Mushroom Soup Smothered Chicken Breasts

"Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




  • Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
  • In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
  • Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
  • Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
  • Cook until chicken is done--time will vary depending on size of chicken breasts.
  • Serve chicken with sauce.
  • ***Sauce is good on stuffing and mashed potatoes.

Questions & Replies

  1. How much olive oil?


  1. This is a top drawer comfort dish. I used the recipe as written with the single exception of cutting the chicken into pieces ( used a frozen breast that was pretty ragged and wouldn't have looked nice cooked as it was. I finely minced the onion (DH isn't a fan but I just can't cook without them) and proceeded as directed. The onion and basil gave a good flavor base. This was ideal over potatoes and it's very quick and easy to make. Made for PAC, Spring 2011.
  2. I needed a simple recipe for cooking chicken breasts given to me. This was easy and turned out very well. I'm going to keep it.
  3. Very good but the teaspoon of cayenne pepper was way too hot! I’d start with a 1/4 and go from there.
  4. I found it over all very tasty, however, the teaspoon of cayenne pepper is way too much for me. After all was said and done, I added another can of cream of mushroom soup which was enough to balance it for me.
  5. This recipe is spot on and delicious. I served over brown rice. I did add butter to the Mushroom Saute and also keep in mind the can of Mushroom soup will be high in sodium. So no need to season the chicken or veggies as you prepare. Very good!


  1. my tweak was toasting half a cup of almonds with the garlic just before the soup was added... Delicious!
  2. Reduced cayenne to a pinch and added about 1/4 cup sour cream and about 1/2 cup fresh asparagus



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