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.
Servings: 4
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
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