Description
This cream of mushroom chicken recipe is a quick and easy skillet dinner made with tender chicken cooked in a creamy gravy loaded with savory mushrooms. Perfect over noodles or rice!
Ingredients
Scale
- 2 tablespoons butter
- 3/4 cup chopped onion
- 1 (12-ounce) can of evaporated milk
- 1 (10.5-ounce) can of condensed cream of mushroom soup
- 3/4 cups water
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried thyme
- 2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch chunks
- 1 (6- ounce) can sliced mushrooms, drained
Instructions
- In a large skillet, melt the butter over medium heat. Add in the onion and cook for 7 – 9 minutes or until soft and lightly golden. Stir in evaporated milk, condensed soup, and water. Add salt, pepper, and thyme. Bring to a boil.
- Add in chicken and reduce heat to low. Cover the pan for 10 minutes, stirring occasionally. Then remove the lid from the pan, add in the mushrooms, and simmer for an additional 10 minutes stirring frequently, or until the chicken is cooked through and the sauce is thickened.
- Garnish with chives if desired and serve over rice or egg noodles.
Notes
Store airtight in the refrigerator for up to 5 days.
