A culinary hug in a baking dish, this baked chicken with cream of mushroom soup recipe transforms simple ingredients into pure comfort food perfection. Anyone can master this classic dish that delivers tender, juicy chicken swimming in a rich, creamy sauce that begs to be sopped up with crusty bread or mashed potatoes. Let’s get baking and fill your kitchen with the most incredible aromas!
Why This Recipe Works
- The cream of mushroom soup creates an instant creamy sauce base that clings beautifully to the chicken, eliminating the need for complicated roux or reductions while delivering maximum flavor with minimal effort.
- Baking at 375°F ensures the chicken cooks through evenly without drying out, while allowing the sauce to bubble and thicken to the perfect spoon-coating consistency that makes this dish so irresistible.
- Using bone-in, skin-on chicken thighs provides built-in flavor and moisture protection during baking, resulting in incredibly tender meat that falls off the bone while the skin becomes beautifully golden and slightly crispy around the edges.
- The simple seasoning blend of onion powder, garlic powder, paprika, and black pepper creates layers of flavor that complement rather than overpower the creamy mushroom sauce, making this dish sophisticated enough for company but easy enough for weeknights.
- This recipe offers fantastic flexibility—you can easily customize it with different herbs, vegetables, or soup varieties while still achieving that classic comfort food result that keeps everyone coming back for seconds.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 cup sliced fresh mushrooms
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley for garnish
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- Meat thermometer
- Aluminum foil
- Spatula or tongs
Instructions
Prepare the Chicken and Seasoning Blend
Pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin! In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, and onion powder. Sprinkle this seasoning mixture evenly over both sides of the chicken thighs, rubbing it gently into the skin and meat. Let the seasoned chicken sit at room temperature for about 15 minutes while you preheat the oven and prepare the sauce. This resting period allows the seasoning to penetrate the meat and helps the chicken cook more evenly. Meanwhile, preheat your oven to 375°F and lightly grease your 9×13 inch baking dish with a thin layer of olive oil or cooking spray to prevent sticking.
Create the Creamy Mushroom Sauce
In a medium mixing bowl, combine the cream of mushroom soup, chicken broth, sour cream, and Worcestershire sauce. Whisk vigorously until the mixture is completely smooth and well combined—no lumps allowed! Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion until translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and become golden brown, approximately 5-6 minutes. Stir in the minced garlic and cook for just 30 seconds until fragrant. Combine the mushroom mixture with the soup mixture, stirring until everything is beautifully incorporated. This two-step process ensures maximum flavor development in your sauce.
Assemble the Baking Dish
Arrange the seasoned chicken thighs skin-side up in your prepared baking dish, leaving a little space between each piece for even cooking and browning. Pour the creamy mushroom sauce mixture evenly over and around the chicken, making sure some sauce gets underneath the pieces too. Don’t submerge the chicken completely—you want the skin to remain exposed so it can crisp up beautifully in the oven. Gently shake the baking dish to distribute the sauce evenly. At this stage, the dish might look a bit saucy, but trust the process—the sauce will thicken perfectly during baking. If you’re adding any optional vegetables like carrots or peas, now is the time to scatter them around the chicken.
Bake to Perfection
Cover the baking dish tightly with aluminum foil and place it in the preheated 375°F oven. Bake covered for 30 minutes—this initial covered cooking time allows the chicken to cook through gently while the sauce heats and begins to thicken. After 30 minutes, carefully remove the foil (watch out for steam!) and continue baking uncovered for another 25-30 minutes. The chicken is done when the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part without touching bone, and the skin is golden brown and slightly crispy. The sauce should be bubbly around the edges and thickened enough to coat the back of a spoon.
Rest and Serve
Remove the baking dish from the oven and let the chicken rest in the sauce for about 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring incredibly tender chicken, and gives the sauce a final chance to thicken to the perfect consistency. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately with your favorite sides—mashed potatoes are classic for soaking up that glorious sauce, but rice, noodles, or crusty bread all work wonderfully. Spoon plenty of that creamy mushroom sauce over everything, and prepare for compliments!
Tips and Tricks
For the crispiest chicken skin, pat the thighs extremely dry before seasoning and consider placing them skin-side up on a wire rack set over a baking sheet. Pop them under the broiler for 2-3 minutes after baking—watch closely to prevent burning! This extra step gives you restaurant-quality crispy skin that contrasts beautifully with the creamy sauce. If you prefer darker, more flavorful sauce, try browning the chicken skin in a skillet before baking. Just sear skin-side down for 4-5 minutes until golden, then proceed with the recipe—this adds incredible depth of flavor and beautiful color.
