Delicious Creamy Mushroom Chicken Recipe for Dinner

Creamy Mushroom Chicken Recipe – a true culinary delight that transforms simple ingredients into an extraordinary meal. I know, because it’s become a go-to in my kitchen, consistently delivering a meal that feels both indulgent and effortlessly prepared.

Why do people universally adore this dish?

I believe it’s the harmonious blend of succulent chicken, pan-seared to golden perfection, and the earthy aroma of mushrooms, simmered in a rich, velvety sauce. This combination creates a symphony of flavors and textures that truly comforts the soul. While not tied to ancient folklore, the concept of rich, saucy chicken dishes has long been a cherished staple in European comfort cuisine, evolving into the beloved weeknight favorite we cherish today.

People consistently gravitate towards this recipe for its incredible depth of savory flavor, the satisfyingly creamy texture that coats every bite, and its surprisingly straightforward preparation. It’s a dish that feels utterly gourmet yet is entirely approachable, making it perfect for both busy weeknights and special occasions. Mastering this delightful Creamy Mushroom Chicken Recipe will undoubtedly become a treasured addition to your cooking repertoire, promising warmth and satisfaction with every serving.

this Recipe

Ingredients:

• For the Chicken:
  • 4 medium boneless, skinless chicken breasts (about 1.5 to 2 pounds total), or you can use boneless, skinless chicken thighs for extra juiciness.
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil, divided
• For the Creamy Mushroom Sauce:
  • 1 pound cremini mushrooms (also known as baby bellas), or white button mushrooms, thoroughly wiped clean and thinly sliced.
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 4-5 cloves garlic, minced (approximately 1 tablespoon)
  • ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional but highly recommended for depth of flavor, or use additional chicken broth.
  • 1 tablespoon all-purpose flour (optional, for a slightly thicker sauce; omit for gluten-free)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (also known as whipping cream)
  • 1 tablespoon fresh thyme leaves, finely chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon Dijon mustard (optional, for a subtle tang that brightens the sauce)
• For Garnish:
  • ¼ cup fresh parsley, finely chopped

Preparation: Getting Everything Ready for Your Creamy Mushroom Chicken Recipe

Before we dive into the cooking, a little bit of prep work goes a long way in making the entire process smooth and enjoyable. Trust me, having everything mise en place will make you feel like a true chef!

1. Prepare the Chicken: First things first, let’s get our chicken ready. Take your boneless, skinless chicken breasts (or thighs) out of the packaging and pat them thoroughly dry with paper towels. This step is crucial because excess moisture can prevent the chicken from searing properly, leading to a steamed rather than beautifully browned exterior. Once dry, season both sides generously with 1 teaspoon of salt and ½ teaspoon of black pepper. Don’t be shy here; proper seasoning at this stage is key to a flavorful final dish. If your chicken breasts are very thick, you might consider gently pounding them to an even thickness (about ¾ to 1 inch) to ensure they cook more uniformly. I often place them between two pieces of plastic wrap and use a meat mallet or a heavy rolling pin.
2. Slice the Mushrooms: Take your mushrooms and, if not already cleaned, gently wipe them with a damp cloth to remove any dirt. Avoid rinsing them under water, as mushrooms are like sponges and will absorb water, which can make them soggy when cooked. Thinly slice them; I aim for about ¼-inch thick slices. This ensures they cook evenly and integrate beautifully into the sauce.
3. Chop Aromatics: Peel and finely chop your yellow onion. The finer the chop, the more it will melt into the sauce, providing a sweet, savory base without being overtly chunky. Next, peel and mince your garlic cloves. You want about a tablespoon of minced garlic. Freshly minced garlic provides a much more vibrant flavor than pre-minced jarred garlic, so I always recommend taking the extra minute for this step.
4. Measure Liquids and Herbs: Measure out your chicken broth, heavy cream, and white wine (if using). Having these ready means you won’t be scrambling for ingredients mid-cook. Also, finely chop your fresh thyme leaves and set them aside. If you’re using dried thyme, measure out 1 teaspoon. For the garnish, roughly chop your fresh parsley and keep it separate.
5. Flour (Optional): If you plan to use flour to thicken your sauce, have that tablespoon measured out and ready. This little bit of prep makes all the difference when you’re moving quickly.

Cooking the Chicken: Achieving That Golden-Brown Perfection

This is where we start building the foundational flavors for our incredible Creamy Mushroom Chicken Recipe. Searing the chicken not only cooks it but also develops a rich, savory crust that adds immense depth.

