clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of cream of mushroom chicken in a skillet with a wooden spoon.

Cream of Mushroom Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


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!


  • 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


  1. 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.
  2. 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.
  3. Garnish with chives if desired and serve over rice or egg noodles.


Store airtight in the refrigerator for up to 5 days.

Scroll to Top