Creamy Chicken with Mushrooms is a rich, comforting dish where tender chicken is simmered in a velvety garlic cream sauce loaded with sautéed mushrooms. I turn to this recipe when I want a cozy dinner that feels indulgent but is surprisingly easy to make in one pan.
Why You’ll Love This Recipe
I love how this dish comes together quickly with basic ingredients and delivers deep, savory flavor. The mushrooms add an earthy richness, while the creamy sauce clings beautifully to each piece of chicken. Whether I’m serving it over pasta, rice, or mashed potatoes, it’s always satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs
salt
pepper
olive oil or butter
garlic cloves
mushrooms (such as cremini or button)
heavy cream
chicken broth
Parmesan cheese (optional)
thyme or parsley (optional, for garnish)
Directions
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I season the chicken with salt and pepper on both sides.
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In a large skillet, I heat olive oil or butter over medium-high heat and sear the chicken until golden and nearly cooked through, about 4–5 minutes per side. Then I remove it from the pan and set it aside.
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In the same skillet, I add sliced mushrooms and sauté until browned and softened, about 5–7 minutes.
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I stir in minced garlic and cook for another 30 seconds.
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I pour in chicken broth and let it reduce slightly, scraping up any bits from the pan.
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I lower the heat and stir in the heavy cream, letting the sauce simmer gently until thickened.
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I return the chicken to the pan and let it finish cooking in the sauce for another 5–7 minutes.
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If I’m using Parmesan, I stir it in at the end for extra richness.
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I garnish with chopped thyme or parsley before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes, and cook time is 25–30 minutes. It’s ready in under 40 minutes from start to finish.
Variations
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I swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free version.
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I sometimes add spinach or peas for a pop of green.
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For a deeper flavor, I add a splash of white wine after cooking the mushrooms.
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I use different mushrooms like shiitake or portobello for variety.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. I avoid high heat or microwaving too long so the sauce doesn’t split.
FAQs
What kind of mushrooms should I use?
I usually go with cremini or white button mushrooms because they’re easy to find and hold up well in the sauce. I also like using a mix of mushrooms for extra flavor.
Can I make this ahead of time?
Yes, I often make the sauce and cook the chicken in advance. I reheat everything together gently when I’m ready to serve.
Is this dish gluten-free?
Yes, as long as I use gluten-free broth and check that all ingredients (like cheese or cream) don’t contain added flour or thickeners.
Can I freeze this dish?
I don’t recommend freezing it because cream-based sauces can separate when thawed. It’s best enjoyed fresh or within a couple of days from the fridge.
What should I serve this with?
I like serving it over mashed potatoes, buttered noodles, rice, or even polenta. It also pairs well with roasted vegetables or a green salad.
Conclusion
Creamy Chicken with Mushrooms is a dish I come back to again and again because it’s hearty, flavorful, and easy to adapt. It’s one of those reliable meals that always feels comforting and satisfying, whether I’m cooking for family or just treating myself to a cozy night in.
Print
Creamy Chicken with Mushrooms
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Chicken with Mushrooms is a cozy one-pan dish featuring golden-seared chicken simmered in a rich garlic cream sauce with tender sautéed mushrooms—simple, hearty, and full of flavor.
Ingredients
- 4 chicken breasts or thighs
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh thyme or parsley (optional, for garnish)
Instructions
- Season chicken with salt and pepper on both sides.
- Heat olive oil or butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
- In the same skillet, add mushrooms and sauté for 5–7 minutes until browned and tender.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer and reduce slightly.
- Lower heat and stir in heavy cream. Simmer gently until sauce thickens, about 3–5 minutes.
- Return chicken to the skillet and cook in the sauce for another 5–7 minutes, until fully cooked.
- Stir in Parmesan if using and garnish with chopped thyme or parsley before serving.
Notes
- Swap in half-and-half or coconut cream for a lighter or dairy-free option.
- Add spinach, peas, or other greens for extra nutrition and color.
- Use white wine after sautéing mushrooms for more depth of flavor.
- Try different mushrooms like shiitake or portobello for variety.
- This recipe also works with turkey cutlets or pork chops.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 430
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