For make-ahead convenience, you can assemble the entire dish (except garnishes) up to 24 hours in advance. Cover tightly and refrigerate, then add 10-15 minutes to the baking time since you’re starting with a cold dish. The sauce might appear separated when cold but will come together perfectly during baking. If the sauce seems too thick after baking, whisk in a tablespoon or two of warm chicken broth until it reaches your desired consistency. Conversely, if it’s too thin, you can thicken it by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then whisking it into the hot sauce and simmering for 1-2 minutes.
For extra mushroom flavor, use a combination of fresh mushroom varieties—cremini, shiitake, and oyster mushrooms all work wonderfully. Sauté them until deeply browned for maximum flavor impact. If you want to elevate the dish further, deglaze the mushroom pan with a splash of white wine or sherry before adding it to the sauce mixture. Leftovers reheat beautifully—store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat, adding a splash of broth if needed to loosen the sauce. The flavors actually improve overnight, making this fantastic for meal prep!
Recipe Variations
- Creamy Herb Chicken: Add 2 tablespoons of chopped fresh herbs like thyme, rosemary, or sage to the sauce mixture. Using herbed cream cheese instead of sour cream adds even more flavor dimension. Perfect for when you want to impress guests with minimal extra effort.
- Cheesy Mushroom Chicken: Sprinkle 1 cup of shredded Gruyère, Swiss, or Parmesan cheese over the chicken during the last 10 minutes of baking. The cheese will become beautifully golden and bubbly, adding a rich, nutty flavor that complements the mushrooms perfectly.
- Vegetable-Packed Version: Add 2 cups of additional vegetables like sliced carrots, peas, green beans, or broccoli florets to the baking dish. They’ll cook in the flavorful sauce and make the dish a complete one-pan meal that’s both nutritious and delicious.
- Cream of Chicken Alternative: Replace the cream of mushroom soup with cream of chicken soup for a milder flavor profile. Add 8 ounces of sliced mushrooms to maintain that earthy goodness. Great for picky eaters who might be skeptical about mushrooms.
- Spicy Kick: Add 1/2 teaspoon of cayenne pepper to the seasoning blend and a dash of hot sauce to the cream mixture. Garnish with sliced jalapeños for those who love a little heat with their comfort food.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts work well but require adjusted cooking time to prevent dryness. Reduce the initial covered baking time to 20 minutes and the uncovered time to 15-20 minutes, checking for an internal temperature of 165°F. Since breasts leaner, consider adding an extra tablespoon of olive oil to the sauce to maintain richness. The result will be slightly less flavorful but still delicious—perfect for those preferring white meat. Always use a meat thermometer to avoid overcooking.
What can I substitute for cream of mushroom soup if I don’t have any?
You can make a quick homemade version by sautéing 8 ounces of sliced mushrooms with 2 tablespoons each of butter and flour to create a roux, then whisking in 1 cup of milk or cream and simmering until thickened. Add a pinch of salt and onion powder. Alternatively, cream of chicken or celery soup works well, though the flavor profile will change slightly. For a from-scratch approach, combine 1 cup sautéed mushrooms with 1 cup heavy cream, 2 tablespoons flour, and seasonings—simmer until thickened.
How do I know when the chicken is properly cooked?
The most reliable method is using an instant-read meat thermometer inserted into the thickest part of the chicken without touching bone—it should register 165°F. Visual cues include clear juices running when pierced with a knife and meat that’s no longer pink. The chicken should feel firm but still slightly yielding when pressed. If using bone-in thighs, the meat will begin to pull away from the bones when properly cooked. Remember that carryover cooking will add another 5-10 degrees during resting, so remove at 160°F if you’re precise.
Can I freeze this baked chicken dish?
Yes, but with some considerations. Freeze completely cooled portions in airtight containers for up to 3 months. The sauce may separate slightly upon thawing, but reheating gently while whisking should bring it back together. Add a splash of broth or cream when reheating to refresh the consistency. For best results, freeze before baking—assemble the dish without baking, wrap tightly, and freeze. When ready, thaw overnight in refrigerator then bake as directed, adding 10-15 minutes to the cooking time.
What are the best side dishes to serve with this recipe?
Mashed potatoes are the classic pairing—they’re perfect for soaking up that glorious creamy sauce. Buttered egg noodles, rice pilaf, or creamy polenta also work beautifully. For vegetables, try roasted Brussels sprouts, green beans almondine, or a simple garden salad to cut the richness. Crusty bread is mandatory for sauce-mopping purposes! For a complete comfort food meal, serve with southern-style biscuits and honey-glazed carrots. The possibilities are endless, but always include something starchy to enjoy every last drop of sauce.
Summary
This baked chicken with cream of mushroom soup delivers maximum comfort with minimal effort. Tender chicken bathed in creamy sauce creates the ultimate weeknight winner that everyone loves. Perfect for busy cooks seeking delicious results!
