Easiest Cream of Mushroom Chicken Recipe
Introduction
This Cream of Mushroom Chicken recipe is a simple and comforting dish that anyone can make on a busy weeknight. Tender chicken breasts are cooked in a creamy mushroom sauce with fresh herbs and spinach for a delicious meal everyone will love.
Ingredients
- 4 chicken breasts (boneless skinless)
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons thyme (fresh or 1 teaspoon dry)
- ⅓ cup chicken broth (more if needed)
- 1 10.5 ounce can condensed cream of mushroom soup
- 2 cups baby spinach (packed and roughly chopped)
- 2 tablespoons chives (finely chopped)
Instructions
- Step 1: Pat the chicken dry with a paper towel, then season both sides with salt, garlic powder, and oregano.
- Step 2: Heat olive oil in a skillet over medium-high heat. When hot, add the chicken and sear for 3-4 minutes per side. Remove chicken from the pan and set aside on a plate.
- Step 3: Lower the heat to medium and add butter and onions to the skillet. Cook for about 5 minutes, stirring often, until onions are softened and lightly browned. Add the garlic and cook for another 2 minutes.
- Step 4: Stir in fresh thyme, chicken broth, and condensed cream of mushroom soup until smooth.
- Step 5: Reduce heat to medium-low, return the chicken along with any juices on the plate to the skillet. Cook for about 5 minutes more or until the chicken reaches an internal temperature of 165°F. If the sauce is too thick, add a splash of chicken broth to reach your desired consistency.
- Step 6: Add chopped spinach into the sauce and cook for an additional minute until wilted and incorporated.
- Step 7: Remove from heat, sprinkle with chopped chives, and serve hot with your favorite sides.
Tips & Variations
- For extra flavor, use fresh mushrooms sautéed with the onions before adding the garlic.
- Substitute the chicken breasts with thighs for a juicier result.
- Add a splash of white wine along with the chicken broth for a richer sauce.
- Serve over rice, pasta, or mashed potatoes to soak up the creamy sauce.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little chicken broth if the sauce thickens too much. Avoid microwaving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried thyme instead of fresh?
Yes, dried thyme works well—use about half the amount of dried thyme compared to fresh since dried herbs have a stronger flavor.
Is it necessary to sear the chicken first?
Searing seals in the juices and adds a nice golden color and flavor, but if you’re short on time, you can skip it and cook the chicken directly in the sauce, just allow extra cooking time.
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Easiest Cream of Mushroom Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy Cream of Mushroom Chicken recipe features tender seared chicken breasts simmered in a creamy mushroom soup sauce with garlic, onions, fresh thyme, and spinach, creating a flavorful one-pan meal perfect for busy weeknights.
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon oregano
For Searing and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- ⅓ cup chicken broth, plus more if needed
- 1 (10.5 ounce) can condensed cream of mushroom soup
Finishing Touches
- 2 cups baby spinach, packed and roughly chopped
- 2 tablespoons chives, finely chopped
Instructions
- Season the chicken: Pat the chicken breasts dry with a paper towel. Evenly season both sides with kosher salt, garlic powder, and oregano to ensure the chicken is flavorful before cooking.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat until hot. Add the chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté onions and garlic: Reduce heat to medium and add unsalted butter to the skillet. Once melted, add the finely chopped onions and cook for about 5 minutes, stirring frequently until softened and lightly browned. Add minced garlic and cook for an additional 2 minutes to develop aroma.
- Add thyme and liquids: Stir in fresh thyme leaves, chicken broth, and the condensed cream of mushroom soup. Mix thoroughly until the sauce is smooth and combined.
- Simmer chicken in sauce: Reduce heat to medium-low. Return the seared chicken breasts to the skillet along with any juices on the plate. Cover and cook for about 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). If the sauce is too thick, add a splash more chicken broth to reach desired consistency.
- Incorporate spinach: Stir in the roughly chopped baby spinach into the sauce and cook for another minute until wilted and incorporated.
- Garnish and serve: Remove the skillet from heat. Sprinkle finely chopped chives on top. Serve warm with your favorite side dishes.
Notes
- Ensure chicken breasts are evenly cooked by using a meat thermometer to check for 165°F internal temperature.
- If you prefer a thicker sauce, reduce the added chicken broth; for a thinner sauce, add more broth gradually.
- Fresh thyme is preferred for aromatic flavor, but dried thyme works well as a substitute.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently to avoid drying out the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cream of Mushroom Chicken, Easy Chicken Recipe, Skillet Chicken, Creamy Chicken Dish, One-Pan Chicken Dinner
