This cream of mushroom soup chicken is one of those “real life” weeknight dinners — quick to make, full of flavor, and completely family approved. Juicy chicken cutlets simmer in a rich, savory mushroom sauce that you can whip up in one pan with a few pantry staples.
It’s my go-to when I’ve got a can of condensed cream of mushroom soup hanging out in the cupboard and no energy for an elaborate meal. It’s ready in under 30 minutes, which makes it just right for busy nights or when you want something hearty without a ton of effort.
Why This Recipe Always Works in My Kitchen
I grew up watching my mom make creamy skillet chicken on rushed weeknights, and this feels like my modern twist on that tradition. There’s no shame in using a good shortcut — condensed soup is one of those little helpers that gives you big flavor with minimal fuss.
It’s the kind of recipe where you start with the basics — chicken, onion, garlic powder — and end up with a sauce so good you’ll be spooning it over everything on your plate. And honestly, I think that’s part of the charm.
Tips That Make All the Difference
- Thin the chicken for even cooking – Cutting breasts in half lengthwise means quicker cooking and juicier results.
- Brown first, sauce second – Get a good sear on your chicken before making the sauce. It adds flavor to every bite.
- Adjust the thickness – If the sauce gets too thick, a splash of broth or water loosens it right up.
- Add greens if you like – A handful of spinach stirred in before serving makes this feel fresh and a little lighter.
- Taste and adjust – Cream of mushroom soup already has salt, so season gradually.
What You’ll Need
- Boneless, skinless chicken breasts – Halved for faster cooking.
- Garlic powder, salt, pepper – Simple seasonings that go a long way.
- Olive oil & butter – For sautéing and building a flavorful base.
- Onion – Sweet onions work best for a gentle flavor.
- Chicken broth – Adds depth and keeps the sauce silky.
- Condensed cream of mushroom soup – The shortcut hero that makes this so quick.
- Fresh parsley (optional) – For garnish and a little color.
How I Make It
- Prep the chicken – Slice each breast into two cutlets. Season both sides with garlic powder, salt, and pepper.
- Brown the chicken – Heat olive oil and butter in a skillet, cook cutlets until golden on each side, then set aside.
- Cook the onions – Sauté until softened and lightly golden.
- Make the sauce – Add broth and cream of mushroom soup, stirring until smooth.
- Bring it together – Return chicken and any juices to the skillet, simmer gently until cooked through.
- Finish and serve – Garnish with parsley if you like, then serve hot with plenty of sauce.
What I Like to Serve It With
- Over garlic mashed potatoes for the ultimate comfort meal.
- With buttered egg noodles that soak up the sauce.
- Alongside roasted cauliflower or green beans for some crunch.
- With a big side salad tossed in a tangy vinaigrette.
Storing & Reheating
- Fridge – Keeps 3–4 days in an airtight container.
- Reheat – Low heat on the stove works best; add a splash of broth if the sauce is too thick.
- Freezer – I skip freezing this one — cream-based sauces can split after thawing.
FAQs
Can I use chicken thighs instead?
Yes! Boneless thighs work beautifully here. They may need a couple extra minutes of cooking to become tender.
What if I don’t like cream of mushroom soup?
Cream of chicken or cream of celery soup are good swaps.
Can I add fresh mushrooms?
Absolutely. Sauté sliced mushrooms with the onions for extra texture and flavor.
Is there a dairy-free version?
Use a dairy-free butter and a plant-based condensed soup alternative — there are some great options out there.
Can I make this ahead?
Yes, you can cook the sauce and chicken in advance, then reheat gently before serving.
Creamy Chicken Breast Mushroom Soup
This creamy chicken and mushroom skillet is the ultimate weeknight comfort food. Juicy golden chicken is nestled in a rich cream of mushroom sauce with sweet onions and savory seasonings.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- ½ medium onion, chopped
- ½ teaspoon garlic powder
- ⅓ cup chicken broth (low sodium recommended)
- 1 can (10.5 oz) condensed cream of mushroom soup
- Salt & pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Slice the chicken breasts in half horizontally to create thinner cutlets. Season both sides with garlic powder, salt, and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides, about 4–5 minutes per side. Remove and set aside on a plate.
- Lower the heat to medium and melt the remaining butter in the same skillet. Add the chopped onion and sauté until softened and lightly caramelized, about 5–7 minutes.
- Pour in the chicken broth and stir in the condensed cream of mushroom soup until the sauce is smooth.
- Return the chicken to the skillet, along with any juices from the plate. Reduce heat to medium-low and let it simmer gently until the chicken is cooked through, about 5 minutes. If the sauce thickens too much, add a splash more broth.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 290Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 73mgSodium 804mgCarbohydrates 11gFiber 1gSugar 5gProtein 23g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This cream of mushroom soup chicken is proof that simple ingredients can still deliver big comfort. It’s fuss-free, family-friendly, and has that old-fashioned, “made with love” feel even when it’s made on a tight schedule. I keep it in my back pocket for those nights when I want dinner on the table fast but still crave something cozy and satisfying.