Creamy Mushroom Chicken
The most exquisitely tender pan-fried chicken covered in a flavorful, garlicky mushroom sauce can be found in this creamy mushroom chicken recipe! It may be on your table in thirty minutes and is simple and quick.
Are you looking for another simple chicken supper? Next, try my favorite Creamy Garlic Chicken or Creamy Bacon Chicken, which employ a similar method.
Why you’ll love it
It’s understandable why some of my readers’ favorite chicken dishes are creamy ones. I want my recipes to be straightforward and uncomplicated, and this creamy mushroom chicken is no different. It’s ready for an improved family dinner in just thirty minutes.
The combination of tender chicken and juicy mushrooms is enhanced by the addition of a garlic cream sauce. Basic ingredients from the pantry are converted into a delicious dish fit for a special occasion, but you can also enjoy it on any regular weeknight!
What you’ll need
- Chicken – as always, my trick for tender chicken is cutting the chicken breasts in half lengthwise so they cook faster and don’t get all tough. You could also pound them thin if you prefer.
- Flour – for dredging. The reason we use it is to get a nice crust on the surface of the chicken.
- Olive oil and butter – for sautéing and making the base of the sauce
- Mushrooms – cremini (or baby bellas), white mushrooms, or whatever you’ve got or the store has will be fine
- Italian seasoning – it’s a convenient mix of fragrant dried herbs that’s all in a single jar
- Garlic – use even more than suggested if you’re a garlic afficionado. I like to mince it with this garlic press so that peeling the cloves isn’t needed.
- Chicken broth – to infuse savory flavor into the sauce
- Lemon juice – a touch of acidity adds brightness
- Dijon mustard – my tried-and-true way to add extra depth of flavor to sauces. It doesn’t make it taste like mustard, so don’t worry about that!
- Heavy cream – for luxuriousness
Pro tip
Chicken is done when it reaches an internal temperature of 165F. instant read themometer are super easy to use, inexpensive, and ensure meat is never overcooked or undercooked for peace of mind.
How to make creamy mushroom chicken
This is a summary with illustrated steps. The recipe card below contains all of the ingredients and instructions.
Halve the chicken breasts lengthwise, then season, flour, and sear the cutlets in a skillet until golden on both sides. After transferring to a platter, sauté the mushrooms.
Remove the mushrooms from the pan and stir in the Dijon mustard, lemon juice, garlic, and chicken broth. After letting it decrease, add the cream and mix in the chicken and mushrooms. Once the chicken is fully cooked, season it with salt and pepper.
Substitutions and variations
- I don’t recommend subbing the cream for something like half-and-half or milk because the sauce will end up thinner and may curdle due to the high heat it’s cooked at. However, you may want to read through the comments if you do want to experiment as lots of readers have had success tweaking the recipe based on their diet needs.
- I love including Dijon mustard in recipes like this for extra flavor, but it’s not a dealbreaker. If you don’t have any, you can for sure leave it out.
- Another thing you can do is replace the chicken broth with dry white wine if you have some on hand. Try sauvignon blanc, pinot grigio, or chardonnay.
- You could make this recipe with chicken thighs if you prefer, but keep in mind that you may need to adjust the cooking time a bit.
Leftovers and storage
- Leftovers will keep in the fridge for 3-4 days in a covered container no problem.
- Freezing this one likely won’t work out. Sauces with dairy are notorious for never turning out right after being thawed.
- I recommend reheating any leftovers on a low heat in a small saucepan so that the sauce doesn’t separate.
Try these easy chicken recipes next
- easy chicken marsala
- creamy chicken in white wine sauce
- Boursin chicken
- mozzarella mushroom white wine chicken
- easy chicken piccata
Will you make this creamy garlic mushroom chicken recipe? Questions? Ask me in the comments below! Tag me on instagram if you made it.
