This cream of mushroom chicken is an easy skillet dinner made from tender and juicy chicken pieces cooked in rich and savory homemade mushroom gravy.
Recipe Overview
Why you’ll love it: Make this cream of mushroom chicken all in one pan, and serve it over rice, noodles, or with veggies for a wholesome weeknight meal.
How long it takes: 40 minutes on the stovetop
Equipment you’ll need: just one skillet!
Servings: 6
Easy Cream of Mushroom Chicken Dinner
This cream of mushroom chicken is so easy and SO full of flavor! It’s one of my favorite dinners lately that combines juicy seasoned chicken tenders with the creamiest homemade mushroom gravy. It’s cooked all in one pan (in the style of chicken marsala) and has tons of rich, creamy, earthy flavor (similar to my chicken stroganoff). You’re not going to believe how quickly it comes together. Serve this juicy chicken with cream of mushroom over pasta, rice, or veggies, and you have a wholesome dinner that the whole family loves.
Why You’ll Love This Cream of Mushroom Chicken Recipe
- Quick. This cream of mushroom chicken recipe is quick to make on the stovetop with easy ingredients. It’s perfect for nights when you don’t feel like switching on the oven!
- Homemade. The flavor of this homemade mushroom gravy is, in a word, amazing. Fresh, creamy, and seasoned with onions and garlic, it coats every inch of juicy chicken in the pan.
- Versatile. With some simple tweaks, you can adapt this recipe to make it dairy-free. If you’re pressed for time, you can always make this easy chicken recipe with a can of mushroom soup, too.
Recipe Ingredients
Let’s get started with a short overview of the ingredients you’ll need to make this cream of mushroom chicken. As always, you’ll find the full ingredients list, amounts, and recipe details in the recipe card below the post.
- Chicken – I recommend chicken tenders, but any cut of chicken works here. Just note that different kinds of chicken, ie. thighs, breasts, etc. require different cooking times.
- Cornstarch – Tossing the chicken with cornstarch helps tenderize the meat and creates a crispy coating when it’s pan-fried. I use this same technique in my easy beef stir fry recipe. You can also use arrowroot powder.
- Seasonings – Garlic powder, onion powder, paprika (smoked or sweet), thyme, salt, and pepper.
- Olive Oil – Choose a good quality extra virgin olive oil, or another cooking oil, for sautéeing.
- Butter – Unsalted butter helps to better control the saltiness of the dish.
- Onion – One small onion, or half of a medium-sized onion, chopped up finely.
- Mushrooms – You can use any kind of mushrooms you’d like. Good options are white or brown mushrooms, cremini, portobello, or try an exotic variety like shiitake mushrooms.
- Garlic
- Flour
- Broth – I recommend reduced-sodium chicken broth or stock. Vegetable broth also works.
- Heavy Cream – You can also use whole milk or half-and-half. To make this recipe dairy-free, use coconut milk or your preferred dairy-free milk alternative.
- Fresh Parsley
How to Make Cream of Mushroom Chicken
With just a little prep and one pan, you can have this delicious chicken dinner on the table in about 40 minutes:
- Season the chicken. First, whisk together the cornstarch and seasonings and rub the mixture over the chicken tenders.
- Cook the chicken. Next, sauté the chicken tenders in a large skillet with oil until they’re nicely browned and cooked through. This should take about 3-5 minutes per side depending on the size and thickness of your chicken pieces. Afterward, remove the chicken from the pan and tent it with foil to keep it warm.
- Sauté the onions and mushrooms. Now, in the same skillet, cook the onions and mushrooms in a bit of butter until they’re softened. Stir in the garlic.
- Make the sauce. Sprinkle in some flour and let it cook off with the veggies and butter for a minute or two. This creates what’s called a “roux”, forming the base for your creamy gravy. Gradually add the chicken broth and lastly, the heavy cream, stirring constantly. Season the sauce to taste and let it simmer and thicken.
- Combine. Nestle the chicken tenders back into the pan. On low heat, continue to simmer your cream of mushroom chicken for another 5 minutes, to let the flavors mingle. Finally, do a last seasoning check and then garnish with parsley for serving.
Can I Use Canned Cream of Mushroom Soup Instead?
Yes! If you’re in a hurry (we’ve all been there), feel free to replace the mushroom sauce ingredients with a can of condensed mushroom soup. Follow the directions for seasoning and browning the chicken as written, then add the soup to the pan and simmer until it’s heated through. You’ll likely need to add water or milk to help thin out the soup.
