This Weeknight Cream of Mushroom Chicken Skillet is a comforting, protein-packed dinner made with tender chicken cutlets simmered in a creamy mushroom sauce. Using simple pantry staples and fresh mushrooms, this dish comes together quickly and delivers big flavor with minimal prep and cleanup. It’s perfect served over rice, pasta, or vegetables for a satisfying meal any night of the week.

Why You’ll Love This Recipe

• High in protein with approximately 36 grams per serving
• Ready in about 25 minutes from start to finish
• Made with simple, affordable ingredients
• Minimal chopping and easy cleanup
• Creamy, savory flavor without heavy cream
• Perfect for busy weeknights
• Versatile and easy to customize

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless skinless chicken breasts (about 3–4 large breasts)
1 1/2 teaspoons salt, divided
1 teaspoon chili powder
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced (white button or cremini)
3 cloves garlic, minced
1 can (10.5 ounces) reduced-sodium cream of mushroom soup
1 cup water
1/2 tablespoon cornstarch (optional, for thickening)
1/2 to 1 tablespoon water (for mixing with cornstarch, optional)

Directions

1. Prepare the chicken
   Slice each chicken breast in half horizontally to create thinner cutlets. Place the cutlets between sheets of plastic wrap or parchment paper and pound to an even 1/2-inch thickness. Season both sides evenly with 3/4 teaspoon salt, chili powder, and black pepper.
2. Cook the chicken
   Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer. Cook for 4 to 5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. Sauté the mushrooms and garlic
   In the same skillet, add the sliced mushrooms. Cook for 3 to 4 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for 30 seconds until fragrant.
4. Make the sauce
   Pour the cream of mushroom soup into the skillet. Fill the empty soup can with 1 cup of water and add it to the pan. Whisk thoroughly until smooth and fully combined. Bring the mixture to a gentle boil.
5. Simmer the chicken
   Return the chicken to the skillet. Reduce heat to medium-low and simmer for about 5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Optional thickening step
   If you prefer a thicker sauce, remove the chicken temporarily. In a small bowl, mix 1/2 tablespoon cornstarch with 1/2 to 1 tablespoon water to create a slurry. Stir it into the simmering sauce and cook for 1 minute until thickened. Return the chicken to the pan and coat with sauce.

Serve hot over rice, pasta, mashed potatoes, cauliflower rice, or steamed vegetables.

Servings and timing

Servings: 6 servings
Serving size: Approximately 4 ounces cooked chicken with sauce
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Calories per serving: Approximately 245 calories

Variations

Use chicken thighs
Boneless skinless chicken thighs can be used instead of breasts for a slightly richer flavor. Adjust cooking time as needed.

Add onions
Sauté 1/2 cup diced onion with the mushrooms for added depth.

Boost the seasoning
Add 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, or 1/2 teaspoon Italian seasoning for extra flavor.

Make it dairy-free
Use a dairy-free condensed mushroom-style soup alternative if needed.

Add vegetables
Stir in spinach, peas, or steamed broccoli during the final few minutes of simmering for a complete one-pan meal.

Storage/Reheating

Refrigerator
Store cooled chicken and sauce in an airtight container for up to 4 days. For best texture, store rice or pasta separately.

Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating
Reheat in a skillet over medium-low heat until warmed through. Add a splash of water or low-sodium chicken broth to loosen the sauce if it has thickened too much. You can also microwave in 30-second intervals, stirring between each.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and provide a slightly juicier result. Cook until they reach 165°F internally.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F.

Can I make this recipe without mushrooms?

Yes, you can omit the fresh mushrooms. The sauce will still have mushroom flavor from the soup.

What can I serve with cream of mushroom chicken?

It pairs well with white rice, brown rice, mashed potatoes, pasta, cauliflower rice, green beans, or roasted vegetables.

Can I use cream of chicken soup instead?

Yes, cream of chicken soup can be substituted for a slightly different but still creamy flavor.

How do I make the sauce thicker?

Use the optional cornstarch slurry and simmer for an additional minute until thickened.

How do I thin out the sauce if it’s too thick?

Add a small amount of water or chicken broth while reheating and stir until smooth.

Is this recipe gluten-free?

It can be gluten-free if you use a certified gluten-free condensed mushroom soup.

Can I prepare this ahead of time?

Yes, you can cook it in advance and reheat before serving. Store the sauce and sides separately for best texture.

Can I add cheese to this dish?

Yes, stirring in a small amount of shredded mozzarella or grated parmesan at the end will make it extra creamy and rich.

Conclusion

This Weeknight Cream of Mushroom Chicken Skillet is the ultimate quick comfort meal. With tender, seasoned chicken and a creamy mushroom sauce that comes together in minutes, it’s a dependable dinner you can turn to again and again. Whether served over rice, pasta, or vegetables, this simple skillet recipe delivers satisfying flavor with minimal effort.

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