Creamy Smothered Chicken With Mushroom Sauce: Easy Recipe Guide

Smothered chicken with cream of mushroom is a comforting and flavorful dish that combines tender, seared chicken breasts with a rich, creamy sauce made from cream of mushroom soup. This classic recipe is both easy to prepare and incredibly satisfying, making it a favorite for weeknight dinners or special occasions. The chicken is typically seasoned, browned to perfection, and then simmered in a savory sauce that blends the earthy flavors of mushrooms with the creaminess of the soup. Often served over rice, mashed potatoes, or pasta, this dish offers a hearty and indulgent meal that’s sure to please the whole family. With its simple ingredients and straightforward steps, smothered chicken with cream of mushroom is a go-to recipe for anyone looking to create a delicious, home-cooked meal with minimal fuss.

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Prep Ingredients: Gather chicken, cream of mushroom soup, flour, butter, onion, garlic, salt, pepper

To begin making smothered chicken with cream of mushroom, the first step is to prep your ingredients. This involves gathering all the necessary components to ensure a smooth cooking process. Start by selecting your chicken. For this recipe, boneless and skinless chicken breasts or thighs work best, as they cook evenly and absorb flavors well. Pat the chicken dry with paper towels to remove any excess moisture, which will help achieve a better sear later on. Place the chicken on a clean cutting board or plate and set it aside while you prepare the other ingredients.

Next, gather your cream of mushroom soup. You can use a canned version for convenience or make a homemade batch if you prefer a fresher taste. Ensure you have enough soup to create a generous sauce, typically one to two cans or the equivalent homemade amount. Place the cream of mushroom soup within easy reach of your cooking area. Alongside the soup, measure out flour for dredging the chicken. About half a cup of all-purpose flour should suffice, but have a little extra on hand just in case. The flour will help create a golden crust on the chicken and thicken the sauce.

Now, focus on the aromatics and fats that will add depth to your dish. Butter is essential for sautéing the chicken and adding richness to the sauce. Have about 3 to 4 tablespoons of unsalted butter ready, as this will allow you to control the seasoning better. Chop onion and mince garlic to infuse the dish with savory flavors. One medium onion, diced, and 2 to 3 cloves of garlic, minced, should be sufficient. These ingredients will be sautéed in the butter to create a flavorful base for the sauce.

Finally, don’t forget the salt and pepper for seasoning. Have a salt shaker or a small bowl of kosher salt and a pepper grinder nearby. Seasoning is key to enhancing the natural flavors of the chicken and balancing the creaminess of the mushroom sauce. Once all your ingredients are gathered and prepped, you’ll be ready to move on to the next steps of cooking, ensuring a seamless and enjoyable process. With everything organized, you’ll find that making smothered chicken with cream of mushroom becomes a straightforward and rewarding task.

Brown Chicken: Season and sear chicken in butter until golden on both sides

To begin the process of making smothered chicken with cream of mushroom, the first crucial step is to brown the chicken, which involves seasoning and searing it in butter until it achieves a beautiful golden color on both sides. Start by selecting your chicken pieces, typically bone-in, skin-on thighs or breasts, as they add richness and flavor to the dish. Pat the chicken dry with paper towels to ensure a crisp sear; moisture on the surface can prevent proper browning. Season the chicken generously with salt, pepper, and any other desired spices like garlic powder or paprika. This step is essential, as it not only flavors the chicken but also helps create a flavorful crust when seared.

Next, heat a large skillet over medium-high heat and add a generous amount of butter. Butter is preferred for its rich flavor and ability to withstand higher temperatures without burning, making it ideal for searing. Allow the butter to melt and foam, then carefully place the seasoned chicken pieces into the skillet, skin-side down if using skin-on pieces. Avoid overcrowding the pan, as this can cause the chicken to steam instead of sear. If necessary, work in batches to ensure each piece has enough space to cook evenly.

