4-Ingredient Chicken with Creamy Mushroom Sauce

5 from 1 vote

4-Ingredient Chicken with Creamy Mushroom Sauce

This 4-ingredient chicken with creamy mushroom sauce was a childhood favorite of mine. This yummy chicken recipe is a dinner staple in my house, and super easy to make in yours!

Course Dinner

Cuisine American

Keyword chicken with creamy mushroom sauce, creamy chicken recipe, creamy mushroom sauce for chicken, creamy mushroom sauce for pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 349kcal

Author Blair Lonergan

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

COOK'S TIPS AND RECIPE VARIATIONS:

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!

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