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This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It’s quick and easy and can be on your table in half an hour.
Looking for another effortless chicken dinner? Try my well-loved Creamy Garlic Chicken or Creamy Bacon Chicken next that use a similar technique.
Why you’ll love it
Creamy chicken recipes are some of my readers’ favorites, and it’s easy to see why. I like to keep them simple with no fancy ingredients, and this creamy mushroom chicken is no exception. It’s ready in just 30 minutes for an upgraded family meal.
Juicy mushrooms and chicken just go together so well, and pairing them with a garlic cream sauce takes it over the top. Pantry essentials are transformed into a winning dish that’s special enough for company, but go ahead and eat it any old 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 thermometers 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 an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise, then season and coat the cutlets in flour and sear on both sides in a skillet until golden. Transfer to a plate, and then sauté the mushrooms.
Take the mushrooms out of the pan and add the garlic, chicken broth, lemon juice, and Dijon mustard. Let it reduce, and then stir in the cream along with the mushrooms and chicken. Finish cooking the chicken through, and season with salt & 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.
What to serve with it
- This recipe goes great with roasted or Garlic Mashed Potatoes, any kind of rice, and my Quick and Easy Garlic Butter Noodles for a starch.
- Or eat it with steamed veggies, Easy Roasted Green Beans, or these Maple Roasted Carrots.
- If you’re looking for a side salad pairing, try mixed greens with this Homemade Creamy Balsamic Dressing.
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
Will you make this creamy garlic mushroom chicken recipe? Questions? Ask me in the comments below! Tag me on Instagram if you made it.
Creamy Mushroom Chicken
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (try cremini or white mushrooms) sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Instructions
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
- Add the oil to a skillet over medium-high heat.
- Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
- Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
- Take the mushrooms out of the pan (ok to put them on the same plate as the chicken).
- Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes).
- Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on March 20, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
This was delicious, and the recipe was easy to follow for a beginner (plus points!). Had it with linguine and it made a very nice meal.
Some changes made were:
Skipped the dijon since i didn’t have any (and it still tasted good!)
Seasoned my dredging flour with salt, black pepper pepper, dried [thyme, oregano, basil, rosemary] (didn’t have Italian seasoning)
Used beef stock instead of chicken
Used lime juice instead of lemon
For other beginners like me, i definitely recommend tasting throughout the cooking process. I slightly over-salted in the end but searched up some quick fixes and adding a little bit of sugar and slightly more cream helped to balance the flavour back to goodness 🙂
I’m glad you enjoyed it, Kai!! 🙂
Very good. Thank you! On a side note Crimini mushrooms and baby Bella’s are one and the same. Portabella are just crimini’s that have been allowed to ripen longer.
You’re welcome! Yup, I am aware, but they’re packaged differently, so for the average reader it’s just easier to mention both. 🙂
My husband and I loved this recipe only thing I added was white wine. ❤️
Wonderful!! 🙂 So happy to hear that!
Wonderful recipe, chicken turned out tender, sauce was thick, and my family loved it.
What I did different:
Added salt, pepper, and italian seasoning to the flour before dredging the chicken for some real flavor pops.
Tripled the Dijon, it gives it a nice full flavor and the acidity you want to taste.
Added French Tarragon, I find myself doing this with any cream based sauce that includes Dijon and I am never disappointed.
Doubled the garlic, I love garlic.
This was an immediate add to the favorites for the household, thank you for sharing recipe.
So glad you liked it, Jerry!! 🙂 Thanks for sharing your modifications!
Just made this, it’s AMAZING!!! (Tip: If you don’t have heavy cream, mix a cup of milk and 2 Tbsp of cornstarch until it thickens and use that)
So glad you liked it!! 🙂
Made a few times with cream and have also substituted the cream for coconut milk, it changes the colour slightly but it doesn’t change the taste at all. I also use beef stock rather than chicken stock as I rarely have chicken stock in. Firm favourite
I’m glad you enjoy it!!
Love this dish.
Can it go in the freezer if I make a double portion?
I’m so glad you like it!! Creamy sauces don’t always reheat so well (they can separate) and mushrooms and chicken can go a bit rubbery if you’re not careful. If you want to try, maybe just do one portion and see how you like it. I’d re-warm it slowly on a low heat.
Loved this recipe!! Put it over some rice that I cooked in a bit of the leftover chicken broth and hmm delicious!! For anyone contemplating whether or not to put in Dijon mustard, let me tell you….YOU NEED TO! I am not normally a fan of Dijon mustard but figured I might as well follow the recipe and try it out. I am so happy I did, the Dijon gave it a nice kick that blended beautifully with the lemon and garlic!
Thank you for posting the recipe, I will definitely be trying out some of your other ones!
Thank you so much!! I’m so glad you gave the Dijon a try. 🙂
Easy to follow recipe and excellent food
Thank you!!
Do you think I can make this with beef stock instead? Does that work with chicken breast lol
I think it’ll be fine 🙂