Cream of Mushroom Chicken

By Kate Shungu ● Updated February 18, 2025 ● Published February 16, 2023

This easy Cream of Mushroom Chicken recipe uses chicken breasts and a few other pantry ingredients to create a truly flavorful main dish. Serve with egg noodles for soaking up that delicious sauce!

cream of mushroom sauce on top of a chicken breast, on top of egg noodles on a white plate.

I’m constantly on the hunt for an easy weeknight meal. Crockpot Pork Chops and Beef Stroganoff with Cream of Mushroom Soup are two of our favorites!

And this easy Cream of Mushroom Chicken is another no-fuss, throw-together meal that perfectly fits my definition of a weeknight meal.

The dish starts with a can of cream of mushroom soup (just like my Crockpot Cube Steak), which we’ll combine with white wine, dried thyme, and veggies, and pour over the chicken breasts.

I like serving this dish over egg noodles, but rice or mashed potatoes would be good, too.

Want another old fashioned dinner idea? Don’t miss this Pork Chop Potato Casserole—it’s a family favorite!

Jump to:

Ingredients

chicken breasts, cream of mushroom soup, and other ingredients on a white table.
  • You’ll need boneless skinless chicken breasts for this recipe. Chicken thighs work, too. The key to this dish is not overcooking the chicken. Follow the time listed in the recipe and/or use a meat thermometer if you like (pull it out of the oven at 160°F and let stand for 10 minutes to finish cooking to 165°F).
  • Cream of mushroom soup creates the creamy sauce. The “cream of ___” soups make such lovely sauces (it’s used in this Nixon Chicken Casserole, too!).
  • Use a dry white wine such as sauvignon blanc, un-oaked chardonnay, or pinot grigio.
  • Don’t like mushrooms? You can leave them out, or sub more bell pepper.
  • Same with the water chestnuts—they add a nice crunch but you can leave them out if you like, or substitute sliced yellow onion.

How to make cream of mushroom chicken Breasts

Place the chicken breasts in a 13×9-inch baking dish and season with salt.

In a large bowl, stir together the cream of mushroom soup, white wine, dried thyme, and melted butter. Stir in the diced green pepper, drained mushrooms, and drained water chestnuts.

diced green peppers and cream of mushroom soup in a white bowl with a green wooden spatula.

Pour the mixture over the chicken.

chicken breasts topped with water chestnuts and green pepper pieces in a creamy sauce, in a white casserole dish.

Cover with foil and bake for 30–35 minutes, or until the chicken is cooked through.

If you’re cooking with large chicken breasts, this will take closer to 35 minutes.

Remove the foil, and spoon the chicken and sauce over a bed of egg noodles, mashed potatoes, or rice.

white casserole dish filled with cream of mushroom chicken, diced peppers, and sliced mushrooms.

What to serve with cream of mushroom chicken

You’ll need something to soak up that delicious sauce! Here are a few ideas:

  • White rice or brown rice
  • Egg noodles
  • Mashed potatoes
  • Crusty bread

If you’d like another veggie on the side, here’s a few:

📖 Recipe

chicken breast topped with mushrooms and green peppers in a creamy mushroom sauce, on top of egg noodles.

Cream of Mushroom Chicken Breasts

Published by Kate
This easy chicken recipe uses chicken breasts and a can of cream of mushroom soup to create a flavorful dinner!
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 283 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • ½ teaspoon salt
  • 1 (10½ oz) can cream of mushroom soup
  • ½ cup dry white wine
  • ½ teaspoon dried thyme
  • 1 tablespoon melted butter
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 (6½ oz) can sliced mushrooms, drained
  • ½ green pepper, finely chopped

Instructions
 

  • Preheat oven to 350°F. Season the chicken with the salt. Place in a 13×9 inch baking dish.
  • In a large bowl, whisk together the cream of mushroom soup, wine, thyme, and melted butter. Stir in the water chestnuts, mushrooms, and green pepper.
  • Pour the cream of mushroom soup mixture over the chicken breasts. Cover the dish with foil and bake for 30–35 minutes, or until the chicken is cooked through.
  • Serve over egg noodles, rice, or mashed potatoes.

Notes

You can substitute cream of chicken soup or cream of broccoli soup for the cream of mushroom soup. 
You can substitute ½ cup of chicken broth + 1 tablespoon of white vinegar or apple cider vinegar in place of the wine.
Don’t like mushrooms? Just leave them out! Same for the water chestnuts.
Make it ahead: prepare the recipe as written but do not bake. Cover and refrigerate for up to 12 hours. When you’re ready to bake it, add 5–8 minutes to the cook time to account for the cold ingredients/dish from the refrigerator. 
Cooking times for different chicken varieties:
  • Boneless skinless chicken breasts: 30–35 minutes
  • Boneless skinless chicken thighs: 25–30 minutes
  • Bone-in, skin-on chicken thighs: 40–45 minutes
  • Bone-in, skin-on chicken breasts: 45–50 minutes

Nutrition

Calories: 283kcalCarbohydrates: 19gProtein: 29gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 84mgSodium: 1154mgPotassium: 725mgFiber: 4gSugar: 4gVitamin A: 181IUVitamin C: 15mgCalcium: 25mgIron: 2mg
Keyword cream of mushroom chicken
Did You Make This Recipe?Please leave a star rating and comment below!

More Recipes with Cream of Mushroom Soup

Comments

No Comments

4.75 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating