There are some meals that feel like a warm hug on a chilly evening, and this Chicken With Cream Of Mushroom Soup is exactly that. I remember the first time I made it for my family – the aroma of sautéed mushrooms and garlic filled the kitchen, and we all gathered around the table before the plates were even set. It's the kind of dish that turns an ordinary Tuesday into something special.
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I know what you might be thinking: 'Cream of mushroom soup from a can is so easy, why make it from scratch?' But trust me, the homemade version is a game-changer. You control the salt, the creaminess, and you get those lovely, earthy mushroom chunks that make every bite satisfying. Plus, it's ready in about 30 minutes, so you don't have to sacrifice time for flavor.
Whether you're cooking for a busy weeknight or a cozy Sunday dinner, this recipe is forgiving and adaptable. You can use chicken breasts or thighs, swap the cream for a lighter option, or add a splash of wine for extra depth. Let's dive in and create something delicious together.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts
Cut into 1-inch pieces for even cooking. For juicier results, use chicken thighs; just increase cook time by 2-3 minutes.
2 tbsp (30ml) olive oil, divided
Extra virgin olive oil adds richness. You can substitute with butter for a nuttier flavor.
8 oz (225g) cremini mushrooms, sliced
Cremini (baby bella) mushrooms offer deeper flavor. White button mushrooms work too, but cremini are more robust.
1 small yellow onion, finely chopped
About 1/2 cup. Shallots or leeks make a milder substitute.
2 cloves garlic, minced
Fresh garlic is best. Use 1/2 tsp garlic powder if you're in a pinch.
2 tbsp (16g) all-purpose flour
Helps thicken the sauce. For gluten-free, use cornstarch (1 tbsp) mixed with 2 tbsp water.
1 cup (240ml) low-sodium chicken broth
Low-sodium is key so you control the salt. Vegetable broth works for a lighter taste.
1 cup (240ml) heavy cream
For a lighter sauce, use half-and-half or whole milk, but the sauce will be thinner. You can also use coconut milk for dairy-free.
1 tsp Dijon mustard
Adds a subtle tang that brightens the sauce. Yellow mustard is a fine substitute.
1/2 tsp dried thyme
Thyme pairs beautifully with mushrooms. Fresh thyme (1 tsp) is even better if you have it.
Salt and freshly ground black pepper, to taste
Season generously at the end – the flavors will pop.
2 tbsp (8g) fresh parsley, chopped (for garnish)
Adds color and freshness. Chives or dill are nice alternatives.
Tips & Tricks
- Don't overcrowd the pan when browning chicken – work in batches if needed to get a nice golden sear.
- Slice mushrooms uniformly so they cook evenly and release their moisture properly.
- Taste the sauce before serving and adjust salt – the cream can mute flavors, so a little extra salt often helps.
- If the sauce is too thick, thin it with a splash of broth; if too thin, let it simmer a few more minutes.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Pat chicken pieces dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate and set aside.
2. Sauté Mushrooms and Aromatics
In the same skillet, reduce heat to medium (325°F/163°C) and add remaining 1 tbsp oil. Add mushrooms and onion; cook for 5-6 minutes, stirring occasionally, until mushrooms release their liquid and start to brown. Add garlic and cook for 1 minute until fragrant.
3. Make the Roux
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will thicken the sauce.
4. Add Broth and Cream
Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer and cook for 2 minutes until slightly thickened. Reduce heat to low (285°F/140°C) and stir in heavy cream, Dijon mustard, and thyme. Let the sauce gently bubble for 3-4 minutes, stirring occasionally, until it coats the back of a spoon.
5. Return Chicken to Skillet
Nestle the cooked chicken back into the sauce, along with any juices from the plate. Let it simmer for 5 minutes over low heat (285°F/140°C) until the chicken is heated through and the flavors meld. The sauce should be rich and creamy, with no raw flour taste.
6. Season and Serve
Taste the sauce and adjust salt and pepper as needed. Garnish with fresh parsley and serve hot over rice, noodles, or with crusty bread.
Delicious Variations
- Add 1/2 cup (50g) grated Parmesan cheese with the cream for a cheesy twist.
- Stir in 1 cup (150g) frozen peas during the last 5 minutes of simmering for a pop of color and sweetness.
- For a touch of elegance, deglaze the pan with 1/4 cup (60ml) dry white wine after sautéing mushrooms, letting it reduce before adding flour.
How to Store Chicken With Cream Of Mushroom Soup
Refrigerator
Store in an airtight container for up to 3 days. The sauce may thicken upon cooling; thin with a splash of broth when reheating.
Freezer
Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
Reheat in a skillet over medium-low heat (300°F/150°C), stirring occasionally, until warmed through. Add a little broth or cream if needed to restore the creamy consistency.
Frequently Asked Questions
Q: Can I use canned cream of mushroom soup instead of making the sauce from scratch?
Yes, you can substitute 1 can (10.5 oz) of condensed cream of mushroom soup plus 1/2 cup milk or water for the flour, broth, and cream. However, the homemade sauce is fresher and lower in sodium.
Q: What can I use instead of heavy cream?
You can use half-and-half, whole milk, or evaporated milk for a lighter sauce. For a dairy-free option, full-fat coconut milk works well, though it adds a slight coconut flavor.
Q: How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer – the internal temperature should reach 165°F (74°C). If you don't have one, cut into the thickest piece; the juices should run clear and there should be no pink inside.
Q: Can I add other vegetables to this dish?
Absolutely! Sautéed spinach, kale, or broccoli florets are great additions. Add them in the last 5 minutes of simmering so they stay vibrant.
I hope this creamy chicken dish brings as much comfort to your table as it does to mine. If you give it a try, I'd love to hear how it turned out – did you make any substitutions? What did your family think? Share your experience in the comments below, and until next time, nurture with intention.
Chicken With Cream Of Mushroom Soup
Tender chicken simmered in a rich, homemade cream of mushroom sauce – a one-pan comfort classic ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tbsp (30ml) olive oil, divided
- 8 oz (225g) cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16g) all-purpose flour
- 1 cup (240ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8g) fresh parsley, chopped (for garnish)
📋 Instructions
- 1Season and Sear Chicken — Pat chicken pieces dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate and set aside.
- 2Sauté Mushrooms and Aromatics — In the same skillet, reduce heat to medium (325°F/163°C) and add remaining 1 tbsp oil. Add mushrooms and onion; cook for 5-6 minutes, stirring occasionally, until mushrooms release their liquid and start to brown. Add garlic and cook for 1 minute until fragrant.
- 3Make the Roux — Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This will thicken the sauce.
- 4Add Broth and Cream — Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer and cook for 2 minutes until slightly thickened. Reduce heat to low (285°F/140°C) and stir in heavy cream, Dijon mustard, and thyme. Let the sauce gently bubble for 3-4 minutes, stirring occasionally, until it coats the back of a spoon.
- 5Return Chicken to Skillet — Nestle the cooked chicken back into the sauce, along with any juices from the plate. Let it simmer for 5 minutes over low heat (285°F/140°C) until the chicken is heated through and the flavors meld. The sauce should be rich and creamy, with no raw flour taste.
- 6Season and Serve — Taste the sauce and adjust salt and pepper as needed. Garnish with fresh parsley and serve hot over rice, noodles, or with crusty bread.
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.
