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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 is the BEST recipe. Since discovering it a few months ago, I’ve made it at least 5 times. Lightly dredging chicken in flour before cooking is such a game changer, I now do this whenever I cook chicken. My favorite way to serve this is with potatoes and green beans. Love it so much!
Aww thank you, Kari!! I’m thrilled to hear that. 😀
Delicious!
🙂 Thank you!!
Sounds great and I want to make it but I cannot have cows milk therefore no dairy……can I sub coconut milk or evaporated goat milk.?
Hi! Well, you could try reading thru the comments to see what’s worked for other readers. Coconut milk could work, but it’ll definitely change the flavor and texture a bit. Let me know if you try 🙂
I made this, it’s soooo good. Like a chicken stroganoff .
Fantastic!
This looks fabulous! Do you think it could be made with skin on chicken thighs, without modifying the recipe too much?
Thanks!
Thank you! I do. I’d cook them for a bit longer during the initial searing step. I believe some people have made it with the chicken thighs… you may want to browse thru the comments to see if they have any tips.
This was delicious. The only change I made was cutting the chicken into chunks. Served it over egg noodles. Will definitely make it again.
Fabulous!
It didn’t have my ch taste so I added a little white wine and it was still meh. It needs more spices. And I doubled the chicken stock, lemon juice. Did not double the cream . It was really runny after adding that. I added cornstarch after I reduced the chicken broth. 👎
Did you add enough salt? Cream sauces need plenty of salt.
I added salt and thyme to the flour before I cooked the chicken. That added a lot of flavor to the meal.
Great! 🙂
Don’t take this the wrong way, but doubling the chicken stock and adding the same amount of cream would indeed make it runny, also when you double the chicken stock it reduces the overall flavor. Keep the same ratios, double or even triple the Dijon, add french tarragon, and don’t give it a thumbs down if you go awol on the recipe and it turns out bad.
Exactly. 🙂
Wow, this is delicious! Made this for dinner and both the hubby and I are in love. Decided to go ahead with half&half cream (it was all I had) and just turned the heat super low and let my cast iron skillet make magic – the sauce didn’t separate at all (I also had the cream out for about 20 minutes prior and kept the bowl on the stove to slowly raise it’s temp too). Thank you for such a great dish – I will make this again and again 🙂
That’s awesome!! I’m so glad it worked out. Thanks for leaving me a review!
Love it. Didn’t have the Dijon on hand so it was left out. Tasted really good without it. I was looking for a receipe to use-up left over chittake mushrooms from another receipe. These mushrooms were perfect for this receipe for me and my wife. We now have a delicious receipes for creps! The chicken amd mushrooms will have to be chopped into smaller pieces but I see no other modification rquired. Thanks for sharing!
I’m so glad that you enjoyed it!! 🙂
I am loving this recipe. I am doubling it to serve for 2 meals. This is actually the first time I have ever cooked with cream and butter as I suffered 1/2 my life with eating disorders but the easiness and of the recipe made me give it a try and it’s super good and when I make it I feel like it’s a good comfort food that I never really allowed myself and it’s actually not so unhealthy In moderation. Kids are super happy as well. One hates mushrooms but you can’t please everyone 🙂
Well that makes me so happy! 🙂