Quick & Easy Creamy Mushroom Chicken: Your Perfect Weeknight Dinner
Prepare to be amazed by this Creamy Mushroom Chicken recipe that delivers rich, gourmet flavor in under 40 minutes. You’d think you spent all day in the kitchen, but this dish is so quick and effortless, it’s perfect for any day of the week. Get ready to add a new staple to your family’s meal rotation because once you taste it, you’ll want to make it again and again!
When you’re searching for something new to invigorate your regular meal routine, or simply craving different, delectable flavors with your chicken, this recipe is your answer. It’s a dish that truly satisfies, offering tender chicken enveloped in a luscious, savory mushroom cream sauce. Its balance of earthy, tangy, and creamy notes makes it an instant classic that’s both comforting and elegant. Don’t hesitate to incorporate this fantastic creamy mushroom chicken into your dinner plans starting tonight!
Looking for the full ingredient list and step-by-step instructions? Use the JUMP TO RECIPE button below, or simply scroll to the bottom of the post for the complete recipe card.
Ingredients for the Ultimate Creamy Mushroom Chicken
This recipe’s ingredient list is thoughtfully curated for maximum flavor infusion. Each component plays a crucial role in creating the rich, harmonious sauce that defines this dish. We’re talking about hearty, earthy mushrooms, fragrant fresh chives, pungent garlic, salty Parmesan cheese, and a bright, tart hint of lemon. All these wonderful flavors are brought together and enveloped in a velvety, peppery cream sauce that rounds everything out perfectly. Choosing quality ingredients is key to achieving that restaurant-worthy taste!
Together, these simple yet powerful ingredients create an incredibly luscious sauce that perfectly blankets tender, juicy, and moist chicken. The combination is simply irresistible, proving that you don’t need complex techniques to achieve extraordinary results. This dish isn’t just delicious; it’s a testament to how well balanced flavors can elevate a simple chicken dinner into something truly special. Seriously, you’ll want to savor this creamy mushroom chicken any day of the week!
Crafting Your Creamy Mushroom Chicken: Step-by-Step Method
Making this creamy mushroom chicken is a straightforward process, designed for efficiency without compromising on flavor. Follow these detailed steps to achieve a perfectly cooked chicken in a rich, velvety sauce.
Step 1: Prepare and Dredge the Chicken
Start by preparing your chicken. For even cooking and maximum tenderness, I recommend slicing each chicken breast horizontally through the center to create two thinner cutlets. Then, place these pieces between two sheets of plastic wrap and gently pound them with a meat tenderizer or a rolling pin until they are of even thickness, about ½ inch. This simple step ensures the chicken cooks quickly and uniformly, resulting in a wonderfully tender texture. Next, in a shallow bowl, whisk together your all-purpose flour with the roasted garlic powder, kosher salt, and fresh cracked black pepper. Dredge each piece of tenderized chicken through this seasoned flour mixture, ensuring it’s evenly coated. Shake off any excess flour before setting the chicken aside. This coating will help create a beautiful golden crust when pan-fried and also contributes to thickening the sauce later.
Heat a large 12-13-inch skillet over medium-high heat. Add one tablespoon of olive oil and one tablespoon of unsalted butter. Once the butter is melted and shimmering, carefully place the dredged chicken pieces into the hot pan. Fry for about 3-4 minutes per side, until they achieve a beautiful golden-brown color on the outside. At this stage, you don’t need to cook the chicken completely through; it will finish cooking later in the sauce. The goal here is to develop a fantastic crust and lock in flavor. Once browned, remove the chicken from the pan and transfer it to a plate, reserving it until it’s needed again.
Step 2: Sauté the Mushrooms to Golden Perfection
With the chicken removed, add the remaining tablespoon of unsalted butter to the same pan, along with your sliced mushrooms and a pinch of salt and pepper. This is where you build the foundation of your mushroom flavor. Cook the mushrooms over medium-high heat, stirring occasionally, until they release their liquid, which then evaporates, and they begin to turn a deep, rich golden brown. This process can take approximately 8-10 minutes, so resist the urge to rush it. Deeply browned mushrooms contribute significantly to the overall savory depth of the sauce, developing a wonderful umami flavor. If needed, you can increase the heat slightly during this stage to encourage browning once the liquid has evaporated. Don’t add salt too early, as it can draw out too much moisture and prevent browning.
Once the mushrooms are beautifully browned, reduce the heat to medium and add the sliced garlic to the pan. Cook for just 1-2 minutes, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as this can make the sauce bitter.
Step 3: Create the Creamy Sauce
It’s time to build that irresistible creamy sauce! Pour in the chicken stock to deglaze the pan, scraping up any delicious browned bits from the bottom – these bits are packed with flavor. Then, stir in the heavy cream and the minced chives. Bring this mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 5 minutes, or until the sauce has thickened slightly to your desired consistency. Keep an eye on the pan and stir often, as cream can sometimes bubble over. A wide skillet is ideal here as it allows for quicker reduction. Finally, stir in the grated Parmesan cheese and the fresh lemon juice. These additions provide a wonderful depth of flavor and a touch of brightness that cuts through the richness of the cream. Taste the sauce at this point and adjust seasonings, adding more salt and pepper if needed. Sometimes, enough seasoning has been released from the chicken and mushrooms, but personal preference is key.
