Cream of Mushroom Chicken
A creamy and savory chicken dish with mushroom sauce that’s perfect for weeknight dinners or a special occasion.
Equipment
- - Skillet
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients
- Chicken breasts: 4 boneless, skinless
- Cream of mushroom soup: 1 can 10.5 oz
- Heavy cream: 1/2 cup
- Garlic: 2 cloves minced
- Onion: 1 small diced
- Butter: 2 tbsp
- Salt: To taste
- Black pepper: To taste
- Fresh parsley: 1 tbsp chopped for garnish
Instructions
- Prep the Chicken: Season the chicken breasts with salt and pepper.
- Cook the Chicken: In a large skillet, melt butter over medium heat. Cook the chicken breasts for 6-7 minutes per side or until fully cooked. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, sauté onions and garlic until soft and fragrant (about 2 minutes).
- Add Cream and Soup: Stir in the cream of mushroom soup and heavy cream. Bring to a simmer.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and coat with the mushroom sauce. Simmer for an additional 5-7 minutes.
- Serve: Garnish with fresh parsley and serve with your favorite side dish.
Notes
- Variations: You can substitute chicken breasts with thighs or add extra vegetables like spinach or peas.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.