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Weeknight Cream of Mushroom Chicken Skillet

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A quick and comforting skillet dinner featuring tender chicken cutlets simmered in a creamy mushroom sauce. Made with simple pantry ingredients, this protein-packed meal comes together in just 25 minutes and is perfect for busy weeknights.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

  • 2 pounds boneless skinless chicken breasts (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)
  • 1/2 to 1 tablespoon water (for cornstarch slurry, optional)

Instructions

  1. Slice chicken breasts horizontally into thinner cutlets and pound to about 1/2-inch thickness. Season both sides with 3/4 teaspoon salt, chili powder, and black pepper.
  2. Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden. Remove and set aside.
  3. In the same skillet, sauté mushrooms for 3–4 minutes until softened. Add garlic and cook 30 seconds.
  4. Pour in cream of mushroom soup and 1 cup water. Whisk until smooth and bring to a gentle boil.
  5. Return chicken to skillet. Reduce heat to medium-low and simmer 5 minutes until chicken reaches 165°F (74°C).
  6. For thicker sauce, remove chicken and stir in cornstarch slurry. Simmer 1 minute until thickened, then return chicken to coat.
  7. Serve hot over rice, pasta, mashed potatoes, or vegetables.

Notes

  • Boneless skinless chicken thighs can be substituted; adjust cooking time as needed.
  • Add diced onion when sautéing mushrooms for extra flavor.
  • Boost seasoning with thyme, onion powder, or Italian seasoning.
  • Store refrigerated up to 4 days or freeze up to 2 months.
  • Add spinach or peas during the last few minutes for extra vegetables.

Nutrition

Find it online: https://savorymomskitchen.com/weeknight-cream-of-mushroom-chicken-skillet/