Mushroom Chicken has always held a special place in my heart. I remember the first time my grandmother made it — the aroma of butter and garlic sizzling in the pan, the earthiness of the mushrooms, and that tender chicken smothered in a creamy, dreamy sauce. It was one of those “you’ll want seconds” dishes. Simple, yet packed with flavor. Whether served over mashed potatoes or a bed of rice, it’s a timeless crowd-pleaser.
In this version, I’m keeping things easy and elegant, perfect for both a casual weeknight dinner and an impressive weekend meal.
Why You’ll Love This Mushroom Chicken Recipe
- Simple to Make: One pan, 30 minutes — that’s it!
- Versatile: Pairs well with pasta, rice, or veggies.
- Comforting and Elegant: Creamy, savory, and deeply satisfying.
Table of Contents
Ingredients
- 5 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour (optional for thickening)
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Season and Sear the Chicken
Season both sides of the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides (about 5-6 minutes per side). Remove and set aside.
Step 2: Sauté the Aromatics
In the same skillet, melt the butter. Add the chopped onion and garlic, sautéing until fragrant and translucent — about 2-3 minutes.
Step 3: Cook the Mushrooms
Toss in the sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until they release their moisture and develop a golden brown color.
Step 4: Make the Sauce
Sprinkle in the flour (if using) and stir well. Gradually pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Let it simmer for a minute before adding the cream and thyme. Stir until smooth and let the sauce reduce slightly.
Step 5: Return the Chicken
Place the chicken back into the skillet, cover with the sauce, and let it simmer for 8-10 minutes, or until the chicken is fully cooked and juicy.
Step 6: Serve and Enjoy
Garnish with chopped parsley and serve hot. This dish is perfection with mashed potatoes, rice, or a crusty loaf of bread.
Optional Additions
- Add Spinach: Toss in a handful of baby spinach during the last few minutes of simmering.
- Make it Cheesy: Stir in 1/4 cup of grated Parmesan for a cheesy depth.
- Wine Lovers: Swap half the broth with white wine for extra flavor.
Best Sides to Serve With Mushroom Chicken
- Creamy mashed potatoes
- Steamed green beans or asparagus
- Garlic butter noodles
- Wild rice or couscous
- Roasted baby carrots
Storage & Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce.
Why This Mushroom Chicken Works
This recipe delivers balance — the umami richness of mushrooms, the tender protein of chicken, and a creamy sauce that ties it all together. Whether you’re cooking for your family or entertaining guests, it brings both comfort and class to the table.
Mushroom Chicken
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Tender Mushroom Chicken in a rich, creamy sauce—easy to make and full of flavor. A must-try comfort meal for any night of the week!
Ingredients
- 5 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour (optional for thickening)
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
Step 1: Season and Sear the Chicken
- Season both sides of the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides (about 5-6 minutes per side). Remove and set aside.
Step 2: Sauté the Aromatics
- In the same skillet, melt the butter. Add the chopped onion and garlic, sautéing until fragrant and translucent — about 2-3 minutes.
Step 3: Cook the Mushrooms
- Toss in the sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until they release their moisture and develop a golden brown color.
Step 4: Make the Sauce
- Sprinkle in the flour (if using) and stir well. Gradually pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Let it simmer for a minute before adding the cream and thyme. Stir until smooth and let the sauce reduce slightly.
Step 5: Return the Chicken
- Place the chicken back into the skillet, cover with the sauce, and let it simmer for 8-10 minutes, or until the chicken is fully cooked and juicy.
Step 6: Serve and Enjoy
- Garnish with chopped parsley and serve hot. This dish is perfection with mashed potatoes, rice, or a crusty loaf of bread.
Notes
- Add Spinach: Toss in a handful of baby spinach during the last few minutes of simmering.
- Make it Cheesy: Stir in 1/4 cup of grated Parmesan for a cheesy depth.
- Wine Lovers: Swap half the broth with white wine for extra flavor.
Keywords: mushroom chicken, creamy chicken recipe, one-pan dinner, chicken and mushrooms, easy chicken dinner, weeknight meal, comfort food, skillet chicken, creamy mushroom sauce
Frequently Asked Questions (FAQ)
1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and just as delicious — they may even add more flavor to the sauce.
2. Can I make this dish dairy-free?
Yes. Use coconut cream or a dairy-free alternative and swap butter for olive oil or vegan margarine. The flavor profile will shift slightly but still be delicious.
3. What kind of mushrooms should I use?
Cremini, button, or baby bella mushrooms work great. You can even mix in shiitake or portobello for more depth.
4. Can I freeze Mushroom Chicken?
You can freeze it, but cream-based sauces can sometimes separate. If you do freeze it, stir thoroughly when reheating and consider adding a splash of fresh cream.
5. How do I thicken the sauce?
If you’d like a thicker sauce, add the tablespoon of flour when sautéing the mushrooms. Alternatively, you can let the sauce simmer uncovered for a few extra minutes.
