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Skillet Chicken and Cream of Mushroom Soup

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4.9 from 14 reviews

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. 

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 1 1/2 pounds boneless, skinless chicken breast (2 large chicken breasts)
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 tablespoon butter
  • 1/2 cup diced yellow onion
  • 6 cloves garlic, minced
  • 1/4 cup chicken broth or dry white wine
  • 3/4 cup 2% milk
  • 1 (10.5 ounce) can of cream of mushroom soup
  • 1/2 teaspoon balsamic vinegar
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat olive oil in a large saute pan over medium-high heat.
  2. Slice chicken breasts in half lengthwise, creating 4 thinner pieces.
  3. Season chicken on all sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
  4. Cook chicken on each side for about 5-6 minutes or until the chicken is cooked through and a dark golden brown crust forms. Cook chicken in batches if your pan is too small to fit all the chicken at once. Add more oil as needed. Set the chicken aside.
  5. Without wiping out the pan, reduce heat to medium and melt butter in the large saute pan.
  6. Add diced onion along with a couple pinches of salt and pepper. Cook, stirring occasionally, for 4 minutes.
  7. Add garlic and cook for 30 seconds, stirring frequently.
  8. Deglaze the pan with chicken broth, scraping the yummy bits off the bottom.
  9. Whisk in milk and cream of mushroom soup.
  10. Cook over medium-low to low heat, gently simmering, for about 3 minutes or until it’s heated through, smooth, and creamy. Stir in balsamic vinegar and season to taste with salt and pepper.
  11. Add cooked chicken and any juices back into the saute pan. Cook for a minute or until the chicken is warmed through.
  12. Serve over egg noodles and enjoy!
  13. If you loved this recipe, please leave a 5-star rating and review below!

Find it online: https://midwestfoodieblog.com/chicken-with-cream-of-mushroom-soup/