Cream of Mushroom Soup Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
263 kcal
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Course
Main Course
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Cuisine
American
Cream of Mushroom Soup Chicken
Description
The recipe calls for slicing boneless skinless chicken breasts thinly, seasoning with salt, pepper, and garlic powder, then pan-frying them in olive oil and butter until golden. After removing the chicken, the pan is used to soften chopped onions in butter before adding chicken broth and condensed cream of mushroom soup, which is stirred into a smooth sauce.
Returning the chicken to the pan allows it to cook through in the thickened mushroom sauce. The texture is tender chicken with a dense, creamy mushroom-flavored sauce enveloping each piece. Parsley can be sprinkled atop for a fresh touch.
This dish can be served immediately as a simple supper, complementing rice or mashed potatoes.
Due to the salt content in condensed soup, using low-sodium broth and careful seasoning is recommended. Adding extra broth during cooking can adjust sauce thickness if needed.
Ingredients
- 2 large chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 medium onion chopped
- 1/3 cup chicken broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- parsley optional, to taste, chopped
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season them with salt & pepper and the garlic powder.
- Add the olive oil and butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until it's nice and golden, then take the chicken out of the pan and transfer to a plate.
- Reduce the heat to medium and add the remaining tablespoon of butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- Add the chicken broth and condensed soup to the skillet and stir until smooth.
- Reduce the heat to medium-low and add the chicken back in, along with the juices left on the plate. Cook for another 5 minutes or until the chicken is cooked through (165F). If the sauce becomes too thick, simply add another splash of chicken broth.
- Season with extra salt & pepper if needed and sprinkle the parsley on top if using, then enjoy immediately!
Notes
- Use low-sodium chicken broth or reduced-salt options to balance the saltiness of condensed soup.
- Add extra chicken broth if the sauce thickens excessively during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 777mg | 32% |
| Potassium | 542mg | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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