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–+ servings
Cream of Mushroom Chicken

Savory Cream of Mushroom Chicken for Cozy Weeknight Dinners

Cream of Mushroom Chicken is a comforting dish that comes together quickly, perfect for busy weeknights, and sure to please picky eaters.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1 cup Plain Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Paprika Smoked paprika can be used for deeper flavor.
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil.
  • 4 slices Bacon (short cut) Can substitute with turkey bacon for a leaner alternative.
For the Sauce
  • 1 large Brown Onion Shallots may be used for milder taste.
  • 8 ounces Button Mushrooms Cremini or portobello mushrooms are good substitutes.
  • 3 cloves Garlic Fresh garlic preferred.
  • 1 can Cream of Mushroom Soup Homemade mushroom cream sauce can be an alternative.
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter version.
  • 1 teaspoon Chicken Stock Powder Use low-sodium or homemade stock for healthier option.
  • 1 tablespoon Dijon Mustard Can replace with yellow mustard for milder taste.
  • 1/2 cup Perfect Italiano Extra Sharp Grated Parmesan Substitute with any strong-flavored grated cheese.
For Garnishing
  • 2 tablespoons Chives Green onions can be an alternative.
  • 1 bunch Broccolini

Equipment

  • Large Frying Pan
  • roasting pan
  • Oven
  • shallow bowl

Method
 

Step‑by‑Step Instructions for Cream of Mushroom Chicken
  1. Preheat your oven to 200°C (or 180°C if using a fan-forced setting).
  2. In a shallow bowl, mix together plain flour and paprika with a pinch of salt and pepper. Lightly coat each chicken thigh with the flour mixture.
  3. Heat half of the olive oil in a large frying pan over medium-high heat. Add the coated chicken thighs and sear them for about 8 minutes.
  4. Transfer the seared chicken to a roasting pan, cover loosely with foil, and roast for 30-35 minutes until cooked through.
  5. In the same frying pan, add remaining olive oil. Add chopped bacon and diced brown onion, sauté for about 8 minutes.
  6. Mix in sliced button mushrooms and minced garlic, cooking for around 8 minutes until mushrooms soften.
  7. Stir in cream of mushroom soup, heavy cream, and chicken stock powder, then add Dijon mustard and simmer a few minutes.
  8. Sprinkle half of the grated Parmesan into the sauce, stirring until melted and combined smoothly.
  9. Return roasted chicken to the pan and spoon the creamy sauce over each piece. Simmer for 7-8 minutes.
  10. Top with remaining grated Parmesan and fresh chives. Serve with steamed broccolini.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 30gProtein: 45gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Ensure each chicken piece is thoroughly coated for best texture. Aim for 75°C internal temperature for juiciness.

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