and fast.  Don't overcook the chicken, as you will add it back to the pan for a quick simmer.
  2. Slice In Half: To slice the chicken breast, use a sharp chef’s knife. Firmly place your hand on the breast and place your knife at 90 degrees at the thicker side of the breast. You may need to rotate the breast so that the thicker part is facing your knife. Keeping your knife level, slice across the width of the breast approximately halfway between your hand and the cutting board.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 9g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 1198mg | Potassium: 572mg | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 5mg | Calcium: 24mg