Skillet Chicken Mushroom Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds boneless, skinless chicken breast (2 large breasts)
02 -
1 1/2 tablespoons olive oil
03 -
1 tablespoon butter
04 -
1/2 cup diced yellow onion
05 -
6 cloves garlic, minced
06 -
1 (10.5 ounce) can cream of mushroom soup
→ Liquids
07 -
1/4 cup chicken broth or dry white wine
08 -
3/4 cup 2% milk
09 -
1/2 teaspoon balsamic vinegar
→ Seasonings
10 -
2 teaspoons Italian seasoning
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon paprika
13 -
Kosher salt
14 -
Fresh cracked pepper
# Instructions:
01 -
Slice chicken breasts in half lengthwise to create 4 thinner pieces. Season chicken on all sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
02 -
Heat olive oil in a large saute pan over medium-high heat. Cook chicken on each side for about 5-6 minutes or until cooked through with a dark golden brown crust. Cook in batches if needed, adding more oil as necessary. Set chicken aside.
03 -
Without wiping out the pan, reduce heat to medium and melt butter. Add diced onion with a couple pinches of salt and pepper. Cook, stirring occasionally, for 4 minutes.
04 -
Add garlic and cook for 30 seconds, stirring frequently. Deglaze the pan with chicken broth, scraping the flavorful bits off the bottom. Whisk in milk and cream of mushroom soup.
05 -
Cook over medium-low to low heat, gently simmering, for about 3 minutes or until heated through, smooth, and creamy. Stir in balsamic vinegar and season to taste with salt and pepper.
06 -
Return cooked chicken and any accumulated juices to the saute pan. Cook for a minute until the chicken is warmed through. Serve over egg noodles.
# Notes:
01 -
This dish pairs perfectly with egg noodles, rice, or mashed potatoes.
02 -
For a richer flavor, use unsalted butter instead of olive oil when browning the chicken.