Skillet Cream of Mushroom Chicken
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Posted: 02/16/25
Updated: 03/19/25
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This cream of mushroom chicken recipe is a simple and tasty dish that will leave your taste buds satisfied. With only a few ingredients, you’ll have tender chicken smoothed in a mushroom gravy sauce. It’s a quick and easy meal for any day of the week.
Winner winner chicken dinner! That’s what I always think when this skillet cream of mushroom chicken recipe is on the docket for dinner. It’s just so creamy and flavorful, there is so much to love about it. I love how simple this dish comes together and it’s a crowd-pleaser — something the entire family enjoys.
I love to serve it over noodles or rice. The mushroom sauce is so creamy and is loaded with flavor. This super easy dinner is definitely a winner in my book, and I bet you’ll love it too!
Why You’ll Love Skillet Cream of Mushroom Chicken
- This easy chicken recipe only takes about a half hour to cook. It’s super simple and oh so tasty!
- There is so much flavor in this skillet cream of mushroom chicken. From tasty mushrooms to flavorful Italian seasoning, there are multiple layers of delicious flavor.
- Skillet cream of mushroom chicken is a wonderful weeknight meal. Easy, packed with protein and comes together quickly.
Ingredients for Skillet Cream of Mushroom Chicken
- Boneless skinless chicken breast – You can also use boneless skinless chicken thighs if you prefer.
- Mushrooms – Use whatever kind of mushrooms you want. Baby bella mushrooms, cremini mushrooms, and portabella all work.
- Chicken broth – A little chicken broth will help thin out the thick sauce and add a bit of flavor.
- Heavy whipping cream – This makes the most creamy sauce ever!
- Olive oil – Cook the chicken cutlets in hot olive oil.
- Salt and black pepper – Season each chicken cutlet with a bit of salt and pepper. This simple seasoning is really all you need!
- Italian seasoning – Give this dish a bit of herby flavor with Italian seasoning.
- Minced garlic – Toss in some freshly minced garlic for the best flavor.
- Butter – Both salted and unsalted butter will work in this recipe.
- Cream of mushroom – If you would like to reduce the amount of sodium in this recipe then grab a can of low sodium cream of mushroom soup.
Helpful Tools
How to Make Skillet Cream of Mushroom Chicken
- Cut each of the chicken breasts in half lengthwise to make four thinner cutlets, then season them with salt & pepper.
- Add the oil to a skillet over medium-high heat and once the pan’s hot, add the chicken. Cook it for 4-5 minutes per side until golden. Once the chicken is browned on both sides, take the chicken out of the pan and set it aside.
- Reduce heat to medium and add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
- Add the garlic, chicken broth, heavy whipping cream, and cream of mushroom soup to the pan. Give it a good stir and let it cook for about 3-4 minutes.
- Add the chicken back to the pan and let cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit.
- Let rest for 5 minutes before serving and enjoy!
How to Store Leftover Cream of Mushroom Chicken
Allow leftovers to cool completely and then transfer to an airtight container. Store in the fridge for up to 4 days. I don’t recommend freezing leftovers because of the cream based sauce. However, you can give it a try! Just know that the sauce may separate once thawed.
How to Serve Skillet Cream of Mushroom Chicken
Serve this creamy chicken over a bed of egg noodles, rice, or even mashed potatoes. It would even be tasty served over zucchini noodles or spaghetti squash!
Vegetables side dishes like green beans, glazed carrots, and roasted broccoli go well with this dish too. Soak up the creamy mushroom sauce with some fluffy breadsticks or dinner rolls.
Can I use cream of chicken instead of cream of mushroom?
Absolutely! While I personally love the extra mushroom flavor that cream of mushroom adds, you can totally use cream of chicken instead.
Pro Tips for the Best Cream of Mushroom Chicken
- It is really important to ensure that all chicken cutlets are the same thickness so that they finish cooking at the same time!
- Wait until the sauce has thickened to serve. It changes the texture and the flavor is better with a more creamy sauce too.
- Feel free to add more spices and herbs to this recipe as you desire. Paprika, red pepper, and seasoned salt would all be tasty.
This delicious creamy chicken dish is sure to become a favorite. We love one pan recipes around this house!
More Creamy Chicken Dishes You’ll Love!
- It doesn’t get much more creamy than homemade Chicken Alfredo! This easy recipe is a family favorite.
- Chicken ala King is a classic for a reason. What’s not to love about this dish?
- Make some Cajun Chicken Pasta when you’re craving creamy with a bit of kick.
- Creamy Chicken Noodle Soup is an extra cozy twist on a classic favorite.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Skillet Cream of Mushroom Chicken
Indulge in the ultimate comfort food of creamy mushroom chicken. This simple recipe features juicy chicken smothered in a flavorful mushroom sauce.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 pound)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 12 ounces mushrooms sliced
- ½ teaspoon Italian seasoning
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy whipping cream
- 12 ounces can cream of mushroom soup
Instructions
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper.
- Add the oil to a skillet over medium-high heat.
- Once the pan’s hot, add the chicken. Cook it for 4-5 minutes per side until golden. Once the chicken is browned on both sides, take the chicken out of the pan and set it aside.
- Reduce heat to medium and Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
- Add the garlic, chicken broth, heavy whipping cream, and cream of mushroom soup to the pan. Give it a good stir and let it cook for about 3-4 minutes.
- Add the chicken back to the pan. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit.
- Let rest for 5 minutes before serving.
Tips
Allow leftovers to cool completely and then transfer to an airtight container. Store in the fridge for up to 4 days. I don’t recommend freezing leftovers because of the cream based sauce. However, you can give it a try! Just know that the sauce may separate once thawed.
Nutrition Information
Serving: 1chicken breast, Calories: 419kcal (21%), Carbohydrates: 9g (3%), Protein: 32g (64%), Fat: 29g (45%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 126mg (42%), Sodium: 1192mg (52%), Potassium: 848mg (24%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 653IU (13%), Vitamin C: 4mg (5%), Calcium: 44mg (4%), Iron: 2mg (11%)
Elaine says
This sauce was so creamy and sooo flavorful! Will definitely make again!
Leona A Petho says
I don’t keep heavy whipping ream on hand, would sour cream be a good substitute?
Julie Evink says
No, I would use heavy whipping cream if possible. But some substitutes you could try if you have are whole milk and melted butter or half and half and melted butter.