This creamy mushroom chicken is everything you crave in a comforting meal. With tender chicken breasts smothered in a rich, velvety mushroom sauce, it’s the kind of dish that feels like a warm hug. Whether paired with rice, mashed potatoes, or pasta, this recipe is guaranteed to become a family favorite.
Ingredients
For the Chicken:
2 large chicken breasts, halved lengthwise (or 4 small breasts)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ cup all-purpose flour (for light coating)
2 tbsp olive oil
For the Mushroom Sauce:
2 tbsp butter
8 oz mushrooms, sliced (button, cremini, or portobello)
3 garlic cloves, minced
1 tsp dried thyme (or 1 tbsp fresh)
½ cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup Parmesan cheese, grated (optional for extra richness)
1 tbsp Dijon mustard (optional, for depth of flavor)
1 tbsp fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Chicken: Season the chicken with salt, pepper, and garlic powder. Lightly coat the chicken in flour, shaking off the excess. This coating helps create a golden crust.
Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until they are golden brown. Once done, remove the chicken from the pan and set it aside.
Cook the Mushrooms: In the same pan, melt butter and add the sliced mushrooms. Sauté for 5-6 minutes until the mushrooms are browned. Add the minced garlic and thyme, cooking for about 30 seconds until fragrant.
Make the Sauce: Pour in the chicken broth, scraping up any flavorful bits from the pan. Stir in the heavy cream, Parmesan cheese (if using), and Dijon mustard. Let the sauce simmer for 2-3 minutes until it thickens slightly.
Finish the Dish: Return the chicken to the pan and spoon the sauce over the top. Let it simmer for 5 minutes, or until the chicken is fully cooked through. Garnish with fresh parsley and serve hot.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Storage/Reheating
To store any leftovers, transfer the creamy mushroom chicken to an airtight container and refrigerate it for up to 3 days. When reheating, I recommend gently warming it in a pan over medium heat with a splash of chicken broth or cream to keep the sauce creamy. You can also reheat it in the microwave, but be careful not to overcook the chicken.
FAQs
Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs will work perfectly for this recipe. They’re even juicier than chicken breasts, so you’ll get an extra tender result.
Can I make the sauce without Parmesan cheese?
Absolutely! If you prefer a lighter version or don’t have Parmesan on hand, you can skip the cheese. The sauce will still be creamy and flavorful thanks to the cream and broth.
How can I make this dish gluten-free?
To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the coating. This will give you the same golden crust without the gluten.
What kind of mushrooms can I use?
I love using button, cremini, or portobello mushrooms in this dish, but feel free to experiment with other types like shiitake or oyster mushrooms for a different flavor profile.
Can I add vegetables to the sauce?
Yes! You can add spinach, peas, or even roasted bell peppers to the sauce for extra flavor and color. Just sauté them along with the mushrooms for a delicious addition.
Conclusion
Creamy Mushroom Chicken is the ultimate comfort food that brings together tender chicken, a rich mushroom sauce, and a medley of comforting flavors. It’s a quick and easy recipe that’s perfect for any occasion, from a family dinner to a special celebration. With the option to customize your sauce and add your favorite sides, this dish will surely become a go-to in your recipe rotation.
Recipe:
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Creamy Mushroom Chicken
This creamy mushroom chicken recipe features tender chicken breasts smothered in a rich, velvety mushroom sauce made with garlic, thyme, heavy cream, and Parmesan. It’s the perfect comforting meal, easy to prepare, and versatile for pairing with rice, mashed potatoes, or pasta. A must-try for any weeknight dinner or special occasion.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
2 large chicken breasts, halved lengthwise (or 4 small breasts)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ cup all-purpose flour (for light coating)
2 tbsp olive oil
For the Mushroom Sauce:
2 tbsp butter
8 oz mushrooms, sliced (button, cremini, or portobello)
3 garlic cloves, minced
1 tsp dried thyme (or 1 tbsp fresh)
½ cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
½ cup Parmesan cheese, grated (optional for extra richness)
1 tbsp Dijon mustard (optional, for depth of flavor)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken with salt, pepper, and garlic powder. Lightly coat the chicken in flour, shaking off the excess.
- Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove and set aside.
- Cook the Mushrooms: In the same pan, melt butter and add the sliced mushrooms. Sauté for 5-6 minutes until browned. Add garlic and thyme, cooking for 30 seconds until fragrant.
- Make the Sauce: Pour in the chicken broth and scrape up any flavorful bits. Stir in the heavy cream, Parmesan, and Dijon mustard. Let simmer for 2-3 minutes until it thickens slightly.
- Finish the Dish: Return the chicken to the pan and spoon the sauce over the top. Let simmer for 5 minutes or until the chicken is fully cooked. Garnish with fresh parsley and serve hot.
Notes
To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth or cream to keep the sauce creamy.
You can substitute boneless, skinless chicken thighs for a juicier result.
For a gluten-free version, replace the flour with a gluten-free blend or cornstarch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
