- HubPages»
- Food and Cooking»
- Quick & Easy Recipes»
- Quick & Easy Dinners
Tender Clean Eating Mushroom Chicken
I know this dish sounds way too easy. And it really is! When I'm coming up with dinner ideas, I'm usually in the middle of a big project and I'm trying to get the laundry done, the house vacuumed, and the weeds pulled in the front yard.
I'm a multitasker with some ADHD tendencies. I work on one project for a little while and then jump to another, and then another, and by the end of the day everything is done. So quick and easy meals are perfect for me. On my busiest days I want to be able to put something in the oven, or my Instant Pot, and then forget about it for a little while, so I can go be productive elsewhere.
Just like my Ranch Chicken and Italian Chicken recipes, I simply whip up my quick cream of mushroom soup, thaw a couple of chicken breasts, pour over the sauce, pop it into the oven, and then go back to work. This recipe is great in the Instant Pot as well!
Whether you're a business woman coming home in the evening after a long day of work with nothing but a long hot bath in mind, a mom battling one to a handful of children with no time to stop for a long drawn-out dinner preparation, or just a housewife like myself with just as many self-imposed responsibilities as the next woman, an easy meal that doesn't need much preparation is a God send.
After an hour in the oven, or only 30 minutes in the Instant Pot, you can easily sprinkle chopped mushrooms, chives, and/or any seasonings you wish over the top for a beautiful finishing touch to your yummy dish.
Cook Time
Ingredients
- 3 large chicken breasts
- 2 cups homemade cream of mushroom soup, (recipe below)
- 1 handful mushrooms, any edible kind
Homemade Cream of Mushroom Soup:
- 2 tablespoons coconut oil
- 1 cup mushrooms, any edible kind
- 1/4 cup whole wheat flour
- 1 tablespoon balsamic vinegar
- 3 cups chicken broth, homemade preferred
- 2 cups organic whole milk
Instructions
- Let's start by getting your cream of mushroom soup going! Start by melting your coconut oil in a large saute pan.
- Dump your mushrooms into the pan and saute them until soft over medium heat.
- While your mushrooms are cooking, I suggest thawing your chicken, at least a little bit. You could use the microwave, or even warm water in the sink.
- Once your mushrooms are soft, add in your flour and balsamic vinegar and mix around, coating your mushrooms thoroughly.
- Then pour in your chicken broth. Mix well.
- Now add your milk, bring it to a boil, and then lower the temperature and simmer it for about 10 minutes to thicken, stirring periodically.
- Now it's time to put your dish together. I used my Instant Pot this time because I was short on time and needed dinner to be cooked quickly. My chicken breasts were humongous this time as well, so I chopped them into smaller pieces before putting them into my Instant Pot.
- I covered them in about 2 cups of my homemade cream of mushroom soup, closed and locked the lid. I set it to cook on Manual for 10 minutes. Now this isn't the prettiest dish after being pressure cooked, as the soup separates in the pot, but it's still delicious and effective.
- For a prettier dish, cook your (much smaller) chicken breasts in a pan on the stove over medium heat for 20 minutes or so, browning them on both sides. Then ladle your soup over the top and cook for just a few more minutes. You can also cook these in the oven at 400 degrees F for an hour. Just ladle the soup over your chicken breasts in a dish and cook for an hour.
- I served my mushroom chicken with a fresh broccoli casserole that used the rest of my homemade cream of mushroom soup. Making them both together really made for a delicious meal as the flavors of both complimented each other nicely.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 chicken breast | |
| Calories | 145 |
| Calories from Fat | 81 |
| % Daily Value * | |
| Fat 9 g | 14% |
| Saturated fat 2 g | 10% |
| Carbohydrates 4 g | 1% |
| Sugar 1 g | |
| Fiber 1 g | 4% |
| Protein 16 g | 32% |
| Cholesterol 46 mg | 15% |
| Sodium 295 mg | 12% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
If cooking for an hour in the oven seems too daunting or too long for dinner, there are many other ways to prepare this dish successfully.
If you put your chicken breasts into a covered saute pan over medium heat on the stove, dinner will only take about 20 minutes. You will need to turn them over halfway through the cooking process, and save the soup for the second half of the cooking time, but it's a lot faster.
You can also pop these into your Instant Pot at the last second and have dinner in 30 minutes. If you don't have an 
This meal doesn't look quite as pretty coming out of the Instant Pot as it did being made over the stove, but it was still just as amazing! You will also likely have shredded mushroom chicken at the end of the cook time, as it's so tender. But boy would that go great over rice or mashed potatoes!
You could even grill your chicken ahead of time and make the mushroom soup into a gravy to pour over the top. In this case, I would season your soup with a little extra pink Himalayan salt, and saute the mushrooms with some garlic on the side. This way you'll have some delicious flavors in the gravy since the chicken didn't have the chance to cook in the soup itself.
There's really no wrong way to cook this meal. But you would be remiss not to serve it with some delicious sides. Rice or mashed potatoes are the best, with the mushroom soup as a gravy. But try out my Roasted Asparagus, my Steamed Squash, or one of my delicious salad recipes as a side instead. This last time I cooked this yummy meal, I made my Fresh Broccoli Casserole with it. It used the rest of my Homemade Cream of Mushroom Soup, and made a great compliment to the chicken. Have fun!
© 2013 Victoria Van Ness