Tips for Success
Everyone needs a go-to, easy-to-make, weeknight-friendly chicken recipe, and this one has you covered. If you need some extra guidance, keep these final tips handy:
- Don’t rinse the skillet! You don’t need to rinse the pan in between browning the chicken and preparing the mushroom gravy. All those leftover stuck-on bits add loads of flavor.
- Test the chicken for doneness. Chicken is cooked when the internal temperature reaches 165ºF on an instant-read thermometer.
- Simmer the sauce. Make sure that you don’t have your pan over too high heat when you add the cream. It also helps to take the heavy cream out of the fridge about 15 minutes ahead. Cold cream in a piping hot pan can split or curdle.
- The sauce thickens after you add the chicken. So, it’s OK if it still looks a bit loose after you’ve stirred in the cream.
Make This Chicken Recipe Your Own
This recipe is easy to adapt to the ingredients you have on hand. Try these variation ideas:
- Different kinds of chicken. Make this recipe with boneless chicken thighs, or chicken breast halves. You can also use bone-in chicken, though it will take longer to cook. Use an instant-read thermometer to check that your chicken is done (165ºF).
- Different seasonings. Try tossing this chicken in Italian seasoning or my homemade all-purpose seasoning. For an extra kick, try Cajun seasoning.
- Vegetarian. Replace the chicken tenders with tofu, tempeh, or vegetables, and substitute the chicken broth with vegetable broth.
- Dairy-free. Substitute the butter with olive oil and use coconut milk, almond milk, or another dairy-free alternative in place of heavy cream.
- More veggies. Bulk up this chicken dinner with more chopped vegetables and greens, like bell peppers, carrots, zucchini, spinach, or kale.
What to Serve With Cream of Mushroom Chicken
Cream of mushroom chicken always hits the spot no matter the day of the week or the season! Serve this flavorful chicken over pasta, egg noodles, or rice for a well-rounded dinner. We love ours with a side of steamed broccoli, sautéed Brussels sprouts, or air fryer green beans. And who can resist fluffy homemade bread for mopping up the extra sauce? If you’re entertaining, serve this creamy chicken over polenta. For a lighter side, try an easy arugula salad.
Storing and Reheating Leftovers
- Fridge. Store any leftover cream of mushroom chicken in an airtight container and refrigerate it for up to 3 days. To reheat, warm the chicken and sauce gently on the stovetop, or in the microwave, until hot throughout.
- Freezer. Freeze this chicken airtight for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
This cream of mushroom chicken is an easy skillet dinner made from tender and juicy chicken cooked in a rich and savory homemade mushroom gravy. Ready in one pan in under an hour!
Instructions
-
In a small bowl, combine cornstarch, garlic powder, onion powder, paprika, thyme, ½ teaspoon salt, and pepper.
-
Sprinkle seasoning mixture on chicken tenders, rubbing to adhere if needed.
-
In a large skillet, heat the olive oil over medium-high heat. Add the chicken tenders and cook for 3-5 minutes per side or until they’re golden brown and cooked through (internal temperature of 165ºF). Remove the tenders from the skillet and set them aside. Tent with foil to keep warm.
-
Reduce heat to medium. Add butter. When butter is melted, add onions. Cook 2 to 3 minutes or until they become translucent. Add mushrooms and cook for another 5 minutes or until mushrooms have released their moisture and are browned. Add garlic and cook for another minute.
-
Sprinkle the flour over the mushroom mixture and stir continuously for about 2 minutes.
-
Slowly pour in the chicken broth and heavy cream while stirring. Sprinkle in remaining ½ teaspoon salt. Cook for 3-4 minutes until the sauce thickens. It will thicken a little more after you add the chicken back in.
-
Reduce heat to low and return the cooked chicken tenders to the skillet, nestling them into the mushroom sauce.
-
Simmer the chicken tenders in the sauce for about 5 minutes, allowing the chicken to absorb some of the flavors.
-
Add parsley. Taste and season with additional salt and pepper as desired.
Notes
- Serve the cream of mushroom chicken with tenders over rice, noodles, pasta, or with a side of steamed vegetables for a complete meal.
- Shortcut: If desired, replace sauce ingredients with a can of condensed cream of mushroom soup. Season and brown chicken as instructed, add soup to pan and simmer until warmed through. Add water or milk as needed to thin the mixture.
Nutrition Information
Calories: 395kcal, Carbohydrates: 8g, Protein: 28g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 132mg, Sodium: 546mg, Potassium: 652mg, Fiber: 1g, Sugar: 3g, Vitamin A: 822IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
#Cream #Mushroom #Chicken #Rachel #Cooks
This cream of mushroom chicken is an easy skillet dinner made from tender and juicy chicken pieces cooked in rich and savory homemade mushroom gravy.
