Welcome to your new favorite weeknight meal: a truly delicious creamy mushroom chicken! This incredible dish brings together tender chicken and a rich, garlicky mushroom sauce that will have everyone asking for seconds. Best of all, it’s quick and easy, coming together in just about 30 minutes. Perfect for busy evenings, this recipe proves that you can enjoy a comforting, gourmet-tasting meal without spending hours in the kitchen. Get ready to add this amazing creamy mushroom chicken to your regular rotation!
Table of Contents
Why You’ll Love This Creamy Mushroom Chicken
You’re going to adore this creamy mushroom chicken for so many wonderful reasons. It’s a dish that perfectly blends simplicity with incredible flavor, making it a dream come true for any home cook.
- Simple Ingredients: You’ll use everyday items that are easy to find at your local grocery store.
- Quick & Easy: From start to finish, this meal is ready in around 30 minutes, ideal for busy weeknights.
- Rich, Savory Flavor: The garlicky, creamy mushroom sauce is packed with comforting, mouthwatering taste.
- Versatile Appeal: It’s fancy enough for guests but comforting enough for a cozy family dinner.
- Incredibly Satisfying: Each bite offers tender chicken enveloped in a lusciously thick sauce, making it truly comforting.
Ingredients for Creamy Mushroom Chicken
Gathering your ingredients is the first step to creating this delightful creamy mushroom chicken. You’ll find everything you need is readily available.
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (cremini or white), sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Notes & Substitutions
You can easily adapt this recipe to your preferences! For the chicken breasts, slice them lengthwise to create thinner cutlets; this ensures faster and more even cooking. The flour is key; it helps create a lovely golden crust on the chicken and thickens your sauce beautifully. Feel free to experiment with different mushrooms like shiitake or oyster for a unique flavor.
While fresh garlic is always best, jarred minced garlic works too in a pinch. If you’re out of heavy cream, full-fat coconut milk can be an alternative, but be aware that it will change the flavor and sauce consistency. Don’t worry about the Dijon mustard; it adds a subtle tang and depth, not a strong mustard flavor. For the broth, you can substitute with vegetable broth or even more chicken broth. If you prefer, boneless, skinless chicken thighs can be used; just adjust cooking time until they reach 165°F internal temperature.
Equipment You’ll Need
Having the right tools makes cooking this mushroom chicken a breeze. Here’s what you’ll need:
- A large skillet (cast iron or a good quality non-stick pan works best)
- Cutting board and a sharp knife
- Measuring cups and spoons
- Garlic press (optional, but handy for minced garlic)
- Instant-read thermometer (highly recommended for perfect chicken)
How to Make Creamy Mushroom Chicken (Step-by-Step)
Creating this creamy mushroom chicken is easier than you think. Just follow these simple steps for a truly delicious result.
- Prepare the Chicken: Take your two large chicken breasts and slice each in half lengthwise. This creates four thinner cutlets, which will cook much faster and more evenly. Season both sides of these chicken cutlets generously with salt and pepper. Next, dredge each piece lightly in flour, shaking off any excess. This thin coating helps create a beautiful golden crust and thickens our sauce later.
- Sear the Chicken: Place your large skillet over medium-high heat. Add the olive oil to the pan and let it get nice and hot. Once shimmering, carefully add the floured chicken cutlets to the skillet. Make sure not to overcrowd the pan; cook in batches if necessary. Sear the chicken for about 4-5 minutes per side, until it turns a beautiful golden brown and is mostly cooked through. Once seared, remove the chicken from the pan and set it aside on a plate.
- Sauté the Mushrooms: Reduce the heat slightly to medium. Add the butter to the same skillet. Once the butter has melted and is gently bubbling, add your sliced mushrooms and a pinch of Italian seasoning. Stir the mushrooms well to coat them in the butter. Cook, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates, and they begin to turn golden brown and tender.
Understanding the Maillard reaction, a chemical process responsible for browning, reveals how caramelizing mushrooms enhances their flavor and aroma. This browning step adds incredible depth of flavor to your creamy mushroom chicken. - Remove Mushrooms: Once the mushrooms are perfectly seared and softened, remove them from the pan and place them on the same plate as your seared chicken. This keeps them warm and ready for the next step.
- Deglaze and Build the Sauce Base: Keep the skillet over medium heat. Add the minced garlic to the pan and cook for about 30 seconds until fragrant. Immediately pour in the chicken broth, lemon juice, and Dijon mustard. Stir well, making sure to scrape up any delicious browned bits stuck to the bottom of the pan. These “fond” bits are packed with flavor! Let the sauce simmer and reduce by about half, which should take roughly 3-4 minutes. This concentrates the flavors beautifully.
- Finish the Creamy Sauce: Stir the heavy cream into the reduced sauce mixture. The sauce will immediately begin to look rich and luxurious. Gently return the seared chicken cutlets and the sautéed mushrooms to the pan, nestling them into the creamy sauce. Let the mixture simmer for another 5 minutes or so. During this time, the chicken will finish cooking through, and the sauce will thicken further to a perfect consistency.
- Final Seasoning: Taste the creamy mushroom chicken sauce and adjust the seasoning as needed with additional salt and pepper. Serve immediately and enjoy!
