Boneless skinless chicken breast with cream of mushroom soup

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This Cream of Mushroom Chicken is one dish you won’t want to miss! Creamy, earthy, and deliciously savory, you can serve this with tons of sides, from pasta to veggies.

If you love tasty chicken dishes, you should try these Mini Chicken Pot Pies (VIDEO) and Chicken Broccoli Alfredo.

• Recipe Details
• What You’ll Need
• Ingredient Notes
• Add-ins and Substitutions
• How to Make Cream of Mushroom Chicken
• Recipe Tips
• FAQs
• Serving Suggestions
• Make This Recipe in Advance
• More Creamy Chicken Dishes!
• Full Recipe Instructions

Recipe Details

I love this recipe for Cream of Mushroom Chicken. It’s satisfying and tasty, and works well with so many other dishes.

• TASTE: The earthy mushrooms and savory chicken are perfect in this creamy, buttery sauce. This Cream of Mushroom Chicken tastes undeniably good.
• TEXTURE: This is a rich dish filled with tender and moist pieces of white meat and chunks of flavorful mushroom. And the creamy sauce is delicious.
• TIME: This quick recipe will only take 15 minutes to make.
• EASE: This is such an easy homemade meal! With only a few basic ingredients, it’s a real winner that your family will love.

What You’ll Need

Ingredient Notes

• Chicken- These smaller cuts of boneless, skinless chicken work really well in this recipe. You can also slice chicken breasts into smaller strips if you like.
• Heavy cream and Butter- These ingredients add rich creaminess to your Cream of Mushroom Chicken.
• Mushrooms- Baby Bella mushrooms work well here because they have great flavor and a meaty texture that holds up well while cooked. Full-sized portobellos will require more prep, so stick with the mini version.
• Chicken Stock- This is the base for the creamy sauce, but keep an eye on the sodium. Depending on how much is in your stock, you might need to add more or less salt as you go.

Add-ins and Substitutions

• Substitute cream of mushroom soup- If you’re pressed for time, you can also use a prepared cream of mushroom soup as the base for this dish. Adjust seasonings accordingly.
• Make it lighter- You can cut calories and fat by substituting Half & Half (regular or fat-free) for the heavy cream.
• Add vegetables- Enjoy this dish with chopped onion, peas, potatoes, or spinach for extra flavor and a more filling meal.
• Substitute dairy-free, gluten-free ingredients- To avoid allergens, use gluten-free flour and substitute vegan butter and coconut milk for the butter and cream.

How to Make Cream of Mushroom Chicken

This is a quick recipe rundown with strep by step photos. For the full detailed recipe, scroll down to the printable recipe card.

• Season and cook the chicken. Season the chicken tenders with salt and pepper. Add butter and oil to a large pan and heat to medium-high. Cook the tenders until browned and fully cooked. Set aside.

• Cook the vegetables. In the same pan, cook the minced garlic clove and sliced mushrooms. Stir for a few minutes over medium heat until the mushrooms become tender.
• Add the flour and spices. Now add the all-purpose flour, thyme, onion powder, salt, and pepper. Stir for about one minute.
• Stir in the broth and simmer with cream. Bring the heat to medium-high and slowly pour in the chicken broth while mixing. Bring the sauce to a simmer and then pour in the heavy cream.

Pro Tip: Add the chicken broth slowly so you can mix it in, breaking up clumps of flour as you go. Otherwise, flour clumps will get lost in the sauce.

• Simmer and add the chicken. Let it come to a simmer once again and add the cooked chicken back in. Serve.

Recipe Tips

• Season both sides of the chicken- Don’t forget to season the other side of the chicken tenders when you cook them. Seasoning both sides will give them as much flavor as possible.
• Stir in the flour thoroughly- To make sure you cook the raw flour taste out and thoroughly mix it in, stir until there are no more patches of dry flour visible.
• Simmer!- This is important because it allows the broth and cream to reduce down and thicken so your Cream of Mushroom Chicken sauce is the right consistency.
• Serve hot- Don’t let this dish sit too long or the cream will begin to separate as it cools. Also, letting it sit warming for too long will result in a too-thick sauce, so serve promptly.

