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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!
Table of Contents
- Easy Chicken with Mushroom Sauce
- Ingredients for Chicken with Creamy Mushroom Sauce
- How to Make Chicken and Mushroom Sauce
- Creamy Mushroom Chicken Recipe Variations & Cook’s Tips
- How to Store Leftover Chicken and Mushrooms
- What to Serve with Cream of Mushroom Chicken
- More Creamy Chicken Recipes to Try
- 4-Ingredient Chicken with Creamy Mushroom Sauce Recipe
Easy Chicken with Mushroom Sauce
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!
Ingredients for Chicken with Creamy Mushroom Sauce
You just need four basic main ingredients for this chicken and creamy mushroom sauce recipe, and you likely have them all on hand! Continue reading to find more recipe variations in the post. Here’s what you need to make a mushroom sauce for chicken:
- Cambell’s Condensed Cream of Mushroom Soup: the base of the sauce. We don’t dilute the soup, so it’s extra thick and creamy right out of the can.
- White Wine: to flavor the sauce. I use a Chardonnay wine, but any dry white wine will work, like a Pinot Grigio or Sauvignon Blanc.
- Chicken: I use boneless skinless chicken breasts in this recipe, but boneless chicken thighs would also work.
- Mushrooms: adds a meaty, umami flavor to the sauce. You can use your favorite type of mushrooms — cremini mushrooms, white mushrooms, button mushrooms, baby Bellas, or Portobello mushrooms.
How to Make Chicken and Mushroom Sauce
Below is a quick overview of the steps to make tender chicken with a creamy mushroom sauce. As always, the full directions and ingredient measurements can be found in the recipe card at the end of the post.
- Season the chicken cutlets with salt and black pepper.
- Brown the chicken in a skillet with some olive oil. Once browned, remove and set the chicken aside.
- Saute the sliced mushrooms in the same skillet.
- Whisk together the cream of chicken soup and white wine in a separate bowl.
- Pour the creamy mushroom sauce over the tender chicken and mushrooms in a baking dish.
- Bake the chicken and mushroom sauce at 350 degrees for about 30 minutes or until it reaches an internal temperature of 165 degrees F.
Browning the Boneless Chicken Breasts
The first step in this easy chicken recipe is browning the chicken until it reaches a nice golden brown. 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.
First, season the chicken breasts with salt and pepper. Place the chicken in a skillet over medium-high heat, then brown the chicken on both sides until it gets that dark, golden color (about 4-5 minutes per side). Use some olive oil in the pan to prevent sticking and help with browning. If the chicken breasts are particularly thick, you can cut them in half so they brown quicker — for thinner chicken breasts and boneless skinless chicken thighs, cook for 2-3 minutes per side.
Transfer the browned chicken to a baking dish and set it aside until it’s ready to bake.
Making the Creamy Mushroom Sauce
Next, it’s time to saute the mushrooms for the mushroom sauce. I use an 8-ounce container of sliced mushrooms as a shortcut. This way, I don’t even have to get out a cutting board!
Sauté the mushrooms in the same large frying pan that you used for the chicken. Don’t even wipe out the skillet, because the oil and drippings from the chicken on the bottom of the pan 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 mushroom 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 (as long as it’s a dry wine)! 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 into the bowl with the sauce, then pour the creamy mushroom sauce over the partially cooked chicken in a baking dish.
Baking the Creamy Mushroom Chicken
Cover and bake the creamy mushroom 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. Be sure you’re testing the thickest part of the chicken with a meat thermometer.
What herbs go 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 it with another herb of your choice. Nice options include fresh thyme, rosemary, basil, or an Italian seasoning blend.
How do I make the creamy mushroom sauce thicker?
If you added more wine when mixing the creamy sauce, it might be too thin for your liking. Thicken it up with some heavy cream or sour cream — this will add creaminess while thickening up the sauce, and won’t require an adjustment in baking time.
Creamy Mushroom Chicken Recipe Variations & Cook’s Tips
- Adjust the seasonings to your liking. This is a simple 4-ingredient recipe, but adding your favorite seasonings allows you to customize the flavors. Season the chicken with onion powder, garlic powder, paprika for color, or a hint of cayenne pepper for spice.
- Use whatever kind of mushrooms you like. Anything from white button mushrooms to Portobello mushrooms will taste delicious. To add flavor to the mushrooms, saute them with some butter or chicken broth.
- Don’t over-brown the chicken in the skillet. The chicken will continue to cook in the oven, so we don’t want to overcook it in the pan. You only need to brown the chicken for 4-5 minutes on each side, at the most. Smaller pieces of chicken will cook quicker.
- Add grated Parmesan cheese and lemon juice to the velvety mushroom sauce for an even more flavorful sauce. The pairing of Parmesan cheese, lemon, and mushrooms pairs perfectly with chicken!
How to Store Leftover Chicken and Mushrooms
- In the fridge: store in an airtight container for 3-4 days.
- In the freezer: I do not recommend freezing this recipe, as creamy sauces tend to break down and separate when frozen and then thawed.
- How to reheat: on the stove in a covered skillet over medium heat until the mushroom sauce and chicken is heated through.
What to Serve with Cream of Mushroom Chicken
- 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.
More Creamy Chicken Recipes to Try
4-Ingredient Chicken with Creamy Mushroom Sauce
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs. total)
- 8 ounces sliced mushrooms
- 1 10.5 oz. 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).4 boneless, skinless chicken breasts (about 2 lbs. total)
- Transfer the chicken to an 11 x 7-inch baking dish that has been sprayed with cooking spray (or another similar size dish that accommodates the chicken).
- Add the mushrooms to the skillet and sauté until tender (about 5 minutes).8 ounces sliced mushrooms
- In a separate bowl, whisk together soup and wine. Stir in the mushrooms.1 10.5 oz. can Campbell’s Healthy Request cream of mushroom soup (NOT diluted), ¾ cup white wine
- 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.Optional garnish: chopped fresh parsley, For serving: rice or noodles
Notes
- 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 as 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.
- Adjust the seasonings to your liking. This is a simple 4-ingredient recipe, but adding your favorite seasonings allows you to customize the flavors. Season the chicken with onion powder, garlic powder, paprika for color, or a hint of cayenne pepper for spice.
- Use whatever kind of mushrooms you like. Anything from white button mushrooms to Portobello mushrooms will taste delicious. To add flavor to the mushrooms, saute them with some butter or chicken broth.
- Don’t over-brown the chicken in the skillet. The chicken will continue to cook in the oven, so we don’t want to overcook it in the pan. You only need to brown the chicken for 4-5 minutes on each side, at the most. Smaller pieces of chicken will cook quicker.
- Add grated Parmesan cheese and lemon juice to the velvety mushroom sauce for an even more flavorful sauce. The pairing of Parmesan cheese, lemon, and mushrooms pairs perfectly with chicken!
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!