Dinner

The Easiest Cream of Mushroom Chicken Recipe

ByHailey Reed October 23, 2025October 23, 2025

Introduction

This Cream of Mushroom Chicken is a comforting and simple dinner that’s bursting with flavor. Tender chicken breasts are cooked in a creamy, savory mushroom sauce with fresh herbs and spinach. It’s perfect for a busy weeknight or a cozy meal at home.

A black skillet holds four pieces of cooked chicken breast covered in a thick creamy orange sauce with green herbs. Three whole chicken breasts sit at the back while one sliced chicken breast is in the front right, all coated evenly with the sauce that has chopped green herbs mixed in. The skillet rests on a white marbled surface with a small white bowl of extra green herbs nearby and a light striped cloth partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts (boneless, skinless)
1 ½ teaspoons kosher salt
1 teaspoon garlic powder
½ teaspoon oregano
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion (finely chopped)
3 cloves garlic (minced)
2 teaspoons thyme (fresh or 1 teaspoon dry)
⅓ cup chicken broth (more if needed)
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups baby spinach (packed and roughly chopped)
2 tablespoons chives (finely chopped)

Instructions

Step 1: Pat the chicken dry with a paper towel. Season both sides with salt, garlic powder, and oregano.
Step 2: Heat olive oil in a skillet over medium-high heat. When hot, add chicken and sear for 3-4 minutes per side. Remove chicken from pan and set aside on a plate.
Step 3: Lower heat to medium. Add butter and onions to the skillet. Cook for about 5 minutes, stirring often, until onions soften and turn lightly browned. Add minced garlic and cook for 2 more minutes.
Step 4: Stir in thyme leaves, chicken broth, and cream of mushroom soup until the sauce is smooth.
Step 5: Reduce heat to medium-low. Return chicken to the skillet along with any juices on the plate. Simmer for 5 minutes or until chicken reaches 165°F internally. If the sauce is too thick, add a splash of chicken broth to loosen it.
Step 6: Stir in the chopped spinach and cook for an additional minute until wilted.
Step 7: Remove from heat and sprinkle with chopped chives. Serve with your favorite sides and enjoy!

Tips & Variations

For extra flavor, add a splash of white wine when cooking onions.
Use fresh mushrooms sautéed before adding the soup for a chunkier texture.
Swap spinach for kale or Swiss chard for a different leafy green.
If using dried thyme, crush it between your fingers before adding to release more aroma.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little chicken broth if the sauce thickens too much.

How to Serve

A black skillet with a brown handle contains four chicken breasts covered in a creamy orange sauce with green herb pieces mixed throughout. Three whole chicken breasts are on the top half of the skillet, and one chicken breast is sliced into five pieces on the bottom right. The sauce is thick, filling the bottom of the skillet, and coats the chicken evenly. A small white bowl with chopped green herbs sits to the lower left of the skillet, all placed on a white marbled texture surface with a beige and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but cooking time will increase. Sear as directed, then simmer covered until internal temperature reaches 165°F, which may take 10-15 minutes.

Is this recipe gluten-free?

Check the label on the condensed cream of mushroom soup, as some brands contain gluten. Using a gluten-free version will make this dish safe for gluten-sensitive eaters.