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. Enjoy!

Why You’ll Love This Easy Chicken Breast Recipe

• Mushrooms: Now, I don’t want to brag or anything, but I am quite the mushroom connoisseur. Just the thought of cooking them, smelling them, and eating 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. As long as you remember to defrost your chicken and you have mushrooms, this meal is going to be a breeze to make. Scroll down to the recipe card for exact amounts.

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 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?

So, as I mentioned – I know a thing or two about mushrooms. 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 . This is my go-to because baby bella mushrooms are firmer and have a heartier and earthier flavor than white button mushrooms. They are also seasonal from December-March and those seem to be the months when I’m really craving this meal. 

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. 

Tips For the Best Creamy Mushroom Chicken

Sure, any creamy mushroom chicken is going to be good, but these are the things that make this recipe GREAT:

• 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, Honey: 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 Mushrooms and 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?

If you’re trying to limit heavy starches, you could serve creamy mushroom chicken with steamed or roasted veggies. It’s such a hearty and filling dish, you won’t feel like you’re missing out at all. 

How to Store and Reheat Leftovers

• 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.
• 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. 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. 

More Easy Chicken Breast Recipes

• Poppy Seed Chicken
• Chicken and Gravy
• Creamy Pesto Chicken