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top down view of the finished chicken mushoom recipe inside the skillet

Creamy Mushroom Chicken

Pan-seared chicken with mushrooms and a creamy sauce.
Course Dinner, Main Course
Cuisine American, Western
Diet Gluten Free
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings 4
Calories 550kcal


  • 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


  • 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.


  • 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.


Calories: 550kcal | Carbohydrates: 8g | Protein: 37g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 867mg | Potassium: 748mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1123IU | Vitamin C: 4mg | Calcium: 364mg | Iron: 2mg