This oven baked 3-ingredients creamy mushroom chicken is one of those weeknight miracles that tastes like you spent all afternoon in the kitchen. My mother-in-law first made this for us when my husband and I were newly married, and I remember watching her casually throw just three things into a casserole dish and then pull out the most rich, velvety mushroom-smothered chicken I’d ever had. It’s pure comfort food with almost no effort, perfect for busy nights when you want something that feels a little special but don’t have the time (or brain space) for a long ingredient list.
This dish is all about that thick, brown, creamy mushroom gravy, so serve it with something that can soak it up. Fluffy mashed potatoes, buttered egg noodles, or simple white rice are my go-tos. Add a green vegetable on the side—steamed broccoli, roasted green beans, or a quick salad—to balance the richness. A slice of crusty bread is also perfect for swiping up every last bit of sauce from the casserole dish.
Oven Baked 3-Ingredients Creamy Mushroom ChickenServings: 4
Ingredients
2 pounds boneless skinless chicken breasts (about 4 medium breasts)
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.
Pat the chicken breasts dry with paper towels and trim any excess fat. Lay the chicken breasts in a single layer in the prepared casserole dish, leaving a little space between each piece if possible.
In a medium bowl, add the condensed cream of mushroom soup (do not dilute with water). Sprinkle the dry onion soup mix over the soup and stir together until the mixture is well combined and evenly speckled with the onion mix.
Pour the creamy mushroom mixture evenly over the chicken breasts, making sure each piece is completely covered and the sauce fills the spaces around the chicken. Use a spoon or spatula to smooth it out into an even layer.
Cover the casserole dish tightly with foil to help the chicken stay tender and keep the sauce from drying out.
Bake in the preheated oven for 30 minutes. Carefully remove the foil (watch for steam), then return the dish to the oven, uncovered, and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the mushroom gravy is thick, bubbly, and a rich brown color around the edges.
Remove the dish from the oven and let the chicken rest for about 5–10 minutes. During this time, the sauce will thicken slightly more into a rich, spoonable gravy.
Serve the chicken breasts hot, spooning plenty of the thick, brown creamy mushroom gravy from the casserole dish over the top of each piece and over your potatoes, noodles, or rice.
Variations & Tips
If your chicken breasts are very large and thick, you can slice them in half horizontally to create thinner cutlets; this helps them cook more evenly and stay tender. For extra richness, you can swap one can of cream of mushroom soup for cream of chicken soup while still keeping the ingredient count at three. If you prefer darker, more intense flavor, use a can of golden mushroom soup for one of the cans, which will deepen the color of the gravy. To make cleanup easier on ultra-busy nights, line your casserole dish with foil or parchment before adding the chicken and sauce. This recipe also works well with boneless skinless chicken thighs; they may need a few extra minutes in the oven but stay incredibly juicy. Leftovers reheat nicely in the microwave or oven with a splash of water or broth to loosen the sauce, and they’re great sliced over rice or tucked into a warm roll as an open-faced sandwich.
