Creamy Mushroom Chicken

5 from 6 votes

Make this creamy mushroom chicken in one pan! Tender chicken breast in a rich, creamy mushroom sauce. A perfect weeknight meal ready in 30 minutes.

Prep Time30

Total Time30

Course: Main Course

Cuisine: American

Keyword: Chicken

Servings:

Calories: 327kcal

Ingredients

For the chicken:

1¼ lbs. Chicken breast or chicken breast fillets
½ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Flour
2 tablespoons Olive oil

For the creamy mushroom sauce:

1 tablespoon Olive oil
2 tablespoons Butter
½ Onion chopped
10.5 oz Mushrooms read notes
3 Garlic cloves minced
1 cup Heavy cream
¾ cup Vegetable stock or chicken stock
¼ cup Parmesan grated (optional)
1 teaspoon Lemon zest
2 tablespoons Parsley chopped

US Customary - Metric

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.

Video

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