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–+ servings
Cream of Mushroom Chicken

Cream of Mushroom Chicken: Cozy Comfort on Your Table

This Cream of Mushroom Chicken is a delicious and comforting dish, perfect for easy weeknight dinners that even picky eaters will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Tender and juicy, ideal for a rich sauce.
  • 1/2 cup Plain Flour Creates a crispy coating; gluten-free flour works well.
  • 1 teaspoon Paprika Adds color and flavor.
For the Sauce
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil.
  • 100 grams Bacon (short cut) Infuses savory richness; turkey bacon can be lighter.
  • 1 medium Brown Onion Provides a sweet base flavor.
  • 250 grams Button Mushrooms Offers earthiness and texture.
  • 2 cloves Garlic Fresh is best, but garlic powder is an alternative.
  • 1 can Cream of Mushroom Soup Forms the creamy sauce base.
  • 1/2 cup Heavy Cream Adds a rich texture.
  • 1 teaspoon Chicken Stock Powder Intensifies the sauce's flavor.
  • 1 tablespoon Dijon Mustard Adds a pinch of tanginess.
For the Finish
  • 1/2 cup Perfect Italiano Extra Sharp Grated Parmesan Introduces a cheesy touch.
  • 2 tablespoons Chives Fresh garnish that brightens the dish.
  • 150 grams Broccolini Colorful and nutritious side.

Equipment

  • Frying Pan
  • roasting pan
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (180°C for fan-forced).
  2. Combine plain flour and paprika on a large plate, season with salt and pepper, and coat each chicken thigh.
  3. Heat half of the olive oil in a frying pan over medium-high heat, add the coated chicken, sear for 8 minutes until golden, then transfer to a roasting pan.
  4. Roast the chicken in the preheated oven for 30-35 minutes until the internal temperature reaches 75°C (165°F).
  5. In the frying pan, add remaining olive oil and sauté bacon and diced onion for about 8 minutes until crispy and caramelized.
  6. Add sliced mushrooms and minced garlic, cooking for about 8 minutes until softened.
  7. Pour in the cream of mushroom soup, heavy cream, and chicken stock powder; stir in Dijon mustard and simmer gently.
  8. Sprinkle in half of the grated Parmesan and stir continuously until melted.
  9. Return the roasted chicken to the pan, spoon sauce over, and simmer for an additional 7-8 minutes.
  10. Top with remaining Parmesan and chopped chives before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 38gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

This dish is best served fresh, and if reheating, add a splash of milk for creaminess.

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