This Creamy Mushroom Chicken is the kind of soul-satisfying dish you can whip up in 30 minutes yet feels fancy enough for date night. Juicy pan-seared chicken breasts are smothered in a rich, garlic-infused mushroom cream sauce with herbs and a hint of Parmesan. It’s a one-skillet wonder—simple, cozy, and bursting with earthy flavor. Serve it over mashed potatoes, pasta, or rice for a restaurant-quality meal made right at home.
Introduction: A Creamy Classic Made Easy
Creamy mushroom chicken has roots in French-inspired cuisine (think: chicken fricassée or coq au vin blanc) but has been adapted in kitchens around the world for its universal appeal. This version strips it down to the essentials—golden chicken, caramelized mushrooms, and a lush cream sauce—without losing any of its elegance or depth of flavor.
What sets this dish apart is how quickly it comes together while tasting like it simmered for hours. Whether you’re cooking for two or feeding a hungry family, this recipe delivers classic comfort with minimal effort and maximum flavor.
Ingredients Overview
Each ingredient has a clear purpose in building layers of texture and taste:
Boneless, Skinless Chicken Breasts (or Thighs)
Chicken breasts are lean, quick-cooking, and absorb the sauce beautifully. Chicken thighs are juicier and more forgiving, so either cut works well.
Mushrooms
Cremini or baby bella mushrooms are ideal for their earthy, meaty flavor. Sliced thick, they caramelize beautifully and hold their texture in the sauce. White button mushrooms also work, or mix with shiitakes for extra umami.
Garlic and Shallot (or Onion)
These aromatics add depth and sweetness. Garlic brings warmth, while shallots offer a subtle onion flavor that doesn’t overpower the dish.
Heavy Cream
The base of the sauce—rich, smooth, and indulgent. You can use half-and-half for a lighter version, but cream creates the best texture.
Chicken Broth
Used to deglaze the pan and loosen the sauce. Adds savory depth and prevents the cream from becoming too thick.
Parmesan Cheese
Just a bit enhances the sauce’s savoriness without making it overly cheesy. Adds body and umami.
Butter & Olive Oil
For searing the chicken and sautéing the mushrooms. Butter adds flavor; oil prevents burning.
Herbs
Thyme and parsley are perfect here. Thyme is infused into the sauce, while fresh parsley adds brightness at the end.
Salt & Black Pepper
To season each layer and enhance every ingredient.
Optional:
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Dijon mustard for tang
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A splash of white wine for deglazing
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Red pepper flakes for subtle heat
Step-by-Step Instructions
This dish comes together quickly, so prep your ingredients before you start cooking.
1. Season and Sear the Chicken
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Pat 2 large chicken breasts dry and slice in half horizontally to create thin cutlets (or use 4 thighs).
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Season with salt and pepper.
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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
2. Sauté the Mushrooms
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In the same skillet, add 1 tablespoon butter.
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Add 8 oz sliced mushrooms. Cook undisturbed for 3 minutes, then stir and continue sautéing until golden brown (about 5–7 minutes total).
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Add 1 minced shallot and 3 garlic cloves (minced). Cook for 1 minute until fragrant.
3. Deglaze the Pan
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Pour in ½ cup chicken broth (or white wine). Scrape up any browned bits from the pan.
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Simmer for 2–3 minutes until slightly reduced.
4. Make the Cream Sauce
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Stir in ¾ cup heavy cream and ¼ cup grated Parmesan cheese.
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Add 1 teaspoon fresh thyme (or ½ tsp dried).
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Simmer for 3–4 minutes until thickened slightly.
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Taste and season with salt and pepper as needed.
5. Return Chicken to Pan
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Add chicken back to the skillet and spoon sauce over the top.
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Simmer on low for 3–5 minutes until warmed through and flavors are combined.
6. Garnish and Serve
Sprinkle with chopped fresh parsley and serve hot over your favorite side.
Tips, Variations, and Substitutions
This recipe is wonderfully flexible. Here’s how to adjust it to your taste or dietary needs:
Tips for Best Results
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Don’t overcrowd the mushrooms—they need space to brown, not steam.
