This one pan golden mushroom chicken recipe is made with marinated chicken, a rich golden mushroom soup, splash of dry sherry, fresh thyme and baby Bella mushrooms that come together in a single skillet in no time. The end result – tender roasted chicken with a rich velvety sauce with minimal clean up.
Chicken made with golden mushroom soup was a favorite for my husband growing up, and I recreated it into something special. This is a nod to the old school casseroles – but it’s elevated with a restaurant level depth turning simple pantry staples into a beautiful dish. It’s definitely the perfect comfort dinner with layers of savory flavor.
Using one pan, especially with browning the chicken, leaves small browned bits on the pan that helps deepen and flavor the sauce even more. Adding the soup gives the dish a hearty mushroom flavor, while my version of this dish uses ingredients such as fresh aromatics and mushrooms for a fresher taste.
INGREDIENT NOTES
Here’s some more information on key ingredients and how they bring this recipe together. A complete list of ingredients that you need are in the recipe card below.
Gold Mushroom Soup – Using this nostalgic tomato mushroom base staple adds instant depth and umami to the final sauce. I like to use Campbell’s Golden Mushroom Soup because it yields the same results in regards to flavor every time. Look for a low salt option if you want less sodium and gluten free options if you want to avoid gluten.
Dry Sherry – This is a flavor booster adding nutty sweetness that makes the sauce taste slow-cooked. You can substitute white wine or broth if you prefer and still have great results.
Fresh Thyme – Thyme adds an earthiness and balances the richness of the sauce.
Whole Baby Bella Mushrooms – Leaving the mushrooms whole or halved gives a extra meaty texture and rustic look, and they soak up the sauce instead of disappearing into it.
HOW TO MAKE IT
I have some great tips for you here to ensure your dish turns out great. Detailed instructions are below in the recipe card.
Prepare the Chicken – After seasoning and marinating the chicken, pat the chicken dry so it sears instead of steams. Then, add it to the hot skillet with olive oil skin side down, and cook until the skin turns a deep golden brown with crisp edges. You’ll know it’s ready when the chicken lifts easily from the pan and feels slightly crispy.
Aromatics – Add the garlic and thyme just until fragrant. You’ll smell a buttery, earthy aroma when they’re perfect.
Deglaze the Pan – Pour in the sherry and listen for a hiss as it hits the hot surface and scrape up every browned bit with a wooden spoon. The sauce will thicken slightly and lose its sharp alcohol scent.
Add Soup and Broth – Whisk in the soup and broth until smooth and velvety. Nestle the chicken among the mushrooms, skin side up.
Bake – Transfer the skillet to the oven and bake until the chicken cooks through.
Pro Tip – For extra crispy skin, broil 1-2 minutes at the end.
SERVING SUGGESTIONS
- Mashed Potatoes – I have some truffle garlic red mashed potatoes that would go great with this. You can use the sauce as a gravy drizzle for these potatoes.
- Sides – Buttered egg noodles and steamed rice are another good choice when you want something to lather the sauce on. Quinoa is a healthy option if need something a little more healthier.
- Vegetables – Roasted broccoli and green beans are my choices to make this a cozy meal, but salad is a healthy easy go to as well.
- Bread – Warm crusty French bread completes this meal and is good for dipping in that sherry mushroom sauce.
STORAGE AND REHEATING TIPS
Store – Refrigerate leftovers in an airtight container for 3 to 4 days.
Freeze – Freeze portions of the chicken and sauce in freezer friendly containers for up to two months. When you’re ready to use, thaw them in the fridge overnight.
Reheat – Warm it in a skillet over medium heat until heated through. If you want the skin crispy you can also reheat this in the oven at 350 degrees until heated through.
Pro Tip – Add a splash of broth or cream to loosen the sauce or if you noticed the sauce separates after freezing.
FAQs
Can I simmer instead of baking?
Yep! After browning the skin of the chicken, flip the chicken and cook the chicken until it has cooked through. Then, remove the chicken from the pan, and brown the mushrooms. After cooking the mushrooms, cook the other ingredients and add the sauce ingredients following the recipe card instructions. Then, add the chicken back into the pan and cook for about 5 minutes on medium heat until the sauce thickens.
How do I keep the sauce from getting watery?
If you would like a thicker sauce, brown the mushrooms first, and make sure to reduce the sherry before adding the soup and broth. Simmer for an extra few minutes, and if you still want a thicker sauce, add a few teaspoons of cornstarch or flour to the sauce before placing the pan in the oven.
