If you love rich, comforting meals, this Creamy Mushroom Chicken Recipe is perfect. The chicken stays tender, and the mushroom cream sauce is full of flavor. Many readers on homeandfiesta ask for easy dinner recipes that taste special. This one fits that need. You can serve it for weeknight dinners, meal prep, or even special occasions.
Creamy Mushroom Chicken
What is Creamy Mushroom Chicken?
Creamy Mushroom Chicken is a dish where chicken is cooked in a smooth, flavorful mushroom cream sauce. You use simple ingredients: chicken, mushrooms, garlic, cream, and herbs. The sauce coats the chicken and adds richness. It’s usually served over rice, pasta, or with vegetables.
It’s easy to make, and the steps are quick. You don’t need fancy tools. You can use chicken breasts or thighs depending on what you have. The mushrooms add an earthy flavor, and the cream balances it with richness.
Ingredients You’ll Need
You don’t need anything fancy. Here’s what to gather:
For the chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the sauce:
- 8 ounces mushrooms, sliced (cremini or white)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ cup chicken broth
- ¾ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Optional add-ins:
- A splash of white wine for extra flavor
- Chives or rosemary for garnish
Tip: Use fresh mushrooms and fresh herbs if possible. They make the sauce more flavorful.
How to Make Creamy Mushroom Chicken
Follow these steps to make this dish easy and delicious.
Step 1: Prep the Chicken
- Pat chicken dry with paper towels.
- Season both sides with salt and pepper.
- This helps the chicken sear better and stay juicy.
Step 2: Cook the Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and cook 5–6 minutes per side until golden brown.
- Remove chicken from the skillet and set aside. Don’t overcook; it will finish in the sauce.
Step 3: Cook the Vegetables
- In the same skillet, add onions and sauté for 2–3 minutes.
- Add mushrooms and cook until soft and browned.
- Stir in garlic and thyme, cook 1 more minute.
Step 4: Make the Sauce
- Pour in chicken broth and scrape the bottom of the pan to release browned bits.
- Reduce heat and stir in cream.
- Let it simmer 2–3 minutes until slightly thickened.
- Add Parmesan cheese if using. Stir to combine.
Step 5: Combine Chicken and Sauce
- Return chicken to the skillet.
- Spoon sauce over the chicken.
- Cook 3–5 minutes until chicken is fully cooked and the sauce coats it nicely.
Step 6: Serve
- Garnish with fresh parsley.
- Serve over rice, pasta, or roasted vegetables.
- Enjoy immediately.
Why This Recipe Works
- Tender chicken: Searing the chicken first locks in juices.
- Rich sauce: Cream and mushrooms create a thick, flavorful coating.
- Simple ingredients: You don’t need anything fancy to make it taste special.
- Versatile: Works for weeknight dinners or a small gathering.
- Quick cooking: Takes about 30–35 minutes from start to finish.
Serving Suggestions
- Serve over buttery mashed potatoes or rice to soak up the sauce.
- Add roasted vegetables like broccoli, green beans, or carrots on the side.
- For a lighter option, serve with steamed asparagus or zucchini noodles.
- Crusty bread works well to mop up extra sauce.
Recipe FAQ,s
Can I use chicken thighs instead of breasts?
Yes. Thighs stay extra juicy. Reduce cooking time slightly if using smaller pieces.
Can I make this in a slow cooker?
You can, but the sauce may be thinner. Cook chicken and mushrooms first in the skillet for better flavor.
How do I make it dairy-free?
Use coconut cream or a plant-based cream alternative. Skip Parmesan or use a vegan substitute.
How long does it keep in the fridge?
Store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave.
Can I add wine or chicken broth for extra flavor?
Yes. Add ¼ cup white wine before the cream, or increase chicken broth slightly. Let it simmer 2–3 minutes to cook off the alcohol.
Conclusion & Next Steps
This Creamy Mushroom Chicken Recipe is a simple way to enjoy a rich, flavorful dinner. The chicken stays tender, and the mushroom cream sauce adds depth without extra work. You can make it for weeknight dinners, meal prep, or small gatherings. It reheats well, and the sauce keeps its creamy texture.
Once you try this recipe, you can customize it with different herbs, extra garlic, or even a splash of white wine for more flavor. It’s flexible and forgiving, so you can make it your own without changing the base steps.
Related Recipes
Try also:
Lemon Herb Baked Salmon – A lighter fish option for weeknight dinners.
Creamy Tuscan Chicken – Chicken with spinach, tomatoes, and creamy sauce.
Garlic Butter Chicken – Quick, pan-seared chicken bites.
Creamy Mushroom Chicken Recipe
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts or thighs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
For the sauce:
- 8 ounces mushrooms sliced (cremini or white)
- 1 small onion chopped
- 3 garlic cloves minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- ½ cup chicken broth
- ¾ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese optional
- Fresh parsley for garnish
Optional add-ins:
- A splash of white wine for extra flavor
- Chives or rosemary for garnish
Video
Notes
📝 Notes
- Use boneless skinless chicken breasts or thighs for tender results.
- Sauté mushrooms and onions first to build rich flavor.
- Heavy cream creates a silky sauce; half-and-half works for a lighter version.
- Season gradually and taste as you go for perfect balance.
- Do not overcook chicken to keep it juicy.
- Swap parsley with thyme or rosemary for flavor variation.
- Leftovers can be stored in an airtight container in the fridge for 3 days.
- Serve with pasta, rice, or mashed potatoes for a complete meal.
🍽️ Nutrition Facts (Per Serving)
Calories: 480 kcal,Carbohydrates: 8 g,
Fiber: 2 g,
Sugars: 2 g,
Protein: 40 g,
Fat: 34 g,
Saturated Fat: 18 g,
Cholesterol: 130 mg,
Sodium: 400 mg,
Potassium: 720 mg,
Calcium: 90 mg,
Iron: 2 mg
