Creamy Mushroom Chicken
Tender and Juicy Creamy Mushroom Chicken is an easy one-pan recipe that’s simple enough for a weeknight meal, yet decadent enough for entertaining. This is one of the tastiest chicken and mushroom recipes you’ll ever eat.
Suitable for Gluten Free diets.
This chicken mushroom recipe is sure to become a favorite. It’s incredibly flavorful yet simple to make, plus it won’t break the bank. A few simple ingredients are all that’s needed to whip up delicious and satisfying Creamy Mushroom Chicken.
Packed with flavor, the creamy, garlicky sauce is the star of this recipe while the chicken provides delicious and healthy protein. What’s so great about chicken and mushrooms recipes is that they are filling, full of protein and fiber, yet low in calories.
Table of Contents
Easy Weeknight Dinner
Like my Rasta Pasta and easy Smothered Chicken, this mushroom and chicken dish is easy enough to cook in about 30 minutes on a weeknight, but the extraordinary flavor makes it acceptable for serving guests. You will love this recipe no matter when you serve it.
Why Make This Recipe
- Fast – After just a few minutes of prep work you can cook this mushroom chicken in about 30 minutes.
- Flavorful – Mushrooms, garlic, cream and parmesan combine to create a lucious and flavorful sauce.
- One Skillet – This one pan chicken means less dishes!
- Perfect for Special Nights – This easy weeknight mushroom and chicken dish translates well to entertaining and special occasions.
Ingredient Notes
- Spices and Seasonings – Season well with garlic powder, onion powder, dried oregano, dried thyme, black pepper and salt.
- Chicken – Use chicken breasts that have been trimmed of excess fat.
- Olive Oil – Or use any neutral-flavored cooking oil.
- Garlic – Use finely minced, fresh garlic.
- Mushrooms – Baby portabella mushrooms that have been cleaned and sliced.
- Chicken Broth – Use low sodium chicken broth.
- Dry Red Wine – Optional or substitute with chicken broth.
- Heavy Cream – Substituting half and half or milk is not recommended.
- Parmesan Cheese – Use freshly grated cheese.
Ready to make this chicken mushroom recipe? Gather your ingredients and I will show you…
How To Make Creamy Mushroom Chicken
Get the complete ingredients list and instructions from the recipe card below.
- Combine the garlic powder, onion powder, dried oregano, dried thyme, pepper and salt in a small bowl, then set aside.
- Place the chicken on a cutting board and cover with plastic wrap. Use a meat mallet to pound the chicken to an even thickness.
- Dry the chicken well before rubbing the spice blend evenly onto both sides of each chicken breast.
- Heat olive oil over medium heat, then add the chicken breasts. Cook for 4-5 minutes on each side without moving them so that they can form a nice crust. (You may need to cook 2 breasts at a time depending on how large your skillet is.)
- Remove the chicken and set it aside on a plate. Add fresh garlic to the pan, stir and cook for 30 seconds.
- Add in the mushrooms and cook for 6-8 minutes or until they start to turn a deep brown color and have reduced significantly.
- Pour in the chicken broth and red wine (if using) and bring it to a simmer. Then add in the heavy cream and parmesan. Stir constantly as it starts to melt and thicken, for about 5 minutes.
- Remove from heat, add chicken back into the pan, and then serve garnished with fresh thyme or freshly chopped parsley.
Important Note: always check for doneness using a meat thermometer. The internal temperature should be at least 165F / 74C when inserted into the thickest part of the chicken.
Pro Tips
- Cut the chicken in half lengthwise or use a meat mallet to pound the breasts to an even thickness. This helps the chicken to cook quickly and evenly so you don’t end up with tough, overcooked chicken.
- Use a damp paper towel to clean the mushrooms rather than rinsing them. This will help prevent a watery sauce.
- To get a jump on the prep work, you can clean and cut the mushrooms up to 24 hours in advance.
- Half and half or milk may curdle, so make this with heavy cream.
- Leftovers should be heated over low heat to prevent the sauce from separating.
- Be sure to cook chicken thoroughly. Always check for doneness using a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.
Delicious Variations
- Add Dijon – A little bit of Dijon mustard adds a wonderful depth of flavor to the sauce.
- More Mushrooms – True mushroom lovers will agree that more mushrooms is never too much!
- Add Spinach – Toss in some fresh spinach just before serving for a pop of color and additional nutrients.
- Give it Some Heat – Give this creamy mushroom chicken a touch of heat by adding a bit of crushed red pepper to the sauce.
Prep And Storage
- Prep Ahead – Pound the chicken breasts and slice the mushrooms the night before to save prep time.
- Store – This mushroom chicken can be stored in an airtight container in the fridge for up to 4 days.
- Freeze – Leftovers can be frozen for up to 3 months.
FAQs
I like to use chicken breast that has been pounded thin. You could use chicken thighs but you will need to adjust the cooking time.
I used Baby Bella mushrooms but you can substitute white mushrooms, crimini, or the variety of mushrooms available at your local store.
If you are pressed for time, you can prepare the sauce as directed and add precooked or leftover chicken, such as rotisserie chicken, and serve over rice, potatoes, or pasta.
More Recipes You May Like
- Rasta Pasta.
- Easy Smothered Chicken.
- Lemon Garlic Butter Chicken Tenders.
Serving Suggestions
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Creamy Mushroom Chicken
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 4 chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 2 cloves garlic finely minced
- 8 ounces (226g) baby portabella mushrooms cleaned and sliced
- 1 cup (225) low sodium chicken broth
- ½ cup (112g) dry red wine Optional, (can substitute with low sodium chicken broth)
- 1 cup (240g) heavy cream
- 1 cup (90g) parmesan cheese freshly grated
Instructions
- In a small bowl, combine the garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.
- Place the chicken on a cutting board and cover with plastic wrap. Use a meat mallet to pound the chicken to an even thickness.
- Dry the chicken well before rubbing the spice blend evenly onto both sides of each chicken breast.
- Heat olive oil over medium heat, then add the chicken breasts. Cook for 4-5 minutes on each side without moving them so that they can form a nice crust. (You may need to cook 2 breasts at a time depending on how large your skillet is.)
- Remove the chicken and set it aside on a plate. Add fresh garlic to the pan, stir and cook for 30 seconds.
- Add in the mushrooms and cook for 6-8 minutes or until they start to turn a deep brown color and have reduced significantly.
- Pour in the chicken broth and red wine (if using) and bring it to a simmer. Then add in the heavy cream and parmesan. Stir constantly as it starts to melt and thicken, for about 5 minutes.
- Remove from heat, add chicken back into the pan, and then serve garnished with fresh thyme or freshly chopped parsley.
Notes
- Cut the chicken in half lengthwise or use a meat mallet to pound the breasts to an even thickness. This helps the chicken to cook quickly and evenly so you don’t end up with tough, overcooked chicken.
- Use a damp paper towel to clean the mushrooms rather than rinsing them. This will help prevent a watery sauce.
- To get a jump on the prep work, you can clean and cut the mushrooms up to 24 hours in advance.
- Half and half or milk may curdle, so make this with heavy cream.
- Leftovers should be heated over low heat to prevent the sauce from separating.
- Be sure to cook chicken thoroughly. Always check for doneness using a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of the chicken.
- Storage – keep leftovers in an airtight container inside the fridge for 4 days.
