Skillet Mushroom and Onion Chicken is a super easy, delicious weeknight meal that can be ready in 30 minutes.
Over the holidays I made one of my favorite guilty pleasures, green bean casserole. However, I had purchased extra fried onions and mushroom soup, so I had some leftover.
Honestly, I had forgotten that I had already bought some and purchased it twice. Don’t you hate when you do that? Luckily they were items that have a longer shelf life so I knew I’d use them eventually!
One night I had taken out boneless chicken breasts for dinner and wasn’t sure what to make with them. Then, I decided to use up some of these items in my pantry and refrigerator and came up with this Skillet Mushroom and Onion Chicken.
It’s one of those quick and easy, throw everything into one pan kind of meals. And it was that kind of day; which made this the perfect meal!
How do you make Skillet Mushroom and Onion Chicken?
For this recipe you’ll need boneless chicken breasts, butter, baby Portobello mushrooms, cream of mushroom soup, chicken broth, fried onions and white wine.
If you don’t want to use any wine, you can use all chicken broth instead. I suppose you can use chicken parts; however, the cooking time will be much longer to ensure the chicken is cooked through; especially if on the bone. This recipe was great and more like a stew.
Cook 6-8 minutes until no longer pink; then add sliced mushrooms and cook for another 2-3 minutes.
Next, add the can of soup, fried onions, chicken broth and wine to the skillet and mix well. Cover the pan with a lid, reduce heat to low and simmer 15 minutes until creamy.
We decided to serve this Mushroom and Onion Chicken over egg noodles and it was super tasty and the chicken was so tender.
Plus it was a great way to utilize items I already had on hand.
I love cooking meals in one skillet because it saves a ton of time. And since this recipe was ready in 30 minutes, it makes a great meal for those busy, hectic weeknights.
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- Dice the chicken into bite sized pieces; then add the butter to a large skillet and melt over medium high heat.
- Add the chicken to the pan and cook 6-8 minutes until no longer pink; then add the mushrooms and cook for another 2-3 minutes.
- Next, add the can of soup, fried onions, chicken broth and wine to the skillet and mix well.
- Cover the pan with a lid, reduce heat to low and simmer 15 minutes until creamy. Serve alone or over egg noodles or cooked rice.
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