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Skillet Chicken with Cream of Mushroom Soup Recipe

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4.2 from 61 reviews

This skillet chicken and cream of mushroom soup recipe is a simple and delicious one-pan meal that transforms basic chicken breasts and a nostalgic pantry favorite into a flavorful dinner. Ready in just 30 minutes, this recipe features tender chicken cooked to golden perfection, smothered in a creamy mushroom sauce infused with garlic, onion, and a touch of balsamic vinegar. Perfect served over egg noodles for a comforting, homestyle dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 1/2 pounds boneless, skinless chicken breasts (2 large chicken breasts)
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Sauce

  • 1 tablespoon butter
  • 1/2 cup diced yellow onion
  • 6 cloves garlic, minced
  • 1/4 cup chicken broth or dry white wine
  • 3/4 cup 2% milk
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1/2 teaspoon balsamic vinegar

Instructions

  1. Heat the pan: Warm the olive oil in a large sauté pan over medium-high heat to prepare for cooking the chicken.
  2. Prepare the chicken: Slice the chicken breasts in half lengthwise to create four thinner pieces for even cooking.
  3. Season the chicken: Coat all sides of the chicken pieces with Italian seasoning, garlic powder, paprika, kosher salt, and fresh cracked pepper.
  4. Cook the chicken: Place the chicken in the hot pan and cook each side for 5-6 minutes until golden brown and cooked through. If needed, cook in batches and add more oil. Set chicken aside once cooked.
  5. Sauté aromatics: Without cleaning the pan, reduce heat to medium and melt the butter. Add the diced onion, a pinch of salt, and pepper; cook while stirring occasionally for 4 minutes until softened.
  6. Add garlic: Stir in the minced garlic and cook for 30 seconds, stirring frequently to avoid burning.
  7. Deglaze the pan: Pour in chicken broth or white wine, scraping up any browned bits from the bottom of the pan to enhance flavor.
  8. Make the sauce: Whisk in the milk and cream of mushroom soup. Simmer gently on medium-low to low heat for about 3 minutes until the sauce is smooth, creamy, and heated through.
  9. Finish the sauce: Stir in balsamic vinegar and adjust seasoning with salt and pepper to taste.
  10. Combine and reheat chicken: Return the cooked chicken and any accumulated juices to the pan. Heat for about one minute until the chicken is warmed through and coated in sauce.
  11. Serve: Spoon the creamy chicken and mushroom mixture over cooked egg noodles or your choice of side, then enjoy your effortless, flavorful dinner.

Notes

  • For best results, make sure not to overcrowd the pan while cooking the chicken to get a nice golden crust.
  • If you prefer a thicker sauce, simmer a bit longer or reduce the milk slightly.
  • This dish pairs wonderfully with egg noodles, mashed potatoes, or steamed rice.
  • You can substitute the chicken broth with dry white wine for additional depth of flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/skillet-chicken-with-cream-of-mushroom-soup-recipe/