How to Cook Creamy Baked Chicken with Mushroom Soup in One Pan

Are your weeknights filled with the chaos of juggling work, family, and meal prep? If so, this baked chicken with cream of mushroom soup recipe is the perfect solution for you. With just one pan, a handful of readily available ingredients, and minimal cleanup, you can whip up a creamy, flavorful dish the whole family will love.

This recipe is a go-to favorite for busy families, beginner chefs, and home cooks looking to save time without sacrificing taste. The best part? It’s practically foolproof. By the end of this guide, you’ll feel confident about preparing this delicious dish that’s as comforting as it is easy to make.

Why This Recipe Works

The baked chicken with cream of mushroom soup recipe is not just another dinner idea; it’s a game-changer for your kitchen. Here’s why it works:

Simplicity Without Compromise

This recipe is all about making your life easier. By using one trusty pan, you get a complete meal with layers of flavor and little mess. Forget juggling multiple pots and pans. With everything coming together in a single dish, you’ll save time and effort without compromising on taste.

Readily Available Ingredients

One of the biggest advantages of this recipe is how accessible the ingredients are. You won’t need to hunt down specialty items for it; everything can be found in your local grocery store. This is a lifesaver for busy families and beginner chefs who might feel intimidated by complex recipes.

No Sacrifice on Flavor

Despite its simplicity, this dish delivers big on flavor. The creamy, rich base of mushroom soup complements the tender chicken beautifully, while optional herbs and spices take it to the next level. And remember, the genius of this recipe is its adaptability—you can tweak the flavors to suit your preferences.

Understanding the Key Ingredients for Baked Chicken with Cream of Mushroom Soup Recipe

The charm of this dish lies in how a few carefully chosen ingredients come together to create something extraordinary. Here’s a closer look at each key ingredient and its role:

Chicken

The star of the dish is undoubtedly the chicken. While you can use any cut, chicken thighs or breasts are particularly popular. Chicken thighs are more forgiving thanks to their natural juiciness, making them perfect for preventing overcooking. Meanwhile, chicken breasts add a leaner option if you’re aiming for a lighter dish.

Cream of Mushroom Soup

This pantry staple forms the luscious base of the recipe. Its creamy texture and earthy mushroom flavor pair perfectly with chicken, creating a comforting sauce that coats every bite. For those looking to reduce sodium or opt for healthier options, low-sodium or homemade versions of cream of mushroom soup work brilliantly.

Supporting Ingredients

• Herbs and Spices enhance the dish’s flavor profile. Think garlic powder, paprika, or thyme.
• Vegetables such as green beans or carrots can be layered into the dish for added nutrition and color.
• Broth or Wine can be added for added depth of flavor and a lighter consistency to the sauce.

Step-by-Step Overview for Baked Chicken with Cream of Mushroom Soup Recipe

Step 1: Preparation

• Preheat your oven, ensuring even cooking throughout the dish.
• Prep the chicken by patting it dry and seasoning both sides with salt, pepper, or other spices.
• If using vegetables, chop them into bite-sized pieces for easy additions.

Step 2: Assembly

• Choose a large oven-safe pan or baking dish.
• Layer the cream of mushroom soup evenly across the bottom.
• Nestle the chicken on top and spoon some soup over the pieces for added richness.
• Sprinkle your chosen herbs and spices along with optional vegetables around the chicken.

Step 3: Baking

• Place the assembled dish in the oven and bake at the recommended temperature. The goal is to cook the chicken to an internal temperature of 165°F.
• Halfway through, baste the chicken with the sauce to enhance moisture and flavor.

Step 4: Serving

• Allow the dish to rest for a few minutes before serving. This helps the sauce thicken and allows the flavors to meld.
• Serve directly from the pan for a rustic touch or transfer to a platter for a more polished presentation.

Tips and Tricks for Perfect Baked Chicken with Cream of Mushroom Soup

Getting this dish just right takes a mix of technique and creativity. Here are some pro tips:

Keep the Chicken Juicy

• Cover the dish with foil for the first half of cooking to trap in moisture, then uncover for the last 15 minutes to allow the chicken to brown.

Boost the Flavor

• Add a splash of white wine or chicken broth to the sauce to bring balance to the creaminess.
• Mix in fresh herbs like parsley or rosemary just before serving for added aroma and taste.

