Creamy Mushroom Chicken

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One-pan Creamy Mushroom Chicken makes a warm and comforting dinner that’s as quick to make as it is to eat! A luscious mushroom-cream sauce smothers juicy chicken breasts for a restaurant-quality meal worthy of a special occasion, but fast enough for busy weeknights. Only 35 minutes of active cooking time needed!

Creamy mushroom chicken on a plate with green beans and mashed potatoes.
  • Cuisine Inspiration: American
  • Primary Cooking Method: Stovetop
  • Dietary Info: Gluten-free
  • Skill Level: Easy

Creamy Mushroom Chicken is Peak Comfort Food

This creamy mushroom chicken recipe is perfect for weeknights when you want something comforting yet elegant. The combination of tender chicken and silky mushroom sauce is irresistible, plus it’s made in just one skillet for easy cleanup.

I’m always looking for interesting ways to dress up chicken — like in my recipes for BBQ Balsamic Baked Chicken Breasts and Almond Crusted Chicken — and this easy main is a perennial favorite. Here are some reasons why I make it again and again:

  • It’s a one-skillet dish. I love a main that’s cooked just in one pan! Add a side of rich Parmesan Mashed Potatoes and some steamed broccoli and dinner is done.
  • Better homemade. Sure, some recipes may call for canned cream of mushroom soup. But my homemade sauce is SO much better than anything pre-made. Plus, it’s entirely gluten-free.
  • Goes with almost everything. Potatoes — mashed, roasted, fried —, rice, veggies, there isn’t much that doesn’t complement mushroom chicken. You can even serve chicken breasts alongside salad for a lighter yet still satisfying meal.
A pan of creamy mushroom chicken.

What You’ll Need

Here’s list of the ingredients in this chicken dish, plus some substitution notes if needed. Make sure to scroll to the recipe card at the end of this post for the full ingredient amounts.

  • Chicken: I use large chicken breasts to make this recipe. If you prefer, boneless chicken thighs also work well.
  • Salt and Pepper
  • Olive Oil: I always use extra virgin olive oil!
  • Mushrooms: White mushrooms are a classic choice, but cremini mushrooms are an excellent substitute.
  • Thyme: Use dried thyme to keep it easy, although you can also use finely chopped fresh thyme in the main dish and as a garnish.
  • Shallots: If you don’t have shallots, you can substitute with a small yellow or white onion. Shallots have a slightly sweeter and milder flavor, but onions will work in a pinch.
  • Garlic
  • Half and Half: Whole milk will also work well if you don’t have half-and-half, or use a mix of 1/2 cup whole milk and 1/2 cup heavy cream.
The ingredients for creamy mushroom chicken are text-labeled.

How to Make Mushroom Chicken

Make sure the skillet is hot before adding the chicken to achieve that beautiful golden-brown crust. And when cooking the mushrooms, make sure not to overcrowd the pan so that they brown instead of steam. Here’s a look at how to make this dish. Check the recipe card lower down for the detailed instructions.

  • Brown the chicken. Dry the chicken, season it, then brown it on both sides.
  • Cook the aromatics. Remove the chicken, then sauté the shallots and garlic for a couple of minutes.
  • Cook the mushrooms. Add the sliced mushrooms and dried thyme, then cook for about 5 minutes.
  • Make the sauce. Reduce the heat, pour in the half-and-half, and simmer until thick.
  • Add chicken. After the sauce has thickened, add the chicken breasts back to the pan.
  • Cook a bit more. Simmer the dish for 3-4 minutes, then garnish with thyme and serve!

Variation Ideas

  • Herb Variations: Swap out dried thyme for rosemary or sage for a different herb profile.
  • Add Vegetables: Add spinach or kale to the mushroom sauce for extra greens. I like to chop up the spinach or massage and then chop the kale first so that it doesn’t overwhelm the sauce. One cup of frozen peas added to the sauce is also nice.
  • Cheesy Twist: Stir in a handful of grated Parmesan cheese at the end for a cheesy, savory upgrade.
  • If you prefer a thicker sauce: For a thicker sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon of water to the sauce. Let it simmer until it thickens to your liking. (Note: cornstarch is naturally gluten-free!).
  • Turkey: Use the sauce and method to make creamy mushroom turkey.
Creamy mushroom chicken with cream sauce.

How to Store and Reheat Extras

To save time on a busy weeknight, mushroom chicken can be made up to 3 days before you plan to serve it and kept in the fridge until ready to eat. Here’s how to do it:

  • Fridge – Transfer the cooled chicken and sauce to an airtight container and store it in the fridge for up to 3 days.
  • Freezer – While it’s possible to freeze this dish, know that the texture of the cream sauce might change slightly after thawing although it will still taste very good. Place the cooled chicken and sauce in an airtight container and store it in the freezer for up to 3 months. When reheating, stir the sauce well to help it come back together.
  • To Reheat – Place the chicken and sauce in a saucepan on the stove over low heat and rewarm it gently to avoid drying out the chicken. You may wish to add a splash of milk or cream to thin out the sauce as it heats.
Creamy mushroom chicken on a plate with green beans and mashed potatoes.

Make It a Meal

Creamy mushroom chicken pairs beautifully with mashed potatoes, rice, or pasta. For a lighter option, serve it alongside roasted vegetables or a fresh green salad.

A piece of creamy mushroom chicken on a plate.
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Creamy Mushroom Chicken

One pan Creamy Mushroom Chicken features a luscious mushroom-cream sauce smothering juicy chicken breasts. Quick and easy!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts, about 1-1 1/2 lbs.
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 Tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 8 ounces white mushrooms, sliced
  • ¼ teaspoon dried thyme
  • 1 cup half & half
  • Fresh thyme for garnish

Instructions

  • Pat 2 large chicken breasts dry and cut in half lengthwise. Season on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  • Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through. The chicken is done when the internal temperature reaches 165°F (75°C). You can check this with a meat thermometer inserted into the thickest part of the breast. Remove from the skillet and set aside.
  • In the same skillet, add one minced shallot and 2 minced garlic. Sauté for 1-2 minutes until fragrant. Add 8 ounces sliced mushrooms and 1/4 teaspoon dried thyme, cooking for about 4-5 minutes until the mushrooms are soft and browned.
  • Reduce the heat to low and pour in 1 cup of half & half. Stir the mixture well, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to thicken slightly.
  • Add the chicken breasts back into the skillet, spooning some of the creamy mushroom sauce over the top. Simmer for an additional 3-4 minutes to allow the flavors to develop and blend together.
  • Garnish with fresh thyme, if desired, and serve the creamy mushroom chicken hot.
Nutrition Facts
Creamy Mushroom Chicken
Amount Per Serving (1 half of a chicken bread with sauce)
Calories 259 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 93mg31%
Sodium 463mg19%
Potassium 709mg20%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 28g56%
Vitamin A 252IU5%
Vitamin C 4mg5%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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