It’s really not hard to make this creamy, savory mushroom sauce. Just a few simple ingredients and a few minutes in a skillet on the stovetop are all it takes to make chicken in cream of mushroom soup from scratch. This is a quick dinner that your family will love. After you’ve tried this one, make my other skillet chicken dinners. Creamy Garlic Chicken, Marry Me Chicken and Creamy Lemon Chicken are flavorful one-pan meals that are always a hit. This Cream of Mushroom Chicken is very similar to my other Mushroom Chicken recipe. The difference here is that we are using chicken tenders rather than chicken breasts, and we’re dicing the mushrooms and adjusting the seasoning to be more like canned cream of mushroom, but way better.
Why You’ll Love this Recipe
Chicken Tenders for making Mushroom Chicken
Chicken tenders are literally the most tender cut of chicken, which makes them a delicious choice for dinner. I love using them to make dinner quickly. Garlic Butter Tenders is a very popular dish on the blog and at my house. You can use these to make an easy Chicken Scampi dinner too. Penney Want more chicken dinner ideas? See all of my Easy Chicken Recipes! Overall, chicken tenders are a great choice for making cream of mushroom chicken. Other cuts of chicken can be used as well, just slice them thinly so they cook quickly.
Ingredients Needed
The ingredients in cream of mushroom chicken are really so simple. Complete list of ingredients and amounts can be found in the recipe card below.
Chicken Tenders: Pick up a package of fresh chicken tenders that is about 1 ½ pounds/700 grams (they’re called mini fillets in the UK). Trim and remove the tendon from each. You can also use chicken breasts, cut into strips. Butter: Cooking the mushrooms and chicken in butter will brown them up nicely. Later in the recipe, the butter mixes with flour to make a thickening roux. Mushrooms: Choose either white button mushrooms or cremini (baby bella) mushrooms for this recipe. Dice them into small pieces.
Seasonings: Salt, pepper, onion powder, and garlic powder are the simple seasonings that make this dish sing. Chicken Stock: Use canned or boxed stock, or some that you have frozen from your last soup making session. Milk: Milk makes this recipe nice and creamy. Use 2% or higher for best results. Skim milk won’t give you the right texture.
How to Make Cream of Mushroom Chicken
Top Tips
Remove the Tendon: The tendon inside each chicken tender should be removed for best results. You can’t eat the tendon, so if it’s not removed before cooking you’ll need to cut or chew around it, and that’s not fun. Don’t waste the sauce: The chicken is good, but the sauce is the real star here. Spoon the extra sauce over your pasta or rice when serving. Sliced is Fine: You can leave the mushrooms in larger slices if you prefer. I like how the small pieces blend into the sauce, but this is your dinner, so do what you like!
What to Serve with Cream of Mushroom Chicken
Carbs: You must eat this meal with some sort of pasta, rice, or potatoes. The creamy sauce requires it! Try Garlic Butter Pasta, Mashed Potatoes, or Mushroom Rice as a side. Vegetables: Mushrooms count as veggies in this meal, but for some extra nutrition, add a Simple Tossed Green Salad, or some Steamed Broccoli. Bread: The sauce works wonderfully as a dip for some fresh bread. Make some Olive Garden Breadsticks or my Easy Garlic Bread to enjoy with Cream of Mushroom Chicken. Enjoy this comforting, delicious meal! It’s a classic, made even better. © Little Sunny Kitchen
