Easy and Delicious Cream of Mushroom and Chicken
Are you sick of your boring chicken recipes. Looking for something that will change up dinner, but not take forever and still be healthy and delicious? Then you have got to try my Cream of Mushroom and Chicken Recipe. This recipe is the perfect weeknight meal, only takes 25 minutes to make and refuels your body after a hard day of work!
The best thing is this recipe goes with just about any vegetable. I served my with fingerling potatoes. However, this recipe would go great with:
- Broccoli
- Asparagus
- Brussel Sprouts
- Carrots
- Sweet Potatoes
- Fennel
- Swiss Chard
- Cabbage
And the list can keep on going! Use your imagination and serve this delicious Cream of Mushroom and Chicken recipe this week with your favorite veggie.
Here are the Step-by-Step Instruction to make this Super Simple Cream of Mushroom and Chicken Recipe.
Equipment:
Ingredients:
- 18 oz Boneless Skinless Chicken Thighs (4 thighs)
- 1/2 tbsp Extra Virgin Olive Oil
- 1 can Cream of Mushroom Soup
- 1/2 cup water
- 1 tsp Black Pepper
- 1½ Cup White Mushrooms, sliced
- 1 tsp Garlic Powder
- 1 tbsp Fresh Parsley
Instructions:
- Heat a large saute pan with lid to medium heat. Once hot add the olive oil to the pan.
- Season you chicken thighs with black pepper and garlic powder.
- Place the chicken in the pan with the oil. Cook on medium heat for 4 minutes. Flip chicken and cook for another 4 minutes.
- Add the a can of cream of mushroom soup to the pan with the chicken and add 1/2 cup water. Stir to combine the soup and water.
- Add the sliced mushrooms to the pan, coating with the cream of mushroom soup. But you do not need to have them completely covered. Season everything with the remaining pepper. Then cover with lid and cook on medium low heat for 10 minutes.
- Remove the lid and garnish with fresh parsley. Serve with your favorite vegetable and enjoy.
Cream of Mushroom and Chicken
A Creamy and Delicious Meal
Servings 2
Calories 530kcal
Equipment
- Large 2 inch Deep Saute Pan with Lid
Ingredients
- 18 oz Boneless Skinless Chicken Thighs (about 4 thighs)
- ½ tbsp Extra Virgin Olive Oil
- 1 Can Cream of Mushroom Soup
- ½ Cup water
- 1½ Cup White Mushrooms sliced
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Fresh Parsley
Instructions
- Heat a large saute pan with lid to medium heat. Once hot add the olive oil to the pan.
- Season you chicken thighs with black pepper and garlic powder.
- Place the chicken in the pan with the oil. Cook on medium heat for 4 minutes. Flip chicken and cook for another 4 minutes.
- Add the a can of cream of mushroom soup to the pan with the chicken and add 1/2 cup water. Stir to combine the soup and water.
- Add the sliced mushrooms to the pan, coating with the cream of mushroom soup. But you do not need to have them completely covered. Season everything with the remaining pepper. Then cover with lid and cook on medium low heat for 10 minutes.
- Remove the lid and garnish with fresh parsley. Serve with your favorite vegetable and enjoy.
Nutrition
Calories: 530kcal | Carbohydrates: 30.8g | Protein: 50.5g | Fat: 27.1g | Saturated Fat: 6.3g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 12.9g | Trans Fat: 0g | Cholesterol: 208.8mg | Sodium: 986.6mg | Potassium: 2045.1mg | Fiber: 9.2g | Sugar: 5.8g | Vitamin A: 317.7IU | Vitamin C: 419.9mg | Calcium: 51.2mg | Iron: 81.7mg
Are you looking for other Delicious Dinner Ideas to pull you out of your boring dinner rut? Check out some of my favorites below:
- Pan Seared Swordfish w/Beets and Parsnip Puree
- Easy Shrimp and Noodle Stir Fry
- Tomato and Coconut Chicken
- Beef and Broccoli
- Easy Ceviche
- Classic Beef Stroganoff
- Shrimp and Risotto
- Sweet Salmon Salad