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close up of a skillet full of chicken with cream of mushroom soup
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5 from 11 votes

Cream of Mushroom Chicken

This easy Cream of Mushroom Chicken is made completely from scratch with instructions for a great short cut!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: chicken dinner
Servings: 4 servings
Author: Lisa Longley


  • 1 pound chicken tenderloins seasoned with salt and pepper
  • 4 tablespoons unsalted butter
  • 8 ounces mushrooms chopped small
  • 3 tablespoons all purpose flour (read how to use condensed cream of mushroom soup instead here)
  • 1 cup chicken stock
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • In a large skillet melt the butter. Add the chicken and brown for 2 minutes on each side. Remove from the skillet and tent loosely with foil.
  • Add the mushrooms and saute until they are soft, about 4 to 6 minutes.
  • Whisk in the flour and then very slowly whisk in the chicken stock. Add just a few tablespoons at a time, whisking to combine it, until it is completely added.
  • Whisk in the milk, garlic powder, onion powder, salt and pepper.
  • Add the chicken back to the skillet.
  • Bring to a simmer, and cook, stirring often, over low heat for 13 to 15 minutes or until the chicken reaches 165 degrees with an instant read thermometer.
  • Serve over noodles.