This chicken dish is a great choice if you need something fast and easy for a busy weeknight. Serve the chicken and mushrooms over cooked noodles, or serve it along with mashed potatoes or rice. Another great option is toast points, or spoon the creamed chicken and mushrooms over puff pastry rounds. The mushrooms and easy semi-homemade sauce make a tasty gravy. Just 10 minutes of prep time and the oven does the rest!
PrintBasic Chicken and Mushrooms
This chicken dish is a great choice if you need something fast and easy. Just 10 minutes of prep time and the oven does the rest!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Chicken, Main Dish
Ingredients
Scale
- 4 boneless chicken breasts (about 5 ounces each)
- 1 tablespoon butter
- 1 tablespoon butter
- 8 ounces mushrooms
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 clove of garlic, minced
- 1/4 teaspoon dried thyme, crumbled
- 1/8 teaspoon dried rosemary, crumbled
- 1/3 cup half-and-half or light cream
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pat the chicken with paper towels; cut it into 1-inch cubes.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the chicken pieces to the skillet and brown for about 5 minutes, turning frequently; remove to a plate and set aside.
- Add the mushrooms to skillet and cook until they are tender and browned. Stir in the cream of mushroom soup, garlic, thyme, and rosemary. Return chicken to skillet. Cover and cook over low heat for about 15 minutes, stirring occasionally.
- Blend in half-and-half or cream; heat slowly. Taste and adjust the seasonings, adding salt and pepper, as needed.
