I can never resist how juicy chicken breasts become under a silky, savory mushroom cream sauce. This is the kind of skillet dinner that looks elegant, feels effortless, and disappears fast.
I’m obsessed with Creamy Mushroom Chicken because it tastes like I put in way more effort than I actually did. The chicken stays juicy, the sauce is rich without being heavy, and those cremini mushrooms bring that deep, savory bite I cannot stop going back for.
I love how the heavy cream pulls everything together into this silky, spoonable sauce that belongs over everything on the plate. And honestly, I’d eat it straight from the pan if nobody was looking.
But served with rice, pasta, or potatoes? Even better.
Saucy, tender, bold. Exactly the kind of dinner I crave on repeat.
Ingredients
- Chicken breasts keep it hearty, lean, and weeknight-friendly without feeling boring.
- Salt wakes everything up.
Skip it and the sauce tastes flat.
- Black pepper adds a tiny kick that cuts through the cream.
- Olive oil helps the chicken brown nicely without getting too heavy.
- Butter brings that cozy, rich flavor you’ll definitely notice.
- Mushrooms add earthy flavor and a tender, almost meaty bite.
- Shallot tastes softer and sweeter than onion, but either works.
- Garlic makes the sauce smell amazing.
Basically, it’s non-negotiable.
- White wine adds brightness, but broth keeps it simple and still tasty.
- Heavy cream makes the sauce silky, rich, and totally spoon-worthy.
- Dijon mustard adds a tangy little pop.
Plus, it balances the richness.
- Thyme and parsley make it taste fresh instead of too heavy.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 1 small shallot, finely chopped (or 1/4 cup onion, finely chopped)
- 2 cloves garlic, minced
- 1/4 cup dry white wine or additional chicken broth
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon all purpose flour or 1 teaspoon cornstarch (optional, for thickening)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, for garnish
How to Make this
1. Pat chicken breasts dry, season both sides with salt and freshly ground black pepper.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add chicken and cook 4 to 5 minutes per side until golden and just cooked through; transfer to a plate and tent with foil.
3. Reduce heat to medium, add remaining 1 tablespoon butter to the skillet, then add sliced mushrooms and cook 5 to 7 minutes until browned and any released liquid evaporates.
4. Add chopped shallot and minced garlic to the mushrooms and cook 1 to 2 minutes until fragrant.
5. Pour in the white wine or additional chicken broth to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
6. Stir in the chicken broth, heavy cream, Dijon mustard, and thyme; bring to a gentle simmer.
7. If a thicker sauce is desired, whisk the flour with a little cold water to make a slurry or mix the cornstarch with cold water, then whisk it into the sauce and simmer until it thickens, about 2 to 3 minutes.
8. Return the chicken to the skillet, spoon sauce over the breasts, and simmer 3 to 5 minutes until the chicken is heated through and the sauce coats the back of a spoon.
9. Taste and adjust seasoning with salt and pepper, sprinkle with chopped fresh parsley, and serve hot.
Equipment Needed
1. Large heavy skillet or sauté pan
2. Chef knife
3. Cutting board
4. Tongs or spatula
5. Measuring cups and spoons
6. Whisk
7. Small bowl or measuring cup for slurry
8. Plate and aluminum foil for tenting
FAQ
Creamy Mushroom Chicken Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (juicier and more forgiving), turkey cutlets (similar texture), or firm tofu for a vegetarian version.
- Heavy cream: use half and half plus 1 tablespoon butter per cup for richness, whole milk thickened with 1 tablespoon flour, or Greek yogurt stirred in off heat to avoid curdling.
- Dry white wine: replace with extra chicken broth, dry vermouth, or 1 tablespoon white wine vinegar diluted with 3 tablespoons water for acidity.
- Mushrooms: use portobello or shiitake for a meatier, more savory bite, or canned mushrooms drained if fresh are not available.
Pro Tips
1. Let the chicken come to room temperature for 15 to 20 minutes before cooking. It helps the breasts cook more evenly and prevents the outside from overbrowning before the center is done.
2. Slice mushrooms uniformly and give them plenty of space in the pan. Crowding causes steaming instead of browning, and those browned bits are what give the sauce real depth.
3. Use good low sodium chicken broth and taste as you go. Heavy cream and mustard mellow flavors, so start with less salt and add more at the end to avoid oversalting.
4. If you make the slurry, whisk it until completely smooth and add it gradually while stirring. Too much at once can make the sauce gummy, but a little patience yields a silky finish.
Creamy Mushroom Chicken Recipe
I can never resist how juicy chicken breasts become under a silky, savory mushroom cream sauce. This is the kind of skillet dinner that looks elegant, feels effortless, and disappears fast.
4
servings
520
kcal
Equipment: 1. Large heavy skillet or sauté pan
2. Chef knife
3. Cutting board
4. Tongs or spatula
5. Measuring cups and spoons
6. Whisk
7. Small bowl or measuring cup for slurry
8. Plate and aluminum foil for tenting
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 pounds)
-
Salt, to taste
-
Freshly ground black pepper, to taste
-
1 tablespoon olive oil
-
2 tablespoons unsalted butter
-
8 ounces cremini or button mushrooms, sliced
-
1 small shallot, finely chopped (or 1/4 cup onion, finely chopped)
-
2 cloves garlic, minced
-
1/4 cup dry white wine or additional chicken broth
-
1 cup low sodium chicken broth
-
3/4 cup heavy cream
-
1 teaspoon Dijon mustard
-
1 tablespoon all purpose flour or 1 teaspoon cornstarch (optional, for thickening)
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
2 tablespoons chopped fresh parsley, for garnish
Directions
- Pat chicken breasts dry, season both sides with salt and freshly ground black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add chicken and cook 4 to 5 minutes per side until golden and just cooked through; transfer to a plate and tent with foil.
- Reduce heat to medium, add remaining 1 tablespoon butter to the skillet, then add sliced mushrooms and cook 5 to 7 minutes until browned and any released liquid evaporates.
- Add chopped shallot and minced garlic to the mushrooms and cook 1 to 2 minutes until fragrant.
- Pour in the white wine or additional chicken broth to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
- Stir in the chicken broth, heavy cream, Dijon mustard, and thyme; bring to a gentle simmer.
- If a thicker sauce is desired, whisk the flour with a little cold water to make a slurry or mix the cornstarch with cold water, then whisk it into the sauce and simmer until it thickens, about 2 to 3 minutes.
- Return the chicken to the skillet, spoon sauce over the breasts, and simmer 3 to 5 minutes until the chicken is heated through and the sauce coats the back of a spoon.
- Taste and adjust seasoning with salt and pepper, sprinkle with chopped fresh parsley, and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 362g
- Total number of serves: 4
- Calories: 520kcal
- Fat: 29g
- Saturated Fat: 12g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 200mg
- Sodium: 420mg
- Potassium: 520mg
- Carbohydrates: 9g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 51g
- Vitamin A: 500IU
- Vitamin C: 4mg
- Calcium: 40mg
- Iron: 2mg