Cream of Mushroom Chicken
This easy Cream of Mushroom Chicken recipe uses just a few ingredients to create a truly flavorful main dish. Add your favorite veggies, and serve with egg noodles for soaking up that delicious sauce!
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. I used green pepper, mushroom, and water chestnuts—check out the variations below for more ideas!
That gets poured over the chicken and baked. That’s it! 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!
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Tips for making cream of mushroom chicken
- 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).
- Don’t like mushrooms? Just leave them out!
- You can substitute cream of broccoli or cream of chicken soup if you prefer.
- Use a dry white wine for this recipe, such as sauvignon blanc, chardonnay, or pinot grigio. If you don’t have wine, you can sub chicken broth + a tablespoon of vinegar in its place.
Ingredients
- You’ll need boneless skinless chicken breasts for this recipe. Chicken thighs work, too.
- Cream of mushroom soup gets combined with white wine, butter, and dried thyme to create the creamy sauce. The “cream of ___” soups make such lovely sauces (it’s used in this Nixon Chicken Casserole, too!).
- Green pepper, canned mushrooms, and water chestnuts bake along with the chicken.
How to make easy cream of mushroom chicken
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.
Pour the mixture over the chicken.
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.
Make it ahead
To assemble Cream of Mushroom Chicken ahead of time, follow the recipe as directed 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 cooking time to account for it being chilled from the refrigerator.
Variations
- Don’t like mushrooms? Just leave them out! Same for the water chestnuts.
- Use another color of bell pepper such as red, orange, or yellow.
- Add half of a thinly sliced yellow onion along with the other veggies.
- Use cream of chicken soup or cream of broccoli soup in place of the cream of mushroom soup.
- Use any dry white wine that you like, such as sauvignon blanc, chardonnary, or pinot grigio.
- Don’t have wine? Substitute with ½ cup chicken stock + 1 tablespoon of apple cider vinegar or white vinegar.
Reheating instructions
The easiest method for reheating is in the microwave for 1–2 minutes, or until warmed through. You can also reheat the chicken, covered, in the oven.
Using different cuts of chicken
You can use any type of chicken that you like for this dish (even skin-on, bone-in varieties). You will need to adjust the cooking time accordingly.
- 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
You can use a meat thermometer if you’d like to be certain. Cook the chicken until it reaches 160°F in the center. Let sit for 5–10 minutes outside the oven to allow the chicken to reach 165°F.
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:
- Roasted broccoli
- Asparagus
- Roasted zucchini
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Easy Cream of Mushroom Chicken
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
- 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
