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This Creamy Mushroom Chicken is modern American comfort food at its best. Rich and flavorful mushroom sauce spooned over perfectly pan-fried chicken and ready in less than 30 minutes! You simply can’t go wrong.
Does it get any better than easy chicken recipes that feature mushrooms? I don’t think so! This dish is full of flavor, super easy to make, and a true weeknight dinner wonder.
Why You’ll Love This Mushroom Chicken Breast Recipe
- Mushrooms: Now, I don’t want to brag or anything, but I am quite the mushroom connoisseur. From garlic butter mushrooms to chicken and rice with mushrooms to chopped steak, just the thought of them puts a smile on my face. This dish is mushroom goodness personified.
- Super Easy: I love a dinner that’s ready in less than a half hour. Especially one where you can pack in a ton of flavor in a small amount of time!
- Budget-Friendly: This easy chicken breast recipe tastes like it uses really expensive ingredients, but it doesn’t! In fact, everything used in this recipe is quite humble. But when put together in the right way? Magic!
What You’ll Need
I’m sure you’ve guessed – we’re going to be using chicken and mushrooms. The rest is pretty simple. We’re talking pretty typical pantry staples and spices.
For the Chicken
- Vegetable Oil: For sauteing. You could also use olive oil or any neutral cooking oil that you like.
- Boneless, Skinless Chicken Breasts: Make sure to defrost them before cooking, if you’re using frozen chicken.
- Spices and herbs: I love using dried basil, garlic powder, and some sweet paprika. A great, balanced seasoning blend that’s super easy. We’ll also use salt and pepper.
- Unsalted butter
For the Creamy Mushroom Sauce
- Garlic: Freshly minced is the most flavorful, but garlic powder would work too.
- Low-Sodium Chicken Broth or White Wine: Either one will make a great sauce, although wine is a lot more flavorful.
- Dijon Mustard: This is one of my secret ingredients! Dijon mustard brings out the best in chicken, and especially in mushrooms. Don’t skip it!
- Heavy Cream: Because everything is better with heavy cream. Plus, this is a great way to make a nice, rich sauce. No need for flour or cornstarch here.
- Seasoning: Grab some dried thyme, parsley, salt and pepper.
What Kinds of Mushroom Should You Use?
For this dish, I prefer to use sliced baby bella mushrooms, AKA cremini mushrooms. If you don’t know, baby bellas are baby portobello mushrooms, and they are my go-to because baby bella mushrooms are firmer and have a heartier and earthier flavor than white button mushrooms.
You can, of course, substitute the baby bellas if your grocery store doesn’t have them. If I had to opt for a different mushroom, I’d choose regular portobello mushrooms (chopped into smaller pieces) or maybe shiitake mushrooms.
How to Make Creamy Mushroom Chicken
With just 5 minutes of prep, you’ll have this dish on the table in no time! Check out the recipe card at the end of this post for detailed instructions.
- Prep: Heat a large skillet with oil and season the chicken breasts with basil, paprika, garlic, salt, and pepper.
- Cook Chicken: Cook the chicken on the hot skillet for about 5 minutes on each side. I like to add a tablespoon of butter when I flip. Once the chicken is cooked and golden brown, set it aside to rest.
- Mushroom Sauce: Melt more butter in the skillet and stir in the mushrooms. Cook for about 4 minutes, add the garlic, and cook for another 30 seconds. Take the mushrooms out and set them aside. Then, add the chicken broth to the hot pan and whisk in the mustard until totally dissolved. Whisk in the cream, season the sauce, and cook for another minute.
- Combine: Add the chicken and mushrooms back to the pan and cook for 4 to 5 more minutes, or until the chicken is complete cooked through. Your chicken is cooked when the internal temperature registers at 165˚F. Use an instant-read thermometer for accurate results.
- Serve: Taste for salt and pepper and adjust accordingly. Then, serve and enjoy.
Recipe Tips
- Use the Heavy Cream: Trust me, this is not the recipe to skimp on. Of course, you can opt for low or reduced fat milk, but it just won’t be the same.