Substitutions and Variations

• Replace cream of mushroom soup with cream of celery or cream of chicken for a different twist.
• Swap chicken for pork chops or turkey cutlets if you’d like to explore other proteins.
• For a dairy-free option, use a coconut cream base paired with sautéed mushrooms.

Health Benefits of This Baked Chicken with Cream of Mushroom Soup Recipe

This dish isn’t just comforting; it’s packed with nutritional value too.

High in Protein

Chicken is an excellent source of lean protein, essential for building and repairing muscle tissue. It also helps keep you feeling full and satisfied for longer, making it a great choice for those looking to maintain a healthy weight or support an active lifestyle. Whether grilled, baked, or sautéed, chicken provides the necessary nutrients without being overly heavy.

Option to Add Vegetables

Adding vegetables like broccoli, spinach, carrots, or bell peppers not only boosts the meal’s fiber content but also adds a variety of vitamins and minerals such as Vitamin C, potassium, and antioxidants. These veggies bring color, texture, and flavor to your dish while making it more nutritious and balanced. Incorporating a mix of vegetables ensures your meal is both healthy and satisfying.

Ways to Make It Healthier

Simple swaps can make this dish even better for you:

• Use low-sodium cream of mushroom soup to cut down on excess salt, helping to support heart health.
• Swap butter for olive oil to include heart-healthy fats and reduce saturated fat intake.
• Use skinless chicken to lower calorie content and reduce cholesterol while keeping the dish lean and light.

By making these small adjustments, you can enjoy a delicious and nutritious meal that supports your health goals!

Serving Suggestions for Baked Chicken with Cream of Mushroom Soup Recipe

Pair your creamy baked chicken with a variety of sides to create a complete meal.

Side Dishes

• Mashed Potatoes to soak up the creamy sauce.
• Steamed Rice for a hearty and satisfying base.
• Roasted Vegetables like Brussels sprouts or asparagus to complement the richness of the dish.

Plating Ideas

For an elevated presentation, garnish the plate with freshly chopped parsley or green onions to add a pop of color and a burst of fresh flavor. This simple touch not only enhances the visual appeal but also complements the dish’s overall taste. Serve family-style on a large platter or bowl, encouraging everyone to gather around and share, creating a warm, inviting dining experience that brings people together.

FAQs About Baked Chicken with Cream of Mushroom Soup Recipe

1. Can I use boneless, skinless chicken thighs?

Yes! Boneless, skinless thighs are an excellent choice as they cook faster, remain moist, and are incredibly flavorful. They’re also easier to work with since you don’t have to worry about removing bones or skin, making them a convenient option for quick meals.

2. How long should I bake the chicken?

Typically, it takes 35–45 minutes at 375°F, but cooking time can vary depending on the size and thickness of your chicken pieces. For best results, use a meat thermometer to ensure the internal temperature reaches 165°F, which guarantees the chicken is fully cooked and safe to eat. Checking the temperature also helps you avoid overcooking and drying out the meat.

3. Can I prepare this recipe ahead of time?

Absolutely. You can assemble the dish earlier in the day to save time when you’re ready to cook. Simply layer the chicken and sauce in your baking dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When it’s time to bake, allow the dish to come to room temperature for about 20–30 minutes before putting it in the oven, ensuring even cooking.

4. What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to three days to maintain freshness. When reheating, use the oven or microwave but add a splash of broth, milk, or cream to keep the sauce creamy and prevent the chicken from drying out. For larger portions, reheating in the oven at a low temperature works best for even heating and better flavor retention.

5. Can I make the sauce from scratch?

Yes! Making your own cream of mushroom sauce from scratch is a great way to enhance the dish with fresh, homemade flavor. Sauté sliced mushrooms in butter until tender and golden, then add heavy cream, chicken broth, and seasonings like garlic, thyme, or parsley. Use a thickening agent like flour or cornstarch to achieve the perfect creamy consistency. This homemade touch adds a rich, savory taste that elevates the entire meal.