As the chicken cooks, resist the urge to move it around in the skillet. Let it sear undisturbed for 4-5 minutes or until the skin is golden brown and easily releases from the pan. This patience allows the Maillard reaction to occur, creating complex flavors and a desirable texture. Once the first side is beautifully browned, carefully flip the chicken using tongs and cook the other side for an additional 4-5 minutes. Both sides should now have a golden-brown crust, and the chicken will be partially cooked, ready to be finished in the creamy mushroom sauce.

The browning process not only enhances the flavor and appearance of the chicken but also contributes to the overall depth of the dish. The fond—the flavorful browned bits left in the skillet—will be used to build the cream of mushroom sauce, adding a rich, savory base. After removing the chicken from the skillet, you can proceed to create the sauce in the same pan, ensuring none of those precious flavors go to waste. This step is a cornerstone of making smothered chicken with cream of mushroom, setting the stage for a delicious, hearty meal.

Make Sauce: Sauté onions, garlic, add soup, water, and simmer for creamy sauce

To begin crafting the creamy mushroom sauce for your smothered chicken, start by preparing your ingredients. You’ll need finely chopped onions and minced garlic as the aromatic base. Heat a tablespoon of butter or olive oil in a large skillet over medium heat. Once the butter is melted or the oil is hot, add the chopped onions and sauté them until they become translucent and slightly softened, which usually takes about 3-4 minutes. This step is crucial as it builds the flavor foundation for your sauce. Next, add the minced garlic to the skillet, stirring frequently to prevent it from burning. Cook the garlic for about 1 minute until it becomes fragrant, ensuring it doesn’t turn brown, as it can become bitter.

With the onions and garlic sautéed to perfection, it’s time to incorporate the cream of mushroom soup. Pour one can (approximately 10.5 ounces) of condensed cream of mushroom soup into the skillet. Stir the soup into the onions and garlic, allowing it to coat the aromatics evenly. To thin the sauce and achieve the desired consistency, gradually add water or chicken broth to the skillet. Start with about 1 cup of liquid, stirring it into the soup mixture until well combined. The goal is to create a smooth, creamy base that will smother your chicken, so adjust the liquid amount as needed to reach your preferred thickness.

Once the soup and liquid are fully incorporated, let the sauce come to a gentle simmer. Reduce the heat to medium-low to maintain a steady simmer without boiling. This simmering process allows the flavors to meld together, enhancing the richness of the sauce. Let the sauce simmer for about 5-7 minutes, stirring occasionally to prevent it from sticking to the bottom of the skillet. As it simmers, you’ll notice the sauce thickening slightly and developing a more cohesive texture, perfect for smothering your chicken.

While the sauce simmers, take a moment to taste and adjust the seasoning if necessary. Depending on your preference, you might add a pinch of salt, pepper, or even a dash of thyme to elevate the flavor profile. If you’re using low-sodium soup, this step is particularly important to ensure the sauce is well-balanced. Remember, the sauce should complement the chicken, so aim for a creamy, savory taste that isn’t overpowering. Once you’re satisfied with the flavor and consistency, your creamy mushroom sauce is ready to be paired with your cooked chicken.

Finally, pour the simmered sauce over your cooked chicken in the skillet, ensuring each piece is generously coated. Allow the chicken to heat through in the sauce for a few minutes, letting it absorb some of the flavors. The result is a tender, smothered chicken dish with a luscious cream of mushroom sauce that’s both comforting and satisfying. This sauce-making process, centered on sautéing onions and garlic, adding soup and water, and simmering to perfection, is the key to achieving the creamy texture and rich flavor that defines smothered chicken with cream of mushroom.

Simmer Chicken: Return chicken to pan, cover, and cook until tender, about 20-25 minutes

Once you’ve seared the chicken and prepared the creamy mushroom sauce, the next crucial step is to simmer the chicken until it becomes tender and absorbs the rich flavors of the sauce. To do this, carefully return the seared chicken pieces to the pan, nestling them into the cream of mushroom mixture. Ensure the chicken is fully coated in the sauce to maximize flavor infusion. Cover the pan with a tight-fitting lid to trap the heat and moisture, creating an ideal environment for the chicken to cook through evenly. This covered simmering process allows the chicken to braise gently, ensuring it remains juicy and succulent while the sauce thickens slightly.

