Tender chicken breasts simmered in a rich and velvety mushroom garlic cream sauce—this comforting one-pan dish is perfect for weeknights yet elegant enough for entertaining. I love how this dish combines savory mushrooms, aromatic herbs, and creamy texture all in one skillet. It’s hearty, satisfying, and loaded with flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz baby bella mushrooms, sliced
1 small onion, finely chopped
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/4 teaspoon dried thyme
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions
I start by seasoning the chicken breasts with salt and pepper on both sides.
I heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4–5 minutes per side, until golden brown and cooked through. Then I remove the chicken and set it aside.
In the same skillet, I reduce the heat to medium and melt the butter.
I add the mushrooms and onions, sautéing for 5–7 minutes until they’re golden and softened.
Then I stir in the garlic and cook for about 1 minute until fragrant.
I pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits.
Then I stir in the heavy cream, Dijon mustard, thyme, and rosemary, letting the sauce simmer for about 5 minutes to thicken slightly.
I add the Parmesan cheese and stir until it’s melted and the sauce is smooth.
I return the chicken to the skillet, spoon the sauce over the top, and let it simmer for another 5–7 minutes so everything melds together.
Before serving, I garnish the dish with fresh chopped parsley.
Servings and timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories per serving: 410 kcal
Variations
I sometimes use boneless chicken thighs instead of breasts for extra juiciness.
For a deeper flavor, I substitute white wine for half of the chicken broth.
I like to add spinach or sun-dried tomatoes for extra color and nutrition.
If I’m going dairy-free, I use coconut cream and skip the Parmesan—still delicious.
I occasionally serve it over mashed cauliflower, rice, or pasta for a heartier meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the chicken gently in a skillet over low heat, adding a splash of broth or cream to bring the sauce back to life. The microwave works too, but I prefer the stovetop to maintain the sauce’s texture. I avoid freezing this dish, as the cream sauce may separate.
FAQs
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear, and the meat should be firm to the touch.
Can I make this recipe ahead of time?
Yes, I often make the sauce a day in advance and refrigerate it. I just reheat it and cook the chicken fresh for the best texture.
What type of mushrooms works best?
I use baby bella mushrooms for their earthy flavor, but white mushrooms or cremini mushrooms also work beautifully in this dish.
Can I use milk instead of heavy cream?
I don’t recommend using milk alone, as it won’t give the same creamy consistency. If I want a lighter version, I use half-and-half or a mix of milk and Greek yogurt.
What can I serve with creamy mushroom chicken?
I usually pair it with mashed potatoes, pasta, rice, or even zucchini noodles. A side of roasted vegetables or a crisp green salad also works well.
Conclusion
Creamy Mushroom Chicken is one of my go-to recipes for a satisfying and flavorful dinner. It comes together quickly, uses simple ingredients, and delivers restaurant-quality results right from my kitchen. I love how versatile it is and how easily I can adapt it for different diets or occasions. This dish is a keeper in my meal rotation.
Recipe:
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Creamy Mushroom Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender chicken breasts simmered in a velvety garlic mushroom cream sauce. This one-pan dish is easy to make, packed with savory flavors, and perfect for both weeknight dinners and entertaining guests.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz baby bella mushrooms, sliced
1 small onion, finely chopped
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium, add butter to the skillet, and let it melt.
- Add mushrooms and onions. Sauté for 5–7 minutes until softened and golden.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits.
- Stir in heavy cream, Dijon mustard, thyme, and rosemary. Simmer for 5 minutes to thicken slightly.
- Add Parmesan cheese and stir until melted and smooth.
- Return chicken to the skillet. Spoon sauce over chicken and simmer for another 5–7 minutes.
- Garnish with chopped parsley and serve warm.
Notes
Boneless chicken thighs can be used for extra juiciness.
Substitute half the chicken broth with white wine for a deeper flavor.
Add spinach or sun-dried tomatoes for color and nutrition.
For a dairy-free version, use coconut cream and omit the Parmesan.
Serve with mashed cauliflower, rice, pasta, or zucchini noodles.
Store leftovers in the fridge for up to 3 days in an airtight container.
Reheat gently on the stovetop with a splash of broth or cream.
Freezing is not recommended due to sauce separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