Can I use cream of mushroom soup instead?
Cream of mushroom soup can be used but, you will get a creamy result and less of the deeper beef infused flavor you would get from the golden mushroom soup.
MORE ONE PAN CHICKEN RECIPES
This Roasted Black Cherry Balsamic Chicken is another one pan wonder that’s sweet and savory made with cherries and balsamic vinegar.
If you’re looking for more of a creamy mushroom sauce then this Marinated Roasted Chicken in Wine Mushroom Cream Sauce with Kalamata Olives is for you! Plus, it has kalamata olives to give it that extra flair!
This One Pan Roasted Balsamic Chicken and Tomatoes is great for the warmer seasons using tomatoes and balsamic vinegar. It’s delicious when served with pasta!
MORE CHICKEN RECIPES
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One Pan Golden Mushroom Chicken Recipe
Ingredients
- 5 whole bone in chicken thighs with skin
- Salt
- Pepper
- 1 tablespoon olive oil
Marinade
- 5 large garlic cloves finely chopped
- 1/2 cup dry sherry
- 3 sprigs of fresh thyme chopped
Sauce
- 4 large garlic cloves finely chopped
- 8 sprigs of fresh thyme chopped
- One 10.5 ounce can of golden mushroom soup
- 1/4 cup dry white wine
- 1/4 cup dry sherry
- 1/2 cup chicken broth
- 16 ounce container of whole baby bella mushrooms
Instructions
Marinade Chicken
- Add the marinade ingredients to food storage container.
- Pierce a few holes in the meat with a fork to help the marinade penetrate through. Salt and pepper both sides of each chicken piece.
- Add the chicken to the bag of marinade and let the chicken, cover the dish, and marinate in the refrigerator for 2 to 8 hours.
Sear Chicken
- When ready to cook your chicken, preheat oven to 375 degrees.
- While waiting for the oven to preheat, remove the chicken from marinade and start the process of browning your chicken.
- Salt and pepper the chicken again at the time if desired.
- Let the chicken sit for a few minutes to help with even cooking.
- Heat an oven safe pan using medium high heat using the stove top.
- Once the pan is hot, add the olive oil to the pan.
- Now add the chicken to the pan skin side down.
- Brown the chicken on both sides for about 3 minutes or until the chicken is a nice golden brown.
- Remove the chicken from the pan. Remove excess grease from the pan, leaving only a small amount of oil in the pan to cook the garlic and thyme (estimating about a few teaspoons or drizzles of oil).
Make Sauce
- Turn the heat off on the stove top. Add the garlic and additional thyme leaves to the pan and let it cook for only a few seconds until the garlic gets soft.
- Add the sauce ingredients to the pan.
Bake
- Then, add the chicken back to the pan. Place the whole mushrooms in the open spaces of the pan.
- Bake uncovered for about 40 minutes or until the internal temperature of the chicken reaches 165 degrees.
- Remove pan from oven using an oven mitt. Salt and pepper to the sauce to taste.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
So flavorful! Thanks for such a great recipe!
My mouth starts to water just from looking at these images!
This question could be crazy or a terrible idea- if I wanted to swap out the chicken for cube steak, how does that change my time? I’d like the sauce to be the same, but I don’t want to overcook my steak.
It sounds good to me MK! I probably would bake the cube steak because it would probably cook pretty quickly when you brown it. I would brown the cube steak, cook it until well done, then remove the cube steak from the pan, then make the mushroom sauce. Then add the cube steak back in right before serving if you want to keep the cube steak crispy. Let me know how it goes? It sounds delicious!
It worked! I followed your recipe for the most part other than time/temp. I dredged the steak in flour and browned for ~4 minutes, then made the sauce the same way. I put the steak and mushrooms in the pot and cooked @320 or so (my oven’s weird) for an hour. I covered it for the last 30 minutes while I made potato pancakes. It came out nice and tender!
Oh my goodness! That looks and sounds delicious!!!!!!!!!! I am going to try it out!!!!!!!!!!!!!!!!!!!!!!
Awesome dish to taste
Thanks!
This look so good.. especially the crispy skins. Yum!!
Thanks Natasha!
This looks amazing!!!
LOL “who’s your mama now”!!!:):) Thyme and sherry sound amazing Sharee, Pinned!
Have a beautiful day ahead dear! Lots of hugs,
Panos and Mirella
LOL thanks you too!