If you’re craving a cozy, elegant dinner that’s short on fuss but big on flavor, Creamy Mushroom Chicken is your new weeknight hero. This classic skillet dish combines juicy golden-seared chicken breasts with a luscious mushroom and garlic cream sauce that’s so good you’ll want to spoon it on everything. Whether you’re aiming to impress guests or simply treat yourself, Creamy Mushroom Chicken delivers hearty comfort and restaurant-style flair, all in a single pan.
Ingredients You’ll Need
The best part about Creamy Mushroom Chicken is how easily it comes together with basic but carefully chosen ingredients. Each item brings its own color, aroma, or creaminess to the party, and together they create pure magic.
- Chicken Breasts: Choose boneless, skinless cuts for fast, even cooking and maximum tenderness.
- Olive Oil: Helps achieve that irresistible golden sear on the chicken, locking in flavor.
- Butter: Adds richness and a dash of luxury to the mushroom sauce.
- Cremini or White Mushrooms: Sliced mushrooms provide earthiness and soak up the creamy sauce perfectly.
- Garlic: Minced garlic infuses the sauce with warmth and aromatic depth.
- Chicken Broth: Deglazes the pan, picking up every last bit of caramelized flavor while thinning the sauce just right.
- Heavy Cream: The secret weapon for a smooth, silky sauce that feels indulgent in every bite.
- Dried Thyme: Lends a subtle herby note that pairs especially well with mushrooms and cream.
- Salt: Balances and enhances all the other flavors in the skillet.
- Black Pepper: Adds a gentle warmth and complexity to the dish.
- Parmesan Cheese: Stirred in at the end, it brings a salty-savory kick and helps thicken the sauce.
- Fresh Parsley (optional): A sprinkle of chopped parsley adds vibrant color and a pop of freshness just before serving.
How to Make Creamy Mushroom Chicken
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium heat. Pat your chicken breasts dry, season both sides generously with salt and pepper, then lay them in the hot pan. Give each side 6 to 7 minutes undisturbed; you’re looking for a beautiful golden crust and for the chicken to cook through. Once done, transfer the chicken to a plate and keep it warm—you’ll bring these beauties back later.
Step 2: Sauté the Mushrooms
In the same skillet, turn the heat down just a touch and melt the butter. Add your sliced mushrooms, spreading them out so they have lots of contact with the pan. Sauté them for about 5 to 6 minutes, stirring occasionally, until they’re soft and caramelized around the edges. This is where that rich, earthy mushroom flavor really develops.
Step 3: Add Garlic
Once the mushrooms are looking gorgeous, add the minced garlic. Give it all a quick stir and let it cook for about 1 minute, just until it’s fragrant. Keep an eye on it so the garlic doesn’t burn—burnt garlic will make the sauce taste bitter.
Step 4: Deglaze with Broth
Now pour in the chicken broth. Use a wooden spoon to scrape up any golden bits stuck to the bottom of the pan—those are pure flavor gold! The broth also helps lift all that umami goodness into the sauce, so don’t skip this step.
Step 5: Make the Creamy Mushroom Sauce
Stir in the heavy cream, dried thyme, and Parmesan cheese. Let everything simmer gently for 3 to 4 minutes. The sauce will start to thicken slightly and become gloriously creamy. Now’s the time to taste and tweak your seasonings as desired!
Step 6: Return Chicken and Finish Cooking
Return the chicken breasts (and any juices that have collected) to the skillet. Spoon that dreamy mushroom cream sauce over the top, and let the chicken simmer for another 2 to 3 minutes to soak up all the flavors. Finish with a scattering of fresh parsley if you want a touch of color and extra freshness before serving your Creamy Mushroom Chicken.
How to Serve Creamy Mushroom Chicken
Garnishes
A flourish of chopped fresh parsley is the classic finishing touch for Creamy Mushroom Chicken. If you’re feeling fancy, try a bit of extra grated Parmesan or a few thyme sprigs to amp up the aroma and make it look even more inviting.
Side Dishes
This dish loves to be paired with starchy sides like mashed potatoes, fluffy rice, or a heap of buttered pasta to soak up every last drop of the sauce. You can also keep things light and gluten-free with steamed veggies or a crisp green salad for balance.
Creative Ways to Present
Give your Creamy Mushroom Chicken a bistro-style twist by slicing the chicken breasts and fanning them out over a swoosh of creamy polenta or risotto. Or, nestle the whole breasts over toasted sourdough for a hearty, open-faced sandwich-style presentation—perfect for brunch or casual entertaining!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Creamy Mushroom Chicken, let it cool to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 3 days, and the flavors actually deepen as they mingle together.
Freezing
While the freshness of the sauce is best enjoyed right away, you can freeze leftovers if needed. Place the cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Just note that the cream sauce may separate a little, but a gentle stir usually brings it back to life.
Reheating
For best results, reheat Creamy Mushroom Chicken gently on the stovetop over low heat. Add a splash of broth or cream if the sauce is too thick. Avoid microwaving on high, which can cause the cream to split; instead, use short bursts and stir in between for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in Creamy Mushroom Chicken. They stay juicy and tender, and bring extra richness to the dish. Just adjust cooking time as needed since thighs may require a few extra minutes.
What kind of mushrooms work best?
Cremini and white button mushrooms are go-to options for their subtle flavor and easy availability, but you can also experiment with shiitake, baby bella, or a medley of wild mushrooms for a deeper woodland flavor.
How do I lighten up the sauce?
If you prefer a lighter cream sauce, swap half of the heavy cream for half-and-half or even whole milk. The sauce will be just a bit thinner, but still plenty creamy and delicious. A touch more Parmesan can help thicken it if needed.
Can I make Creamy Mushroom Chicken dairy-free?
You can swap the butter for a plant-based substitute, and use your favorite unsweetened non-dairy cream (like coconut cream or cashew cream) in place of heavy cream. Nutritional yeast can replace Parmesan for extra umami, making it both creamy and dairy-free!
Will this work in a slow cooker?
For sure! Sear the chicken and sauté the mushrooms in a skillet first for the best flavor, then transfer everything to a slow cooker. Pour in broth, cream, seasoning, and cheese, then cook on low for 3-4 hours. The result is ultra-tender Creamy Mushroom Chicken with hands-off ease.
Final Thoughts
This Creamy Mushroom Chicken is one of those recipes that everyone needs in their weeknight toolkit—easy enough for a busy evening, yet impressive enough for guests. If you love savory, saucy chicken as much as I do, give this a try and watch it become an instant favorite at your table!
Print
Creamy Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and savory flavors of this Creamy Mushroom Chicken recipe. Tender chicken breasts are smothered in a luscious mushroom sauce, finished with a hint of Parmesan and fresh parsley.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mushroom Sauce:
- 1 tablespoon butter
- 8 oz cremini or white mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper. Cook in olive oil until golden and cooked through. Set aside.
- Make the Mushroom Sauce: In the same pan, sauté mushrooms in butter. Add garlic, chicken broth, heavy cream, thyme, and Parmesan. Simmer until thickened.
- Finish the Dish: Return chicken to the skillet, spoon sauce over the top, and simmer. Garnish with parsley before serving.
Notes
- Serve with mashed potatoes, rice, or pasta.
- Try using boneless thighs for variation.
- For a lighter option, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 2g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg
