Weeknight dinners can be a struggle. You want something hearty and satisfying, but you don't have hours to spend in the kitchen. That's where this chicken with cream of mushroom soup comes in—it's my go-to when I need a comforting meal without the fuss.
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This dish uses simple ingredients you probably already have, and it comes together in about 50 minutes, mostly hands-off. The chicken comes out tender and juicy, and the sauce is ridiculously creamy and savory. Plus, it's all made in one pan, which means less cleanup and more time to relax.
I love how versatile this recipe is. Serve it over rice, egg noodles, or mashed potatoes, and you've got a meal that feels special even on a busy Tuesday. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1 1/2 lbs (680g) boneless, skinless chicken thighs
Thighs stay juicier than breasts. You can swap in breasts, but reduce cooking time slightly and watch for dryness.
1 tablespoon olive oil
For searing the chicken. Use a neutral oil like canola if you prefer.
1 medium yellow onion, finely chopped
Adds sweetness and depth. A shallot works too.
8 oz (225g) cremini mushrooms, sliced
Creminis have more flavor than white buttons. Shiitakes or baby bellas are great subs.
3 cloves garlic, minced
Fresh garlic is key. Pre-minced in a jar is okay in a pinch.
1 can (10.5 oz / 298g) condensed cream of mushroom soup
Use a good quality brand like Campbell's. For a lighter option, try the 98% fat-free version.
1/2 cup (120ml) chicken broth
Use low-sodium to control salt. Vegetable broth works too.
1/2 cup (120ml) heavy cream
Adds richness. Half-and-half or whole milk will work but yield a thinner sauce.
1 teaspoon dried thyme
Earthy and aromatic. Fresh thyme is even better—use 1 tablespoon chopped.
1/2 teaspoon paprika
For color and a subtle smoky note. Smoked paprika adds extra depth.
Salt and freshly ground black pepper, to taste
Season generously; it brings all the flavors together.
2 tablespoons chopped fresh parsley, for garnish
Adds freshness and color. Skip if you don't have it.
Tips & Tricks
Don't rush the sear
Get a deep golden crust on the chicken—it adds tons of flavor. Pat the chicken dry before seasoning.
Scrape up the browned bits
After searing, deglaze with broth to lift the fond—that's where the flavor is.
Adjust sauce thickness
If it's too thin, simmer a few extra minutes to reduce. If too thick, add a splash of broth or milk.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Chicken
Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat (350°F / 175°C). Add the chicken in a single layer and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and set aside.
2. Sauté Aromatics
In the same skillet, reduce heat to medium (300°F / 150°C). Add the onion and cook for 3-4 minutes until soft and translucent. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the garlic and cook for 1 minute until fragrant.
3. Build the Sauce
Sprinkle the dried thyme over the vegetables. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes, then stir in the cream of mushroom soup and heavy cream. Stir until smooth and well combined.
4. Simmer and Thicken
Bring the sauce to a gentle simmer (about 200°F / 93°C). Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper.
5. Return Chicken to Pan
Nestle the seared chicken thighs into the sauce, along with any juices that collected on the plate. Spoon some sauce over the top. Cover and let simmer on low (about 180°F / 82°C) for 10 minutes, until the chicken is heated through and the flavors meld.
6. Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve hot over rice, egg noodles, or mashed potatoes, spooning extra sauce over each portion.
Delicious Variations
- Add 1/2 cup shredded cheddar cheese in the last 5 minutes for a cheesy twist.
- Swap the chicken for pork chops or turkey cutlets—adjust cooking time as needed.
- Stir in a handful of frozen peas or spinach at the end for extra veggies.
How to Store Chicken With Cream Of Mushroom Soup
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the sauce if needed.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. But reduce the searing time to 4-5 minutes per side and check for doneness earlier, as breasts cook faster and can dry out.
Q: Can I make this dairy-free?
Yes, use a dairy-free cream of mushroom soup and replace the heavy cream with full-fat coconut milk or a dairy-free creamer. The sauce will still be creamy and delicious.
Q: Can I add vegetables to this dish?
Absolutely! Add sliced carrots, celery, or even broccoli florets when you sauté the mushrooms. Just make sure they are cut into bite-sized pieces and cook until tender.
Q: How do I thicken the sauce if it's too thin?
If the sauce is too thin, let it simmer uncovered for a few extra minutes to reduce and thicken. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then simmer until thickened.
I hope this creamy chicken with mushroom soup becomes a favorite in your kitchen. If you try it, let me know how it turns out in the comments below—I'd love to hear your variations! Small steps, big impact.
Chicken With Cream Of Mushroom Soup
Tender chicken smothered in a rich, creamy mushroom sauce—an easy one-pan dinner that's pure comfort in every bite.
🧂 Ingredients
- 1 1/2 lbs (680g) boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 8 oz (225g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 can (10.5 oz / 298g) condensed cream of mushroom soup
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Season and Sear Chicken — Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat (350°F / 175°C). Add the chicken in a single layer and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate and set aside.
- 2Sauté Aromatics — In the same skillet, reduce heat to medium (300°F / 150°C). Add the onion and cook for 3-4 minutes until soft and translucent. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the garlic and cook for 1 minute until fragrant.
- 3Build the Sauce — Sprinkle the dried thyme over the vegetables. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes, then stir in the cream of mushroom soup and heavy cream. Stir until smooth and well combined.
- 4Simmer and Thicken — Bring the sauce to a gentle simmer (about 200°F / 93°C). Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning with salt and pepper.
- 5Return Chicken to Pan — Nestle the seared chicken thighs into the sauce, along with any juices that collected on the plate. Spoon some sauce over the top. Cover and let simmer on low (about 180°F / 82°C) for 10 minutes, until the chicken is heated through and the flavors meld.
- 6Garnish and Serve — Remove from heat and sprinkle with fresh parsley. Serve hot over rice, egg noodles, or mashed potatoes, spooning extra sauce over each portion.
Elena writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that make a big difference over time.
