This quick skillet meal combines tender chicken breasts with a rich, savory mushroom sauce. It is an ideal dinner option for busy weeknights due to its short preparation and cooking time.
List of ingredients
- 2 large boneless skinless chicken breasts – sliced lengthwise into thinner cutlets
- Salt and pepper – for seasoning to taste
- 1/2 teaspoon garlic powder – adds a concentrated savory flavor
- 1 tablespoon olive oil – used for the initial searing
- 2 tablespoons butter Рdivided for frying and saut̩ing
- 1/2 medium onion – chopped finely
- 1/3 cup chicken broth – adds moisture and savory depth
- 1 (10.5 ounce) can condensed cream of mushroom soup – the primary base for the sauce
- Chopped parsley – optional garnish for color and freshness
step-by-step instructions
- Prepare the meat: Slice the chicken breasts in half lengthwise to create four thinner pieces. Season both sides of these cutlets with salt, pepper, and garlic powder.
- Sear the chicken: Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes per side until golden brown, then remove the chicken to a plate.
- Sauté the aromatics: Reduce the heat to medium and melt the remaining tablespoon of butter. Add the chopped onions and cook for 5-7 minutes, stirring often, until they are softened and lightly browned.
- Prepare the sauce: Pour the chicken broth and the condensed cream of mushroom soup into the skillet. Stir the mixture continuously until it is smooth and well combined.
- Simmer and finish: Lower the heat to medium-low and return the chicken and any juices from the plate back into the skillet. Cook for another 5 minutes or until the chicken reaches an internal temperature of 165F.
- Final touch: If the sauce becomes too thick, stir in another splash of chicken broth. Season with additional salt and pepper if needed and sprinkle with chopped parsley before serving immediately.
Expert Cooking Tips for Best Results
Slice Chicken Breasts Lengthwise
Cutting the breasts into thinner cutlets ensures that the meat cooks faster and more evenly. This technique prevents the outside from overcooking or drying out before the center reaches the safe internal temperature.
Use an Instant-Read Thermometer
The only way to guarantee juicy chicken is to avoid guessing based on color. Use a digital thermometer to pull the chicken off the heat exactly when it hits 165F to prevent the meat from becoming tough.
Manage Pan Temperature
Start with a hot pan to get a deep golden sear on the chicken, which creates a flavorful crust. However, lower the heat before adding the butter for the onions to prevent the butter from burning and turning bitter.
Deglaze the Skillet
When you add the chicken broth to the pan, use a wooden spoon to scrape up the brown bits left over from searing the meat. These browned particles, known as fond, contain concentrated flavor that enriches the mushroom sauce.
Avoid Overcrowding the Pan
If your skillet is too small, sear the chicken in two batches. Overcrowding drops the pan temperature, causing the chicken to steam in its own juices rather than brown, which results in less flavor.
Ingredient Substitutions and Variations
Alternative Condensed Soups
If you do not have cream of mushroom soup, you can use cream of chicken or cream of celery soup. These alternatives maintain the creamy consistency while offering a slightly different flavor profile.
Swapping Chicken Breasts for Thighs
Boneless skinless chicken thighs are a great alternative for a juicier result. Note that thighs generally require a longer simmering time than breast cutlets to ensure they are tender and fully cooked.
Adding Fresh Spinach
For a boost of nutrients, stir in two handfuls of fresh baby spinach just before returning the chicken to the pan. The heat from the sauce will wilt the spinach perfectly without overcooking it.
Integrating Fresh Mushrooms
To add more texture, sauté sliced fresh cremini or button mushrooms along with the onions. Cook them until they release their moisture and turn brown before adding the soup and broth.
Low Sodium Adjustments
Condensed soups can be high in salt. To control the sodium levels, use low-sodium chicken broth and avoid adding salt to the chicken until you have tasted the finished sauce.
Recommended Serving Ideas
Garlic Mashed Potatoes
The rich mushroom gravy pairs perfectly with creamy garlic mashed potatoes. The potatoes soak up the extra sauce, making the meal more filling and comforting.
Buttered Egg Noodles
Wide egg noodles tossed in butter and parsley are a classic accompaniment. The texture of the noodles complements the creaminess of the mushroom sauce without overpowering it.
Steamed Basmati or Jasmine Rice
For a lighter base, serve the chicken over steamed white or brown rice. This allows the savory flavors of the garlic and mushrooms to stand out as the primary taste.