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Cut chicken into thinner cutlets for even cooking.
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Deglaze with broth or wine to pull flavor from the pan.
Variations
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Add spinach: Stir in a handful of baby spinach during the last few minutes.
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Mushroom medley: Use shiitake, oyster, or wild mushrooms for gourmet flair.
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Add mustard: 1 tsp Dijon adds sharpness and depth to the sauce.
Substitutions
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Cream → Use half-and-half or full-fat coconut milk (for dairy-free).
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Parmesan → Swap with Pecorino Romano or nutritional yeast (for dairy-free).
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Chicken → Use turkey cutlets, pork chops, or even tofu slabs for a vegetarian spin.
Serving Ideas & Occasions
This creamy mushroom chicken is hearty and elegant enough for a variety of meals:
Serve With:
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Mashed potatoes or creamy polenta
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Buttered noodles or pasta
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Steamed rice or wild rice pilaf
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Roasted vegetables or sautéed greens
Perfect For:
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Weeknight dinners: Fast enough to make after work
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Date night: Cozy and romantic without fuss
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Family dinners: Kid-friendly and filling
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Dinner parties: Serve with wine and crusty bread
Nutritional & Health Notes
While rich, this dish can be balanced easily with the right portions and sides:
Protein
Chicken provides lean protein, especially if you trim excess fat and use breasts.
Mushrooms
High in B vitamins, antioxidants, and fiber—mushrooms are a nutritious, low-calorie addition.
Cream
While indulgent, it adds richness that makes this dish satisfying. Sub with lighter alternatives if desired.
Healthier Tweaks:
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Use half-and-half or evaporated milk instead of heavy cream
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Add steamed greens or roasted veggies on the side
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Use olive oil only, skipping the butter
FAQ: Common Questions About Creamy Mushroom Chicken
1. Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. For best results, use whole milk or add a bit of flour to help thicken it.
2. What kind of mushrooms should I use?
Cremini or baby bellas are best for flavor and texture. White button mushrooms work in a pinch, but mixing in wild mushrooms adds extra depth.
3. Can I make this dish ahead of time?
Yes! Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream.
4. Is this gluten-free?
Yes—as long as your broth and Parmesan are certified gluten-free. Serve with GF sides like rice or mashed potatoes.
5. Can I freeze creamy mushroom chicken?
It’s not ideal. Cream-based sauces can separate upon thawing. For best texture, enjoy fresh or within a few days.
6. How do I thicken the sauce?
Simmer uncovered for a few extra minutes. Or mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce, simmering until thickened.
7. What sides go best with this dish?
Mashed potatoes, rice, or noodles soak up the sauce well. Add steamed broccoli, green beans, or a side salad for balance.
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Print
Creamy Mushroom Chicken | One-Pan Comfort Food Dinner
Juicy pan-seared chicken in a garlic mushroom cream sauce—rich, savory, and ready in 30 minutes. A one-pan dinner perfect for cozy nights or quick meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 boneless skinless chicken breasts (or 4 thighs)
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8 oz cremini mushrooms, sliced
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1 shallot, minced (or ½ small onion)
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3 garlic cloves, minced
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¾ cup heavy cream
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½ cup chicken broth (or white wine)
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¼ cup grated Parmesan
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2 tbsp olive oil
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2 tbsp butter (divided)
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & black pepper, to taste
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Fresh parsley, for garnish
Instructions
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Season chicken with salt and pepper. Sear in 1 tbsp oil + 1 tbsp butter until golden and cooked through. Set aside.
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Add remaining butter to skillet. Sauté mushrooms until browned. Add shallot and garlic; cook 1 minute.
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Deglaze pan with broth or wine. Simmer 2–3 minutes.
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Stir in cream, Parmesan, thyme. Simmer 3–4 minutes until slightly thickened.
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Return chicken to pan. Simmer 3–5 minutes more.
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Garnish with parsley and serve over your favorite side.