Cream of Mushroom Chicken
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!
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!
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Ingredients
- 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.
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.
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
📖 Recipe
Cream of Mushroom Chicken Breasts
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
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