This mushroom chicken recipe is loaded with flavor and comes together quickly in just one skillet. The chicken stays juicy and flavorful while the creamy mushroom sauce adds depth and richness. It pairs well with mashed potatoes, rice, or pasta, making it a versatile dish the whole family will love. Plus, it’s easy to adapt with different herbs and ingredients to match your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Salt and black pepper
Olive oil or butter
Fresh mushrooms (such as cremini or white button), sliced
Garlic, minced
Onion or shallots, finely chopped
Chicken broth
Heavy cream or half-and-half
Fresh thyme or parsley (for garnish)
Optional: white wine, grated Parmesan, Dijon mustard
Directions
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Add the chicken breasts and sear for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, add a little more oil if needed, then sauté the onions or shallots for 2–3 minutes.
Add the mushrooms and cook until browned and their moisture has evaporated, about 5–7 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Pour in the chicken broth (and white wine if using), scraping the bottom of the pan to deglaze. Simmer for 2–3 minutes.
Add the cream and simmer for another 5 minutes until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top.
Simmer for a few more minutes until the chicken is heated through.
Garnish with fresh herbs and serve hot.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Add spinach: Stir in a handful of fresh spinach toward the end of cooking.
Use chicken thighs: Substitute chicken breasts with boneless, skinless thighs for more flavor.
Low-carb version: Serve with cauliflower rice or steamed vegetables.
Make it cheesy: Stir in some grated Parmesan for added richness.
Add Dijon mustard: A teaspoon adds tang and complexity to the sauce.
Use coconut milk: For a dairy-free option with a different twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat, adding a splash of broth or cream if the sauce has thickened. Avoid microwaving for too long to prevent the chicken from drying out. This dish can be frozen, but the cream sauce may separate upon thawing and reheating.
FAQs
Can I use canned mushrooms?
Fresh mushrooms are recommended for better flavor and texture, but canned mushrooms can be used in a pinch.
What kind of mushrooms work best?
Cremini, white button, or baby bella mushrooms are great. You can also use wild mushrooms for a more intense flavor.
Can I make this dish ahead of time?
Yes, it reheats well. Prepare everything and store it in the fridge, then reheat gently before serving.
Is there a dairy-free option?
Use full-fat coconut milk or a dairy-free cream alternative. Skip the Parmesan if using.
How do I keep the chicken juicy?
Don’t overcook it. Sear until golden, then let it finish cooking gently in the sauce.
Can I add pasta?
Yes, this sauce pairs beautifully with pasta. Spoon it over cooked noodles for a hearty meal.
What can I serve with mushroom chicken?
Mashed potatoes, rice, pasta, or crusty bread work well to soak up the sauce.
Can I make it gluten-free?
Yes, ensure the broth and cream are gluten-free, and thicken the sauce with cornstarch if needed.
Do I have to use wine?
No, you can skip the wine and just use chicken broth or add a splash of lemon juice for brightness.
Can I use frozen chicken?
Thaw completely before cooking for best texture and even cooking.
Conclusion
Mushroom chicken is a delicious, comforting meal that brings together juicy chicken and a rich, flavorful mushroom sauce in one simple dish. It’s versatile, easy to prepare, and elegant enough to impress guests while still being practical for a weeknight dinner. With its creamy texture and hearty ingredients, this dish is sure to become a staple in your recipe rotation.
Mushroom Chicken is a hearty, comforting one-skillet dish made with seared chicken breasts and a rich, creamy mushroom sauce. Perfect for both weeknight meals and special occasions, it’s full of savory flavor and easy to make.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tbsp olive oil or butter
8 oz fresh mushrooms (cremini or white button), sliced
3 cloves garlic, minced
1/2 cup finely chopped onion or shallots
3/4 cup chicken broth
1/2 cup heavy cream or half-and-half
1 tsp Dijon mustard (optional)
1/4 cup dry white wine (optional)
1/4 cup grated Parmesan cheese (optional)
1 tbsp fresh chopped parsley or thyme (for garnish)
Instructions
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear the chicken breasts for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add more oil if needed and sauté the onions or shallots for 2–3 minutes.
Add the mushrooms and cook for 5–7 minutes until browned and moisture has evaporated.
Stir in the garlic and cook for 1 minute until fragrant.
Deglaze the pan with chicken broth and white wine (if using), scraping up any brown bits. Simmer for 2–3 minutes.
Stir in the cream, Dijon mustard (if using), and Parmesan (if using). Simmer for 5 minutes to thicken slightly.
Return the chicken to the skillet and spoon sauce over the top. Simmer for 2–3 more minutes to reheat.
Garnish with fresh herbs and serve hot with your choice of sides.
Notes
For extra flavor, use chicken thighs instead of breasts.Serve with mashed potatoes, rice, or pasta to soak up the sauce.To make dairy-free, use full-fat coconut milk instead of cream and skip the Parmesan.Add spinach or kale toward the end of cooking for a nutritious twist.To store, refrigerate in an airtight container for up to 3 days.
