Skillet Chicken with Cream of Mushroom Soup

This skillet chicken with cream of mushroom soup recipe is the easiest way to transform boring chicken breast and a retro pantry staple into a one-pan dinner that is bursting with flavor. The best part is that it comes together in about 30 minutes from start to finish.

Easy Chicken and Cream of Mushroom Soup

• When you’re not sure what to make for dinner on a busy weeknight, this creamy chicken skillet recipe is the perfect choice! Sauteed chicken breast is smothered in a creamy pan sauce made with a can of condensed cream of mushroom soup. Pair it with egg noodles or rice and your veggie of choice to make it a complete meal!
• The convenience of this meal is unparalleled! Chances are good you’ve got some chicken breast in the fridge that needs to be used up and if you keep a can of cream of mushroom soup in the pantry, you can throw this meal together at a moments notice. The other ingredients are simple kitchen staples that you’ve likely already got on hand too!

Ingredients for 

• Herbs & Spices: Italian seasoning, garlic powder, and paprika are my favorite spices to use to season the chicken. You can use your family’s favorites or switch it up based on what you keep in your spice drawer.
• Chicken Breast: I like to use boneless, skinless chicken breast for this recipe but you can use your favorite cut of chicken.
• Butter: Butter is the best way to add flavor to the creamy pan sauce. I like to use unsalted so I can adjust the sodium levels myself. Since condensed soup has quite a bit of sodium, I like to be in control of how much additional salt is used.
• Onion & Garlic: Fresh onion and garlic are a simple combination that take a boring can of soup to the next level and create it into a flavorful sauce. Feel free to omit it if you don’t have an on hand or use onion powder or garlic powder instead. You can also use shallot instead of onion.
• Chicken Broth: We use chicken broth in this recipe to deglaze the pan and get all those yummy bits off the bottom to create a more flavorful sauce. I’ve usually got a carton of chicken broth in the fridge but you can use dry white wine if you have that on hand instead. Something like a sauvignon blanc or pinto grigio would be great.
• Milk: Milk is going to loosen up the cream of mushroom soup and give it more of a saucy texture. You can use half and half in it’s place.
• Cream of Mushroom Soup: The star of the show! If you don’t have cream of mushroom soup on hand you can also use cream of chicken soup or even cream of celery soup.
• Balsamic Vinegar: Balsamic vinegar is my favorite ingredient to add to creamy sauces! It’s the perfect way to balance out the richness and boost the overall flavor of the sauce. You can substitute with white white vinegar or red wine vinegar as well.

How to Make Chicken with Cream of Mushroom Soup

Season chicken on all sides with Italian seasoning, garlic powder, salt, and pepper.

Saute chicken on each side for about 5-6 minutes or until the chicken is cooked through and a dark golden brown crust forms.

Saute onion in butter. Add garlic and cook. Deglaze the pan with chicken broth, scraping the yummy bits off the bottom.

Whisk in milk and cream of mushroom soup. Cook until smooth and creamy. Stir in basalmic vinegar. Season to taste with salt and pepper. Add cooked chicken and any juices back into the saute pan. Cook for a minute or until the chicken is warmed through.

Serve over egg noodles and enjoy!

Tips for Making

• Add salt sparingly. Condensed soup contains quite a bit of sodium so I like to salt this dish sparingly – just enough to enhance the flavor. If you overdo it, you’ll end up with an exceptionally salty dish. Just taste the sauce a few times throughout, add salt as needed, and you should be good! Using a low-sodium chicken broth is another way to reduce some of the sodium in this recipe.
• If you want to make the sauce go further – like to coat your noodles, veggies, or rice – just add more milk! Be sure to season with salt and pepper after adding more milk.
• Add sauteed mushrooms if you like! If you’re a mushroom lover like I am, sautee some sliced mushrooms and add them to the pan when your stir in the condensed soup. This will add even more of that umami flavor and some delicious texture to the sauce.

Make-Ahead

This cream of mushroom chicken recipe is the perfect make ahead dish! The chicken and the sauce both stay good in the fridge for up to a week and reheat beautifully! If you’re planning to make the meal ahead of time, I recommend storing the sauce and chicken separately in the refrigerator. Then you can reheat each component and combine them to preserve the beautiful presentation.

Storage

Store leftover mushroom chicken in an airtight container in the fridge for up a week.

Freezing

Freeze mushroom chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a large saute pan over medium heat. Cook, until warmed through. Keep in mind that the sauce will thicken as it sits so you may need to loosen it up with a splash or two of milk. Season to taste with salt and pepper before serving.

Try these chicken recipes next!

Print