Chicken & Poultry/ Mains & Entrees

Creamy Mushroom Chicken

This Creamy Mushroom Chicken is a one skillet chicken dinner that’s tender, flavourful and absolutely delicious! We’re talking pan-fried chicken smothered in a creamy mushroom sauce and ready in under 40 min!

This is another recipe that was passed down from my mother to myself and my sisters. It’s so delicious, so quick and easy (you know that’s the trend around here) and literally hits right EVERY time. Campbell’s soups are so versatile and can be enjoyed on their own or as an ingredient in a variety of simple and satisfying recipes. So, if you’re ready to get into this – let’s get started!

Variations, Recipe Tips and Notes

I don’t like Mushrooms! – I was never a fan of mushrooms, until avoiding them in this dish distracted from the time it took from me actually enjoying the dish. So, I decided to suck it up and guess what, I enjoyed it! 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 First – if you chose to leave the skin on, it gets insanely crispy and the meat remains tender and juicy! Regardless of skin on/off ensure to pat the chicken dry with paper towels (pre-seasoning) as moisture will prevent the skin from getting crispy. It also allows for the flavours to burst and the ingredients to come together nicely! Once golden-brown, add the campbells’ and fresh mushrooms.

What mushrooms to use? – I used cremini mushrooms, however you can use baby portobello mushrooms, white mushrooms, or whatever you have on hand!

Creamy Mushroom Chicken

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By Taneisha Morris Serves: 3-4 people

This one skillet chicken dinner is tender, flavourful and absolutely delicious! We're talking pan-fried chicken smothered in a creamy mushroom sauce and ready in under 40 min!


  • 6 Chicken Thighs skin on or off
  • Drizzle Olive Oil
  • 1tsp Garlic Powder
  • 1tsp Onion Powder
  • 1tsp Chicken Seasoning or Seasoning Salt
  • 1 tsp Paprika
  • ½ tsp Black Pepper
  • 1½ tsp Parsley
  • 230g/ 8oz Cremini Mushrooms sliced or whatever mushrooms you have on hand
  • ¼ cup Chicken Broth
  • 1 can Campbell's Cream of Mushroom Soup
  • Parsley Flakes for garnish



Pat dry your chicken, and season with garlic powder, onion powder, chicken seasoning or seasoning salt, paprika, black pepper, and parsley.


Heat a drizzle of olive oil (enough to cover the bottom of skillet), and pan sear chicken until golden brown on both sides. The chicken will not be fully cooked through, however it will finish cooking in the oven.


Once golden brown, add mushrooms and chicken broth to skillet - allow to cook for 1-2 minutes max.


Pour Campbell's Cream of Mushroom on top of chicken and mushrooms. It will appear as though there's not enough sauce, but once heated, it will surely be enough! Stir in the sauce, you can turn/flip the chicken around so the sauce is evenly distributed.


Cover with lid or aluminum foil, and place in oven at 380°F for 15-17 mins or until internal temp reached 165° Fahrenheit (75° Celsius).


Remove from oven, garnish with parsley, serve and enjoy!


A. I used my cast-iron skillet to make this recipes, you can do the same or use a pan that is both stove top and oven-safe.

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