Creamy Mushroom Chicken

Creamy Mushroom Chicken is one of my favorite comfort meals when I want something rich, savory, and easy to make in one pan. Tender, juicy chicken is simmered in a luscious garlic mushroom cream sauce that’s perfect over pasta, mashed potatoes, or rice. It’s the kind of dish that feels restaurant-worthy but comes together quickly right in my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it hits that perfect balance of creamy, garlicky, and earthy. The mushrooms soak up all the buttery goodness, and the chicken stays juicy thanks to the flavorful sauce. It’s simple enough for weeknights but elegant enough to serve when I want to impress guests. Plus, I can pair it with just about anything—pasta, veggies, or crusty bread to soak up every drop.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Salt
• Black pepper
• Olive oil or butter
• Garlic (minced)
• Onion (optional, finely chopped)
• Mushrooms (sliced – cremini or white button work well)
• Chicken broth
• Heavy cream
• Dijon mustard (optional, for depth)
• Parmesan cheese (grated, optional for richness)
• Fresh parsley or thyme (for garnish)

Directions

1. I season the chicken with salt and pepper on both sides.
2. In a large skillet, I heat olive oil or butter over medium heat and sear the chicken for 4–5 minutes per side, or until golden brown and cooked through. I remove it and set it aside.
3. In the same pan, I add a bit more oil if needed, then sauté the mushrooms (and onion, if using) until they’re browned and softened—about 6–8 minutes.
4. I add the garlic and cook for another 1–2 minutes until fragrant.
5. I deglaze the pan with chicken broth, scraping up the browned bits, and let it simmer for a few minutes.
6. I pour in the heavy cream and stir in Dijon mustard and Parmesan cheese (if using), then let the sauce simmer gently until thickened.
7. I return the chicken to the pan and spoon the sauce over it, letting everything simmer together for another 3–5 minutes so the flavors meld.
8. I garnish with fresh parsley or thyme and serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add spinach or sun-dried tomatoes for a Mediterranean twist. I’ve also swapped the cream for coconut cream for a dairy-free version. If I want extra tang, a splash of white wine before adding the cream works beautifully. And when I’m feeling indulgent, I serve it over buttered noodles or creamy mashed potatoes.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat it gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce. I don’t recommend freezing this one because the cream sauce can separate, but it’s so quick to make fresh that I rarely have to.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I actually love using thighs—they’re juicier and more forgiving. I just make sure they’re boneless and skinless for even cooking.

What kind of mushrooms work best?

Cremini and white button mushrooms are great, but I’ve also used shiitake or a mushroom blend when I want a deeper, more earthy flavor.

How do I thicken the sauce?

I let the sauce simmer uncovered until it reduces. If I want it extra thick, I stir in a bit of grated Parmesan or a teaspoon of cornstarch slurry.

Can I make this ahead of time?

Yes, I cook the chicken and sauce, then store them separately. When I’m ready to eat, I reheat them gently together on the stovetop.

Is it too rich for a weeknight meal?

Not at all. It’s rich but well-balanced, and since it only takes about 30 minutes, it’s become one of my go-to weeknight dinners.

Conclusion

Creamy Mushroom Chicken is that kind of meal I can always count on—warm, indulgent, and full of flavor. Whether I’m serving it over pasta for a cozy night in or plating it up for guests, it’s a dish that feels special without being complicated. Once I tasted that creamy mushroom sauce, I knew this recipe would be a keeper.

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