Recipe Overview
Why you’ll love it: Make this cream of mushroom chicken all in one pan, and serve it over rice, noodles, or with veggies for a wholesome weeknight meal.
How long it takes: 40 minutes on the stovetop
Equipment you’ll need: just one skillet!
Servings: 6
Easy Cream of Mushroom Chicken Dinner
This cream of mushroom chicken is so easy and SO full of flavor! It’s one of my favorite dinners lately that combines juicy seasoned chicken tenders with the creamiest homemade mushroom gravy. It’s cooked all in one pan (in the style of chicken marsala) and has tons of rich, creamy, earthy flavor (similar to my chicken stroganoff). You’re not going to believe how quickly it comes together. Serve this juicy chicken with cream of mushroom over pasta, rice, or veggies, and you have a wholesome dinner that the whole family loves.
Why You’ll Love This Cream of Mushroom Chicken Recipe
- Quick. This cream of mushroom chicken recipe is quick to make on the stovetop with easy ingredients. It’s perfect for nights when you don’t feel like switching on the oven!
- Homemade. The flavor of this homemade mushroom gravy is, in a word, amazing. Fresh, creamy, and seasoned with onions and garlic, it coats every inch of juicy chicken in the pan.
- Versatile. With some simple tweaks, you can adapt this recipe to make it dairy-free. If you’re pressed for time, you can always make this easy chicken recipe with a can of mushroom soup, too.
Recipe Ingredients
Let’s get started with a short overview of the ingredients you’ll need to make this cream of mushroom chicken. As always, you’ll find the full ingredients list, amounts, and recipe details in the recipe card below the post.
- Chicken – I recommend chicken tenders, but any cut of chicken works here. Just note that different kinds of chicken, ie. thighs, breasts, etc. require different cooking times.
- Cornstarch – Tossing the chicken with cornstarch helps tenderize the meat and creates a crispy coating when it’s pan-fried. I use this same technique in my easy beef stir fry recipe. You can also use arrowroot powder.
- Seasonings – Garlic powder, onion powder, paprika (smoked or sweet), thyme, salt, and pepper.
- Olive Oil – Choose a good quality extra virgin olive oil, or another cooking oil, for sautéeing.
- Butter – Unsalted butter helps to better control the saltiness of the dish.
- Onion – One small onion, or half of a medium-sized onion, chopped up finely.
- Mushrooms – You can use any kind of mushrooms you’d like. Good options are white or brown mushrooms, cremini, portobello, or try an exotic variety like shiitake mushrooms.
- Garlic
- Flour
- Broth – I recommend reduced-sodium chicken broth or stock. Vegetable broth also works.
- Heavy Cream – You can also use whole milk or half-and-half. To make this recipe dairy-free, use coconut milk or your preferred dairy-free milk alternative.
- Fresh Parsley
How to Make Cream of Mushroom Chicken
With just a little prep and one pan, you can have this delicious chicken dinner on the table in about 40 minutes:
- Season the chicken. First, whisk together the cornstarch and seasonings and rub the mixture over the chicken tenders.
- Cook the chicken. Next, sauté the chicken tenders in a large skillet with oil until they’re nicely browned and cooked through. This should take about 3-5 minutes per side depending on the size and thickness of your chicken pieces. Afterward, remove the chicken from the pan and tent it with foil to keep it warm.
- Sauté the onions and mushrooms. Now, in the same skillet, cook the onions and mushrooms in a bit of butter until they’re softened. Stir in the garlic.
- Make the sauce. Sprinkle in some flour and let it cook off with the veggies and butter for a minute or two. This creates what’s called a “roux”, forming the base for your creamy gravy. Gradually add the chicken broth and lastly, the heavy cream, stirring constantly. Season the sauce to taste and let it simmer and thicken.
- Combine. Nestle the chicken tenders back into the pan. On low heat, continue to simmer your cream of mushroom chicken for another 5 minutes, to let the flavors mingle. Finally, do a last seasoning check and then garnish with parsley for serving.
Can I Use Canned Cream of Mushroom Soup Instead?
Yes! If you’re in a hurry (we’ve all been there), feel free to replace the mushroom sauce ingredients with a can of condensed mushroom soup. Follow the directions for seasoning and browning the chicken as written, then add the soup to the pan and simmer until it’s heated through. You’ll likely need to add water or milk to help thin out the soup.