Pro Tips for the Best Mushroom Chicken
To ensure your creamy mushroom chicken turns out perfectly every time, keep these expert tips in mind:
- Even Slicing: Slice your chicken breasts into even cutlets to guarantee they cook at the same rate.
- Don’t Overcrowd: Sear the chicken in batches if your pan isn’t large enough. Overcrowding lowers the pan temperature and prevents a good sear.
- Sear Mushrooms Properly: Allow the mushrooms to brown well. This caramelization adds immense depth to your creamy chicken and mushroom dish.
- Reduce Broth: Don’t skip reducing the chicken broth. This step concentrates the flavors, making your sauce much richer.
- Gentle Simmer: When you add the cream, keep the heat at a gentle simmer. Boiling cream vigorously can cause it to separate or curdle.
- Check Doneness: For food safety and perfect tenderness, the USDA recommends using an instant-read thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
- Taste and Adjust: Always taste your sauce before serving and adjust salt and pepper as needed.
Serving Suggestions, Storage, and Variations
Serving Suggestions
This versatile mushroom chicken pairs wonderfully with a variety of sides. Serve it over a bed of creamy mashed potatoes or fluffy rice to soak up every drop of that delicious sauce. It’s also fantastic alongside pasta, such as egg noodles or fettuccine. For a balanced meal, add some steamed green beans, roasted asparagus, or a simple side salad with a light vinaigrette. A sprinkle of fresh chopped parsley right before serving adds a pop of color and freshness.
Storage & Reheating
Store any leftover creamy chicken and mushroom in an airtight container in the refrigerator for up to 3-4 days. While delicious, this creamy dish is not ideal for freezing; cream-based sauces tend to separate and become grainy when thawed. To reheat, gently warm on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, add a splash of chicken broth or extra cream to bring it back to the perfect consistency.
Recipe Variations
Get creative with this chicken mushroom dish! Stir in a handful of fresh spinach or kale at the end for extra greens and nutrients. For a touch of sweetness and tang, add some chopped sun-dried tomatoes or roasted red peppers. If you like a little heat, a pinch of red pepper flakes can kick things up. Experiment with different cheeses like grated Parmesan or Gruyere stirred into the sauce for added richness. You can also easily make this a gluten-free mushroom chicken by using a gluten-free all-purpose flour blend for dredging.
Nutrition Information
This estimated nutrition information per serving for our creamy mushroom chicken offers a general guideline.
| Name | Amount |
|---|---|
| Calories | 482 kcal |
| Carbohydrate | 9 g |
| Protein | 29 g |
| Fat | 37 g |
| Saturated Fat | 19 g |
| Trans Fat | 1 g |
| Cholesterol | 155 mg |
| Sodium | 314 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Unsaturated Fat | 15 g |
Please note: These nutritional values are approximate and can vary based on specific ingredients, preparation methods, and portion sizes. This information is intended for general guidance.
Frequently Asked Questions (FAQ)
- Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great alternative. Just be aware that they may require a slightly longer cooking time to reach an internal temperature of 165°F. - What type of mushrooms work best for this recipe?
Cremini (baby bella) mushrooms offer a lovely earthy flavor and texture, but white button mushrooms are also excellent. You can even mix varieties for more complexity! - Can I make this recipe dairy-free?
You can try substituting heavy cream with full-fat canned coconut milk for a dairy-free version, but the flavor profile and sauce consistency will be slightly different. - How do I prevent the cream sauce from curdling?
The key is to keep the heat at a gentle simmer once the cream is added. Avoid bringing it to a rolling boil, which can cause the cream to separate. - Can I add other vegetables to this dish?
Yes, feel free to add other quick-cooking vegetables like spinach, asparagus, or peas towards the end of the cooking process for extra flavor and nutrients. - Is this creamy mushroom chicken recipe freezer-friendly?
Cream-based sauces generally do not freeze well, as they can separate and become grainy upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days. - How can I make this dish low-carb?
To make this dish low-carb, simply omit the flour for dredging the chicken and serve it with low-carb sides like cauliflower rice or zucchini noodles instead of pasta or potatoes.
Conclusion
And there you have it, your new go-to recipe for an unbelievably delicious and comforting creamy mushroom chicken! This dish proves that satisfying, flavorful meals don’t need to be complicated or time-consuming. We hope you feel confident and excited to try this recipe in your own kitchen. It’s truly a winner for any weeknight or special occasion. Give it a try, gather your loved ones around the table, and savor every spoonful of this wonderful creamy mushroom chicken. We’d love to hear how it turned out, so please share your thoughts and photos in the comments below!
Creamy Mushroom Chicken
Equipment
- Skillet
- Knife
- Cutting Board
- spatula
- Measuring Spoons and Cups
Ingredients
Main Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (cremini or white, sliced)
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Instructions
Instructions
- Cut chicken breasts lengthwise to create four thinner cutlets, then season with salt and pepper and coat in flour.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken to the hot pan and cook for 4-5 minutes per side until golden; remove and set aside.
- Melt butter in the same pan, then add mushrooms and Italian seasoning, cooking until water releases, cooks off, and mushrooms are seared.
- Remove mushrooms from the pan and set aside with the chicken.
- Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan, stir until mustard dissolves, and reduce by half for 3-4 minutes.
- Stir in the cream, then return the chicken and mushrooms to the pan and cook for about 5 more minutes until the chicken is cooked through and the sauce slightly thickens; season as needed.