Creamy chicken made easy with mushroom soup gravy! Tender and juicy chicken thighs with crispy skin simmered in a creamy flavorful sauce. If you need something quick and indulgent for dinner, try this recipe.
Why you’ll love this recipe
Here’s why you’ll love this creamy chicken recipe:
- This an easy and simple chicken recipe with no complicated steps. Perfect for busy weeknights when you don’t have much time in the kitchen.
- Tons of flavors in the creamy mushroom sauce. A sure instant family favorite!
- Tender chicken with crispy skin! The way chicken thighs should always be cooked!
All you need are simple pantry ingredients, these are:
- Boneless skin-on chicken thighs are the best cut for making this creamy chicken recipe. It’s quicker to cook and the skin helps the meat become tender and juicy.
- Chicken stock/broth – use homemade or store-bought chicken broth. You can also use your favorite brand of chicken bouillon, preferably low in sodium.
- Canned Cream of Mushroom Soup – a convenient way of making any mushroom-based gravy that allows you to omit heavy cream or sour cream.
- Fresh mushrooms – for added texture. You can use white or brown button mushrooms, crimini mushrooms, or portobello mushrooms.
- Oregano – or similar dried mixed herbs like Italian seasoning, Herbes de Provence, dried parsley, etc.
- Worcestershire sauce – helps balance the flavor of the gravy mixture. You can also use soy sauce as a substitute.
- Fresh garlic and onion powder – you can also use garlic powder if you don’t feel like chopping.
How to Make It
Season the chicken thighs with salt and pepper. Place in a pan with melted butter skin side down. Cook until the skin is crisp. Turn then cook the other side. You don’t have to fully cook the chicken at this point.
Pro Tip: To get the perfect sear pat dry chicken with a paper towel to remove any moisture. The high heat will help evenly brown the meat without producing any steam.
Remove the chicken from the pan and set it aside. Using the same pan, make the gravy. See those charred bits and pieces of meat? That’s another key to making a delicious mushroom gravy.
Here are my tips for making the easiest mushroom gravy sauce:
- Cook the mushroom and garlic together to make a flavorful base. When it’s slightly softened, sprinkle the herbs, and onion powder for an extra boost of flavor.
- Before adding back the chicken thighs, let the cream of mushroom soup completely melt by simmering for a few minutes.
- Use medium heat when you start cooking the gravy. Cooking in high heat can cause the liquid to evaporate too quickly. If that happens, just add water about 2 to 3 tablespoons at a time.
- Finish cooking the chicken in the mushroom gravy which should only take about 2 to 3 minutes. This will also allow the sauce to take on all the flavors.
Here are some simple changes you can make to the recipe that may suit your taste:
- Make it rich and creamy – add a splash of milk, sour cream, evaporated milk, or fresh cream.
- Season the chicken with paprika for another layer of flavor and color.
What to Serve with
Serve this creamy chicken over white rice, brown rice, mashed potatoes, and roasted potatoes. My other favorite side dishes are steamed vegetables like peas, green beans, and broccoli.
Frequently asked questions
You can use chicken breast to make this recipe. The texture will of course vary i.e. will not be as juicy as the chicken thighs.
Try these next
- Chicken Alfredo Pasta with Cream Cheese
- Easy Black Pepper Chicken
- Cilantro Lime Chicken (Air fryer or Oven)
- Chicken Teriyaki Meatballs
- Instant Pot Chicken Adobo
Creamy Chicken in Mushroom Soup Gravy
- 2 large boneless chicken thighs, skin on cut in half to make 4 fillets
- salt and pepper to taste
- 1 tablespoon butter
- 1 tbsp vegetable oil
Garlic Mushroom Soup Gravy
- 2 tbsp butter
- 2 cloves garlic finely chopped
- 2 tsp onion powder
- 1 tsp Worcestershire sauce
- 1/2 tsp dried oregano note 1
- 1 can 10.4 oz/295g cream of mushroom soup
- 1 1/4 cup chicken broth low sodium, note 2
- 250 grams mushrooms sliced
- fresh or dried parsley for garnish
- Pat dry chicken thighs with a paper towel. Season both sides with salt and pepper.2 large boneless chicken thighs, skin on, salt and pepper
- Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, skin side down first. Transfer to a plate, and set aside.1 tablespoon butter, 1 tbsp vegetable oil
- Melt the remaining butter in the pan. Saute garlic and mushroom until softened. Sprinkle onion powder and oregano, mixing well to coat mushrooms.2 tbsp butter, 2 cloves garlic, 2 tsp onion powder, 250 grams mushrooms, 1/2 tsp dried oregano
- Pour cream of mushroom soup, Worcestershire, and chicken broth. Stir to scrape the bits and pieces off the bottom of the pan. Simmer until the clumps of mushroom soup are completely dissolved.1 tsp Worcestershire sauce, 1 can 10.4 oz/295g cream of mushroom soup, 1 1/4 cup chicken broth
- Add back the chicken thighs (skin side up) along with the juices to the pan. Continue cooking until it is fully cooked. Taste test and season with salt and pepper to your taste. Garnish with fresh or dried parsley. Serve immediately.
- Oregano – substitute with similar dried mixed herbs like Italian seasoning, Herbes de Provence, dried parsley, etc.
- Chicken broth substitute – dissolve 1 piece of chicken bouillon in hot water. You can also use beef broth if preferred.