With this guide, you’re ready to impress your family and friends by serving a delightful baked chicken with cream of mushroom soup that’s both simple and satisfying. Whether you’re preparing it for a special dinner or a comforting weeknight meal, this recipe is sure to become a favorite. Now, it’s time to grab your pan, gather your ingredients, and start cooking! Happy baking!

baked chicken with cream of mushroom soup recipe

This recipe is a go-to favorite for busy families, beginner chefs, and home cooks looking to save time without sacrificing taste. The best part? It's practically foolproof. By the end of this guide, you'll feel confident about preparing this delicious dish that's as comforting as it is easy to make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 808 kcal

Ingredients

  

• 3 1/2 pounds bone-in chicken pieces Note 1 trimmed if needed
• 1/4 cup all purpose flour
• 3 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• Mushroom sauce
• 2 teaspoons olive oil
• 1 medium onion diced small (about 2 cups/150 grams chopped)
• 8 ounces fresh mushrooms chopped (any kind)
• 1 can cream of mushroom soup Note 2
• 1/2 cup milk any kind (use a bit more for a looser sauce)
• 1 cup grated cheese Note 3
• 1 teaspoon dried thyme
• 1-2 tablespoons sherry or fortified wine excellent!
• 1/2 cup chopped green onion about 3 green onions
• paprika

Instructions

 

• HEAT OVEN TO 425F/218C. You will need a 9 x 13 inch ( 23×33 cm) baking dish and a medium skillet for the recipe.
• PREPARE CHICKEN: Add flour and salt, pepper, garlic powder and paprka to a bag and combine well. Place 2-3 pieces if chicken in bag at a time, Shake. Set aside chicken. Repeat with remianing chicken. Alternatively, place seasoned flour on plate and lightly coat each piece of chicken.
• BAKE CHICKEN: Add melted butter to baking dish and distribute evenly. Place floured chicken pieces, skin side down, in baking dish. Bake for 20 minutes. Turn over chicken. Bake another 15 minutes or until internal temperature reaches 155F/68C – it will rise with final baking step. Remove from oven and pour off excess grease. Lower heat to 325F/163C (Note 4 for boneless chicken)
• MAKE MUSHROOM SAUCE: While chicken is baking, heat oil in medium-high heat for sauce in skillet. Add onions, mushrooms and thyme. Sauté 8-10 minutes until all liquid evaporates and vegetables begin to brown. Add cream of mushroom soup, milk, grated cheese and sherry if using. Stir to combine. Taste and adjust seasonings.
• FINISH BAKING: Pour mushroom gravy on top of chicken in the baking dish. Sprinkle on paprika and chopped green onions. Bake for 10 minutes. Serve.

Notes

 

1. Chicken options: I use a whole chicken that is cut into bone-in, skin-on chicken pieces (thighs, breasts, drumsticks etc). You can use all breasts, all thighs or whatever you prefer. Boneless chicken is also fine with much less baking time (see #3 below) but I wouldn’t use chicken tenders – they will overcook. 
2. Can of cream of mushroom soup alternatives: Try condensed cream of chicken soup or cream of celery soup. Or make your own with this recipe for homemade cream of mushroom soup. 
3. Cheese options: white cheddar, gruyere, mozzarella, monterey jack, provolone
4. To bake boneless skinless chicken breasts or thighs: 
   • if chicken is uneven, pound it a little with the heel of your hand to even it out.
   • coat with seasoned flour and place in casserole dish on top of 2 tablespoons melted butter. 
   • bake 10 minutes, turn and bake another 7-10 minutes depending on thickness of chicken. Internal temperature should be ~ 155F/68C – it will rise with final baking step. Proceed with rest of recipe. 
5. Variations
   • Garnish or toppings: green onions, fresh herbs, crispy fried onions, cranberry sauce, chili crisp (for some serious heat) or parmesan cheese. 
   • Milk substitute: Instead of adding milk to the sauce, try chicken broth or sour cream (for extra richness).
   • Vegetables: sauté extra veggies with the mushrooms and onions such as red bell peppers and spinach – these would add some nice color.
   • Seasonings: instead of thyme, try Italian seasoning, oregano, coriander, dill, tarragon or poultry seasoning.
6. Make ahead:
   • A day or two ahead: Pour the sauce over the chicken and cover the baking dish with plastic wrap or foil. Place in fridge for a day or two. To finish/reheat, heat oven to 350F/177C and bake covered for 20-30 minutes or until heated through. Don’t freeze (the sauce tends to separate). 
   • An hour ahead: Complete the recipe except for the last step of baking the sauce and chicken together. You can let the chicken and sauce rest at room temperature for an hour until the final step.  
   • Don’t freeze – the sauce tends to separate. 
   • Store leftovers in an airtight container for up to 3 days.

 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | 

pinterest : baked chicken with cream of mushroom soup recipe