This mushroom chicken is the definition of simple and delicious. The combination of juicy chicken and earthy mushrooms in a luscious sauce is hard to resist. It’s a one-skillet meal that’s quick to prepare yet feels gourmet. Plus, it’s easy to customize, reheats well, and works with a variety of sides for a versatile, go-to dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Fresh mushrooms (such as cremini, button, or baby bella), sliced
Garlic, minced
Onion or shallot, finely chopped
Chicken broth
Heavy cream or half-and-half
Olive oil or butter
Flour (optional, for dredging or thickening)
Dried thyme or Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Season chicken with salt, pepper, and dried herbs. Lightly dredge in flour if desired for a golden crust.
In a large skillet, heat olive oil or butter over medium heat. Add chicken and sear for 4–5 minutes per side until browned and cooked through. Transfer to a plate.
In the same skillet, add more oil if needed and sauté onions or shallots for 2–3 minutes.
Add sliced mushrooms and cook until browned and tender, about 6–8 minutes. Stir in minced garlic and cook for 1 minute.
Deglaze the pan with chicken broth, scraping up browned bits.
Reduce heat and stir in cream. Simmer for 3–5 minutes until the sauce thickens slightly.
Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to warm through.
Garnish with chopped parsley and serve hot.
Servings and timing
This recipe makes 4 servings. Prep time is around 10 minutes, and cook time is approximately 25 minutes, bringing the total to 35 minutes.
Variations
Add spinach, sun-dried tomatoes, or peas for color and texture.
Use boneless chicken thighs for a juicier option.
Swap cream for sour cream or cream cheese for a tangier sauce.
Stir in grated Parmesan for added richness.
Use white wine instead of broth to elevate the flavor.
Storage/Reheating
Store leftover mushroom chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring between each, until heated through. For best results, add a splash of broth or cream to maintain the sauce’s consistency.
FAQs
Can I use canned mushrooms?
Fresh mushrooms are best for flavor and texture, but canned mushrooms can be used in a pinch. Just drain them well before adding.
What’s the best cut of chicken to use?
Boneless, skinless breasts or thighs both work well. Thighs are juicier, while breasts are leaner.
Can I make this dish dairy-free?
Yes, substitute the cream with coconut milk or a dairy-free alternative, and use oil instead of butter.
How do I know when the chicken is done?
Chicken should reach an internal temperature of 165°F (74°C). It will also be firm to the touch and no longer pink inside.
Can I make this ahead of time?
Yes, prepare it up to 2 days in advance and store it in the fridge. Reheat gently before serving.
What can I serve with mushroom chicken?
It pairs well with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.
Can I freeze mushroom chicken?
The chicken freezes well, but the sauce may separate slightly. Reheat gently and stir well to restore texture.
What kind of mushrooms are best?
Cremini or baby bella mushrooms offer rich flavor, but white button mushrooms are also a good option.
Can I add cheese to the sauce?
Yes, a bit of Parmesan cheese stirred into the sauce adds a savory depth.
Is this recipe low-carb?
Yes, it’s naturally low in carbs, especially if served with a low-carb side like cauliflower rice or zucchini noodles.
Conclusion
Mushroom chicken is a classic, comforting dish that’s easy to make and packed with flavor. With tender chicken, savory mushrooms, and a creamy, herb-infused sauce, it’s a meal that feels both homestyle and restaurant-worthy. Serve it with your favorite sides for a satisfying dinner any night of the week
Mushroom chicken is a savory, one-pan dish made with tender chicken breasts simmered in a creamy mushroom sauce. It’s flavorful, comforting, and pairs well with rice, pasta, or mashed potatoes for a satisfying meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Skillet
Cuisine:American
Ingredients
4 boneless, skinless chicken breasts or thighs
8 oz fresh mushrooms (cremini, button, or baby bella), sliced
2 cloves garlic, minced
1 small onion or shallot, finely chopped
1/2 cup chicken broth
1/2 cup heavy cream or half-and-half
2 tbsp olive oil or butter
1/4 cup flour (optional, for dredging or thickening)
1/2 tsp dried thyme or Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Season the chicken with salt, pepper, and dried herbs. Dredge lightly in flour if using.
Heat olive oil or butter in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until browned and cooked through. Transfer to a plate.
In the same skillet, add more oil if needed and sauté onions or shallots for 2–3 minutes.
Add sliced mushrooms and cook for 6–8 minutes until browned and tender. Stir in minced garlic and cook for 1 minute.
Deglaze the pan with chicken broth, scraping up any browned bits.
Reduce heat to low and stir in cream. Simmer for 3–5 minutes until sauce thickens slightly.
Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to warm through.
Garnish with fresh parsley and serve hot with your favorite side.
Notes
Use thighs for a juicier option, or breasts for a leaner meal.Swap heavy cream for sour cream or cream cheese for a tangier sauce.White wine can be used in place of broth for added depth of flavor.Add spinach or peas for extra color and nutrition.Parmesan cheese can be stirred in for a richer finish
