Chicken and Mushroom Recipe, No Cream

Chicken and mushroom recipes no cream do not have to mean bland or watery. This one-pan dinner is built around a rich garlic butter sauce that coats every piece of juicy chicken breast in deep, savory flavor, without a drop of heavy cream or condensed soup. It comes together in 30 minutes, uses one skillet, and leaves almost nothing to clean up.  

How to Make This Chicken and Mushroom Recipe, No Cream

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Boneless, skinless chicken breasts: I like to cut each breast in half lengthwise to create thinner cutlets before seasoning. This is the step I never skip because thinner cutlets sear faster, brown more evenly, and are so much less likely to dry out than a whole thick breast. I’ve tested this recipe with whole uncut breasts and the difference in texture is noticeable. The cutlets win every time. You can also use boneless, skinless chicken thighs if you prefer darker meat. Just add a few extra minutes to the cook time.

White or cremini mushrooms: I love using cremini mushrooms, also sold as baby bella, because they have a slightly deeper and earthier flavor than white button mushrooms and they hold their texture better at high heat. I’ve made this recipe a couple of times with white button mushrooms too and they work beautifully, so use whatever you can find. I recommend slicing them about 1/4 inch thick so they brown properly without falling apart in the pan.

Pro Tip: I always wipe my mushrooms clean with a dry paper towel instead of rinsing them under water. Wet mushrooms steam instead of sear, and you lose all that golden browning that makes this dish so flavorful.

Butter: I use three tablespoons of unsalted butter, and I really recommend sticking with unsalted here so you can control the salt level yourself. The butter is what creates that glossy, rich sauce that clings to every piece of chicken. I’ve tested this with just olive oil and the sauce is noticeably thinner and less satisfying. The butter makes a real difference and I would not leave it out.

Garlic: I use three cloves, freshly minced. I highly recommend fresh garlic over garlic powder here because it goes into the pan with the butter and blooms into something that smells incredible. I’ve made this a couple of times when I was out of fresh garlic and used garlic powder instead. It still tastes good, but the fresh garlic version has a depth that powder just cannot replicate.

Spice blend: I season the chicken with onion powder, dried oregano, paprika, salt, and pepper before it ever hits the pan. I like this combination because the paprika adds a subtle warmth and gives the chicken a beautiful golden color. I’ve tested it with just salt and pepper and while it works, the spice blend takes the flavor to a completely different level. You can also add a pinch of red pepper flakes if you like a little heat.

Olive oil: I use olive oil in two separate additions, one tablespoon to sear the chicken and another before the mushrooms go in. I recommend a good quality extra virgin olive oil here. You can also substitute avocado oil or any neutral cooking oil you have on hand.

Fresh parsley: I always finish this dish with fresh parsley because it adds a brightness that lifts the whole recipe. I’ve also made this a couple of times with fresh thyme and it gives the dish a slightly more rustic, herby flavor that Pierre loves. Fresh basil works beautifully too if that is what you have in the fridge.

How To Make Chicken Mushroom Recipe

Before you start: You will need a large skillet, preferably cast iron or stainless steel. A 10 to 12-inch pan gives the chicken room to sear properly without crowding.

1. Prep and season the chicken: Pat the chicken breasts dry with a paper towel, then cut each one in half lengthwise to create six thin fillets. Drying the surface is important because any moisture on the chicken will create steam in the pan and prevent browning. Season all sides with onion powder, oregano, paprika, salt, and pepper. Press the spices gently into the surface so they adhere.

2. Sear the chicken: Heat one tablespoon of olive oil in your skillet over medium-high heat. When the oil shimmers, add the chicken cutlets in a single layer. Do not move them. Searing works by letting the meat sit undisturbed against the hot pan until a crust forms. Cook for 4 to 5 minutes per side, depending on thickness, until each side is deeply golden brown. The internal temperature should read 165°F on an instant-read thermometer. Transfer the chicken to a plate and cover loosely with foil to keep warm.

3. Brown the mushrooms: Add the second tablespoon of olive oil to the same skillet and turn the heat to medium-high. Add the sliced mushrooms in a single layer and season with salt and pepper. Let them cook without stirring for 2 to 3 minutes so they make good contact with the pan. This initial undisturbed cooking is how you get browning instead of steaming. Once they start to color, stir occasionally and continue cooking for another 3 to 4 minutes until they are golden brown all over and have released most of their liquid.

4. Add butter and garlic: Reduce the heat to medium. Add the three tablespoons of butter and the minced garlic directly to the mushrooms. Stir continuously for about one minute, until the garlic is fragrant and the butter has created a glossy sauce with the mushroom juices already in the pan. You are not making a separate sauce. The pan drippings from the chicken and the mushroom liquid combine with the butter to create the sauce naturally.

5. Return the chicken and finish: Nestle the seared chicken fillets back into the pan, spooning some of the mushrooms and butter sauce over the top of each piece. Let everything warm together for 1 to 2 minutes. Scatter the fresh parsley over the top and serve immediately directly from the pan.

What To Serve With

You can eat this recipe as a main course because it’s very satisfying with the mushrooms, but if you prefer, you can have it with some pasta, mashed potatoes or roasted veggies.

Mmm… yummy! I also shouldn’t forget about the salad. This Mushroom Chicken Breast Recipe goes really well with any type of salad like quinoa salads, beans salad, and of course green salad. Enjoy!