cream of mushroom chicken breast recipe

Written BySheba G Updated On
cream of mushroom chicken breast recipe
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The Best cream of mushroom chicken breast recipe

I’ve been making this cream of mushroom chicken breast recipe for years, and it’s always a hit with my family. The first time I made it, I was blown away by the flavors and the tender chicken. My kids, who can be picky eaters, loved it, and my husband, who’s not a big fan of mushrooms, was surprised by how much he enjoyed it.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I love that it’s a one-pot meal, which means less cleanup for me. This recipe is perfect for a weeknight dinner or a special occasion like Easter or Christmas.

It’s also a great way to get some protein and veggies into my kids’ diets. I’ve served it with mashed potatoes, roasted vegetables, and even over rice. The key to this recipe is using high-quality ingredients, especially the mushrooms.

Freshly sautéed mushrooms give this dish an incredible depth of flavor. I also like to use boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. This dish is also a great way to use up leftover vegetables or herbs from your garden.

I’ve added in chopped kale, spinach, and even some chopped onions to the sauce for added flavor.

Cream of Mushroom Chicken Breast

Cream of Mushroom Chicken Breast

4.8 from 1614 votes

Tender chicken breasts are simmered in a rich and creamy mushroom sauce. This comforting one-pan dish is perfect for a quick and satisfying weeknight dinner.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

2 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon paprika
Salt and pepper to taste

👨‍🍳Directions

1Season the chicken breasts on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3Place the chicken breasts in the hot skillet and cook for 5 to 7 minutes per side, until they are golden brown and cooked through to an internal temperature of 165°F.
4Transfer the cooked chicken to a plate and set aside.
5Reduce the heat to medium and add the butter to the skillet.
6Once melted, add the sliced mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they are softened and have released their liquid.
7Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
8Pour in the condensed cream of mushroom soup, chicken broth, and heavy cream, then stir in the dried thyme and paprika.
9Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
10Return the chicken breasts to the skillet, spooning some sauce over them.
11Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes.
12The sauce will thicken slightly and the chicken will become tender.
13Taste the sauce and adjust seasoning with salt and pepper before serving.

🔧Equipment

Large skillet with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For a lighter version, substitute the heavy cream with half-and-half or whole milk. Serve with mashed potatoes, rice, or egg noodles to soak up the delicious sauce.

Watch Video Of How Cream of Mushroom Chicken Breast Works

This cream of mushroom chicken breast recipe has become a staple in our household. It’s easy to make, delicious, and perfect for any occasion.

My family loves it when we have company over because it’s impressive without being too fussy. The best part is that it’s also relatively healthy compared to other comfort foods out there.

For storage ideas, you can refrigerate leftovers for up to three days or freeze them for up to two months. To reheat, simply thaw overnight in the fridge or reheat in the microwave with a splash of cream or broth to restore moisture.

❓ Frequently Asked Questions About Cream of Mushroom Chicken Breast

Q: What type of mushrooms should I use for this recipe?

Cream of mushroom chicken breast is typically made with button mushrooms or cremini mushrooms because they have a mild flavor and tender texture.

Q: Can I use frozen mushrooms instead of fresh?

Frozen mushrooms work well in this recipe too! Just thaw them first and pat dry with paper towels before adding them to the sauce.

Q: How do I prevent the sauce from becoming too thick?

Add a little more chicken broth or cream if you find the sauce too thick.

Q: Can I make this recipe in advance?

You can prepare the sauce and cook the chicken ahead of time, but assemble the dish just before serving.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken breast as the main ingredient.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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