Chicken Recipe With Cream Of Mushroom Soup

I always feel a wave of comfort when I make a creamy chicken dinner for my family. This smoky baked chicken recipe with cream of mushroom soup is designed for busy weeknights, offering deep, savory flavors without complex techniques. The combination of rich roasted garlic, savory cremini mushrooms, and nutty Gruyère elevates this classic dish from simple to special. It’s a high-protein, family-friendly meal that proves simple ingredients can create a truly memorable experience. This specific chicken recipe with cream of mushroom soup is one of my favorites because it takes less than 15 minutes of hands-on work before going into the oven.

Ingredients

• 4 boneless, skinless chicken breasts (about 680 g / 1.5 lb total)
  Pat them thoroughly dry before seasoning and baking; this ensures even browning and prevents a watery sauce.
• 1 head garlic
  Roasting the garlic creates a sweet, mellow flavor without the raw pungency, which is essential for the depth of this specific recipe.
• 2 tablespoons (30 ml) olive oil, divided
  Used for roasting the garlic and sautéing the mushrooms and shallots. Choose a high-quality extra virgin olive oil if possible.
• 1 medium shallot (about 60 g / 2 oz), finely diced
  Finely diced to create a sweet and delicate aromatic base; can be substituted with a small yellow onion if necessary.
• 225 g (8 oz) cremini mushrooms, sliced
  Provides a deep, earthy flavor that complements the cream of mushroom soup base.
• 120 ml (1/2 cup) low-sodium chicken broth
  Used to deglaze the pan and add moisture to the sauce base; ensure it is alcohol-free and certified halal.
• 1 can (298 g / 10.5 oz) condensed cream of mushroom soup
  The shortcut ingredient that forms the rich, creamy base; choose a brand with a strong mushroom flavor.
• 120 ml (1/2 cup) whole milk
  Thins the soup concentrate to create the perfect sauce consistency; half-and-half or heavy cream can be used for an even richer texture.
• 1 teaspoon dried thyme
  Provides an earthy, herbaceous note.
• 1/2 teaspoon smoked paprika (sweet)
  Adds a unique, smoky layer of flavor that elevates this chicken recipe with cream of mushroom soup.
• 1/4 teaspoon freshly ground black pepper
  Used to season both the chicken and the sauce base; adjust amounts to taste.
• 1/2 teaspoon fine sea salt, or to taste
  Used to season both the chicken and the sauce base; adjust amounts to taste.
• 85 g (3 oz) Gruyère cheese, shredded
  Shredded from a block for best melt and flavor; adds a nutty, complex flavor. Ensure microbial rennet if needed for a vegetarian option.
• 85 g (3 oz) low-moisture mozzarella cheese, shredded
  Shredded from a block for superior melting and stretch; creates the golden, bubbly crust; use a low-moisture option to prevent excess liquid.
• 2 tablespoons fresh parsley, chopped and 4 sprigs fresh thyme
  Used for a fresh, finishing garnish; adds color and brightens the flavor profile before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the roasted garlic first
   Preheat oven to 400°F (200°C) and slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle with 1 teaspoon of olive oil, wrap tightly in aluminum foil, and place directly on an oven rack. Roast for 30-40 minutes, or until the cloves feel very soft to the touch and are golden brown. Let cool slightly, then squeeze the softened garlic paste from the skins into a small bowl.
2. Sauté the mushrooms and shallots
   While the garlic roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add the diced shallot and cook for 2-3 minutes until soft. Add the sliced cremini mushrooms and continue to cook, stirring occasionally, for 5-7 minutes. The mushrooms should be deeply browned and have released their moisture.
3. Deglaze the pan and create the sauce base
   Pour in the chicken broth, scraping the bottom of the pan to deglaze and loosen any browned bits. Reduce the heat to medium-low, then stir in the condensed cream of mushroom soup and whole milk. Add the roasted garlic paste and whisk until smooth and well combined. Add the dried thyme, smoked paprika, remaining salt, and pepper. Bring to a gentle simmer, then remove from heat. If the sauce seems too thick, add an extra splash (1-2 tablespoons) of milk or water to reach your desired consistency.
4. Assemble the baking dish
   Pat the chicken breasts dry with paper towels and season evenly with salt and pepper. Arrange the seasoned chicken in a 9×13 inch baking dish, ensuring they lie flat. Pour the creamy mushroom sauce evenly over the chicken, making sure each piece is partially submerged.
5. Top with cheese and bake
   In a separate bowl, combine the shredded Gruyère and mozzarella cheeses. Sprinkle the cheese mixture evenly over the top of the chicken and sauce. Bake for 25-30 minutes, or until the cheese topping is golden brown and bubbly. The chicken is finished when it reaches an internal temperature of 165°F (74°C) in the thickest part.
6. Finish and serve
   Remove from oven and let rest for 5-10 minutes before serving; this allows the sauce to thicken slightly and the chicken to retain its juices. Garnish generously with freshly chopped parsley and fresh thyme sprigs for color and aroma before serving.

