John Miller
Cream of mushroom chicken is a comforting and flavorful dish that combines tender chicken with a rich, creamy mushroom sauce. To make it, start by sautéing chicken breasts or thighs in a skillet until they are golden brown and cooked through. Set the chicken aside and, in the same pan, cook sliced mushrooms, onions, and garlic until they are soft and fragrant. Next, create a roux by adding flour to the pan and cooking it briefly, then gradually whisk in chicken broth and heavy cream to form a smooth, velvety sauce. Return the chicken to the pan, allowing it to simmer in the sauce until heated through and well-coated. Season with herbs like thyme or parsley, salt, and pepper to taste, and serve the dish over rice, pasta, or mashed potatoes for a hearty and satisfying meal.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken breasts, cream of mushroom soup, mushrooms, onions, garlic, milk/cream, butter/oil, seasonings (salt, pepper, thyme, etc.) |
| Cooking Method | Stovetop or oven baking |
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Servings | 4-6 |
| Calories (per serving) | ~300-400 kcal (varies based on ingredients) |
| Protein (per serving) | ~25-35g |
| Fat (per serving) | ~15-25g |
| Carbohydrates (per serving) | ~5-10g |
| Key Steps | 1. Sauté chicken until browned. 2. Cook mushrooms, onions, and garlic. 3. Add cream of mushroom soup and milk/cream. 4. Simmer until sauce thickens. 5. Serve over rice, pasta, or mashed potatoes. |
| Variations | Add vegetables (peas, carrots), use different mushrooms (shiitake, portobello), or substitute cream of mushroom soup with homemade sauce. |
| Storage | Refrigerate for up to 3 days or freeze for up to 3 months. |
| Reheating | Reheat on stovetop or microwave, adding a splash of milk/cream if needed. |
| Popular Sides | Rice, pasta, mashed potatoes, steamed vegetables, or crusty bread. |
| Dietary Considerations | Can be made gluten-free (use gluten-free soup or homemade sauce), low-carb (serve over cauliflower rice), or dairy-free (substitute milk/cream with coconut milk or almond milk). |
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What You'll Learn
- Sauté mushrooms until golden brown, enhancing flavor and texture for the creamy base
- Cook chicken pieces until tender, ensuring they remain juicy and fully cooked
- Prepare a roux with butter and flour to thicken the creamy sauce
- Simmer in chicken broth and cream, blending until smooth and rich
- Season with herbs, salt, and pepper for balanced, savory taste
Sauté mushrooms until golden brown, enhancing flavor and texture for the creamy base
To begin crafting the creamy base for your cream of mushroom chicken, start by selecting the right type of mushrooms. Button, cremini, or a mix of wild mushrooms work exceptionally well. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, as washing them can make them soggy. Slice the mushrooms uniformly to ensure even cooking. The goal here is to sauté them until they achieve a golden-brown color, which not only enhances their flavor but also adds depth to the creamy sauce.
Heat a large skillet over medium-high heat and add a tablespoon of butter or olive oil. Once the fat is hot but not smoking, add the sliced mushrooms in a single layer, avoiding overcrowding. Overcrowding can cause the mushrooms to steam instead of sear, preventing that desirable golden-brown crust. Allow the mushrooms to cook undisturbed for 3-4 minutes, or until they release their moisture and begin to brown. Stir them occasionally after this point to ensure even browning and to prevent sticking.
As the mushrooms sauté, their natural moisture will evaporate, and they will start to caramelize, intensifying their earthy flavor. This process is crucial for building the rich, savory foundation of your creamy sauce. The golden-brown color indicates that the mushrooms have developed complex flavors through the Maillard reaction, a chemical process that enhances taste and aroma. Be patient during this step, as rushing it will result in underdeveloped flavors and a less robust base.
Once the mushrooms are golden brown, reduce the heat to medium and add minced garlic and finely chopped onions or shallots. Cook these aromatics for 1-2 minutes, stirring frequently, until they become fragrant and slightly softened. This step further layers the flavor profile of your sauce, creating a harmonious blend of mushroom, garlic, and onion notes. The combination of sautéed mushrooms and aromatics will serve as the perfect base for the creamy element of your dish.
Finally, deglaze the skillet with a splash of white wine or chicken broth to loosen any flavorful bits stuck to the bottom of the pan. Let the liquid reduce slightly, then add the cream or a mixture of cream and broth to create the creamy sauce. Simmer gently, allowing the flavors to meld together. The sautéed mushrooms, now integrated into the creamy base, will provide both a rich texture and a deep, savory taste that elevates your cream of mushroom chicken to restaurant-quality levels.
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Cook chicken pieces until tender, ensuring they remain juicy and fully cooked
To cook chicken pieces until tender while ensuring they remain juicy and fully cooked, start by selecting the right cut of chicken. Boneless, skinless chicken breasts or thighs work well for cream of mushroom chicken, as they cook relatively quickly and absorb flavors nicely. If using breasts, consider pounding them slightly to an even thickness to promote even cooking and prevent dryness. Season the chicken generously with salt and pepper on both sides, as this enhances flavor and helps create a nice sear.
Next, heat a large skillet over medium-high heat and add a tablespoon of olive oil or butter. Allow the fat to heat until it shimmers but not smokes. Carefully place the chicken pieces into the skillet, avoiding overcrowding, as this can cause steaming instead of searing. Sear the chicken for 4-5 minutes on each side, or until a golden-brown crust forms. This step locks in juices and adds depth of flavor to the dish. Use tongs to flip the chicken gently to preserve the crust.
Once both sides are seared, reduce the heat to medium-low and cover the skillet with a lid. Allow the chicken to cook for an additional 8-10 minutes, depending on thickness. Cooking with the lid on helps trap moisture, ensuring the chicken stays juicy while finishing the cooking process. To check for doneness, insert a meat thermometer into the thickest part of the chicken; it should read 165°F (74°C). If a thermometer isn’t available, cut into the thickest piece to ensure the meat is no longer pink and the juices run clear.
If the recipe calls for finishing the chicken in the cream of mushroom sauce, remove the cooked pieces from the skillet and set them aside on a plate. Allow them to rest for a few minutes before adding them back to the sauce, as this helps retain their juiciness. If the chicken is to be served immediately, reduce the heat to low and add the mushroom sauce directly to the skillet, simmering for 2-3 minutes to let the flavors meld without overcooking the chicken.
Finally, ensure the chicken remains tender and juicy by avoiding overcooking. Chicken can dry out quickly if left on heat too long, so timing is crucial. By searing, then gently cooking the chicken with controlled heat and moisture, you’ll achieve pieces that are tender, flavorful, and perfectly cooked for your cream of mushroom chicken dish.
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Prepare a roux with butter and flour to thicken the creamy sauce
To prepare a roux for thickening the creamy sauce in your cream of mushroom chicken, start by melting butter in a skillet or saucepan over medium heat. The amount of butter typically depends on the desired thickness of your sauce, but a common ratio is equal parts butter and flour. For instance, use 2 tablespoons of butter and 2 tablespoons of flour for a standard sauce. Allow the butter to melt completely, ensuring it coats the bottom of the pan evenly. This step is crucial as it forms the base of your roux and will influence the flavor and texture of the sauce.
Once the butter is fully melted, add the flour to the pan. Use a whisk or a wooden spoon to combine the flour with the melted butter, stirring constantly to create a smooth mixture. This process is known as cooking the roux, and it’s essential to eliminate the raw flour taste. Cook the roux for about 1-2 minutes, being careful not to let it burn. The roux should turn a light golden color, but avoid letting it darken too much, as this can alter the flavor of your sauce. The goal is to achieve a paste-like consistency that will seamlessly blend into your creamy sauce.
As you stir the roux, ensure there are no lumps of flour remaining. A lumpy roux can result in an uneven texture in your final sauce. If you encounter lumps, continue whisking vigorously until the mixture is smooth. The roux acts as a thickening agent by absorbing liquid and expanding, so its consistency at this stage is vital for the sauce’s success. Keep the heat at medium to ensure the roux cooks evenly without burning, as burnt roux will ruin the flavor of your cream of mushroom chicken.
After the roux is cooked, it’s time to gradually incorporate the liquid components of your sauce. Slowly add the chicken broth or milk, whisking continuously to prevent lumps from forming. The roux will initially thicken as it absorbs the liquid, but as you continue to add more and stir, it will create a smooth, creamy base. This gradual process ensures the roux is fully integrated into the sauce, providing the desired thickness without clumping. Patience is key here, as rushing this step can lead to an uneven or grainy sauce.
Finally, once all the liquid is added and the roux is fully incorporated, allow the sauce to simmer gently. This will help the flavors meld together and the sauce to reach its ideal consistency. Stir occasionally to prevent sticking or burning. The roux will have done its job, transforming the liquid into a rich, creamy sauce that perfectly coats your mushroom chicken. This step completes the thickening process, ensuring your dish has the luxurious texture that defines a well-made cream of mushroom chicken.
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Simmer in chicken broth and cream, blending until smooth and rich
To achieve a velvety and flavorful cream of mushroom chicken, the simmering and blending process is crucial. Begin by preparing your chicken and mushrooms in a skillet, ensuring they are cooked until the chicken is no longer pink and the mushrooms have released their moisture. Once this base is ready, it’s time to introduce the liquids that will transform the dish into a creamy delight. Pour in a generous amount of chicken broth, allowing it to simmer gently with the chicken and mushrooms. The broth not only adds depth of flavor but also helps to tenderize the chicken further. Let this mixture simmer for about 10 minutes, giving the ingredients time to meld together and develop a richer taste.
