Cream of Mushroom Chicken
Sear chicken breasts are simmered in a creamy mushroom sauce made with condensed soup and broth for a quick 25-minute skillet dinner.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and black pepper, as desired
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter, split
- 1/2 medium onion, diced
- 1/3 cup chicken broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- Optional: chopped parsley to taste
Instructions
Slice and Season Chicken:
Slice each chicken breast lengthwise into 2 equal thin pieces, yielding 4 total. Season both sides with salt, pepper, and garlic powder.Sear Chicken Breasts:
Heat olive oil and 1 tablespoon butter in a skillet over medium-high flame. Once shimmering, place chicken in pan and sear 4-5 minutes per side until browned. Remove chicken to a plate and set aside.Sauté Onions:
Lower heat to medium. Add remaining 1 tablespoon butter and diced onion. Sauté 5-7 minutes, stirring frequently, until onion is translucent and lightly caramelized.Make Creamy Sauce:
Pour in chicken broth and condensed cream of mushroom soup. Whisk until fully incorporated and smooth.Simmer Chicken in Sauce:
Reduce heat to medium-low. Return chicken to skillet along with any juices on the plate. Simmer for about 5 minutes, until chicken reaches an internal temperature of 165°F (75°C). If sauce seems too thick, thin with a small extra amount of chicken broth.Adjust Seasoning and Serve:
Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley if desired. Serve right away.