Creamy Mushroom Chicken Recipe
This creamy mushroom chicken is a quick and comforting meal. Juicy chicken in a rich, flavorful mushroom sauce—perfect for busy weeknights!
Making a delicious and comforting meal might sound like a difficult task, especially in the middle of the week, but this creamy chicken & mushroom recipe is actually an easy recipe, similar to other easy midweek recipes like my juicy chicken patties and chicken broccoli stir-fry, which you must try.
Video Recipe 📹
Watch the full video recipe to learn how to make the creamy mushroom chicken.
Prefer the written recipe? Scroll down to the recipe box.
Ingredient Notes
Here are the key ingredients in this creamy chicken mushroom recipe and some useful tips:
- Chicken Breast – Boneless, skinless chicken breasts work best. Slice them into fillets for quicker cooking. Chicken thighs can also be used for extra juiciness.
- Mushrooms – Cremini (baby bella), button mushrooms, or a mix of wild mushrooms give the best flavor.
- Heavy Cream – Creates the rich, creamy sauce. Swap for half-and-half for a lighter version.
- Parmesan Cheese – Adds umami and depth. Optional but highly recommended.
- Garlic & Onion – Essential for building deep flavors in the sauce.
- White Wine (Optional) – A splash of white wine enhances the sauce’s complexity. Substitute with extra broth if needed.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What Mushrooms Are Best for Creamy Mushroom Chicken?
Different mushrooms bring different flavors and textures to this dish. Here are the best choices:
- Cremini (Baby Bella) – Adds a deep, earthy flavor.
- White Button Mushrooms – Mild and tender, perfect for a classic creamy mushroom sauce.
- Portobello Mushrooms – Rich and meaty, great for a heartier version.
- Shiitake Mushrooms – Offer a bolder, slightly smoky taste.
- Oyster Mushrooms – Delicate and slightly sweet, excellent for a gourmet touch.
Substitutions and Variations
This chicken with creamy mushroom sauce recipe is versatile! Here are some easy variations:
- Chicken Thighs Instead of Breast – For extra juiciness and flavor.
- Greek Yogurt Instead of Heavy Cream – A healthier, tangy alternative.
- No Flour? Use Cornstarch – Lightly dust the chicken with cornstarch for a gluten-free version.
- Add Spinach or Kale – Stir in greens for extra nutrition.
- Make It Spicy – Add red pepper flakes or a dash of cayenne for heat.
- Dairy-Free Version – Use coconut cream and dairy-free parmesan.
Best Served With
This one pan chicken and mushroom sauce pairs well with a variety of sides. Here are the best serving options:
- Garlic Naan – A perfect bread to soak up the creamy sauce.
- Mashed Potatoes – A classic side that complements the sauce.
- Rice & Beans – Creamy mushroom chicken and rice is great option for a balanced meal.
- Broccoli Salad – Adds a fresh, crunchy contrast.
- Chickpea Salad – A protein-packed side dish.
- Roasted Asparagus – A light and flavorful veggie side.
How to Store Chicken and Mushroom Sauce
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: The creamy sauce may separate when frozen, but you can still freeze it for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheat: Warm in a pan over low heat, adding a splash of broth or cream to restore the sauce’s consistency.
More Recipes
Creamy Mushroom Chicken
Ingredients
For the chicken:
- 1¼ lbs. (560 g) Chicken breast or chicken breast fillets
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ⅓ cup (40 g) Flour
- 2 tablespoons (30 ml) Olive oil
For the creamy mushroom sauce:
- 1 tablespoon (15 ml) Olive oil
- 2 tablespoons (30 g) Butter
- ½ Onion chopped
- 10.5 oz (300 g) Mushrooms read notes
- 3 Garlic cloves minced
- 1 cup (240 ml) Heavy cream
- ¾ cup (180 ml) Vegetable stock or chicken stock
- ¼ cup (30 g) Parmesan grated (optional)
- 1 teaspoon Lemon zest
- 2 tablespoons Parsley chopped
Instructions
- Prepare the Chicken: If using chicken breast fillets, they are already thin enough for quick, even cooking. If using whole chicken breasts, slice them in half horizontally to create fillets. This ensures they cook evenly and remain tender.
- Pat the chicken dry with paper towels. Season both sides with salt and black pepper. Dredge each fillet lightly in flour, shaking off any excess. This helps create a golden crust and also thickens the sauce slightly later.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C / 165°F).
- Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
- Make the Creamy Mushroom Sauce: In the same pan, reduce the heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter.
- Add the chopped onion and cook for 2-3 minutes, until softened. Stir in the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their juices and start to brown. Add the minced garlic and cook for 30 seconds, until fragrant.
- Optional: If using white wine, pour in ¼ cup at this stage, stirring to deglaze the pan. Let it simmer for 1-2 minutes until the alcohol evaporates.
- Simmer the Sauce: Pour in the vegetable broth and let it simmer for 2 minutes. Stir in the heavy cream, grated parmesan, and black pepper. Let the sauce simmer for another 3-4 minutes, until it thickens slightly. Taste and adjust seasoning if needed.
- Combine & Serve: Return the cooked chicken to the pan, spooning some sauce over the top. Simmer for 2 more minutes, allowing the chicken to soak up the flavors. Sprinkle with chopped parsley and remove from heat.
- Serve: serve with rice and green beans or read about other serving options in the notes section.
Notes
- Chicken Fillets vs. Whole Chicken Breast: I prefer using chicken breast fillets because they cook faster and more evenly. If using whole chicken breasts, slice them in half horizontally. This ensures a tender result without overcooking.
- White Wine Option: Adding ¼ cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) to the sauce enhances its depth of flavor. Let the wine reduce for a couple of minutes before adding the cream. If you are not using white wine, use the amount of vegetable broth instead.
- Best Mushrooms to Use: Button, cremini, or even wild mushrooms work well in this recipe. Cremini mushrooms give a deeper, earthier flavor.
- Heavy cream: Swap heavy cream for half-and-half or a lighter version.
- Watch the Video Recipe – For a better understanding of the recipe steps, I highly recommend watching the video tutorial. It will help you visualize the dough texture, scooping, and baking process.
- Read the FAQs – If you have any questions, check the FAQs sectionlocated under the recipe card. I cover common troubleshooting tips, substitutions, and storage recommendations.
Nutrition
Frequently Asked Questions
Yes! Chicken thighs are juicier and more flavorful. Just adjust the cooking time as thighs take a bit longer to cook through.
You can substitute half-and-half for a lighter version or use coconut cream for a dairy-free alternative.
Yes! Skip the flour or use cornstarch for a gluten-free option. It helps thicken the sauce and gives the chicken a light crust.
Cremini, button, or wild mushrooms like shiitake or oyster mushrooms add great depth of flavor to the creamy sauce.
Keep the heat at medium-low when adding cream and stir constantly. Avoid boiling the sauce after adding dairy.
I skipped the white wine and still was delicious. thank you for this amazing recipe.
hi all of this channel recipes are unique and perfect and yummy 😋 thanks for sharing 👍 😋 😊 ☺️ 😀
all your recipes are super hit with my family! thanks David for sharing.
this is on my next week menu.😊