This is satisfactory Cream of Mushroom Chicken Dinner ready in a skillet in 30 minutes! It's easy to make with tender and juicy chicken pieces cooked in a creamy mushroom gravy, perfect for serving over rice or noodles.
Why You'll Love This Cream of Mushroom Chicken Recipe
This comforting cream of mushroom chicken recipe is a quick and easy skillet dinner that the whole family begs for at least once a week. With its mild flavor, rich and creamy mushroom sauce, and tender chicken pieces, it's perfect for kids and delicious for adults too!
- a skillet. All it takes is one pan and 30 minutes to get this delicious dinner on the table on a busy weeknight.
- Creamy and convenient. Semi-homemade mushroom gravy starts with canned cream of mushroom soup, combined with evaporated milk and more mushrooms. It's full of flavor, extra creamy and super easy to make.
- Great leftovers. This cream of mushroom chicken keeps in the fridge for a few days, so you can make a large batch to have on standby for easy reheating throughout the week.
If you love family-friendly chicken recipes like I do Chicken and noodlesthis Creamy Garlic ChickenAnd I have a pot Creamy Chicken and RiceThis easy cream of chicken with mushroom soup is sure to be a hit.
Materials you will need
Check out some ingredient notes below, and keep in mind Scroll to recipe card for full quantities and recipe instructions.
- butter – You can use salted or unsalted butter.
- onion – Yellow or brown onions work well. Dice it up before you start.
- Condensed milk – Make sure you buy unsweetened kind, and not sweetened condensed milk.
- Cream of mushroom soup – An easy shortcut is to use condensed cream of mushroom.
- Seasonings – A pinch of dried or fresh thyme, plus salt and pepper to taste.
- the chicken – Skinless, boneless chicken breast halves, thighs or chicken tenders, cut into bite-sized pieces.
- mushroom – You can use drained canned mushrooms, or if you prefer, fry sliced fresh mushrooms.
How to Make Cream of Mushroom Chicken
You'll combine chicken with cream of mushroom soup and a handful of simple ingredients to create this delicious and creamy chicken dinner. Here's how it's done:
- Make the sauce. Start frying the onion in a large pan. Then, add your evaporated milk to the pan along with the condensed soup and some water. Season with salt, pepper and thyme and bring the sauce to a boil.
- Add the chicken. Stir the chicken pieces into the sauce, cover and reduce the heat to low. After 10 minutes, add the mushrooms. Leave the lid on the skillet and continue to simmer until the chicken is cooked through.
- Enjoy! Serve your cream of mushroom chicken over a bed of rice or noodles and dig in. See below for easy serving ideas.
Can I make this recipe with leftover chicken?
Absolutely! If you already cook chopped chicken Or your frozen diced chicken, substitute raw chicken in this recipe and stir in the cooked chicken instead.
Recipe tips and variations
Below are some bonus tips, tricks, and easy variations for this cream of mushroom chicken recipe:
- If you have time, brown the chicken first. Searing the chicken quickly in the pan (2-3 minutes per side) adds an extra step, but it gives the chicken some color and helps lock in the flavors and juices.
- For thin gravy, Add whole milk a little at a time until it reaches your desired consistency.
- This recipe is made with chicken thighs Instead of chicken breasts, keep in mind that thighs may take a bit longer to cook.
- Not a fan of cream of mushroom soup? Use cream of chicken soup or cream of celery instead, and replace the extra mushrooms with another veggie (see my next tip).
- Add more vegetables. Stir in frozen vegetables, or add chopped carrots, celery, broccoli, spinach or green beans.
- Add spices. Feel free to adapt this recipe to taste with your favorite herbs and spices. In place of thyme, try basil, oregano, or Italian seasoning. You can saute garlic mince with onion for more flavor.
What to serve with mushroom chicken cream
We like to serve the saucy cream of mushroom chicken over white rice, Butter Riceor Homemade Egg Noodles. Or, you can spoon this creamy chicken over a bed of fluffy mashed potatoes for a stick-to-your-ribs dinner. Quickly pair it with a veggie side Air Fryer Asparagus Or roasted broccoli, and don't forget the fluffy Parker House Rolls For sopping up extra sauce!
How to store and reheat leftovers
- fridge Store leftover cream of mushroom chicken in an airtight container in the refrigerator for up to 5 days. Heat the chicken and sauce gently in the microwave or in a skillet. If the mushroom sauce thickens, add a splash of milk or water to help thin it out.
- the freezer You can freeze this recipe in a pinch, however, the texture of the cream sauce tends to change when thawed. Store the cooled chicken in an airtight container and refrigerate it for up to 2 months. Defrost in refrigerator before reheating.
More easy chicken dinner ideas
description
this Cream of Mushroom Chicken The recipe is a quick and easy skillet dinner made with tender chicken cooked in a creamy gravy loaded with smooth mushrooms. Perfect than noodles or rice!
- 2 tbsp butter
- 3/4 cup chopped onion
- 1 (12-ounce) can of evaporated milk
- 1 (10.5-ounce) can of condensed cream of mushroom soup
- 3/4 cup the water
- 1 tsp kosher salt
- 1 tsp Fresh black pepper
- 1 tsp dried thyme
- 2 1 pound skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 (6-ounce) can chopped mushrooms, drained
- In a large skillet, melt the butter over medium heat. Add the onion and cook for 7-9 minutes or until soft and lightly golden. Stir in evaporated milk, condensed soup and water. Add salt, pepper and thyme. Bring to a boil.
- Add the chicken and reduce the heat. Cover the pan for 10 minutes, stirring occasionally. Then remove the lid from the pan, add the mushrooms and simmer for an additional 10 minutes, stirring frequently, or until the chicken is cooked through and the sauce has thickened.
- Serve over rice or egg noodles, garnished with chives if desired.
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Store airtight in the refrigerator for up to 5 days.
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