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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.

Craving a cheesy baked version? Try my Cream of Mushroom Soup Chicken Bake next, or make this Cream of Mushroom Pork instead.

a plate with chicken in cream of mushroom sauce, green beans, and mashed potatoes

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!
ingredients for cream of mushroom soup chicken in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

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.

sauteing chicken and onions in a cast iron skillet

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.

adding condensed soup to a skillet to make a sauce for chicken

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.

Helpful tips

  • 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

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.
a skillet with cream of mushroom chicken and a serving spoon

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.

a plate with chicken in cream of mushroom sauce, green beans, and mashed potatoes
4.96 from 21 votes

Cream of Mushroom Soup Chicken

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 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 adding any salt at the end.


Calories: 392kcal, Carbohydrates: 6g, Protein: 52g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 164mg, Sodium: 908mg, Potassium: 960mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 243IU, Vitamin C: 4mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iโ€™m Natasha.

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  1. Rachel says:

    Hi! Is this recipe transferable to an oven bake? What would you recommend for baking instructions?

    1. Natasha says:

      Hi Rachel! I have a similar recipe that’s been tested in the oven linked at the top of the blog post.

  2. Layni P says:

    5 stars
    A hit with the family!
    I added mushrooms, half a bell pepper and more chicken broth to thin the sauce to pair bowtie pasta, it was DELICIOUS!

    1. Natasha says:

      I’m so glad it was a hit!! ๐Ÿ˜€ Thank you!

  3. Sandy says:

    5 stars
    This was delicious. The only thing I did different was to add some fresh mushrooms.

    1. Natasha says:

      So glad it was a hit, Sandy!!

    2. Chris M says:

      5 stars
      This is an awesome recipe. I use it with chicken thigh too. It has a great flavor ๐Ÿ˜‹ i

      1. Natasha says:

        Thanks, Chris!! ๐Ÿ˜€

  4. Al says:

    Oh yeah. I love you Natasha. My honey absolutely loved this. I used boneless chicken thighs. Jalapeรฑos really spiced it up.
    Thank You

    1. Natasha says:

      Wonderful!! ๐Ÿ˜€ Thanks, Al!

  5. Kelly says:

    5 stars
    So good and easy to make! Family loved this dish!

    1. Natasha says:

      Thank you!!

  6. Rhonda Ryan says:

    Great weeknight dinner! Thanks

    1. Natasha says:

      You’re very welcome!

    2. Char says:

      5 stars
      My family loved it as well I added fresh brown mushrooms and cut up potatoes!

      1. Natasha says:

        Wonderful!! Thank you, Char!

  7. Rachel says:

    5 stars
    Added frozen green beans and made with spaghetti! Needed to add some pasta water to thin the sauce a little bit more but overall yummy. Like a green bean casserole pasta

    1. Natasha says:

      So glad you enjoyed it, Rachel!!