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chicken recipe with cream of mushroom soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A comforting baked chicken dinner featuring a creamy mushroom soup base, roasted garlic, smoked paprika, and melted Gruyère cheese. This high-protein, family-friendly meal requires minimal hands-on time for a quick weeknight preparation.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs total)
- 1 head garlic, roasted
- 2 tablespoons olive oil
- 1 medium shallot, diced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup low-sodium chicken broth
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (sweet)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 3 ounces Gruyère cheese, shredded
- 3 ounces low-moisture mozzarella cheese, shredded
- 2 tablespoons fresh parsley and 4 sprigs fresh thyme, for garnish
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with 1 teaspoon olive oil, wrap tightly in aluminum foil, and roast for 30–40 minutes until soft. Squeeze out the softened garlic paste into a small bowl.
- Sauté Aromatics: In a large skillet over medium-high heat, warm the remaining olive oil. Sauté the diced shallot for 2–3 minutes until soft. Add the sliced mushrooms and cook for 5–7 minutes until browned and their moisture has evaporated.
- Prepare Cream Sauce: Deglaze the pan with chicken broth, scraping up browned bits. Reduce heat to medium-low. Whisk in the condensed mushroom soup, whole milk, roasted garlic paste, dried thyme, smoked paprika, salt, and pepper until smooth. Bring to a gentle simmer.
- Assemble Baking Dish: Pat the chicken breasts dry with paper towels and season with salt and pepper. Arrange the chicken in a 9×13 inch baking dish. Pour the creamy mushroom sauce evenly over the chicken.
- Bake Chicken: Combine the shredded Gruyère and mozzarella cheeses. Sprinkle the cheese mixture over the sauce-covered chicken. Bake for 25–30 minutes at 400°F (200°C), or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden brown and bubbly.
- Garnish and Serve: Let the dish rest for 5–10 minutes before serving. Garnish generously with freshly chopped parsley and fresh thyme sprigs.
Notes
To ensure a thicker sauce and prevent a watery result, pat the chicken dry before seasoning and ensure the mushrooms are thoroughly browned during sautéing. Let the chicken rest for 5–10 minutes after baking to allow the juices to settle and the sauce to thicken slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 120 mg