Roasted Cauliflower or Asparagus
Balance the richness of the cream sauce with a roasted vegetable side. Cauliflower florets or asparagus spears roasted with olive oil and salt provide a necessary textural contrast.
Fresh Garden Salad
A crisp salad with a zesty vinaigrette helps cut through the richness of the dairy-based sauce. Use mixed greens, cucumbers, and cherry tomatoes for a refreshing balance.
Storage and Reheating Instructions
Refrigeration Guidelines
Store leftover chicken and sauce in an airtight container in the refrigerator. This dish will stay fresh and safe to eat for 3 to 4 days.
The Best Reheating Method
Avoid the microwave if possible, as it can cause the creamy sauce to separate or the chicken to toughen. Instead, place the leftovers in a small saucepan over low heat, adding a splash of water or broth to loosen the sauce.
Freezing Considerations
Freezing is not recommended for this specific recipe. The ingredients in condensed cream soups often change texture upon freezing and thawing, which can result in a grainy or broken sauce.
Preventing Sauce Separation
When reheating, stir gently and keep the temperature low. Rapid boiling can break the emulsion of the sauce, causing the fat to separate from the solids.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thick
If the sauce reduces too much during the final simmering stage, it can become overly thick or pasty. Stir in chicken broth or water one tablespoon at a time until the desired consistency is reached.
Addressing an Overly Salty Taste
If the condensed soup makes the dish too salty, you can stir in a small amount of heavy cream or a squeeze of lemon juice. The fat in the cream or the acidity in the lemon helps neutralize the saltiness.
Preventing the Chicken from Sticking
Ensure the olive oil and butter are shimmering before adding the meat. If the chicken doesn’t release easily from the pan, let it sear for another minute; it will naturally release once a proper crust has formed.
Handling Grainy Sauce Texture
If the soup does not incorporate smoothly, use a whisk instead of a spoon. Whisking helps break up any clumps of condensed soup and ensures a velvety finish.
Frequently Asked Questions
Can I use a different type of onion?
Yes, while sweet onions like Vidalia are recommended for a milder taste, yellow or white onions work well for a sharper, more traditional savory flavor.
Do I need to coat the chicken in flour first?
No, this recipe relies on a direct sear for flavor. Flour is not necessary because the thickening agents are already present in the condensed mushroom soup.
Can this be made in a slow cooker?
You can adapt this for a slow cooker by searing the chicken first, then adding the onion, broth, and soup. Cook on low for 4-6 hours, though the sauce may be thinner than the skillet version.
How can I make the sauce even richer?
To increase the decadence of the sauce, stir in two tablespoons of heavy cream or a handful of grated parmesan cheese during the last two minutes of simmering.
What if I don’t have garlic powder?
You can replace the garlic powder by adding two cloves of freshly minced garlic to the pan during the last minute of sautéing the onions.
Print
Easy Creamy Mushroom Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy cream of mushroom soup chicken recipe is the perfect time saver for busy parents and is fantastic for new cooks! The sauce is creamy, savory, and irresistible.
Ingredients
- 2 large chicken breasts (boneless skinless)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1/2 medium onion (chopped)
- 1/3 cup chicken broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- Chopped parsley (optional, to taste)
Instructions
- Step 1: Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season them with salt & pepper and the garlic powder.
- Step 2: Add the olive oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until it’s nice and golden, then take the chicken out of the pan and transfer to a plate.
- Step 3: Reduce the heat to medium and add the remaining tablespoon of butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they’re softened and lightly browned.
- Step 4: Add the chicken broth and condensed soup to the skillet and stir until smooth.
- Step 5: Reduce the heat to medium-low and add the chicken back in, along with the juices left on the plate. Cook for another 5 minutes or until the chicken is cooked through (165F). If the sauce becomes too thick, simply add another splash of chicken broth.
- Step 6: Season with extra salt & pepper if needed and sprinkle the parsley on top if using, then enjoy immediately!
Notes
Condensed soup can be fairly salty, so use low-sodium alternatives if needed (e.g. low sodium chicken broth), and go easy on adding any salt at the end.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 263 kcal
- Sugar: 1 g
- Sodium: 777 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 0.4 g
- Protein: 28 g
- Cholesterol: 91 mg