Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Chicken with Cream of Mushroom Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Skillet Chicken and Cream of Mushroom Soup recipe is a comforting and creamy one-pan meal perfect for a quick weeknight dinner. Tender chicken breasts are seasoned and seared to a golden crust, then simmered in a rich mushroom cream sauce flavored with garlic, onion, and a hint of balsamic vinegar. Served over egg noodles, it’s a satisfying dish that’s both easy to make and delightfully flavorful.

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken breast (2 large chicken breasts)
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Sauce

  • 1 tablespoon butter
  • 1/2 cup diced yellow onion
  • 6 cloves garlic, minced
  • 1/4 cup chicken broth or dry white wine
  • 3/4 cup 2% milk
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/2 teaspoon balsamic vinegar

Instructions

  1. Heat the pan: Heat olive oil in a large sauté pan over medium-high heat to prepare for cooking the chicken.
  2. Prepare chicken: Slice the chicken breasts in half lengthwise, creating 4 thinner pieces for even cooking.
  3. Season chicken: Season the chicken pieces on all sides with Italian seasoning, garlic powder, paprika, kosher salt, and fresh cracked pepper.
  4. Cook chicken: Place chicken pieces in the hot pan and cook for 5-6 minutes per side until cooked through and a dark golden brown crust forms. Cook in batches if needed and add more oil as necessary. Remove chicken and set aside.
  5. Melt butter: Without wiping the pan clean, reduce heat to medium and melt butter in the same sauté pan.
  6. Sauté onion: Add the diced yellow onion with a pinch of salt and pepper, cooking and stirring occasionally for about 4 minutes until softened.
  7. Add garlic: Stir in minced garlic and cook for 30 seconds while stirring frequently to release aroma.
  8. Deglaze pan: Pour in chicken broth or dry white wine and scrape the bottom of the pan to loosen flavorful browned bits.
  9. Add dairy and soup: Whisk in milk and cream of mushroom soup until fully combined.
  10. Simmer sauce: Cook the sauce over medium-low to low heat for about 3 minutes, stirring occasionally until the sauce is heated through, smooth, and creamy. Stir in balsamic vinegar and adjust seasoning with salt and pepper.
  11. Combine chicken: Return the cooked chicken and any accumulated juices back into the pan with the sauce. Cook together for about 1 minute to warm the chicken through.
  12. Serve: Spoon the creamy chicken and mushroom mixture over cooked egg noodles and enjoy your meal.
  13. Review: If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Cooking in batches prevents overcrowding the pan, ensuring a good sear on the chicken.
  • You can substitute chicken broth with dry white wine for a slightly different flavor in the sauce.
  • Serve over your favorite pasta or egg noodles for a complete meal.
  • Adjust seasoning to taste, especially salt and pepper after adding the cream soup.
  • This recipe can be doubled for larger groups, just cook the chicken in batches accordingly.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/skillet-chicken-with-cream-of-mushroom-sauce-recipe/