This oven baked 5-ingredient creamy mushroom chicken is one of those throw-it-in-the-dish, walk-away, and come-back-to-comfort kind of dinners. On especially busy workdays, I rely on recipes like this: you literally pour a can of cream of mushroom soup and four pantry-friendly ingredients right over raw chicken thighs in a baking dish, then let the oven do its thing. The result is tender, juicy chicken in a rich, savory mushroom sauce that tastes like you fussed a lot more than you did. It’s very Midwest potluck in spirit—simple, cozy, and the kind of meal people always circle back to for seconds.
Serve the creamy mushroom chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that sauce has something to soak into. A simple green side salad or steamed green beans balances the richness, and roasted carrots or broccoli work well if you want to keep everything in the oven. Warm dinner rolls or crusty bread are great for swiping up the extra sauce. For a slightly lighter meal, spoon the chicken and sauce over cauliflower rice or roasted spaghetti squash.
Oven Baked 5-Ingredient Creamy Mushroom ChickenServings: 4
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 4–6 thighs)
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 cup low-sodium chicken broth
1 teaspoon garlic powder
1 teaspoon dried thyme (or Italian seasoning)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Nonstick cooking spray or 1 teaspoon olive oil (for greasing the dish, optional)
Chopped fresh parsley, for garnish (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a little olive oil so the chicken doesn’t stick.
Pat the chicken thighs dry with paper towels. This helps them brown a bit better and keeps the sauce from getting too watery. Arrange the raw chicken thighs in a single layer in the prepared baking dish, skin side up.
In a medium bowl, add the condensed cream of mushroom soup, chicken broth, garlic powder, dried thyme, salt, and black pepper. Whisk or stir until everything is well combined and smooth. The mixture will be pourable but still fairly thick—that’s perfect.
Pour the cream of mushroom mixture evenly over the raw chicken thighs in the baking dish, making sure each piece is coated. Use a spoon to nudge the sauce around so it settles between the pieces of chicken. The chicken should be mostly covered, with some skin still peeking out on top.
Place the baking dish on the middle rack of the preheated oven. Bake, uncovered, for 45–55 minutes, or until the chicken is cooked through and very tender. The internal temperature should reach at least 165°F (74°C) in the thickest part of the thigh, not touching the bone.
If you’d like the chicken skin a bit more golden, switch the oven to broil for the last 2–3 minutes of cooking, watching closely so it doesn’t burn. The sauce will be bubbly and slightly thickened around the edges.
Remove the baking dish from the oven and let the chicken rest for about 5–10 minutes. The sauce will thicken a little more as it cools. Taste the sauce and add a pinch more salt or pepper if needed.
Spoon the creamy mushroom sauce over the chicken when serving, and garnish with chopped fresh parsley if you like. Serve hot with your favorite starch to catch all the extra sauce.
Variations & Tips
To keep this recipe true to its 5-ingredient spirit, the core is always the same: raw chicken thighs in a baking dish, with cream of mushroom soup and four simple add-ins poured right over the top. From there, you can tweak it to fit your weeknight. For a slightly lighter version, use low-fat cream of mushroom soup and remove the skin from the chicken thighs before baking (just know the sauce may be a bit thinner and the chicken slightly less rich). If you prefer boneless, skinless chicken thighs, reduce the baking time to about 30–40 minutes and check for doneness early; they cook faster and can dry out if overbaked. For extra mushroom flavor, stir a handful of sliced fresh mushrooms into the soup mixture before pouring it over the chicken. If you like a hint of tang, add 1–2 tablespoons of sour cream or plain Greek yogurt to the soup mixture after baking, once the dish has cooled slightly, to avoid curdling. You can also swap the dried thyme for dried rosemary or Italian seasoning for a different flavor twist.
For meal prep, this dish reheats well: store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or in a covered baking dish at 325°F until warmed through, adding a splash of broth or water if the sauce seems too thick. Leftover chicken and sauce are delicious over rice or tucked into a warm roll for a quick lunch.
Food safety tips: Always start with fully thawed chicken; baking from frozen can lead to uneven cooking and unsafe internal temperatures. Use a meat thermometer to confirm the chicken reaches at least 165°F (74°C) in the thickest part, away from the bone. Avoid rinsing raw chicken, as this can spread bacteria around your sink area; pat it dry instead. Wash your hands, cutting boards, and any utensils that touch raw chicken or its juices with hot, soapy water before using them for anything else. If you’re cooking for a crowd and doubling the recipe, use a larger baking dish or two separate dishes so the chicken pieces aren’t crowded; overcrowding can prevent even cooking and proper browning.
