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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!
I will definitely try this recipe soon. It has all the ingredients that my family enjoys!
But I must say I had a really good chuckle this morning when I read your response to the awful housewife writer. OMG, that was so perfect!! Way to go!!
(The chicken tenderloin question made me smile and shake my head, also.)
Happy holidays!!
Hahahaha thank you, Sharon!! I like to have fun with some comments or else they’d make me cry. 😀 Hope you love this recipe!
Wish I had seen this recipe before roasting my chicken and adding roast potatoes, will definitely use it next time it seems so easy
I hope you enjoy it! 🙂
excellent wouldn’t change a thing, Thanks
My pleasure!
I have made this recipe more than 20 times and every time it gets better and better. Definitely one of my Family of five favorites, especially my teenage Grandson and that’s a hard critic. If you know teenagers all they like is junk food! So, it makes me very happy to make this for him and the rest of the clan. Thank you for sharing this delicious recipe in Pinterest, my go to when I want recipes for just about anything!
I’m thrilled to hear that!! 😀 You are very welcome!
Omg!!!! I made this and it was delicious!!!! Really easy, and quick. Perfect for a mid week meal. I had it with mashed white and sweet potato mixed together and green beans.
Love that!! Thank you!! 😀
I have a lot of cream of mushroom soup but no heavy cream, think I could use that as a substitute?
Hi! You’ll be making a different recipe flavor and texture-wise, but yeah, you could definitely try that.
How would you adjust time for chicken tenderloin vs breasts? Maybe don’t put in the whole five minutes at the end and reduce first step to 2-3 minutes per side?
That sounds like a great plan, Tricia! Let me know how it goes. 🙂
Wonderful’ it’s a keeper. Threw in spinach at the end to use it up and sneak in extra veggies. The tenderloins were super tender! That sauce is tasty!
😀
What is chicken tenderloin or have you discovered a new type of chicken? In my experience a chicken has breasts, legs and thighs.
It’s the most tender part of the chicken breast. You can sometimes find it sold separately in its own packages… sometimes labeled as “chicken tenders”. In USA/Canada, anyway.
So many advertisements I can’t even get to the recipe to make it. Not one single person wants your life story or your adds. Just the recipe. Ugh.
Cute that you don’t even use your real name. Gotta love the brave keyboard warriors! What life story? Perhaps take a few minutes to actually read what’s on there. Answers to commonly asked questions, tips for success, step-by-step photos, etc. Ads pay for the hundreds of hours a week that are put into this website (a very popular one read by millions of people a month, by the way) to provide you and others with FREE recipes. You seemed to have no trouble finding the comments section to complain, so pretty sure finding the recipe card (directly above it) wasn’t an issue for you either. 🙂
Yessssss. Tell ‘em.
Also, thank you for such a straightforward and easy recipe. Definitely adding to my dinner rotations. I appreciate you.
Thank you, Coco! XO
Making this tonight can’t wait my mouth is watering 😋
Hope you love it!! Let me know!
To “Housewifehater”
Natasha includes a “Jump To Recipe” link right next to the recipe title…the link takes you directly to the list of ingredients followed by the directions. It’s pretty typical for accessing free recipes online to have ads to help pay for content we can access without charges, but most, like Natasha’s, have a “Jump To” link to avoid sifting through extra content. Sorry you missed it, as I just made this recipe for the family today and not only was it fast and easy, which sometimes I just need, but everyone raved over how delicious it was. Maybe when you are having a better day you might take a deep breath to get rid of whatever negative energy is in or around you (I can only assume someone with an ID that includes the word ‘hate’ may be harboring negativity?) and start fresh. Even if this recipe isn’t for you, hopefully you can now look for and navigate toward online recipes for free using that “Jump to Recipe” link 🙂 Hope you have a more positive outlook & inner peace in the days ahead.
Thanks for your support, Nancy! Yes… the button is there for those who want it, and the info is in the post to set readers up for recipe success. Something for everyone. 🙂
Hi….thank you for posting this recipe! My family loves it, especially over white rice.
Awesome!! Thanks for your review, Angie! 😀
This was amazing!!! I used chicken thighs instead and it was so good! I also made your garlic mash potatoes and they were delish! Thank you for this recipe, will definitely make again!
Love that!! So happy you enjoyed both recipes, Katherine. 😀 Thanks for your review!