Baked Chicken Recipes Cream Of Mushroom

So, you’re staring at that chicken in your fridge, contemplating a gourmet masterpiece, then remembering you’re a human being who appreciates life (and easy clean-up)? Same, friend. Same. Welcome to the culinary equivalent of a warm hug that requires minimal effort: Baked Chicken with Cream of Mushroom. Get ready to impress yourself (and maybe others, but mostly yourself) with how little work this takes.

Why This Recipe is Awesome

Let’s be real, you’re here because you want deliciousness without feeling like you just ran a marathon in the kitchen. This recipe delivers! It’s practically **idiot-proof** – even I, a master of burning toast, manage not to mess it up. Seriously, it’s so simple, your pet goldfish could probably supervise it. Plus, it’s the ultimate comfort food, swimming in a creamy, savory sauce that practically begs for some mashed potatoes or rice to soak it all up. **Minimal ingredients, maximum flavor, and even less clean-up.** What’s not to love?

Ingredients You’ll Need

Gather ’round, future culinary genius! Here’s your shopping list for impending deliciousness:

• **1.5 – 2 lbs Chicken:** Your choice! Thighs (bone-in, skin-on for ultimate juiciness, IMO) or boneless, skinless breasts work great. Just adjust cooking time accordingly.
• **1 (10.5 oz) Can Cream of Mushroom Soup (condensed):** The MVP. Don’t even *think* about buying the “healthy” low-sodium version unless you’re planning on adding extra seasoning.
• **1/2 cup Milk:** Any kind you have on hand. Whole, 2%, skim – it’s all good. Or chicken broth for an extra savory kick!
• **1 tsp Garlic Powder:** Because everything is better with garlic.
• **1/2 tsp Onion Powder:** Garlic’s best buddy, here to amplify the flavor party.
• **Salt & Freshly Ground Black Pepper:** To taste, duh.
• **Optional Add-ins:** A sprinkle of dried thyme, paprika for color, or fresh chopped parsley for garnish (if you’re feeling fancy).

Step-by-Step Instructions

1. **Preheat Your Oven:** Set it to a cozy **375°F (190°C)**. Give it time to warm up properly – patience is a virtue, especially when it comes to ovens.
2. **Prep the Chicken:** Pat your chicken pieces dry with paper towels. This helps with browning and seasoning adhesion. Arrange them in a single layer in a 9×13 inch baking dish.
3. **Season Liberally:** Sprinkle both sides of your chicken with salt, pepper, garlic powder, and onion powder. Don’t be shy here; the chicken needs its own flavor foundation!
4. **Whisk Up the Sauce:** In a medium bowl, whisk together the can of condensed cream of mushroom soup and the milk (or broth) until smooth. If you’re using optional dried herbs like thyme, stir them in now.
5. **Douse in Deliciousness:** Pour the creamy mushroom mixture evenly over the chicken in the baking dish. Make sure each piece is nicely coated and nestled in the sauce.
6. **Bake It Off:** Pop that dish into your preheated oven. Bake for **35-45 minutes** if using boneless breasts, or **45-55 minutes** for bone-in thighs. You’re looking for an internal temperature of **165°F (74°C)** in the thickest part of the chicken.
7. **Rest and Serve:** Once cooked, remove the dish from the oven. If you can resist, let it **rest for 5-10 minutes** before serving. This lets the juices redistribute, ensuring super juicy chicken. Now, go get that rice or mashed potatoes ready!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common pitfalls that’ll turn your delicious chicken into… well, less delicious chicken. Learn from my oopsies!

• **Not Preheating the Oven:** Rookie mistake! Cold ovens lead to uneven cooking and longer bake times. Just do it.
• **Overcrowding the Pan:** Your chicken needs some personal space to cook evenly. If your pieces are piled high, grab a bigger dish or bake in batches.
• **Skipping the Seasoning on the Chicken:** While the soup is yummy, the chicken itself needs flavor. A little salt and pepper go a long way.
• **Not Resting the Chicken:** You just cooked it, let it chill for a few minutes! This crucial step keeps the chicken juicy instead of dry.
• **Eyeballing Doneness:** Unless you’re a seasoned chef with superpowers, use a meat thermometer. **165°F (74°C)** is the magic number for safe, perfectly cooked chicken.

Alternatives & Substitutions

Feeling a little adventurous, or just missing an ingredient? No worries, we’ve got options!

• **Chicken Type:** As mentioned, boneless breasts or bone-in thighs work! Chicken tenderloins cook even faster, usually around 25-30 minutes.
• **Soup Swap:** Not a mushroom fan? Try cream of chicken, cream of celery, or even a mix of two. Cream of broccoli can also be surprisingly good!
• **Milk Alternatives:** Chicken broth is a fantastic substitute for milk, adding more savory depth. Heavy cream or half-and-half will make it extra rich and decadent.
• **Spice It Up:** Add a pinch of red pepper flakes for a little heat. Smoked paprika instead of regular paprika adds a beautiful depth of flavor.
• **Veggie Boost:** Feel free to toss in some sliced fresh mushrooms, diced onions, or even a handful of frozen peas during the last 15 minutes of baking.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and probably a bad joke or two).

1. **Can I use boneless, skinless chicken breasts?** Absolutely! Just keep an eye on the cooking time; they cook faster than bone-in cuts, usually around 35-40 minutes.
2. **Do I have to brown the chicken first?** Nope! That’s the beauty of this “dump and bake” recipe. Less fuss, more yum.
3. **What if I don’t have milk?** Chicken broth works great, or even water in a pinch. The flavor will be slightly different, but still delish.
4. **Can I add vegetables?** OMG, yes! Sliced mushrooms, onions, or even some frozen peas tossed in during the last 15 minutes are fantastic.
5. **How do I know when the chicken is done?** The internal temperature should hit **165°F (74°C)**. A meat thermometer is your BFF here; don’t guess!
6. **Can I make this ahead of time?** You bet! Assemble everything (minus baking) and pop it in the fridge for up to 24 hours. Just add a little extra baking time since it’ll be cold.
7. **What goes well with this?** Rice, mashed potatoes, egg noodles, or just some crusty bread to sop up that glorious sauce. Don’t forget a side salad to pretend you’re healthy.

Final Thoughts

So there you have it, folks! A ridiculously easy, incredibly comforting, and oh-so-delicious baked chicken dish that tastes like you actually tried (even if you barely lifted a finger). This is your secret weapon for busy weeknights or when you just need a culinary pick-me-up.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!