Cream of Mushroom Chicken

5 from 3 votes

This cream of mushroom chicken is an easy skillet dinner made from tender and juicy chicken cooked in a rich and savory homemade mushroom gravy. Ready in one pan in under an hour!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Author: Rachel Gurk

Ingredients

1 ½ pounds chicken tenders (see note)
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon kosher salt, divided
¼ teaspoon coarse ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small onion, finely chopped (about ½ cup)
8 oz. (about 2 cups) fresh white mushrooms, chopped small
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup heavy cream (see note)
Chopped fresh parsley for garnish (optional)

Instructions

In a small bowl, combine cornstarch, garlic powder, onion powder, paprika, thyme, ½ teaspoon salt, and pepper.
1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon dried thyme, 1 teaspoon kosher salt, divided, ¼ teaspoon coarse ground black pepper
Sprinkle seasoning mixture on chicken tenders, rubbing to adhere if needed.
1 ½ pounds chicken tenders
In a large skillet, heat the olive oil over medium-high heat. Add the chicken tenders and cook for 3 to 5 minutes per side or until chicken is golden brown and cooked through (internal temperature of 165ºF). Remove the tenders from the skillet and set them aside. Tent with foil to keep warm.
2 tablespoons olive oil
Reduce heat to medium. Add butter. When butter is melted, add onions. Cook 2 to 3 minutes or until they become translucent. Add mushrooms and cook for another 5 minutes or until mushrooms have released their moisture and are browned. Add garlic and cook for another minute.
3 tablespoons unsalted butter, 1 small onion, finely chopped, 8 oz. (about 2 cups) fresh white mushrooms, chopped small, 3 cloves garlic, minced
Sprinkle the flour over the mushroom mixture and stir continuously for about 2 minutes.
2 tablespoons all-purpose flour
Slowly pour in the chicken broth and heavy cream while stirring. Sprinkle in remaining ½ teaspoon salt. Cook for 3 to 4 minutes until the sauce thickens. It will thicken a little more after you add the chicken back in.
1 cup reduced-sodium chicken broth, 1 cup heavy cream
Reduce heat to low and return the cooked chicken tenders to the skillet, nestling them into the mushroom sauce.
Simmer the chicken tenders in the sauce for about 5 minutes, allowing the chicken to absorb some of the flavors.
Add parsley. Taste and season with additional salt and pepper as desired. Serve the cream of mushroom chicken over rice, noodles, pasta, and/or with a side of steamed vegetables for a complete meal.

Notes

Chicken: If you prefer, substitute boneless skinless chicken thighs or breasts.
Cooking tip: It's best if the cream isn't ice cold when you add it to the sauce. Let it sit out at room temperature while you prepare the recipe or heat it gently in the microwave for 30 seconds.
Shortcut: If desired, replace sauce ingredients with a can of condensed cream of mushroom soup. Season and brown chicken as instructed, add soup to pan and simmer until warmed through. Add water or milk as needed to thin the sauce

Nutrition

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.