Chicken in Mushroom Thyme Sauce

Do you ever have issues trying to figure out what to do with your chicken breasts?  Do you ever feel like you are constantly making the same dishes with chicken breast?  After going through my shelf of cookbooks, I came across my Campbell’s Kitchen Recipe Collection.

The Campbell's Kitchen Recipe Collection

 Now… I’m never really good with staying true to the recipe in the book, because I like to cook by what I have in the cupboards.  So here’s my rendition of Campbell’s Fish & Vegetable Skillet, only made with chicken and veggies that I had laying around.

4 chicken breasts, cut into bite-sized cubes

4 celery stalks, chopped

4 carrots, peeled and chopped

1 half of a large onion, sliced

4 cloves of garlic, finely chopped

1 tbsp. granulated garlic

1 tbsp. granulated onion

1 tsp. salt

1 tsp. pepper

1 tbsp. of dried thyme

1 tbsp. of dried parsley

1 tsp. of red pepper flakes

1 tsp. of paprika

1 tbsp. olive oil

1 tsp. of worcestershire sauce

1 cup of chicken broth

1 can of cream of mushroom soup

½ cup of water

4 chicken breasts, cubed

Carrots, Celery, Onions and Garlic

Chicken Broth, Olive Oil, Worcestshire Sauce,  and Cream of Mushroom Soup

All the herbs and spices

Now that you have the ingredients… lets get it in with the process!

In a hard-bottomed pot, heat up the olive oil over medium heat.  Once hot, add your chicken to pot and allow to brown on all sides.  About 5 minutes.

Browning chicken

As your chicken is browning, add the red pepper flakes, salt and pepper.

Browned chicken with spices

Once you’ve browned the chicken, add in your vegetables and allow those to sweat and release their liquid. Cook for about 3 minutes.

Chicken and veggies

Once you’ve cooked the vegetables for a minute, add in all of your liquids, the can of cream of mushroom soup and the rest of your herbs and spices. 

Bring to a boil then reduce to a simmer.  Cover and cook for another 20 minutes.  This should be plenty of time for the flavors to meld and be merry.

After your 20 minutes is up, uncover and turn off the heat.  Let the dish stand for about 10 minutes so that the sauce thickens up.

Thickened and reduced sauce

Serve with your favorite starch… As you can see, I have an affinity for rice (Duh… I’m the Filipino Foodie), but this dish will go great on a baked potato, with a side of buttered noodles, or even a few croutons.

I love this dish because it’s a quick cook.  It’s flavorful, savory, and can feed an army.  It’s even better the next day! 

Try it out!

Onward and upwards,

-Vince