Mushroom Soup Smothered Chicken Breasts
Transform your dinner table with this creamy and comforting Mushroom Soup Smothered Chicken Breasts recipe! Juicy, golden-seared chicken breasts are nestled in a velvety mushroom and garlic sauce made with condensed cream of mushroom soup, chicken broth, and a splash of heavy cream for extra richness. The dish is infused with the earthy flavors of sautéed mushrooms, caramelized onions, and a hint of fresh thyme, creating a harmonious blend of taste and texture. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights or intimate gatherings. Serve it alongside fluffy rice, buttery mashed potatoes, or sautéed vegetables for a meal that’s as versatile as it is delicious. Whether you're a seasoned home cook or need a simple recipe to impress, this comforting classic is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 tablespoons butter
- 1 medium piece yellow onion, finely diced
- 8 ounces button mushrooms, sliced
- 2 cloves garlic, minced
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Sear the chicken breasts for 4-5 minutes on each side, until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add 1 tablespoon of butter to the same skillet.
Add the diced onion and sauté for 2-3 minutes until softened.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the condensed cream of mushroom soup, chicken broth, and heavy cream to the skillet, stirring well to combine into a smooth sauce.
Return the seared chicken breasts to the skillet, nestling them into the sauce.
Lower the heat to a gentle simmer, cover the skillet with a lid, and cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh thyme (optional) before serving and enjoy the chicken warm with a side of rice, mashed potatoes, or vegetables.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 5638 mg | 245% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 14.0 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
