Cream of Mushroom Chicken Breasts

🍗 Cream of Mushroom Chicken Breasts

🛒 Ingredients

• 4 boneless, skinless chicken breasts

• Salt & black pepper, to taste

• ½ tsp garlic powder

• ½ tsp paprika (optional)

• 2 tbsp olive oil or butter

Sauce:

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 oz mushrooms, sliced (white or cremini)

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup chicken broth

• ½ cup heavy cream (or milk for lighter option)

• 1 tsp Worcestershire sauce

• ½ tsp dried thyme (optional)

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👩‍🍳 Instructions

1️⃣ Season & Sear the Chicken

1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.

2. Heat oil in a large skillet over medium heat.

3. Sear chicken 4–5 minutes per side until golden brown.

4. Remove from pan and set aside (it will finish cooking in the sauce).

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2️⃣ Make the Mushroom Sauce

1. In the same skillet, add a little more oil if needed.

2. Sauté onions for 2–3 minutes until soft.

3. Add mushrooms and cook 5–7 minutes until browned and tender.

4. Stir in garlic and cook 30 seconds.

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3️⃣ Add the Creamy Base

1. Stir in cream of mushroom soup, chicken broth, cream, Worcestershire sauce, and thyme.

2. Mix until smooth and bring to a gentle simmer.

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4️⃣ Finish Cooking

1. Return chicken to the skillet.

2. Spoon sauce over the top.

3. Cover and simmer 15–20 minutes, or until chicken reaches 165°F (74°C) internally.

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🍽️ Serve With

• Mashed potatoes

• Buttered rice

• Egg noodles

• Steamed broccoli or green beans

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⭐ Optional Add-Ins

• Fresh parsley for garnish

• ½ cup grated Parmesan for extra richness

• A splash of white wine when sautéing mushrooms

If you’d like, I can also give you a baked oven version or a slow cooker version