Creamy Mushroom Chicken
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With Valentine’s Day just around the corner, I wanted to share a recipe that’s perfect for a special meal at home with your loved ones: Creamy Mushroom Chicken. This dish not only looks impressive but is surprisingly easy to make, making it ideal for a romantic dinner without the stress.
My husband couldn’t stop raving about how deliciously moist the chicken turned out, and the sauce was a creamy yet flavorful delight that complemented the dish perfectly. I served it over pasta, which absorbed all the rich flavors beautifully, but you could easily swap in rice or couscous for an equally satisfying meal. Treat your special someone to this delightful juicy chicken dish and make your Valentine’s Day celebration truly memorable.
Ingredients for Creamy Mushroom Chicken
- BACON
- CHICKEN BREASTS
- SALT &PEPPER
- BUTTER
- ONION
- MUSHROOMS
- CREAM OF MUSHROOM SOUP
- CHICKEN BROTH
- MONTERREY JACK CHEESE
- SPAGHETTI, FETTUCCINE, OR LINGUINE
- PARSLEY, OPTIONAL FOR GARNISH
Instructions for Creamy Mushroom Chicken Recipe
Preheat & Prep: Start by preheating your oven to 350°F (175°C).
Crispy Bacon: In a large skillet, cook the bacon until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and set aside. Reserve the bacon drippings in the skillet for extra flavor.
Season the Chicken: Season the chicken breasts generously with salt and pepper.
Sear the Chicken: Add a bit of butter to the skillet with the bacon drippings. Sear the chicken breasts in the skillet until they are nicely browned on both sides. Remove the chicken from the skillet and place them in a 9×13 inch baking dish.
Saute the Veggies: Add the onion to the skillet and cook for about a minute. Then add the mushrooms and cook until they are tender and softened.
Creamy Sauce: Pour the cream of mushroom soup into the skillet, followed by the chicken broth. Stir in the shredded cheese and heat gently until the cheese completely melts and the sauce is smooth.
Bake to Perfection: Pour the creamy sauce over the chicken in the baking dish. Bake in the preheated oven for 25 minutes or until the chicken is cooked through.
Cook the Pasta: While the chicken is baking, cook the pasta according to package directions.
Assemble & Serve: Crumble the reserved cooked bacon. Serve the chicken on a bed of cooked pasta, generously topping each serving with the creamy sauce. Garnish with crumbled bacon and fresh parsley, if desired.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of bone-in, skin-on?
Yes, you can! Boneless, skinless chicken breasts will cook more quickly. Adjust the cooking time accordingly.
Can I use dried mushrooms instead of fresh?
Yes, you can. Reconstitute dried mushrooms in hot water according to package directions before adding them to the skillet.
Can I use a different type of cream of mushroom soup?
Yes, you can. You can use cream of celery soup, cream of chicken soup, or even a combination of soups.
Can I add vegetables to the sauce?
Absolutely! Consider adding diced carrots, peas, or spinach to the sauce for extra flavor and nutrition.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Let the chicken cool completely, then cover and refrigerate. Reheat gently in the oven or on the stovetop before serving.
Can I freeze this recipe?
Freezing is not recommended for this recipe, as the cream-based sauce may separate and become watery upon thawing.
FOR MORE Chicken RECIPES LIKE THIS, TRY:
Creamy Mushroom Chicken
Real Mom Kitchen
Equipment
Ingredients
- 4 or 5 slices bacon
- 4 chicken breasts
- salt & pepper
- 2 Tbsp butter
- 1 large onion diced
- 8 oz mushrooms sliced
- 21 ½ oz cream of mushroom soup two cans 10 3/4 oz each
- ¼ cup chicken broth
- ⅔ cup Monterrey jack cheese shredded
- 8 oz spaghetti, fettuccine (what I used) or linguine
- parsley optional for garnish
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
- Season chicken breasts with salt and pepper.
- Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
- Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
- Add the soup, chicken broth and cheese. Heat until the cheese is melted.
- Spoon the sauce over the chicken in the 9 x 13 dish.
- Bake at 350 degrees for 25 minutes.
- While the chicken bakes, cook the pasta.
- Crumble reserved bacon.
- Serve chicken on top of the cooked pasta with sauce and sprinkle with crumbled bacon and parsley if desired..
