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Creamy Mushroom Chicken is a comforting dish that combines tender, seared chicken thighs smothered in a savoury cream of mushroom sauce. It’s an easy, flavourful dinner that’s sure to become a household favourite.
If you love creamy recipes, you gotta try my Creamy Seafood Pasta, Creamy Lemon Butter Salmon and One Pot Cajun Shrimp Pasta with Sausage next!
I absolutely love making cream of mushroom chicken because it’s a one-skillet wonder that comes together so easily! It’s an easy weeknight dinner recipe passed down to me and my sisters, from our mother. The chicken thighs come out perfectly tender, nestled in a light yet luscious mushroom sauce that feels rich without the need for any heavy cream.
We use simple pantry staples like a can of cream of mushroom soup, so it’s easy to make on busy weeknights. Pair this protein with your favourite sides to make it a complete meal for the whole family. This dish never fails to impress, and the savoury flavours keep everyone coming back for more!
Is mushroom and chicken a good combination?
Mushrooms and chicken make a fantastic combination! The tender chicken thighs pair perfectly with the earthy taste of mushrooms, especially when smothered in a rich, creamy sauce. It is a mouthwatering balance of textures and flavours for delicious comfort food.
Ingredients
- Chicken Thighs: You can use skin on or off. I keep the skin on because it gets deliciously crispy during the sear.
- Olive Oil: Just enough to coat the bottom of the pan for perfectly golden, seared chicken.
- Seasoning: Keep it simple with garlic powder, onion powder, chicken seasoning (or seasoning salt), paprika, and black pepper.
- Cremini Mushrooms: Sliced cremini/ baby bella mushrooms work great but feel free to use whatever fresh mushrooms you have. Baby portobello mushrooms and white mushrooms are good options too.
- Chicken Broth: This adds a deeper savoury taste, but you can also swap it for white wine if you want a little extra flavour.
- Campbell’s Cream of Mushroom Soup: The condensed soup is the star of this recipe, bringing everything together in a creamy, luscious sauce.
How to Make Cream of Mushroom Chicken
I start by patting the chicken thighs dry and seasoning them generously. In a skillet, I heat just enough olive oil to coat the bottom and pan-sear the chicken until it’s golden brown on both sides. Don’t worry if it’s not fully cooked through, it’ll finish in the oven.
Once the chicken has a nice sear, I toss in the mushrooms and chicken broth. Let it cook for just a minute or two. Then, I pour the Campbell’s Cream of Mushroom soup right on top. It might seem like there’s not enough sauce at first, but trust me, once it heats up, it will be perfect!
I give it a quick stir, flipping the chicken to make sure everything is evenly coated. After that, I cover the skillet with a lid or foil and pop it in the oven at 380°F for about 15-17 minutes, until the chicken reaches 165°F inside. Once it’s done, it’s ready to serve—simple, flavourful, and always a hit!
Recipe Tips
- Don’t like mushrooms? I was never a fan of mushrooms, until I tried this dish. However, if you’re not a fan, you can substitute with Campbell’s Cream of Chicken, Cream of Broccoli and Cheese, or quite frankly, any of the Campbell’s Cream of’s!
- Pan sear the chicken first. This is how you get crispy skin and tender, juicy meat, whether you leave the skin on or not. Be sure to pat the chicken dry before seasoning to help the flavours come together and achieve that perfect golden-brown sear before adding the Campbell’s and fresh mushrooms.
- For extra depth of flavour, try using white wine instead of chicken broth. It adds a subtle richness to the dish that pairs beautifully with the creamy mushroom sauce. Pinot grigio and sauvignon blanc are good options.
What to Serve with Creamy Mushroom Chicken
Chicken with cream of mushroom soup pairs perfectly with a variety of sides. You can serve it over mashed potatoes, rice, or noodles to soak up the luscious sauce, or alongside roasted brussels sprouts or green beans for a balanced meal. A simple salad also works well to add some freshness and contrast to the rich flavours.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove top, stirring until warmed through. You may need to add a splash of chicken broth to loosen up the sauce if it’s gotten too thick.
Frequently Asked Questions
You can use a slow cooker to make creamy mushroom soup chicken. After searing the chicken, transfer it to your slow cooker, and add the mushrooms, chicken broth, and cream of mushroom soup. Then cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
If the sauce seems a bit thin, you can mix a tablespoon of cornstarch with water and stir it into the sauce. Let it simmer for a few minutes until it thickens to your liking.
Chicken breasts work well too! Just be careful not to overcook them, as they can dry out more quickly than thighs.
More Easy Chicken Recipes
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Creamy Mushroom Chicken
Equipment
- Cast Iron Skillet or large skillet
Ingredients
- 6 Chicken Thighs, skin on or off
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chicken Seasoning, or seasoning salt
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 230g/ 8oz Cremini Mushrooms , sliced or mushrooms of any variety
- 1/4 cup Chicken Broth
- 1 can Cream of Mushroom Soup
Instructions
- Season chicken with garlic powder, onion powder, chicken seasoning or seasoning salt, paprika and black pepper.
- Heat enough olive oil to cover the skillet’s bottom, then pan-sear the chicken until golden on both sides (it won’t be fully cooked yet).
- Add mushrooms and chicken broth, simmer for 1-2 minutes, then pour the cream of mushroom over the chicken. Stir to evenly coat the chicken in the sauce.
- Cover with a lid or foil, and bake at 380°F for 15-17 minutes, or until the sauce is bubbling and chicken reaches an internal temperature of 165°F (75°C). Serve and enjoy!
Loved it! Served over brown rice and with fresh asparagus. Two thumbs up in our house!
Love to hear it!! Thanks so much, glad you all enjoyed!!
I added minced garlic to the oil once chicken was seared o both sides, I removed them and placed in an already heated alum pan. I added onions and mushrooms and cook for a bit than added broth and scrapped up some other stuff on bottom of pan, once onions started to be fragrant I added the cream of mushrooms soup. I mixed and cooked till little simmering. I poured over chicken covered in aluminum and put in over. Mine took about 25-30 mins
Sounds delicious all over again!! I definitely need to make this for dinner again soon!! So happy you enjoyed!!
Delicious! My only regret is that I didn’t have any mushrooms on hand so I only got the mushroom bits that were in the soup. I will definitely make this again correctly. My husband loves it!
The added mushrooms are a nice touch but it’s still so yummy and easy without them! Glad you and the hubby enjoyed!!