Juicy chicken breasts cooked in a creamy mushroom garlic sauce – quick to make and full of flavor.
2 lbs. boneless skinless chicken breasts, raw
1.5 tsp. salt
1 tsp. chili powder
Fresh cracked pepper
1 Tbsp. olive oil
8 oz. mushrooms, sliced
3 cloves garlic, minced
1 can reduced-sodium cream of mushroom soup (10.5 oz)
1 cup water
1/2 Tbsp. cornstarch (optional)
1/2–1 Tbsp. water (to mix with cornstarch, optional)
Butterfly chicken breasts in half and pound to 1/2-inch thickness. Season both sides with salt, chili powder, and cracked pepper.
Heat olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes per side until golden. Remove and set aside.
Add mushrooms and garlic to the pan. Sauté until mushrooms are browned.
Stir in cream of mushroom soup and 1 cup of water. Whisk until smooth and bring to a boil.
Return chicken to the pan. Simmer for about 5 minutes, or until internal temperature reaches 165°F.
(Optional) For a thicker sauce: remove chicken, stir in cornstarch-water slurry, and simmer for 1 minute. Adjust consistency as needed.
Serve chicken with the creamy sauce over rice, mashed potatoes, or veggies.
Serving size: 4 oz. chicken + 95g sauce
Swap with cream of chicken soup if preferred.
Use any type of mushrooms you like.
Add slurry only if you want a thicker sauce.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Keywords: baked chicken with cream of mushroom, Mushroom soup, italian seasoning, skinless chicken breasts, mashed potatoes, thin cut chicken