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
Scale
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
