This Creamy Mushroom Chicken recipe is such an easy, one-pan meal that’s on the table in less than 30 minutes! It has lightly crusted chicken breast that’s perfectly balanced with a rich mushroom cream sauce. This recipe can be a simple weeknight wonder or a go-to for entertaining that your guests will absolutely love.
Chicken That Wows!!!!
If you loved my Marry Me Chicken recipe, you’ll enjoy this Creamy Mushroom Chicken too—it’s rich, flavorful, and just as impressive!
This is one of those dishes that looks fancy and time-consuming, but it’s surprisingly easy to make—and it always earns me the best compliments from guests.
I sear the chicken breast first, then build the sauce in the same pan, so all the flavors blend together. Creamy mushroom chicken has the crispy texture of the chicken, the hearty mushrooms, and the smooth cream sauce that work perfectly together.
I love serving this dish with steamed rice, pasta, broccoli, or mashed potatoes. A piece of crusty bread is also perfect for soaking up the creamy sauce. To round it out, I’ll often add air fryer green beans or a simple arugula salad for a complete meal.
If you don’t have mushrooms on hand, no worries! My creamy parmesan skillet is a similar one-pan recipe that uses sun-dried tomatoes instead of mushrooms.
Key Ingredients You’ll Need
Chicken Breast: For the chicken, I like to use boneless, skinless breasts sliced into two smaller cutlets. I’ve also tested this recipe using boneless, skinless chicken thighs, and it was just as delicious.
All-propose flour: I dredge the chicken in a very light coating of flour, which gives it an extra crispy sear.
Heavy cream: The creamy mushroom sauce is definitely what makes the chicken so incredible! Heavy cream gives the best texture, but half and half is also a good option. When I tested the recipe with milk, the liquid sauce was way too thin, no matter how long I let it simmer.
Mushroom: As for the mushrooms, any small variety will work. I usually choose baby bellas, white button mushrooms, or cremini mushrooms. I pick based on what is available and looks best.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Let’s Make Creamy Mushroom Chicken
First: Slice the chicken breasts in half to make thinner cutlets so they’ll cook quickly and evenly. Pat them dry and coat each cutlet lightly with salt, pepper, and flour.
Second: Sear the chicken cutlets in butter over medium heat. Careful not to make it too hot or the butter can burn. Once cooked through, set the cutlets aside for now.
Third: Add more butter to the same skillet and saute the thinly sliced mushrooms until they’re tender and browned around the edges. Then, add the garlic and cook for another minute.
Four: Gently pour the white wine into the skillet to simmer for a couple of minutes. Use a wooden spoon or spatula to scrape up any browned bits, which adds a ton of flavor.
Then: Stir in the chicken stock and cream and bring it to a simmer until the sauce thickens. Then, add the parmesan cheese and stir until it’s melted and totally incorporated.
Finally: Place the cooked chicken back into the skillet, nestled into the sauce. Let everything simmer for a couple of minutes to let all the flavors meld together.
Storage Instructions:
- Let the leftovers cool and keep them in an airtight container in the fridge for 3-4 days.
- It’s best to reheat the leftovers on the stovetop over low heat so the sauce doesn’t separate.
- If you’re packing creamy mushroom chicken for meal prep, use short intervals in the microwave, stirring between each one.
More Chicken Recipes
Creamy Mushroom Chicken
Equipment
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons flour
- 1 tablespoon unsalted butter
For the Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 oz mushrooms sliced (about 2½ to 3 cups)
- 3 fresh garlic cloves minced
- ¼ cup dry white wine
- ½ cup low-sodium chicken stock
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- Fresh thyme, chives or parsley for garnish
Instructions
- Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat them dry with paper towels. Season both sides with salt and pepper, then lightly coat with flour, shaking off any excess.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C). Remove from the skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken stock and heavy cream (or half-and-half). Stir and bring the mixture to a gentle simmer. Let it cook for 3–4 minutes, until slightly thickened. Then stir in the Parmesan cheese until melted and smooth.
- Return the cooked chicken to the skillet, nestling it into the sauce. Let it simmer for another 2–3 minutes so the chicken absorbs the flavors.
- Spoon the creamy mushroom sauce over the chicken, garnish with fresh herbs and serve warm. It's great with mashed potatoes, pasta, or steamed green beans.
Notes
- An instant-read thermometer is the easiest way to tell when your chicken is completely done, but not overcooked. The internal temperature should be 165°F.
- Grated parmesan cheese has a much better texture and overall flavor than the parmesan cheese that comes in a shaker.
- If you prefer not to cook with wine, you can swap it for more chicken broth.
- You’ll get the best results with even-sized chicken breasts. If your cutlets are different sizes, you can pound out the larger ones to be slightly thinner.
- For the best sear, make sure your pan is nice and hot first. Then, avoid flipping or moving the chicken until it naturally releases from the pan.
- Keep a close eye on the butter and garlic so they don’t burn. These two ingredients can make the dish quite bitter if they get too browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I would love to try this recipe, but my wife is allergic to most cheese’s. She can eat, cream cheese but not sure if this would work with this recipe .
Any recommendations?
Thanks so much for getting in touch! I completely understand about the cheese allergy. You can definitely try this recipe using cream cheese, a dairy-free or mild cheese substitute (like vegan cheese), yogurt or sour cream (if she tolerates them), or even coconut milk for a different but delicious twist.
Hi Olivia, I did try this dish it so delicious and easy to cook, make my husband belly very content. Thank you very much 🙏
I’m so happy to hear that! 😊 I love that your husband enjoyed it too — that totally makes my day. Thanks so much for trying the recipe and taking the time to share! 💛
This was very good, nice for cooler weather. It is very easy to make. And only used one skillet.
So glad you loved it! Perfect for cold weather — and you can’t beat a one-skillet recipe!
If I were to replace the cream with dairy free milk, do you know how many mls I would I need?
Yes 🙂
Use the same amount: 1 cup (240 ml) dairy-free milk.
Just note the sauce will be thinner unless you add a little thickener.
You can also use Oat cream since is the best option — creamy and neutral for savory dishes.
If you want extra richness, use coconut cream.
What a great keeper chicken breast recipe. We both loved it. Hard to believe it was so juicy. Wonderful flavor. Thanks Olivia!
That makes me so happy to hear! 😊 I love that it turned out juicy and full of flavor. Thanks so much for trying the recipe. So glad it’s a keeper for you both! 💛