Tips for Success
Everyone needs a go-to, easy-to-make, weeknight-friendly chicken recipe, and this one has you covered. If you need some extra guidance, keep these final tips handy:
- Don’t rinse the skillet! You don’t need to rinse the pan in between browning the chicken and preparing the mushroom gravy. All those leftover stuck-on bits add loads of flavor.
- Test the chicken for doneness. Chicken is cooked when the internal temperature reaches 165ºF on an instant-read thermometer.
- Simmer the sauce. Make sure that you don’t have your pan over too high heat when you add the cream. It also helps to take the heavy cream out of the fridge about 15 minutes ahead. Cold cream in a piping hot pan can split or curdle.
- The sauce thickens after you add the chicken. So, it’s OK if it still looks a bit loose after you’ve stirred in the cream.
Make This Chicken Recipe Your Own
This recipe is easy to adapt to the ingredients you have on hand. Try these variation ideas:
- Different kinds of chicken. Make this recipe with boneless chicken thighs, or chicken breast halves. You can also use bone-in chicken, though it will take longer to cook. Use an instant-read thermometer to check that your chicken is done (165ºF).
- Different seasonings. Try tossing this chicken in Italian seasoning or my homemade all-purpose seasoning. For an extra kick, try Cajun seasoning.
- Vegetarian. Replace the chicken tenders with tofu, tempeh, or vegetables, and substitute the chicken broth with vegetable broth.
- Dairy-free. Substitute the butter with olive oil and use coconut milk, almond milk, or another dairy-free alternative in place of heavy cream.
- More veggies. Bulk up this chicken dinner with more chopped vegetables and greens, like bell peppers, carrots, zucchini, spinach, or kale.
What to Serve With Cream of Mushroom Chicken
Cream of mushroom chicken always hits the spot no matter the day of the week or the season! Serve this flavorful chicken over pasta, egg noodles, or rice for a well-rounded dinner. We love ours with a side of steamed broccoli, sautéed Brussels sprouts, or air fryer green beans. And who can resist fluffy homemade bread for mopping up the extra sauce? If you’re entertaining, serve this creamy chicken over polenta. For a lighter side, try an easy arugula salad.
Storing and Reheating Leftovers
- Fridge. Store any leftover cream of mushroom chicken in an airtight container and refrigerate it for up to 3 days. To reheat, warm the chicken and sauce gently on the stovetop, or in the microwave, until hot throughout.
- Freezer. Freeze this chicken airtight for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
This cream of mushroom chicken is an easy skillet dinner made from tender and juicy chicken cooked in a rich and savory homemade mushroom gravy. Ready in one pan in under an hour!
Instructions
-
In a small bowl, combine cornstarch, garlic powder, onion powder, paprika, thyme, ½ teaspoon salt, and pepper.
-
Sprinkle seasoning mixture on chicken tenders, rubbing to adhere if needed.
-
In a large skillet, heat the olive oil over medium-high heat. Add the chicken tenders and cook for 3-5 minutes per side or until they’re golden brown and cooked through (internal temperature of 165ºF). Remove the tenders from the skillet and set them aside. Tent with foil to keep warm.
-
Reduce heat to medium. Add butter. When butter is melted, add onions. Cook 2 to 3 minutes or until they become translucent. Add mushrooms and cook for another 5 minutes or until mushrooms have released their moisture and are browned. Add garlic and cook for another minute.
-
Sprinkle the flour over the mushroom mixture and stir continuously for about 2 minutes.
-
Slowly pour in the chicken broth and heavy cream while stirring. Sprinkle in remaining ½ teaspoon salt. Cook for 3-4 minutes until the sauce thickens. It will thicken a little more after you add the chicken back in.
-
Reduce heat to low and return the cooked chicken tenders to the skillet, nestling them into the mushroom sauce.
-
Simmer the chicken tenders in the sauce for about 5 minutes, allowing the chicken to absorb some of the flavors.
-
Add parsley. Taste and season with additional salt and pepper as desired.
Notes
- Serve the cream of mushroom chicken with tenders over rice, noodles, pasta, or with a side of steamed vegetables for a complete meal.
- Shortcut: If desired, replace sauce ingredients with a can of condensed cream of mushroom soup. Season and brown chicken as instructed, add soup to pan and simmer until warmed through. Add water or milk as needed to thin the mixture.
Nutrition Information
Calories: 395kcal, Carbohydrates: 8g, Protein: 28g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 132mg, Sodium: 546mg, Potassium: 652mg, Fiber: 1g, Sugar: 3g, Vitamin A: 822IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
, Cream of Mushroom Chicken | Rachel Cooks®