This Creamy Mushroom Chicken is modern American comfort food at its best. Rich and flavorful velvety mushroom sauce spooned over perfectly pan fried chicken and ready in less than 30 minutes. You simply can’t go wrong.
My Favorite Creamy Mushroom Chicken Recipe
Do you know what I like more than a comforting, creamy, one pan, chicken dinner on a chilly weeknight?
Let me think…
Not much, TBH.
Do you know what makes a creamy, one pan, chicken dinner even better?
MUSHROOMS! Baby bella mushrooms, to be exact.
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.
Ingredients for the Chicken
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.
Here’s all you’ll need for the chicken:
- vegetable oil
- boneless, skinless chicken breasts
- Salt and fresh ground pepper
- dried basil
- sweet paprika
- garlic powder
- unsalted butter
What Kinds of Mushroom to Use?
So, as I mentioned – I know a thing or two about mushrooms. For this dish, I prefer to use sliced baby bella 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 cremini.
In addition to the baby bella mushrooms, you’ll need a few other ingredients to make a velvety delicious mushroom sauce.
Here’s the additional ingredients you’ll need for my mushroom sauce:
- low sodium chicken broth OR white wine
- dijon mustard
- heavy cream
- dried thyme
- dried parsley
- Salt and fresh ground pepper
How to Make Creamy Mushroom Chicken
Prep: Add vegetable oil to a large 12-inch skillet and set it over medium-high heat. While the oil heats, season the chicken breasts on both sides with salt, pepper, basil, paprika, and garlic powder. I like my chicken breasts to be 1-1 ½ inch thick.
Cook Chicken: Add the chicken breasts to the heated oil and cook for 5 minutes. Flip your chicken breasts over and add 1 tablespoon butter. Swirl it around and continue to cook the chicken for 4 more minutes, or until it’s golden. Remove the chicken from the skillet and set it aside.
Mushroom Sauce: Melt the remaining butter in the skillet and stir in your mushrooms. Cook them for about 4 minutes, or until they have browned. Stir in the garlic and cook it for 20 seconds. Remove the mushrooms from the pan and set them aside.
Set your skillet over medium-high heat and add in the chicken broth. Whisk in the dijon mustard until dissolved and continue to cook for about 4 minutes, or until the sauce has reduced. Next, whisk in the cream. Season the sauce with dried thyme and dried parsley, and cook for 1 more minute.
Combine: Add the chicken and mushrooms back to the pan and cook for 4 to 5 more minutes, or until the chicken is 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 Cream of 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 honey 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.
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 Parmesan potato wedges and green beans on the side.
Maybe a baked potato and steamed broccoli will hit the spot?
If you’re following a low carb lifestyle, 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 on a starch 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 more 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.
Creamy Mushroom Chicken
For the Chicken
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, about 1 to 1.5-inches thick
- salt and fresh ground 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 fresh ground pepper, to taste
- Add vegetable oil to a large 12-inch skillet and set over medium-high heat.
- Season chicken breasts on both sides with salt, pepper, basil, paprika, and garlic powder.
- Add 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 skillet and set aside.
- Melt remaining butter in the skillet and stir in mushrooms; cook for about 4 minutes, or until mushrooms have browned.
- Stir in garlic and cook for 20 seconds.
- Remove mushrooms from pan and set aside.
- Set skillet over medium-high heat and add in chicken broth; whisk in Dijon mustard until dissolved and continue to cook for about 4 minutes, or until sauce has reduced.
- Whisk in cream; season with dried thyme and dried parsley, and cook for 1 minute.
- Add chicken and mushrooms back in the pan and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is cooked when internal temperature registers at 165˚F. Use an instant read thermometer for accurate results.
- Taste for salt and pepper; adjust accordingly.