Easy Baked Chicken with Cream of Mushroom (5 Ingredients)
Baked chicken with cream of mushroom is the weeknight hero you need when you want something warm, comforting, and practically hands off. It pulls together in 10 minutes with just 5 ingredients and a can of soup.
This recipe turns a pantry staple into a rich, creamy sauce that bakes right into the chicken, leaving you with tender breasts and a savory mushroom gravy spooned over the top.
What Makes This Baked Chicken So Good
The sauce does triple duty — it seasons the chicken as it bakes, keeps it from drying out, and becomes a real gravy you want to mop up with rice or bread.
It tastes like a cozy Sunday supper, but you can pull it off on a Tuesday night without thinking. The cream of mushroom soup delivers that slow‑cooked depth without any fuss.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lbs): use even‑size pieces so they cook at the same rate.
- 1 (10.5 oz) can cream of mushroom soup: the classic condensed soup.
- ½ cup milk: whole milk makes the richest sauce, but 2% works.
- 1 tsp garlic powder:
- ½ tsp onion powder:
- ¼ tsp black pepper: plus more for seasoning the chicken.
- Salt: for seasoning the chicken.
- Chopped fresh parsley: optional, for a fresh finish.
Variations / Substitutions
- Swap the protein: This works with boneless chicken thighs, bone‑in thighs, or even pork chops. Adjust bake time accordingly (thighs need about 10 minutes more).
- Add vegetables: Sliced fresh mushrooms, chopped broccoli, or green beans can be tucked around the chicken before baking for a one‑pan meal.
- Make it dairy free: Use your favorite dairy‑free cream of mushroom soup and unsweetened plant‑based milk.
- For a crunchy top: Sprinkle buttered breadcrumbs or crushed crackers on top before baking.
If you love this, you might also try our Creamy Chicken and Rice Casserole for another shortcut dinner.
How to Make Baked Chicken with Cream of Mushroom
Step 1: Mix the Mushroom Sauce
Heat the oven to 375°F (190°C). In a medium bowl, whisk together the 1 can cream of mushroom soup, ½ cup milk, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper.
The sauce will be smooth and pale ivory, just pourable. This thin coating bakes into the chicken and turns into a savory gravy, so don’t worry if it looks runny now.
Step 2: Season the Chicken
Pat the 4 chicken breasts dry with paper towels, then season both sides with salt and a generous pinch of pepper. Grease a 9×13‑inch baking dish lightly, then arrange the breasts in a single layer, leaving a little space between each piece.
The chicken should look lightly speckled with seasoning. Don’t crowd the dish, or the sauce won’t cook down evenly around each piece.
Step 3: Smother with Sauce
Pour the bowl of sauce over the chicken, then tilt the dish to coat the breasts evenly. Use a spoon to nudge the sauce into the corners so every inch of chicken is covered.
The sauce will look like a pale blanket, but it will bubble and thicken in the oven. At this point, it’s fine if the chicken peeks through.
Step 4: Plate and Spoon Over the Sauce
Bake for 30 to 35 minutes, until the chicken registers 165°F at the thickest part and the sauce is bubbly with light golden spots around the edges. Let it rest for 5 minutes on the counter, then plate each breast with a generous ladle of the creamy mushroom sauce and a scatter of fresh parsley if you like.
The sauce will have thickened into a velvety gravy with little browned bits around the edges. Serve right away while it’s still hot and glossy, spooning extra over rice or mashed potatoes.
Tips for Creamy Chicken Every Time
- Use an instant‑read thermometer. Chicken is safe at 165°F, and the moment it hits that temperature the breasts will be juicy. A few extra minutes and they start to dry out.
- Don’t skip the resting step. Letting the chicken sit for 5 minutes after baking keeps the juices from running onto the plate.
- If the sauce looks too thick after baking, stir in a splash of milk or chicken broth to loosen it.
- For a thicker top, mix ¼ cup breadcrumbs with 1 tablespoon melted butter and sprinkle over the sauce before baking.
Bake times for boneless, skinless chicken breasts based on thickness:
| Thickness | Bake Time | Internal Temp |
|---|---|---|
| ¾ inch | 25 to 30 mins | 165°F |
| 1 inch | 30 to 35 mins | 165°F |
| 1½ inches | 35 to 40 mins | 165°F |
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheating: Warm gently in a microwave or on the stovetop with a splash of milk to keep the sauce creamy.
What to Serve with Baked Chicken with Cream of Mushroom
Rice or egg noodles are classic because they soak up the mushroom sauce beautifully. For a lighter side, steamed green beans or a simple arugula salad with lemon dressing cut through the richness. Mashed potatoes are another winner — pile the chicken and gravy right on top.
Frequently Asked Questions
Can I use frozen chicken breasts?
No, thaw them completely first. Frozen chicken would release too much water and make the sauce thin.
Can I substitute cream of chicken soup?
Yes, but the sauce will taste less mushroomy. You can add a handful of sautéed fresh mushrooms to the sauce for more depth.
Can I add fresh mushrooms to the dish?
Absolutely. Sauté 8 oz sliced mushrooms in a little butter until golden, then stir them into the sauce before pouring over the chicken.
Can I double this recipe?
Yes, use a larger baking dish or two 9×13‑inch pans. Add 5 to 10 minutes to the bake time and check the temperature of the thickest piece.
Baked Chicken with Cream of Mushroom Recipe
Ingredients
Method
- Heat oven to 375°F (190°C). In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, and ¼ tsp black pepper.
- Pat chicken dry, season both sides with salt and a generous pinch of pepper, then arrange in a greased 9×13‑inch baking dish.
- Pour the sauce evenly over the chicken, tilting the dish to coat the breasts completely.
- Bake 30 to 35 minutes, until chicken reaches 165°F and the sauce is bubbly with golden spots. Rest 5 minutes, then plate each breast with plenty of sauce and a sprinkle of parsley.
