Creamy Mushroom Chicken Recipe
30-Minute Comfort Meal Chicken.
A comforting, easy one-pan chicken dish with a rich, garlicky mushroom cream sauce. Perfect for a cozy weeknight dinner.
I remember my mom making a version of this when I was little. The smell of mushrooms and garlic would fill the whole house, and I knew dinner was going to be special. My version is a little simpler, a one-pan wonder, but it still has that same soul-warming feeling. It’s a little piece of my childhood kitchen, updated for my own busy life. Every time I make it, it's like a warm hug.
Why You'll Adore This Recipe
- •It's a one-pan meal, which means less time cleaning and more time enjoying.
- •Ready in just 30 minutes, so it's perfect for a busy weeknight.
- •The sauce is so rich and flavorful, it tastes like it came from a fancy restaurant.
- •It uses simple, easy-to-find ingredients you might already have.
- •It's pure comfort food that feels both cozy and a little bit elegant.
Wow, this was incredible. My family devoured it! The sauce is so luxurious, and the chicken was perfectly tender. It felt like a restaurant meal but was so easy to make. This is officially in our weekly rotation.
Essential Ingredient Guide
- Chicken Breasts: Choose thin-cut breasts or pound regular ones to an even thickness. This is the little secret to getting them to cook quickly and evenly without drying out.
- Cremini Mushrooms: Cremini mushrooms (baby bellas) are my favorite here. They have such a lovely, earthy flavor that makes the sauce feel so deep and rich. But honestly, simple white button mushrooms work beautifully too.
- Heavy Cream: This is what makes the sauce so velvety and luxurious. It’s a small indulgence that makes the whole dish feel special. I wouldn't substitute this if you can help it.
Complete Cooking Process
- First, get your chicken ready. Pounding it a little ensures it cooks evenly. Season it simply with salt and pepper.
- Heat oil and butter in your skillet until it's nice and hot. This gives you that beautiful golden-brown crust.
- Sear the chicken on both sides until it's cooked through, then set it aside on a plate. Don't clean the pan!
- In that same pan, melt a bit more butter and add your mushrooms. Let them cook without stirring too much at first, so they get some nice color.
- Add the shallots, then the garlic and thyme. The kitchen will start to smell amazing right about now.
- Pour in the chicken broth to deglaze the pan. All those browned bits on the bottom are pure flavor, so scrape them up.
- Stir in the heavy cream and let it simmer and thicken just a bit. Finally, melt in the Parmesan cheese off the heat.
- Place the cooked chicken back into the skillet with the sauce. Let it get cozy in there.
- Spoon some of that creamy mushroom sauce over the top of each piece of chicken.
- Sprinkle with fresh parsley for a pop of color and freshness. And that's it. Dinner is ready.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Yes, absolutely. Boneless, skinless chicken thighs would be wonderful here. They'll take a little longer to cook, maybe 6-7 minutes per side, but they will be incredibly juicy.
→What can I serve with this creamy mushroom chicken?
Oh, so many things! It's perfect over creamy mashed potatoes, egg noodles, or rice to soak up the sauce. A side of steamed green beans or a simple green salad would be lovely too.
→How can I make this dairy-free?
For a dairy-free version, you could use a full-fat coconut milk or a cashew cream instead of heavy cream, and a dairy-free Parmesan alternative. The flavor profile will change, but it can still be delicious.
Creamy Mushroom Chicken Recipe
Easy creamy mushroom chicken recipe with garlic and a rich cream sauce. Ready in 30 minutes using pantry staples!
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 014 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
- 021/2 teaspoon salt
- 031/4 teaspoon black pepper
- 041 tablespoon olive oil
- 051 tablespoon unsalted butter
For the Creamy Mushroom Sauce
- 011 tablespoon unsalted butter
- 028 oz cremini mushrooms, sliced
- 031 small shallot, finely chopped
- 043 cloves garlic, minced
- 051 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 061/2 cup low-sodium chicken broth
- 071 cup heavy cream
- 081/4 cup grated Parmesan cheese
- 092 tablespoons fresh parsley, chopped
- 10Salt and pepper to taste
Instructions
Pat the chicken breasts dry and season both sides with salt and pepper.
In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Once shimmering, add the chicken breasts in a single layer. Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
Reduce heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
Add the chopped shallot and cook for 2 minutes until softened. Stir in the minced garlic and thyme, and cook for another 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, about 2-3 minutes.
Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce begins to thicken slightly.
Remove the skillet from the heat and stir in the grated Parmesan cheese until it's melted and smooth. Season with salt and pepper to your liking.
Return the cooked chicken breasts (and any accumulated juices from the plate) to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
Garnish with fresh parsley and serve immediately.
Notes & Tips
- 1If your chicken breasts are very thick, you can slice them in half horizontally to create thinner cutlets.
- 2Feel free to add a large handful of fresh spinach to the sauce at the end and let it wilt for some added greens.
- 3Don't wash your mushrooms under running water; they absorb it like a sponge. Just wipe them clean with a damp paper towel.
Tools You'll Need
- •Don't overcrowd the pan when cooking the chicken or mushrooms. Work in batches if you need to, so everything gets nicely browned.
- •Scrape up the browned bits (the 'fond') from the bottom of the pan when you add the chicken broth. That's where so much flavor is hiding.
- •Use fresh thyme if you can. It adds a subtle, woodsy note that dried thyme can't quite replicate.
- •Take the pan off the heat before stirring in the Parmesan cheese to prevent it from clumping and ensure a silky smooth sauce.