Next, it’s time to incorporate the cream, which will give the dish its signature smoothness and richness. Slowly pour in heavy cream or half-and-half, stirring continuously to prevent curdling. Allow the mixture to return to a gentle simmer, but avoid letting it boil, as high heat can cause the cream to separate. As the cream heats through, you’ll notice the sauce beginning to thicken slightly, creating a luscious base for your dish. This step is essential for achieving the creamy texture that defines cream of mushroom chicken.
Once the cream has been fully incorporated and the sauce has thickened to your liking, it’s time to blend the mixture until smooth. You can use an immersion blender directly in the skillet for convenience, or transfer the contents to a traditional blender for a finer consistency. Blending ensures that the mushrooms are fully incorporated into the sauce, creating a uniform and silky texture. If using a traditional blender, blend in batches and return the smooth mixture to the skillet. This step elevates the dish from a simple chicken and mushroom sauté to a luxurious, restaurant-quality meal.
After blending, return the skillet to low heat and let the sauce warm through, stirring occasionally to ensure it doesn’t stick or burn. Taste the sauce and adjust seasoning with salt, pepper, or a pinch of nutmeg if desired. The goal is to achieve a harmonious balance of flavors, with the earthy mushrooms, savory chicken, and rich cream complementing each other perfectly. This simmering and blending process is the heart of the recipe, transforming simple ingredients into a decadent and satisfying cream of mushroom chicken.
Finally, as the sauce simmers gently and reaches its ideal consistency, it’s ready to be served. The end result should be a smooth, rich, and creamy sauce that coats the chicken and mushrooms beautifully. This technique ensures that every bite is packed with flavor and texture, making it a comforting and indulgent dish. Whether served over rice, pasta, or mashed potatoes, the simmered and blended cream of mushroom chicken is sure to impress with its depth and richness.
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Season with herbs, salt, and pepper for balanced, savory taste
When seasoning your cream of mushroom chicken, the goal is to achieve a balanced, savory taste that enhances the natural flavors of the dish without overpowering it. Start by selecting the right herbs to complement the earthy mushrooms and tender chicken. Thyme, rosemary, and parsley are excellent choices, as they add depth and freshness. Sprinkle a teaspoon of dried thyme or a tablespoon of fresh thyme leaves into the sauce while it simmers. Rosemary, used sparingly (about half a teaspoon dried or one sprig fresh), can provide a robust, aromatic note, but be cautious not to let it dominate. Freshly chopped parsley, added just before serving, brightens the dish with its mild, herbal flavor.
Salt is essential for bringing out the flavors of the mushrooms, chicken, and cream sauce. Begin by adding a teaspoon of kosher salt to the sautéing mushrooms and chicken, allowing it to dissolve and meld with the ingredients. Once the cream is added, taste the sauce and adjust the seasoning gradually. Remember, the sauce will reduce and intensify in flavor, so it’s better to undersalt initially and add more later. Aim for a balance where the salt enhances the savory notes without making the dish taste overly salty.
Pepper adds a subtle heat and complexity to the dish, balancing the richness of the cream and mushrooms. Use freshly ground black pepper for the best flavor. Add a generous amount (about half a teaspoon) while sautéing the mushrooms and chicken to allow the pepper’s aroma to release. Once the sauce is assembled, taste and add more pepper if needed, keeping in mind that a little goes a long way. The pepper should complement, not overpower, the other flavors.
To ensure a harmonious blend of flavors, consider the timing of your seasoning. Add the herbs early in the cooking process to allow their flavors to infuse the sauce. Salt and pepper should be added in layers—some during the initial cooking of the mushrooms and chicken, and more after the cream is incorporated. Always taste the sauce as you go, adjusting the seasoning to achieve a balanced profile. The final dish should have a savory, well-rounded taste where no single ingredient dominates.
For an extra layer of flavor, consider finishing the dish with a sprinkle of fresh herbs and a final crack of black pepper just before serving. This not only enhances the presentation but also adds a burst of freshness that contrasts the creamy, earthy sauce. Remember, the key to seasoning cream of mushroom chicken is moderation and balance—let the herbs, salt, and pepper work together to elevate the dish without stealing the show.
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Frequently asked questions
You'll need boneless, skinless chicken breasts, cream of mushroom soup, mushrooms (fresh or canned), garlic, onion, butter, milk or cream, salt, pepper, and optional herbs like thyme or parsley.
Season the chicken breasts with salt and pepper, then sear them in a skillet with butter until golden brown on both sides. Remove the chicken and set aside while you prepare the sauce.
Yes, fresh mushrooms work great! Sauté them in butter until they’re tender and golden before adding the cream of mushroom soup and other ingredients.
After adding the chicken back to the skillet with the sauce, simmer it on low heat for 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
