It’s always a delight to gather around the table with my family for a cozy dinner, and this Creamy Mushroom Chicken Skillet has become one of our go-to favorites. With just a few ingredients and a single pan, it’s perfect for a busy Manhattan mom like me. Whenever I make this dish, it takes me back to a time when my little ones were just discovering their love for mushrooms. I’d look over to see them delicate tasting with their tiny forks - pure joy!
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If you're looking for other meals with a hint of deliciousness, you should definitely check out my irresistibly creamy blackened chicken alfredo.
Why you’ll love this recipe
This creamy mushroom chicken skillet is not only quick to prepare, but it’s also full of flavor without needing any fancy ingredients. You get tender chicken breasts smothered in a savory mushroom sauce, all ready in under half an hour.
Ingredients
- 2 lbs. boneless skinless chicken breasts, raw
- 1.5 tsp. salt
- 1 tsp. chili powder
- Fresh cracked pepper
- 1 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 1 can reduced-sodium cream of mushroom soup (10.5 oz can)
- 1 cup water
- ½ Tbsp. cornstarch (or arrowroot powder) optional
- ½-1 Tbsp. water (to mix) optional with cornstarch
Step-by-step instructions
- Slice all of the chicken breasts in half to butterfly into two pieces. Use a meat pounder to create even cutlets, about ½ inch thick. Season with ½ the salt and chili powder on each side, along with cracked black pepper.
- Heat the olive oil in a large skillet over medium heat. Place the seasoned chicken in the pan and cook each side for 4-5 minutes. Transfer to a plate and set aside.
- Add the sliced mushrooms and garlic to the pan. Cook, stirring, for a couple of minutes to brown the mushrooms.
- Add the cream of mushroom soup to the pan. Fill the can with water, add to the pan, and whisk until combined. Bring to a boil.
- Return the chicken to the pan and simmer for 5 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Optional: For thicker sauce, combine the cornstarch and water in a small bowl. Set the chicken aside, add the slurry to the sauce, and whisk to combine. Simmer for 1 minute.
- Serve the chicken, either returning it to the pan to coat in the sauce or over rice, cauliflower rice, mashed potatoes, or roasted veggies with the sauce poured on top.
Recipe tips & variations
To add a touch of uniqueness, try using different types of mushrooms or tossing in some fresh herbs like thyme or parsley for extra flavor. For a dairy-free twist, you can swap the cream of mushroom soup with a coconut milk-based version.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat until warmed through to maintain the chicken's juiciness. If you find the sauce has thickened too much, just add a splash of water.
FAQs
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Can I use chicken thighs instead of chicken breasts in this creamy mushroom chicken skillet?
Yes, chicken thighs are a tasty alternative and tend to be juicier. Just keep in mind, they might take a little longer to cook through.
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How can I make the mushroom sauce thicker without using cornstarch?
You can let the sauce simmer a bit longer to naturally reduce and thicken, or use a little bit of flour mixed with water instead.
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What are the best side dishes to serve with creamy mushroom chicken?
This dish pairs wonderfully with sides like mashed potatoes, steamed rice, or your favorite seasonal vegetables.
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Can I make this creamy mushroom chicken ahead of time or freeze it for later?
Absolutely! This dish can be made ahead and stores well. You can also freeze it in individual portions; just thaw it in the fridge overnight before reheating.
Recipes you may like
If you’re a fan of this creamy mushroom chicken skillet, you'll love these other creamy dishes:
Happy cooking, friends! I can’t wait for you to bring this delightful dish to your own dinner table.
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Creamy Mushroom Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and delicious creamy mushroom chicken skillet that's perfect for a family dinner.
Ingredients
- 2 lbs. boneless skinless chicken breasts, raw
- 1.5 tsp. salt
- 1 tsp. chili powder
- Fresh cracked pepper
- 1 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 1 can reduced-sodium cream of mushroom soup (10.5 oz can)
- 1 cup water
- ½ Tbsp. cornstarch (or arrowroot powder) optional
- ½-1 Tbsp. water (to mix) optional with cornstarch
Instructions
- Slice all of the chicken breasts in half to butterfly into two pieces. Use a meat pounder to create even cutlets, about ½ inch thick. Season with ½ the salt and chili powder on each side, along with cracked black pepper.
- Heat the olive oil in a large skillet over medium heat. Place the seasoned chicken in the pan and cook each side for 4-5 minutes. Transfer to a plate and set aside.
- Add the sliced mushrooms and garlic to the pan. Cook, stirring, for a couple of minutes to brown the mushrooms.
- Add the cream of mushroom soup to the pan. Fill the can with water, add to the pan, and whisk until combined. Bring to a boil.
- Return the chicken to the pan and simmer for 5 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- Optional: For thicker sauce, combine the cornstarch and water in a small bowl. Set the chicken aside, add the slurry to the sauce, and whisk to combine. Simmer for 1 minute.
- Serve the chicken, either returning it to the pan to coat in the sauce or over rice, cauliflower rice, mashed potatoes, or roasted veggies with the sauce poured on top.
Notes
- Try using different types of mushrooms or tossing in some fresh herbs like thyme or parsley for extra flavor.
- For a dairy-free twist, you can swap the cream of mushroom soup with a coconut milk-based version.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently in a skillet over low heat until warmed through to maintain the chicken's juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg
