The Ultimate Cream of Mushroom Chicken Breast Recipe: Perfectly Juicy Every Time

There’s something undeniably comforting about the rich, savory combination of tender chicken breast and creamy mushroom sauce. This classic pairing has graced dinner tables for generations, earning its status as a beloved family favorite. If you’ve been searching for the perfect chicken breast recipe with cream of mushroom soup that delivers consistently juicy results with minimum effort, your search ends here.

We’ve tested countless methods to perfect this easy cream of mushroom chicken recipe, eliminating common pitfalls like dry meat and bland sauce. What follows is the definitive guide to creating the most flavorful, tender baked cream of mushroom chicken you’ve ever tasted, plus variations and expert tips to make this versatile dish your own.

Content Overview

Table of Contents

Why This Recipe Works

Before diving into the ingredients and steps, let’s explore what makes this recipe superior:

• Searing the chicken first builds a foundation of flavor that elevates the entire dish
• Combining soup with broth creates the perfect sauce consistency—never too thick or too runny
• Strategic seasoning ensures the chicken and sauce are well-flavored throughout
• Optimal baking temperature and time guarantee juicy chicken breasts every time
• Simple enough for weeknights yet impressive enough for company

This recipe strikes the perfect balance between convenience and flavor, using pantry staples to create a dish that tastes like you spent hours in the kitchen, when in reality, your oven does most of the work.

Chicken Breast With Cream Of Mushroom Soup

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds/900g)
• 1 teaspoon (5g) salt
• ½ teaspoon (2g) black pepper
• ½ teaspoon (2g) garlic powder
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) butter

For the Mushroom Sauce:

• 2 cans (10.5 oz/300g each) cream of mushroom soup (full-fat provides the best flavor, but low-sodium works too)
• ¾ cup (180ml) chicken broth (use low-sodium if preferred)
• ½ cup (120ml) whole milk or half-and-half
• 1 small onion, finely diced (about 1 cup/160g)
• 8 oz (225g) fresh mushrooms, sliced (cremini or white button both work well)
• 2 cloves garlic, minced
• 1 teaspoon (1g) dried thyme
• ½ teaspoon (2g) paprika
• 2 tablespoons (30ml) dry white wine (optional but adds depth)
• 2 tablespoons (8g) fresh parsley, chopped (for garnish)

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Step-by-Step Instructions

1. Prepare your oven and baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Season the chicken: Pat the chicken breasts dry with paper towels (removing excess moisture helps achieve a better sear). In a small bowl, combine salt, pepper, and garlic powder, then evenly season both sides of the chicken breasts.
3. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side until golden brown. Don’t cook them through—just develop a flavorful crust. Transfer to a plate. ![Searing chicken breasts in a skillet]
4. Sauté aromatics: In the same skillet, add the diced onions and cook for 2-3 minutes until softened. Add sliced mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown. Add minced garlic and cook for 30 seconds until fragrant. ![Sautéing mushrooms and onions]
5. Deglaze the pan: If using wine, add it now and scrape up any browned bits from the bottom of the pan. These bits contain concentrated flavor that will enrich your sauce.
6. Create the sauce: Add the cream of mushroom soup, chicken broth, milk, dried thyme, and paprika to the skillet. Whisk until smooth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly. ![Creating the mushroom sauce]
7. Combine and bake: Place the seared chicken breasts in your prepared baking dish. Pour the mushroom sauce over and around the chicken, ensuring it’s well-coated. Cover the dish with aluminum foil (this traps moisture and prevents the chicken from drying out). ![Chicken and sauce in baking dish before baking]
8. Bake covered: Place the covered dish in the preheated oven and bake for 25 minutes.
9. Finish uncovered: Remove the foil and continue baking for an additional 5-10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the top gets slightly golden. The exact time will depend on the thickness of your chicken breasts.
10. Rest and serve: Remove from the oven and let rest for 5 minutes (this allows the juices to redistribute throughout the meat). Sprinkle with fresh parsley before serving. ![Final cream of mushroom chicken dish]

Expert Tips & Tricks

For Perfectly Juicy Chicken

• Choose chicken breasts of similar size so they cook at the same rate
• Consider butterflying or pounding thicker chicken breasts to an even thickness
• Don’t skip the searing step—it creates flavor and helps seal in moisture
• Use a meat thermometer to avoid overcooking; remove the chicken from the oven once it reaches 165°F (74°C)
• Allow the chicken to rest for 5 minutes before serving to redistribute juices

For the Most Flavorful Sauce

• Build layers of flavor: Searing the chicken, sautéing the vegetables, and deglazing the pan all contribute to a more complex, flavorful sauce
• Add a splash of wine for acidity and depth
• Fresh herbs make a difference: If possible, use fresh thyme instead of dried (use 1 tablespoon fresh in place of 1 teaspoon dried)
• Let the sauce simmer briefly before combining with the chicken to concentrate flavors
• For a richer sauce, replace the milk with heavy cream or add 2-3 tablespoons of cream cheese

For Meal Prep and Planning

• The dish can be assembled up to 24 hours in advance and refrigerated before baking
• If preparing ahead, add an extra 5-10 minutes to the covered baking time when cooking from refrigerated
• For a quicker weeknight meal, the chicken can be seared and the sauce prepared during weekend meal prep, then combined and baked when needed

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Chicken Breast Recipes With Cream Of Mushroom Soup Variations

Vegetable Additions

Transform this dish into a complete one-pan meal by adding vegetables:

• Broccoli florets: Add during the last 15 minutes of baking
• Frozen peas: Stir into the hot sauce just before serving
• Spinach: Fold 2 cups fresh spinach into the sauce just before pouring over chicken
• Carrots and celery: Dice and sauté with the onions
• Roasted red peppers: Slice and add to the sauce for color and sweetness

Cheesy Versions

Make it even more indulgent with these cheesy additions:

• Parmesan-crusted: Sprinkle ½ cup grated Parmesan over the chicken before the final uncovered baking
• Mozzarella topping: Add sliced mozzarella during the last 5 minutes of baking
• Cheddar blend: Mix ¾ cup shredded cheddar into the sauce before pouring over chicken
• Blue cheese finish: Crumble 2-3 tablespoons over the dish just before serving

Flavor Variations

Customize the flavor profile:

• Italian herb: Add 1 teaspoon Italian seasoning and serve with pasta
• Spicy kick: Mix in ¼ teaspoon cayenne pepper or red pepper flakes
• Smoky twist: Add ½ teaspoon smoked paprika
• Lemon herb: Add 1 tablespoon lemon zest and 1 teaspoon dried rosemary
• Ranch-inspired: Mix 1 tablespoon ranch seasoning into the sauce

Dietary Adaptations

• Lower sodium: Use low-sodium soup and broth, and reduce added salt
• Dairy-free: Use almond milk and dairy-free cream of mushroom soup
• Gluten-free: Verify your soup is gluten-free or make a homemade gluten-free version

Serving Suggestions

This versatile cream of mushroom soup chicken bake pairs beautifully with various sides:

Starches

• Fluffy white rice or brown rice
• Buttery mashed potatoes
• Egg noodles tossed with butter and parsley
• Crusty bread for sauce-sopping
• Quinoa for a healthier option

Vegetables

• Steamed green beans with almonds
• Roasted asparagus with lemon
• Simple garden salad with vinaigrette
• Glazed carrots
• Sautéed zucchini and summer squash

Complete Meal Ideas

Occasion	Main Dish	Side 1	Side 2	Drink Pairing
Weeknight Dinner	Cream of Mushroom Chicken	Steamed Rice	Broccoli	Iced Tea
Sunday Supper	Cream of Mushroom Chicken	Mashed Potatoes	Roasted Carrots	Chardonnay
Casual Entertaining	Cream of Mushroom Chicken	Buttered Egg Noodles	Garden Salad	Pinot Grigio
Comfort Food Night	Cream of Mushroom Chicken	Garlic Bread	Steamed Peas	Milk

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Storage, Reheating, and Freezing Instructions

Storage

• Refrigerator: Store leftover baked cream of mushroom chicken in an airtight container for up to 3 days.
• Organization tip: Store chicken and sauce together to prevent the meat from drying out.

Reheating

• Oven method (best for preserving texture): Place in an oven-safe dish, cover with foil, and heat at 325°F (165°C) for 15-20 minutes until warmed through.
• Microwave method (quickest): Place in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warm.
• Stovetop method: Slice chicken, place in a skillet with sauce, and gently warm over medium-low heat, stirring occasionally.

Freezing

• Freeze before baking: Assemble the dish but don’t bake it. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered baking time.
• Freeze after baking: Cool completely, then store in airtight containers for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
• Note: The sauce texture may change slightly after freezing but it will still be delicious.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work beautifully in this recipe and are often more forgiving (less likely to dry out). Reduce the covered baking time to 20 minutes, as thighs typically cook faster than breasts.

Can I make this recipe on the stovetop?

Absolutely. After creating the sauce, return the seared chicken to the pan, reduce heat to low, cover, and simmer for 15-20 minutes until the chicken reaches 165°F (74°C). This method works well for smaller households or if your oven is occupied.

Can I use homemade cream of mushroom soup?

Definitely, and it’s even better! Substitute about 2½ cups of homemade cream of mushroom soup for the canned soup. You may need to adjust the consistency with a bit more broth if the homemade version is thicker.

Is this recipe gluten-free?

Not automatically. Most canned cream of mushroom soups contain wheat flour. Look for specifically labeled gluten-free versions, or make your own using a gluten-free flour blend as a thickener.

How do I know when the chicken is cooked through?

The most reliable method is using a meat thermometer—chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part: the meat should be opaque white with clear juices, not pink.

Can I add wine if I don’t have any on hand?

You can simply omit it. While wine adds depth, it’s not essential. You can substitute a tablespoon of white wine vinegar or lemon juice for acidity, or simply use a bit more broth.

My sauce is too thick/thin. How can I adjust it?

For too thick: Whisk in additional broth, 1 tablespoon at a time. For too thin: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the simmering sauce.

Can I use this recipe for meal prep?

Yes, it’s perfect for meal prep! Either fully cook and portion for the week, or prep the components and assemble before baking. The flavors often improve after a day in the refrigerator.

Can I use cream of chicken soup instead?

Yes. While cream of mushroom provides the classic flavor, cream of chicken makes a fine substitute. Consider adding extra fresh mushrooms to compensate for the flavor difference.

What’s the best way to avoid dry chicken?

Several techniques help: Searing first, using a meat thermometer to avoid overcooking, covering while baking, letting the chicken rest before serving, and ensuring your sauce adequately covers the meat.

The Perfect Bite: Bringing It All Together

This simple chicken and mushroom soup recipe proves that extraordinary meals don’t require exotic ingredients or complicated techniques. The magic lies in understanding how a few humble components—chicken, mushrooms, and creamy soup—can transform when treated with care and attention to detail.

What makes this best cream of mushroom chicken recipe worth adding to your regular rotation is its perfect balance of convenience and flavor. It’s a dish that bridges the gap between weeknight practicality and weekend indulgence.

Whether you’re cooking for a family dinner, meal prepping for the week ahead, or impressing guests, this recipe delivers consistent results with minimal effort. The combination of juicy chicken and velvety mushroom sauce creates a comfort food classic that will have everyone asking for seconds.

So the next time you’re wondering what to do with those chicken breasts in your refrigerator, remember this foolproof recipe. With just a few pantry staples and about an hour from start to finish, you’ll have a satisfying, delicious meal that proves why some classics never go out of style.

What special occasion will you be making this cream of mushroom chicken for? Let us know in the comments below!