Set the heat to medium-low to maintain a steady, gentle simmer. You want the sauce to bubble softly but not boil aggressively, as high heat can cause the cream to curdle or the chicken to toughen. Let the chicken cook undisturbed for about 20 to 25 minutes, depending on the thickness of the pieces. Thicker cuts, like thighs or breasts, may require closer to 25 minutes, while smaller pieces might be ready sooner. Use this time to prepare any side dishes, such as mashed potatoes or steamed vegetables, to serve alongside the smothered chicken.

As the chicken simmers, the cream of mushroom sauce will meld with the juices released by the chicken, creating a luscious, savory gravy. The mushrooms will soften further, and their earthy flavor will deepen, complementing the richness of the cream. Keep an eye on the pan to ensure the sauce doesn’t reduce too much or stick to the bottom. If needed, adjust the heat slightly to maintain the gentle simmer. The goal is to achieve tender chicken that easily yields to a fork and a sauce that clings beautifully to each piece.

To check for doneness, insert a fork into the thickest part of the largest chicken piece. If the meat is opaque, juices run clear, and it feels tender, the chicken is ready. If not, continue simmering for a few more minutes, then test again. Remember, chicken should reach an internal temperature of 165°F (74°C) for food safety, so using a meat thermometer is a reliable way to confirm doneness. Once the chicken is tender and fully cooked, remove the pan from the heat and let it rest briefly, covered, to allow the flavors to settle.

This simmering step is where the magic happens, transforming simple ingredients into a comforting, restaurant-quality dish. The chicken becomes incredibly tender, and the cream of mushroom sauce becomes rich and flavorful, making every bite a delight. With patience and attention to detail during this phase, you’ll achieve smothered chicken that’s both satisfying and memorable.

Serve: Plate chicken, spoon sauce over, and garnish with parsley or herbs

Once your smothered chicken with cream of mushroom is cooked to perfection, it’s time to focus on the final presentation to make the dish as appealing as it is delicious. Start by carefully transferring the chicken pieces to a serving plate or individual plates, ensuring they are arranged neatly. If you’ve cooked the chicken in a skillet, use a spatula to lift each piece gently to preserve its shape and avoid breaking the tender meat. The chicken should be the centerpiece of the dish, so place it in the center of the plate or slightly off to one side, leaving room for the sauce and any accompanying sides.

Next, spoon the rich, creamy mushroom sauce generously over the chicken. The sauce is the star of this dish, so don’t hold back—allow it to cascade over the chicken, coating it evenly. The contrast between the golden-brown chicken and the creamy, earthy sauce will create a visually stunning effect. If there are mushrooms or onions in the sauce, distribute them evenly across the plate to add texture and color. The sauce not only enhances the flavor but also keeps the chicken moist and succulent, making every bite indulgent.

Garnishing is the final touch that elevates the dish from simple to sophisticated. Sprinkle freshly chopped parsley or your choice of herbs over the plated chicken and sauce. Parsley works particularly well due to its bright green color and mild flavor, which complements the richness of the dish without overpowering it. Alternatively, you could use thyme, chives, or even a sprinkle of fresh dill for a slightly different aroma. The herbs add a pop of color and a hint of freshness, balancing the creaminess of the sauce.

If you’re serving the smothered chicken with sides, such as mashed potatoes, rice, or steamed vegetables, arrange them on the plate in a way that complements the chicken. For example, place a scoop of mashed potatoes next to the chicken and let the sauce flow slightly onto the potatoes for added flavor. If using rice, create a bed of it on the plate and position the chicken on top, then spoon the sauce over both. This ensures every component of the meal is tied together harmoniously.

Finally, take a moment to admire your creation before serving. The plated dish should look inviting, with the chicken glistening under the sauce and the herbs adding a touch of elegance. This presentation not only enhances the dining experience but also shows the care and attention you’ve put into preparing the meal. Serve immediately while the chicken is hot and the sauce is creamy, allowing your guests to enjoy the full depth of flavors and textures in this comforting dish.

Frequently asked questions