Description
This Cream of Mushroom Chicken recipe is a quick and comforting one-pan meal featuring tender chicken breasts smothered in a creamy mushroom sauce infused with garlic, thyme, and fresh spinach. Ready in just 30 minutes, it’s perfect for a weeknight dinner that feels indulgent but is incredibly easy to prepare.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables & Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme (or 1 teaspoon dry thyme)
- 2 cups baby spinach, packed and roughly chopped
- 2 tablespoons chives, finely chopped
Liquids & Soup
- ⅓ cup chicken broth (plus more as needed)
- 1 (10.5 ounce) can condensed cream of mushroom soup
Instructions
- Season the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture. Season both sides generously with kosher salt, garlic powder, and oregano to enhance the flavor.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 3-4 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and place it on a plate.
- Sauté Onions and Garlic: Lower the heat to medium. Add the butter to the skillet, then stir in the chopped onions. Cook for about 5 minutes, stirring often, until the onions are softened and lightly browned. Add the minced garlic and continue to cook for 2 more minutes, releasing its aroma.
- Add Herbs and Liquids: Stir in fresh thyme leaves (or dried thyme), chicken broth, and the condensed cream of mushroom soup into the skillet. Mix well until the sauce is smooth and evenly combined.
- Cook the Chicken in Sauce: Reduce the heat to medium-low. Return the seared chicken breasts to the skillet, along with any juices that accumulated on the plate. Simmer everything together for about 5 minutes or until the chicken is thoroughly cooked with an internal temperature of 165°F (74°C). If the sauce thickens too much, add a splash of chicken broth to reach your desired consistency.
- Add Spinach: Stir the chopped baby spinach into the sauce and cook for an additional minute until the spinach just wilts, blending into the creamy sauce.
- Finish and Serve: Remove the skillet from heat. Sprinkle the dish with fresh chopped chives for a mild onion flavor and bright color. Serve hot alongside your favorite sides.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- If you prefer a thicker sauce, reduce the amount of chicken broth or cook uncovered for a few minutes.
- For extra depth of flavor, consider adding a splash of white wine when sautéing the onions.
- Serve with rice, mashed potatoes, or crusty bread to soak up the creamy mushroom sauce.