FAQs

How can I tell if my chicken is cooked?

The best way to tell if the chicken tenders are fully cooked is by using an instant-read meat thermometer. The internal temperature in the thickest part of the chicken should be at least 165 degrees Fahrenheit. If you cut it and look inside, there should be no visible pink.

How do I thicken cream of mushroom?

If the sauce for your Cream of Mushroom Chicken is too thin because of substitutions, you can thicken it up with a corn starch slurry. Mix a tbsp. of cornstarch and a tbsp. of water together, then stir it into your sauce. This should thicken it up quickly.

Serving Suggestions

This delicious Cream of Mushroom Chicken is a versatile dish that goes with everything. Here are some fabulous ways to serve it.

• Pasta: Serve it over a bed of pasta, or sub it into this Creamy Tuscan Chicken Pasta (Video), Cajun Chicken Pasta, or Spaghetti and Meat Sauce.
• Potatoes: This Cream of Mushroom Chicken is amazing on top of Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Potato Wedges, and Crispy Air Fryer French Fries.
• Grains: Pair this dish with some Wild Rice Recipe, Garlicky Israeli Couscous Recipe, Wild Brown Rice, or use it in this Creamy Chicken and Wild Rice Soup.
• Breads: There’s nothing better than fresh bread to sop up this amazing sauce. Try it with some Rustic Bread (overnight), Moist Buttermilk Cornbread, Buttery Brioche Bread, or Garlic Cheese Bread.

Make This Recipe in Advance

Make ahead: You can prepare the chicken tenders ahead of time and then store them in the fridge until you are ready to make the rest of the recipe.

Storing: You can store this Cream of Mushroom Chicken in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave. If needed, add a little more cream to recombine the sauce if it has “broken.”

Freeze: I don’t recommend freezing this because the cream will not defrost well.

More Creamy Chicken Dishes!

• Creamy Chicken Pesto Pasta

• Creamy Tortellini Alfredo

• Creamy Chicken Gnocchi With Red Sauce

• Creamy Chicken and Wild Rice Soup

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

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Full Recipe Instructions

• ▢ 1 lb chicken tenderloins seasoned with salt and pepper
• ▢ 2 tbsp olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 1 cloves garlic
• ▢ 8 ounces baby Bella mushrooms sliced
• ▢ 2 tbsp all-purpose flour
• ▢ 1/2 teaspoon thyme
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1/2 cup chicken broth
• ▢ 1 cup heavy cream

• Season 1 pound of chicken tenders with salt & pepper (both sides).

• Now place 2 Tbsp olive oil and 2 Tbsp butter into a large pan and bring the heat to medium high. Cook the chicken tenders until browned and fully cooked through. Then remove and set aside.

• In the same pan, add 1 minced garlic clove and 8 ounces sliced baby Bella mushrooms. Stir for a few minutes minutes on medium heat until the mushrooms become tender.

• Now add tbsp all-purpose flour, 1/2 teaspoon thyme, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir for about one minute until there are no more patches of dry flour visible.

• Bring the heat to medium-high and slowly pour in 1/2 cup chicken broth while mixing to prevent any clumps of flour to form.

• Bring the sauce to a simmer and pour in 1 cup of heavy cream. Let it come to a simmer once again and add the cooked chicken back in. Serve it hot over butter pasta or mashed potatoes.

• Stir in the flour thoroughly- To make sure you cook the raw flour taste out and thoroughly mix it in, stir until there are no more patches of dry flour visible.
• Simmer!- This is important because it allows the broth and cream to reduce down and thicken so your Cream of Mushroom Chicken sauce is the right consistency.
• Substitute cream of mushroom soup- If you’re pressed for time, you can also use a prepared cream of mushroom soup as the base for this dish. Adjust seasonings accordingly.

Calories: 271kcal | Carbohydrates: 6g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 537mg | Potassium: 712mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

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