My mom's 4-Ingredient Chicken with Creamy Mushroom Sauce was a childhood favorite, and it's now one of my go-to easy dinner recipes when I need to feed my own family.
My mom’s 4-Ingredient Chicken with Creamy Mushroom Sauce was a childhood favorite, and it’s now one of my go-to easy dinner recipes when I need to feed my own family. The light white wine sauce tastes decadent and special — so no one will ever guess that it comes together with just a handful of pantry staples!
When I moved into my first apartment as a 21-year-old who had just graduated from college, my mom gifted me a little journal that is full of her hand-written recipes from my childhood. She picked my favorites and she put them all in one place. How awesome is that?
I cook from my mom’s recipes on a regular basis, and this creamy mushroom sauce for chicken and pasta is a consistent winner. It’s ideal for that dinner party that you’re hosting (because it looks and tastes fancy), but it’s easy enough for a last-minute comfort food dinner!
How to Make Creamy Mushroom Sauce for Chicken:
You need just 4 basic ingredients for this chicken with creamy mushroom sauce: a can of Campbell’s condensed cream of mushroom soup, white wine, chicken and mushrooms! That’s it!
First, season chicken breasts with salt and pepper. Brown the chicken in a skillet on both sides until it gets that dark golden color.
You don’t have to worry about cooking the chicken all of the way through at this point, since it will finish baking in the oven. The browning just gives it a deep, rich flavor.
Transfer the browned chicken to a baking dish and set aside.
Next, it’s time for the mushrooms. I use an 8 ounce container of sliced mushrooms for a shortcut. This way I don’t even have to get out a cutting board!
Sauté the mushrooms in the same skillet that you used for the chicken. Don’t even wipe out the skillet, because the oil and pan drippings from the chicken give the mushrooms even more flavor! Plus, it saves you from washing an extra dish.😀
While the mushrooms cook, you can whisk together the easy cream sauce for the chicken.
Just combine a can of condensed cream of mushroom soup with about 3/4 of a cup of white wine. I like a dry chardonnay, but you can use any wine that you like to drink! For a thicker sauce, use just 1/2 cup of wine. For a thinner sauce, increase to 1 full cup of wine.
Add the cooked mushrooms to the bowl…
and pour the creamy mushroom sauce over the chicken.
Cover and bake the chicken at 350 degrees F for about 30 minutes, or until the chicken breasts are completely cooked through. You might need less time for smaller pieces of chicken, or more time for larger pieces. You know the meat is done when it reaches an internal temperature of 165 degrees F.
What herb goes with chicken and mushrooms?
I like to garnish this dish with chopped fresh parsley, because that’s how my mom (and her mom) always did it. It adds the perfect bright taste and color to the finished chicken and mushroom pasta, but you can easily substitute with another herb of choice. Nice options include thyme, rosemary or even basil.
COOK’S TIPS AND RECIPE VARIATIONS:
- Brown the chicken in a skillet on both sides until it gets that dark golden color. You don’t have to worry about cooking the chicken all of the way through at this point, since it will finish baking in the oven.
- I use an 8 ounce container of sliced mushrooms for a shortcut. This way I don’t even have to get out a cutting board for my easy chicken with mushroom sauce recipe!
- Sauté the mushrooms in the same skillet that you used for the chicken. Don’t even wipe out the skillet, because the oil and pan drippings from the chicken give the mushrooms even more flavor!
- I like a dry chardonnay for this creamy wine sauce, but you can use any white wine that you like to drink! For a thicker sauce, use just 1/2 cup of wine. For a thinner sauce, increase to 1 full cup of wine.
- You might need less time in the oven for smaller pieces of chicken, or more time for larger pieces. You know the meat is done when it reaches an internal temperature of 165 degrees F.
What to serve with this Cream of Mushroom Chicken recipe:
- This chicken and mushroom sauce pair nicely with egg noodles or rice. If you want something different try serving the meat and sauce over Make Ahead Garlic Mashed Potatoes or alongside some Virginia Spoon Bread.
- Feel free to include a loaf of French baguette as well, which works nicely for soaking up any extra sauce.
- For a balance of green on the plate, try including a simple side salad with Italian Balsamic Vinaigrette, a Green Bean Casserole with Bacon, or Fried Cabbage with Apples and Onion.
Looking for even more easy chicken recipes with creamy sauce? Try these:
- Dump-and-Bake Cream of Mushroom Chicken
- Dump-and-Bake Creamy Chicken Penne Pasta
- Garlic Chicken with Mushroom Sauce
4-Ingredient Chicken with Creamy Mushroom Sauce
My mom's 4-Ingredient Chicken with Creamy Mushroom Sauce was a childhood favorite, and it's now one of my go-to easy dinner recipes when I need to feed my own family.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs. total)
- 8 ounces sliced mushrooms
- 1 (10.5 ounce) can Campbell’s Healthy Request cream of mushroom soup (NOT diluted)
- ¾ cup white wine
- Optional garnish: chopped fresh parsley
- For serving: rice or noodles
Instructions
- Preheat oven to 350 degrees F. Season chicken liberally with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is shimmering, add the chicken breasts and brown the meat on both sides (about 6-7 minutes per side).
- Transfer the chicken to an 11 x 7-inch baking dish that has been sprayed with cooking spray (or other similar size dish that accommodates the chicken).
- Add the mushrooms to the skillet and sauté until tender (about 5 minutes).
- In a separate bowl, whisk together soup and wine. Stir in the mushrooms.
- Pour the soup mixture over the chicken. Cover with foil and bake for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Serve with rice or noodles and garnish with fresh parsley.
Recipe Notes
COOK'S TIPS AND RECIPE VARIATIONS:
- Brown the chicken in a skillet on both sides until it gets that dark golden color. You don't have to worry about cooking the chicken all of the way through at this point, since it will finish baking in the oven.
- I use an 8 ounce container of sliced mushrooms for a shortcut. This way I don't even have to get out a cutting board for my easy chicken with mushroom sauce recipe!
- Sauté the mushrooms in the same skillet that you used for the chicken. Don't even wipe out the skillet, because the oil and pan drippings from the chicken give the mushrooms even more flavor!
- I like a dry chardonnay for this creamy wine sauce, but you can use any white wine that you like to drink! For a thicker sauce, use just 1/2 cup of wine. For a thinner sauce, increase to 1 full cup of wine.
- You might need less time in the oven for smaller pieces of chicken, or more time for larger pieces. You know the meat is done when it reaches an internal temperature of 165 degrees F.
What to serve with this Cream of Mushroom Chicken recipe:
- This chicken and mushroom sauce pair nicely with egg noodles or rice. If you want something different try serving the meat and sauce over Make Ahead Garlic Mashed Potatoes or alongside some Virginia Spoon Bread.
- Feel free to include a loaf of French baguette as well, which works nicely for soaking up any extra sauce.
- For a balance of green on the plate, try including a simple side salad with Italian Balsamic Vinaigrette, a Green Bean Casserole with Bacon, or Fried Cabbage with Apples and Onion.
Thank you for this nice recipe, Blair! Mushrooms are great choice for winter season. When you combine them with cream and chicken, you can’t go wrong. I made this yesterday and my family loved it!
Awesome! Thanks, William!