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.
A Creamy and Delicious Meal
Cream of Mushroom and Chicken
Amount Per Serving
Calories 530Calories from Fat 244
% Daily Value*
Saturated Fat 6.3g39%
Trans Fat 0g
Polyunsaturated Fat 5.9g
Monounsaturated Fat 12.9g
Vitamin A 317.7IU6%
Vitamin C 419.9mg509%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.