Creamy Chicken Mushroom Broccoli recipe
This Creamy Chicken Mushroom Broccoli recipe is made in under 30 minutes on the stove-top in a Dutch oven or deep frying pan. It is best served alongside rice or potatoes as there is plenty of gravy that goes along with it. A easy and healthy dinner option that turns out perfect every time!
Looking for another effortless chicken dinner? Try my Creamy of Mushroom Chicken or Creamy Leek Chicken and my new Fire Cracker Chicken
Creamy Chicken Mushroom Broccoli recipe
This dish serves two to 3 people! If you want to serve more simply double the recipe up.
You can make the broccoli more crispy or soft according to your families taste preferences.
In our home we like the broccoli more crispy so it is important to add it in during the last bit of cooking.
You will need:
- 2 Chicken breasts, sliced in halves to make four
- mushrooms, sliced
- broccoli
- 2 small cans of your favorite mushroom soup
- heavy cream or whole milk
- flour
- garlic powder
- onion powder
- Parsley to taste
- Salt and pepper to taste
A healthy dinner is served in no time at all!
Want leftovers. Simply, store the remaining in a sealable container or bag to enjoy the following day!
Who doesn’t like a dinner that stretches to the following day! I know I do 🙂
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Creamy Chicken Mushroom Broccoli recipe
Ingredients
- 2 Chicken breasts, sliced in halves to make four.
- 227 grams mushrooms, sliced
- 2 cups of broccoli
- 2 small cans of your favorite mushroom soup
- 2 cups heavy cream or whole milk
- 1 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Parsley to taste
- Salt and pepper to taste
Instructions
- Start by slicing chicken breasts into four halves and in a large pan or dutch oven add 2 tbsp butter and 1 tbsp oil and fry on each side till lightly browned
- Remove the chicken breasts and set aside
- Meanwhile in the same pot add 1 tbsp butter and the sliced mushrooms and sauté till browned, set aside as well
- In the same pot add 2 cans of mushroom soup and all the seasonings stir well and bring to light boil
- Then in small bowl add 1 tbsp flour and stir in some milk slowly to ensure it mixes well
- Stir slowly into the hot mushroom soup then add remaining cream/milk to the pot
- Bring to a medium boil and reduce to low shortly after
- Toss in the fresh broccoli and cook according to your preference of texture.
- Once your satisfied with the broccoli, toss back in the chicken and cooked mushrooms
- Stir well to combine and serve over rice or potatoes
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1397Total Fat: 107gSaturated Fat: 62gTrans Fat: 3gUnsaturated Fat: 37gCholesterol: 396mgSodium: 1547mgCarbohydrates: 53gFiber: 9gSugar: 27gProtein: 62g
These calculations are based off Nutritionix