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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.
Why you’ll love it
Juicy, tender chicken is paired with garlic and onions along with cream of mushroom soup in this delicious 25-minute skillet chicken recipe! A few pantry ingredients are all you need to make this family meal that’s satisfying and tasty.
I like a Creamy Mushroom Chicken recipe from scratch as much as the next person, but we all need a good shortcut sometimes. If you’ve got a can of condensed mushroom soup kicking around your pantry, you’ll want to make this easy chicken recipe with a buttery and rich mushroom sauce.
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, seasoning the cutlets directly infuses lots of flavor
- Olive oil and butter – for sautéing and making the base of the gravy
- Onion – I like using sweet (Vidalia) best
- Chicken broth – for more savory flavor and moisture in the sauce
- Cream of mushroom soup – condensed soup is a tried and true shortcut for sauces. No shame in that!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- An onion saver is a cute way to store the other half of your onion to keep it fresher for longer.
- I use this inexpensive Lodge cast iron skillet for this recipe.
- An instant read thermometer is the easiest way to ensure chicken is cooked through to 165F (and not overcooked!).
- This is my go-to cooking spoon for stirring the sauce.
How to make cream of mushroom chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise. Season each of the four cutlets with salt & pepper and the garlic powder. Pan fry until golden, then transfer to a plate. Sauté the onions until golden.
Add in the broth and can of soup, stirring until smooth. Return the chicken and any juices from the plate, and cook it through. Garnish with chopped fresh parsley if desired and season with extra salt and pepper as needed.
- Cutting the chicken breasts in half lengthwise is so that the cutlets cook faster, more evenly, and stay tender.
- If your gravy gets a little too thick, simply add a splash of broth or water to thin it to your liking.
Substitutions and variations
- Not a fan of cream of mushroom soup? Try cream of chicken or cream of celery soup instead.
- For date night, use white wine instead of the chicken broth. Try sauvignon blanc or pinot grigio.
- Chicken thighs would work great in this recipe, but you may need to cook them for a little longer to tenderize them.
- Try adding in a couple handfuls of fresh spinach before you add the chicken back in the pan for some greens.
What to serve with cream of mushroom chicken
- It makes a good amount of sauce to drizzle over a pile of Garlic Mashed Potatoes. You can also make rice or my Quick Buttered Noodles.
- For veggie sides, try my Easy Roasted Cauliflower, green beans, Maple Roasted Beets and Carrots, or Simple Asparagus Recipe.
- I like making a big salad with my Homemade Olive Garden Dressing to pair with this mushroom chicken. It’s zesty with a hint of sweetness.
Leftovers and storage
- This chicken recipe will keep for 3-4 days in the fridge in an airtight container.
- Reheat slowly over a low heat in a saucepan for best results.
- The sauce may change texture when freezing, so I don’t really recommend it.
If you liked this chicken recipe with cream of mushroom soup, please leave a star rating and review below! I’d love to hear from you. Tag me #saltandlavender on Instagram too.
Cream of Mushroom Soup Chicken
- 4 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
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season them with salt & pepper and the garlic powder.
- 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.
- 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.
- Add the chicken broth and condensed soup to the skillet and stir until smooth.
- 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.
- Season with extra salt & pepper if needed and sprinkle the parsley on top if using, then enjoy immediately!
- Condensed soup can be fairly salty, so use low-sodium alternatives if needed (e.g. low sodium chicken broth), and go easy on the salt & pepper.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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