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Cream of Mushroom Chicken | Cookies and Cups


This satisfying cream of mushroom chicken dinner is ready in one skillet in 30 minutes! It’s easy to make with tender and juicy chicken pieces cooked in a creamy mushroom gravy, perfect for serving over rice or noodles.

A bowl of cream of mushroom chicken served over rice next to a glass of water.

Why You’ll Love This Cream of Mushroom Chicken Recipe

This comforting cream of mushroom chicken recipe is a quick and easy skillet dinner that the whole family begs for at least once a week. With its mild flavors, rich and creamy mushroom sauce, and tender chunks of chicken, it’s perfect for kids and tasty for adults, too!

  • One skillet. One pan and 30 minutes is all it takes to have this flavorful dinner on the table on a busy weeknight.
  • Creamy and convenient. The semi-homemade mushroom gravy starts with canned cream of mushroom soup, combined with evaporated milk and even more mushrooms. It’s full of flavor, extra creamy, and SO simple to make.
  • Great leftovers. This cream of mushroom chicken keeps in the fridge for days, so you can make a big batch to have on standby for easy reheating throughout the week.

If you love family-friendly chicken recipes like my chicken and noodles, this creamy garlic chicken, and my one-pot creamy chicken and rice, this easy cream of mushroom soup chicken is sure to be a hit.

Cream of Mushroom Chicken Raw Ingredients with text on the image

Ingredients You’ll Need

Check out some ingredient notes below, and remember to scroll to the recipe card for the full amounts and recipe instructions.

  • Butter – You can use salted or unsalted butter.
  • Onion – Yellow or brown onion works well. Dice it up before you start.
  • Evaporated Milk – Make sure you’re buying the unsweetened kind, and not sweetened condensed milk.
  • Cream of Mushroom Soup – Using a can of condensed cream of mushroom is an easy shortcut.
  • Seasonings – A pinch of dried or fresh thyme, plus salt and pepper to taste.
  • Chicken – Skinless, boneless chicken breast halves, thighs, or chicken tenders, cut into bite-sized pieces.
  • Mushrooms – You can use drained canned mushrooms, or sauté sliced fresh mushrooms if you prefer.

How to Make Cream of Mushroom Chicken

You’ll combine chicken with cream of mushroom soup and a handful of easy ingredients to make this savory and creamy chicken dinner. Here’s how it’s done:

  • Make the sauce. Start by sautéing onions in a large skillet. Afterward, add your evaporated milk to the pan along with the condensed soup and some water. Season with salt, pepper, and thyme, and bring the sauce to a boil.
  • Add the chicken. Stir the chicken pieces into the sauce, cover, and reduce the heat to low. After 10 minutes, add the mushrooms. Leave the lid off the skillet and continue to simmer until the chicken is cooked.
  • Enjoy! Serve up your cream of mushroom chicken over a bed of rice or noodles and dig in. See below for easy serving ideas.

Can I Make This Recipe With Leftover Chicken?

Absolutely! If you already have cooked shredded chicken or diced chicken in your fridge, replace the raw chicken in this recipe and stir in the cooked chicken right at the end instead.

Close up of cream of mushroom chicken in a skillet with a wooden spoon.

Recipe Tips and Variations

Below are some bonus tips, tricks, and easy variations for this cream of mushroom chicken recipe:

  • If you have time, brown the chicken first. Giving the chicken a quick sear in the pan (2-3 minutes per side) adds an extra step, but it gives the chicken some color and helps to lock in the flavor and juices.
  • For thinner gravy, add some whole milk a little at a time until it reaches your desired consistency. 
  • If you make this recipe with chicken thighs instead of chicken breasts, note that thighs may take slightly longer to cook.
  • Not a fan of cream of mushroom soup? Use cream of chicken soup or cream of celery instead, and replace the extra mushrooms with another veggie (see my next tip).
  • Add more vegetables. Stir in frozen vegetables, or add in chopped carrots, celery, broccoli, spinach, or green beans.
  • Add seasonings. Feel free to adapt this recipe to taste with your favorite herbs and seasonings. In place of thyme, try basil, oregano, or Italian seasoning. You can also sauté minced garlic with the onion for even more flavor.
Overhead view of cream of mushroom chicken served over rice in a bowl with a fork.

What to Serve With Cream of Mushroom Chicken

We love serving saucy cream of mushroom chicken over white rice, butter rice, or homemade egg noodles. Or, you can spoon this creamy chicken over a bed of fluffy mashed potatoes for a stick-to-your-ribs dinner. Pair it with a veggie side of quick air fryer asparagus or roasted broccoli, and don’t forget fluffy Parker House rolls for sopping up the extra sauce!

Close up of cream of mushroom chicken served over rice in a bowl.

How to Store and Reheat Leftovers

  • Fridge. Store any leftover cream of mushroom chicken in an airtight container in the fridge for up to 5 days. Reheat the chicken and sauce gently in the microwave or in a skillet. If the mushroom sauce has thickened, add a splash of milk or water to help thin it out.
  • Freezer. You can freeze this recipe in a pinch, however, the texture of the cream sauce tends to change upon thawing. Store the cooled chicken airtight and freeze it for up to 2 months. Defrost it in the fridge before reheating.

More Easy Chicken Dinner Ideas

Print

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Description

This cream of mushroom chicken recipe is a quick and easy skillet dinner made with tender chicken cooked in a creamy gravy loaded with savory mushrooms. Perfect over noodles or rice!


  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 1 (12-ounce) can of evaporated milk
  • 1 (10.5-ounce) can of condensed cream of mushroom soup
  • 3/4 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried thyme
  • 2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch chunks
  • 1 (6- ounce) can sliced mushrooms, drained

  1. In a large skillet, melt the butter over medium heat. Add in the onion and cook for 7 – 9 minutes or until soft and lightly golden. Stir in evaporated milk, condensed soup, and water. Add salt, pepper, and thyme. Bring to a boil.
  2. Add in chicken and reduce heat to low. Cover the pan for 10 minutes, stirring occasionally. Then remove the lid from the pan, add in the mushrooms, and simmer for an additional 10 minutes stirring frequently, or until the chicken is cooked through and the sauce is thickened.
  3. Garnish with chives if desired and serve over rice or egg noodles.

Notes

Store airtight in the refrigerator for up to 5 days.

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