- Can I Offer You Some Wine? Chicken broth is great, but have you tried wine? A dry white really elevates the flavor in the mushroom sauce in a way the chicken broth just can’t.
- Don’t Skip the Mustard: I know mustard isn’t everyone’s thing, but I promise you – if you use it, you will love it and if you skip it, you will miss it.
What to Serve With Creamy Mushroom Chicken
Anything with a sauce this good is going to be pure heaven spooned over mashed potatoes, rice, or pasta. You know it, I know it. Let’s not pretend. If you’re living on some other planet where that just isn’t doing it for you, you could also go for hedgehog roasted potatoes and green beans on the side. Maybe a baked potato and steamed broccoli will hit the spot!
Creamy Mushroom Chicken
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, about 1 to 1.5-inches thick
- salt and freshly ground black pepper, to taste
- ½ teaspoon dried basil
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter, divided
For the Mushroom Sauce
- 8 ounces sliced baby bella mushrooms
- 4 cloves garlic, minced
- ½ cup low sodium chicken broth, or white wine
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- salt and freshly ground black pepper, to taste
Instructions
- Prep the chicken. Season the chicken breasts on both sides with salt, pepper, basil, paprika, and garlic powder.
- Cook. Add vegetable oil to a large 12-inch skillet and set it over medium-high heat. Transfer the chicken breasts to the heated oil and cook for 5 minutes. Flip over chicken breasts and add 1 tablespoon butter; swirl it around and continue to cook the chicken for 4 more minutes, or until golden. Remove chicken from the skillet and set aside.
- Cook the mushrooms. Melt the remaining butter in the skillet and stir in the mushrooms; cook for about 4 minutes, or until the mushrooms have browned. Stir in the garlic and cook for 20 seconds. Remove the mushrooms from the pan and set aside.
- Make the cream sauce. Set the skillet over medium-high heat and add chicken broth. Whisk in Dijon mustard until dissolved, and continue to cook for about 4 minutes, or until the sauce has reduced. Whisk in the heavy cream; season with dried thyme and parsley, and cook for 1 minute.
- Combine. Add the chicken and mushrooms back in the pan and cook for 4 to 5 more minutes, or until the chicken is cooked through. Chicken is cooked when internal temperature registers at 165˚F. Use an instant-read thermometer for accurate results.
- Serve. Remove the skillet from the heat. Taste the chicken and mushrooms for salt and pepper; adjust accordingly and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store and Reheat Leftovers
- Fridge. This meal stores nicely in an airtight container in your fridge for about 3-5 days. The sauce will help to keep the chicken from drying out but your mushrooms may get a little soft as they wait to be reheated and eaten as leftovers.
- Freezer. This is also a great make-ahead, freezer meal. After you make it, you will want to bring it completely back to room temp before placing the chicken, mushrooms and sauce into freezer safe, airtight containers.
- Reheat. You can grab this freezer meal anytime over the next 4 months and simmer it on the stove top on low until your chicken pieces are heated through. You’ll be eating your creamy mushroom chicken in no time at all.
That mushroom sauce is calling my name! It looks delicious! I love the spice mix on the chicken too!
Thank you!! I hope you enjoy it! ๐
This is my kind of comfort food! Looks amazing. ๐
Thank you! ๐
This Creamy Mushroom Chicken is seriously making me hungry!
How creamy is this chicken! I would like to have it for dinner!
Thank YOU! I hope you enjoy it! ๐
What an amazing dinner; worthy of a restaurant, indeed! Adding this to my dinner line up for the week!
I hope you enjoy it! Thank YOU!! ๐
This chicken dish looks incredible! That sauce has me drooling!
Thank you so much, Tisha! ๐
I’ve been loving all things mushroom lately! This looks sooo good!
Thank you, Cathy! ๐
I need to try this mushroom sauce immediately, it looks so good!
Is it dijon mustard or honey mustard?? The recipe says dijon but your comments say not to skip the honey mustard. =)
It’s dijon mustard – I do see where it says honey mustard, but it should be dijon. Thank you for catching that and letting me know! ๐
The first step in the recipe says cook the vegetables……what vegetables ? There’s only mushrooms in the recipe. Did I miss something ?