Step 4: Finish Cooking and Serve
Once your sauce has reached a lovely, thickened consistency, it’s time to bring the chicken back into the pan. Nestle the browned chicken pieces into the creamy mushroom sauce, ensuring they are partially submerged and coated. Cook on low heat for another 3-4 minutes, allowing the chicken to warm through completely and finish cooking. You can spoon the sauce over the chicken as it simmers to ensure it’s fully infused with flavor. To confirm the chicken is fully cooked, use an instant-read meat thermometer to ensure it has reached an internal temperature of 165˚F (74˚C). The tenderizing step makes this process very quick! Once the chicken is ready, remove it from the heat. Serve immediately, garnished with additional fresh chives and an extra squeeze of fresh lemon juice for brightness. This creamy mushroom chicken is best enjoyed right away!
Expert Notes & Tips for Success
Achieving culinary perfection often lies in the details. Here are some extra tips to ensure your creamy mushroom chicken turns out fantastic every time:
- **Tenderizing the Chicken:** While optional, gently tenderizing the chicken breasts after halving them is highly recommended. Place them between two pieces of plastic wrap and pound them out until they are an even thickness, about ½ inch. This simple technique ensures the chicken cooks quickly and evenly, preventing dry spots and resulting in a consistently tender texture throughout.
- **Browning the Mushrooms:** Patience is key for truly flavorful mushrooms. Cook them until they first release their liquid in the pan, then continue cooking until that liquid evaporates and they achieve a deep, golden-brown color. A pinch of salt and pepper added after they release liquid can enhance this browning. Don’t rush this step, as deeply caramelized mushrooms are essential for the sauce’s rich, earthy base.
- **Managing the Sauce:** After adding the cream and stock, keep a close eye on the pan and stir frequently. Dairy can sometimes bubble over when brought to a boil. Using a wide skillet is crucial here, as it provides a larger surface area for evaporation, allowing the sauce to reduce and thicken more quickly and evenly without scorching. If your sauce becomes too thick, you can thin it with a splash of chicken stock or milk. If it’s too thin, let it simmer a little longer or create a small cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and stir it in.
- **Ensuring Chicken Doneness:** When you return the chicken to the sauce, you can place a lid on the skillet for a couple of minutes. This helps rewarm the chicken and ensures it finishes cooking through. If you tenderized the chicken, it will likely cook very quickly due to its thinness. However, if you skipped that step or are unsure, always use an instant-read meat thermometer to verify the chicken has reached an internal temperature of 165˚F (74˚C) for food safety.
Versatile Substitutions for Your Creamy Mushroom Chicken
This recipe is wonderfully adaptable, allowing for various substitutions to suit your preferences or what you have on hand:
- **Chicken Cuts:** Instead of boneless, skinless chicken breasts, you can easily use chicken tenderloins, or even boneless and skinless chicken thighs. If using thighs, I’d recommend cutting them in half or into smaller, 2-3 bite pieces to ensure they cook evenly and integrate well with the sauce. Thighs will offer a slightly richer flavor and can be more forgiving if overcooked.
- **Gluten-Free Option:** To make this creamy mushroom chicken recipe gluten-free, simply swap the all-purpose flour for an equal amount of rice flour. You could also use a gluten-free all-purpose blend. Alternatively, skip the flour dredge entirely and thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, added to the simmering sauce) for a flour-free approach.
- **Mushroom Varieties:** While button mushrooms offer a light, classic flavor that works beautifully here, experimenting with other mushroom varieties can add different dimensions. Crimini (baby bella) mushrooms would bring a bit more earthy flavor, while sliced shiitake or even a mix of gourmet mushrooms could add a more complex, robust taste.
- **Cheese Alternatives:** I typically have a block of Parmesan cheese on hand, which is what I used for this recipe. However, any hard, salty Italian cheese would be a fantastic substitute. Consider using Grana Padano, Pecorino Romano (which is saltier and sharper), or even Asiago for a slightly nuttier flavor.
- **Herb Choices:** If fresh chives aren’t available, or you’d like to experiment, fresh parsley or thyme would also complement the flavors beautifully. Add them at the same stage as the chives.
- **Cream Alternatives (for a slightly lighter version):** While heavy cream provides the best richness, you could try half-and-half for a slightly lighter sauce. Note that it might not thicken as much and the flavor will be less decadent. I don’t recommend using milk as it can curdle more easily.
Serving Suggestions for Creamy Mushroom Chicken
This Creamy Mushroom Chicken is incredibly versatile and pairs wonderfully with a variety of side dishes to create a complete and satisfying meal. For a classic pairing, serve it over a bed of fluffy white rice, creamy mashed potatoes, or your favorite pasta, such as fettuccine or penne, to soak up all that delicious sauce. A side of crusty bread is also excellent for dipping! If you’re looking to add more vegetables, steamed green beans, roasted asparagus, or broccoli florets complement the richness of the dish beautifully. For a lighter meal, a simple side salad with a vinaigrette dressing would provide a refreshing contrast.