Making Ahead and Freezing Tips

This creamy chicken recipe with cream of mushroom soup is excellent for meal prep. The rich sauce and hearty chicken hold up well, making it perfect for busy weeknights when you need quick meals. Follow these tips to keep the dish fresh and ready to eat when you need it.

Make-Ahead Option

To prepare this dish in advance, follow all the instructions up through assembling the baking dish (Step 4 in Part 1) without adding the cheese yet. Cover the baking dish tightly with aluminum foil and store it in the refrigerator for up to 24 hours. Add the shredded cheese just before baking for the best texture and melt.

Freezing Instructions

For longer storage, you can freeze this chicken recipe with cream of mushroom soup. Assemble the dish as described above in the make-ahead option, but use a freezer-safe aluminum baking dish. Cover tightly with two layers of aluminum foil or plastic wrap. Freeze for up to 3 months. When ready to bake, thaw the dish completely in the refrigerator overnight before baking.

Reheating

To reheat leftovers, transfer individual portions to an oven-safe container or microwave-safe plate. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave for 1-2 minutes until warmed through. The sauce may separate slightly upon reheating, so stir gently before serving.

What to Serve with Creamy Chicken

This hearty main course pairs perfectly with simple sides that complement its richness. Choose starches to soak up the creamy sauce and crisp vegetables to add balance and color.

• Starch: Serve this chicken dish over creamy mashed potatoes, hot egg noodles, or fluffy white rice. For a lower-carb option, try cauliflower rice or zucchini noodles.
• Vegetables: Balance the richness with a vibrant green vegetable. Steamed green beans with toasted almonds, simple roasted asparagus, or a fresh side salad with a light vinaigrette cut through the creaminess.
• Bread: A crusty baguette or homemade garlic bread is perfect for dipping into the extra sauce left in the dish.

FAQs

Can I use a different cut of chicken for this recipe?

Yes, boneless, skinless chicken thighs are excellent substitutes for breasts. Chicken thighs have more flavor and stay moist during baking. Increase the baking time to 30-35 minutes, or until the thickest part reaches an internal temperature of 170°F (77°C).

How do I prevent the sauce from becoming watery?

The key to preventing a watery sauce is to remove excess moisture before adding the liquids. Pat the chicken breasts completely dry with paper towels before seasoning. Additionally, ensure the mushrooms are thoroughly browned during sautéing to release their moisture before adding the broth and soup. I always make sure my mushrooms get a really good sear before adding the liquids; it makes all the difference in flavor and texture.

What is a good substitute for Gruyère cheese?

Gruyère provides a nutty, complex flavor and superior melting properties. If you cannot find Gruyère, Swiss cheese or provolone cheese are excellent substitutes that offer similar melt characteristics and rich flavor notes. For a sharper flavor, a high-quality white cheddar can also work.

Can I add vegetables besides mushrooms to the sauce?

Absolutely. Sautéed spinach, caramelized onions, or even frozen peas added at the end work well. If adding spinach, sauté it with the mushrooms to reduce its volume first. Add frozen peas right at the end of baking, stirring them into the hot sauce and letting them warm for 2 minutes before serving.

Is it necessary to roast the garlic first?

Roasting the garlic mellows its flavor significantly and adds a depth that raw garlic cannot match. If you must skip this step due to time constraints, mince 2 cloves of garlic and add them during the sautéing process. Note that the flavor profile of the chicken recipe with cream of mushroom soup will be sharper and more robust without the mellow roasted notes.

How long do leftovers last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or oven until warmed through. This makes it a great option for healthy eating and meal prep throughout the week.

Conclusion

This easy chicken recipe with cream of mushroom soup is a game-changer for weeknight meals, proving that comfort food can be both quick and gourmet-tasting. The combination of smoky paprika, roasted garlic, and creamy cheese elevates a classic recipe into something truly special. Save this recipe and try it next time you’re craving a hearty, family-friendly meal that’s sure to impress.

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