Cream of Mushroom Chicken Recipe

Name: Cream of Mushroom Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless, skinless chicken breasts; 3 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 1 small yellow onion, diced; 3 cloves garlic cloves, minced; 3 tbsp all-purpose flour; 1 1/2 cups chicken broth; 3/4 cup heavy cream; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup grated parmesan, for serving

Baked chicken breasts smothered in a creamy mushroom sauce in a white baking dish, garnished with fresh thyme and grated parmesan.

Searing the chicken first builds a browned fond that flavors the sauce, and a quick flour-thickened roux with real mushrooms gives the sauce a deeper, less gluey texture than canned soup while still coming together in one skillet.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 4

Ingredients

Servings4

Using a different pan?

1 1/2 lb boneless, skinless chicken breasts
3 tbsp unsalted butter
8 oz cremini mushrooms, sliced
1 small yellow onion, diced
3 cloves garlic cloves, minced
3 tbsp all-purpose flour
1 1/2 cups chicken broth
3/4 cup heavy cream
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 cup grated parmesan, for serving

Nutrition per serving

Calories: 514
Protein: 45g
Carbs: 12g
Fat: 32g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Pat the chicken breasts dry and season both sides with salt and pepper. If any breast is much thicker than the others, pound it to an even 3/4-inch thickness so all the pieces finish cooking at the same time.
2Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
3Melt 2 tablespoons of the butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown but not cooked through, then transfer to a plate.
4Add the remaining 1 tablespoon butter to the same skillet. Add the mushrooms and onion and cook, stirring occasionally, for 6-8 minutes, until the mushrooms release their liquid and it evaporates and the onion is soft.
5Add the garlic and cook for 30 seconds, until fragrant.
6Sprinkle the flour over the mushroom mixture and stir constantly for about 1 minute to coat the vegetables and cook off the raw flour taste.
7Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
8Stir in the heavy cream, thyme, salt, and pepper. Simmer for 2 minutes more.
9Pour the mushroom sauce into the prepared baking dish. Nestle the seared chicken breasts into the sauce and spoon some sauce over the top.
10Bake, uncovered, for 20-25 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.USDA safe minimum for poultry: 165°F (74°C)
11Let the dish rest for 5 minutes, then sprinkle with parmesan and serve the chicken spooned over with extra sauce.

How to Use a Meat Thermometer

Tips & variations

Boneless, skinless chicken thighs work well in place of breasts and are more forgiving if slightly overbaked; use the same 165°F target.
Stir a couple of handfuls of baby spinach into the sauce right before it goes in the oven for extra vegetables; it wilts fully during baking.
A mix of cremini and shiitake mushrooms adds more depth than cremini alone.
For a lighter sauce, swap the heavy cream for whole milk and simmer a minute or two longer to compensate for the thinner consistency.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat or in a 300°F oven, adding a splash of chicken broth or cream if the sauce has thickened too much. Freezing is not ideal, since cream sauces can separate when thawed, but if freezing, thaw overnight in the fridge and reheat slowly while stirring.

Tips from the Tulo kitchen

Slicing mushrooms a bit thicker than usual keeps them from disappearing into the sauce during the bake.
If the sauce looks too thin after step 7, let it simmer an extra minute or two before adding the cream; it will continue to thicken slightly in the oven but won't reduce much further once the chicken is in.

FAQ

Can I use canned cream of mushroom soup instead of making the sauce from scratch?

Yes, one 10.5-ounce can thinned with about a third cup of broth or milk can replace the homemade sauce, though the flavor and texture will be noticeably thinner and saltier than the from-scratch version.

Can I make this ahead of time?

Sear the chicken and make the sauce up to a day ahead, then refrigerate separately. Combine them in the baking dish and bake as directed, adding about 5 extra minutes since everything will start cold.

Why is my sauce too thin?

This usually means the flour and vegetable mixture wasn't cooked long enough before the broth was added, or the broth was added too quickly. Simmer the sauce a bit longer before it goes in the oven rather than adding more flour at the end, which can taste raw.

What should I serve with cream of mushroom chicken?

Mashed potatoes, egg noodles, or steamed rice all work well for soaking up the sauce; a green vegetable like steamed broccoli or sauteed spinach balances the richness.