Storage and Reheating
This creamy mushroom chicken is best enjoyed fresh, but leftovers can be stored and reheated. Place any cooled leftovers in an airtight container and refrigerate for up to 3-4 days. When reheating, gently warm the chicken and sauce in a skillet over medium-low heat on the stovetop, adding a splash of chicken broth or milk if the sauce has thickened too much. Stir occasionally until heated through. Alternatively, you can microwave individual portions. Freezing is generally not recommended for cream-based sauces as they can sometimes separate or become grainy upon thawing.
Frequently Asked Questions (FAQs)
- **Can I prepare this dish ahead of time?** You can prep the chicken (tenderize and dredge) and slice the mushrooms and garlic a day in advance. Store them separately in the refrigerator. The sauce is best made fresh, but the entire dish can be gently reheated if made an hour or two prior.
- **What if my sauce is too thin or too thick?** If too thin, let it simmer uncovered for a few more minutes to reduce. If too thick, stir in a tablespoon or two of chicken stock or milk until it reaches your desired consistency.
- **Can I add other vegetables?** Absolutely! Spinach, bell peppers, or even asparagus spears would be delicious additions. Add softer vegetables like spinach towards the end of the sauce simmering time, and harder vegetables like bell peppers earlier with the mushrooms.
More Great Mushroom Recipes to Explore
If you’re a fan of the earthy goodness of mushrooms, you’ll love these other recipes that celebrate this versatile ingredient:
Easy Beef Stroganoff
Saffron Chicken and Mushrooms
Mushroom, Spinach, & Swiss Cheese Quiche
Steak and Potato Soup
Chicken Stroganoff
Easy Swedish Meatballs
Black Truffle Butter
Instant Pot Mushroom Risotto
Did you make this delicious Creamy Mushroom Chicken recipe? I’d love to hear from you! Please leave a review or a comment below to share your experience. Don’t forget to sign up for my newsletter to get more incredible recipes delivered straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration!
📖 Recipe
Creamy Mushroom Chicken
10 minutes
30 minutes
40 minutes
This Creamy Mushroom Chicken delivers rich, gourmet flavor in under 40 minutes, making it a perfect quick and easy weeknight meal. Tender chicken enveloped in a luscious, savory mushroom cream sauce with hints of garlic, chives, parmesan, and lemon.
Ingredients
- 2, 6-8-ounce Chicken Breasts, halved and tenderized
- ¼ cup All-Purpose Flour
- 1 teaspoon Roasted Garlic Powder
- 1 teaspoon Kosher Salt, Morton’s
- ½ teaspoon Fresh Cracked Black Pepper
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Butter, divided
- 1 pound Button Mushrooms, sliced
- 3 cloves Garlic, sliced
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- 2 tablespoon Chives, minced + more for serving
- ⅓ cup Parmesan Cheese, grated
- 1 teaspoon fresh Lemon Juice
- Kosher Salt, Morton’s
- Fresh Cracked Black Pepper
Instructions
Notes
Notes & Tips
You don’t have to do it, but I like to gently tenderize the chicken after cutting it in half. Place it between two pieces of plastic wrap and pound it out just till it is evenly thick. This ensures the chicken cooks quickly and evenly.
The mushrooms take a little while to get deeply golden brown. Cook them till they release their liquid in the pan, then add the salt and pepper. Then when the pan becomes dry again and they have browned, move to the next step.
After you add the cream, keep your eye on the pan and stir often. It can bubble over when it comes to a boil, this is also why it’s important to use a wide skillet so it reduces quickly.
When you add the chicken back to the sauce, you can place the lid back on for a couple of minutes to help rewarm it and ensure it gets fully cooked. Chances are that it is already fully cooked if you tenderized it because being so thin it will cook super quickly. But if you skipped that step, just make sure it is cooked all the way.
Substitutions
In place of chicken breasts, you could also use tenderloins, or even boneless and skinless chicken thighs too. I’d cut them in half so they are smaller 2 to 3 bite pieces.
If you would like to keep this recipe gluten-free, swap the all-purpose flour for rice flour.
I enjoy the light flavor of button mushrooms for this recipe, but criminis would bring a bit more flavor and be a great swap.
I always have a hunk of parmesan on hand so that is what I used for this recipe. But any hard cheese would be great here, grana padano, pecorino, or even asiago can be used.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Norpro Meat Pounder
- John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
- Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
- OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set
- GLOCHYRA – Breading Tray Set of 3 – Stainless Steel Breading Pan for Marinating Meat, Prepping Bread Crumbs Coating tray for Chicken, Fish, Panko, Schnitzel – Comes with Locking kitchen Tong
- Rösle Stainless Steel 12-inch Lock and Release Tongs
- STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 647Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 254mgSodium: 600mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 77g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram