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This baked Cream of Mushroom Chicken recipe is an easy weeknight dinner recipe featuring savory seasoned chicken in a creamy mushroom sauce! Made from scratch – no canned soups here.
Chicken with cream of mushroom soup has been a long time favorite, but we’re elevating it a bit with our homemade mushroom sauce instead of the can of glop!
Baked Chicken with Cream of Mushroom Soup (without a can of soup!)
I’m from the Midwest, so trust me when I say that I use cans of cream of whatever soup pretty regularly. They come in handy for all of our casseroles. 😉
But, I also like to cook a little healthier and homemade when I have the time, so my cream of chicken soup substitute and cream of mushroom soup substitute often come in handy.
This cream of mushroom chicken is made with tender, seared chicken and a homemade mushroom sauce that is full of flavor with a delicious creamy texture.
Serve this with our Instant Pot mashed potatoes with a green veggie on the side and you have an easy weeknight meal that you can feel good about serving your family.
♥ What We Love About This Recipe:
- Flavor: We love the deep savory flavors in this recipe! Making your own cream of mushroom sauce is a little more effort than opening a can, but the flavor is absolutely worth it.
- Gravy: The extra sauce makes a delicious gravy to pour over mashed potatoes!
- Say No To Dry Chicken: The rich creamy sauce keeps the seasoned, seared chicken from drying out while it bakes. If you’re tired of dry chicken, try this one out. Cooking the chicken breast with cream of mushroom soup makes for moist chicken.
- Weeknight Approved: This recipe has about 20 minutes of hands on time and then another 20 minutes in the oven. It’s perfect for a busy night.
Ingredient Notes:
Chicken – We’re starting with boneless, skinless chicken breasts that have been pounded to an even thickness. Use chicken thighs if that’s what you prefer.
Herbs & Seasoning – You’ll need some garlic powder, paprika, salt, and cracked pepper for seasoning the chicken. We’re also adding dried thyme and dried rosemary in with the gravy.
Garlic & Onion – Some minced garlic and onion are a simple way to add even more savory flavor to this baked cream of mushroom chicken recipe!
Mushrooms – You can use about any kind of mushroom that you prefer for this. Baby Bella mushrooms are great but so are cremini and white cap mushrooms. Use whichever kind you like most!
White Wine – Use a dry white wine that you enjoy drinking, such as chardonnay or sauvignon blanc. Something in the $10 range will be perfect here – don’t break the bank. You can also swap this out for additional chicken broth.
Flour – We’ll add flour to thicken the sauce.
Heavy Cream – It’ll add lots of rich, creamy flavor and texture to the sauce. While you could swap in whole milk, you wont’ have quite the same richness.
Parmesan Cheese – This will melt up nicely with the chicken broth and heavy cream to make the sauce!
See the recipe card for full information on ingredients and quantities.
My Favorite Skillet!
Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.
Step by Step Instructions:
Season the chicken and sear it in a large ovenproof or cast iron skillet. Set aside and then add the butter, melt, and sauté the chopped onion. Deglaze the pan with chicken broth.
Add the garlic and mushrooms and cook until mushrooms are browned and liquid has evaporated. Stir in the herbs, pour in the white wine, and cook to reduce by half.
Add the flour, whisk in the chicken broth and heavy cream, and simmer until thickened. Stir in the grated Parmesan cheese until melted and smooth. Season with salt & pepper.
Return the chicken to the skillet in the sauce and cook uncovered in a preheated oven for 20 minutes, or until the chicken has cooked through to a safe temp. Serve hot!
My Favorite Thermometer!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost.
Helpful Tip!
Storage & Freezing:
Any leftover cream of mushroom chicken can be stored in a well covered container in your refrigerator for up to 4 days.
For the best results, reheat the chicken in the microwave and whisk the sauce over low heat until hot on the stove top.
We do not recommend freezing this recipe as the sauce will likely separate upon reheating.
Serving Suggestions:
Our baked chicken with cream of mushroom soup is just begging for some mashed potatoes or egg noodles to pour the extra sauce over.
We like to serve this with a simple green vegetable on the side, such as air fryer frozen broccoli, green beans with bacon, or these air fryer Brussels sprouts.
More Chicken Casseroles To Try:
- Chicken Noodle Casserole
- Chicken Potato Casserole
- Chicken Enchilada Casserole
- Doritos Chicken Casserole
- Crack Chicken Casserole
- Chicken Tamale Casserole
Cream of Mushroom Chicken
Ingredients
- 4 small chicken breasts boneless and skinless, pounded to an even thickness
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 2 tablespoons butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 8 ounces fresh mushrooms sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. You may need to cook in batches. Place the chicken on a plate and set aside.
- In the same skillet, add the butter and melt over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. If you have a lot of browned bits on the bottom of the pan from the chicken, deglaze with a splash of the chicken broth.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and any liquid has evaporated.
- Stir in the thyme and rosemary, cooking for another minute.
- Pour in the white wine and cook until the liquid has reduced by half.
- Sprinkle the flour over the mushroom mixture, stirring constantly to combine and cook out the raw flour, about 2 minutes.
- Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer until thickened.
- Stir in the grated Parmesan cheese until melted and smooth. Season with aditional salt and pepper, to taste.
- Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through. Timing will depend on the thickness of the chicken breasts and how long you seared them. We always recommend checking with a meat thermometer and cooking until the temperature reaches 165°F.
- Allow the dish to rest for a few minutes before serving.
Diane E. says
This recipe was Fantastic! Everyone wanted seconds. Thanks for a great recipe.
Karly Campbell says
So happy to hear that! Thanks, Diane!