6. Heat the Skillet: Place a large, heavy-bottomed skillet (cast iron or stainless steel works wonderfully here) over medium-high heat. Add 1 tablespoon of olive oil. Allow the oil to heat until it shimmers and just begins to smoke faintly. A hot pan is essential for a good sear.
7. Sear the Chicken: Carefully place two of your seasoned chicken breasts into the hot skillet, ensuring not to overcrowd the pan. Overcrowding will lower the pan’s temperature and cause the chicken to steam instead of sear. You want to hear that satisfying sizzle! Let the chicken cook undisturbed for about 4-6 minutes on the first side, until it develops a beautiful golden-brown crust. The color is what we’re after here – deep, rich, and appealing.
8. Flip and Finish: Flip the chicken breasts over and cook for another 4-6 minutes on the second side, until similarly golden brown and cooked through. The internal temperature should reach 165°F (74°C). If your chicken pieces are particularly thick, they might need a minute or two longer, or you might find they finish cooking later in the sauce. For now, focus on getting that excellent sear.
9. Remove and Rest: Once cooked, carefully remove the chicken breasts from the skillet and transfer them to a clean plate. Tent them loosely with foil to keep them warm and allow the juices to redistribute. This resting period is important for tender, juicy chicken. Repeat this process with the remaining 1 tablespoon of olive oil and the other two chicken breasts. You’ll notice some delicious brown bits (fond) stuck to the bottom of the pan – these are flavor gold, and we’ll be incorporating them into our sauce!

Building the Creamy Mushroom Sauce: The Heart of the Dish

Now for the star of our Creamy Mushroom Chicken Recipe – the rich, savory, and utterly irresistible mushroom sauce. This is where all the flavors truly come together.

10. Sauté Onions and Butter: Reduce the heat to medium-low. Add 2 tablespoons of unsalted butter to the same skillet where you cooked the chicken. The butter will help to release those flavorful brown bits from the bottom of the pan. Once the butter is melted and foamy, add your finely chopped yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes soft, translucent, and slightly golden. Don’t rush this step; properly cooked onions lay a crucial foundation for the sauce’s flavor.
11. Add Garlic and Mushrooms: Stir in the minced garlic and cook for another 1-2 minutes, until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. Immediately add your thinly sliced mushrooms to the skillet. Increase the heat slightly to medium and cook the mushrooms, stirring occasionally, for 8-12 minutes. At first, they will release a lot of moisture and look like they’re swimming in liquid. Continue cooking until all that liquid has evaporated and the mushrooms have started to brown and caramelize beautifully. This browning adds a deep, umami flavor that is essential for a truly outstanding creamy mushroom sauce.
12. Deglaze with White Wine (Optional): If you’re using white wine, now is the time to add it! Pour ½ cup of dry white wine into the skillet. Using a wooden spoon or spatula, scrape up all those delicious browned bits (fond) from the bottom of the pan. This process, called deglazing, adds incredible depth of flavor to your sauce. Let the wine simmer and reduce for 2-3 minutes, until it has almost completely evaporated. The alcohol will cook off, leaving behind a wonderful concentrated flavor. If you’re not using wine, you can skip this step or add an extra splash of chicken broth here.
13. Thicken with Flour (Optional): If you’re using flour for a slightly thicker sauce, sprinkle 1 tablespoon of all-purpose flour over the mushrooms and stir constantly for 1 minute. This cooks out the raw flour taste and creates a roux with the residual butter and mushroom juices, which will help to thicken the sauce later. If you’re omitting flour, simply move on to the next step.
14. Whisk in Broth and Cream: Gradually pour in 1 cup of low-sodium chicken broth, whisking constantly to prevent lumps, especially if you added flour. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Once it begins to bubble, reduce the heat to low and slowly stir in 1 cup of heavy cream. Whisk gently until the sauce is smooth and fully combined.
15. Season the Sauce: Stir in your chopped fresh thyme (or dried thyme) and the 1 teaspoon of Dijon mustard (if using). The Dijon adds a subtle, almost imperceptible tang that brightens the rich, creamy flavors without making the sauce taste like mustard. Taste the sauce and season generously with additional salt and black pepper as needed. Remember, this is the main flavor base, so make sure it tastes absolutely delicious on its own!

Combining and Simmering: Bringing It All Together

With our chicken seared and our exquisite sauce prepared, it’s time to marry these components for the final simmer, allowing all the flavors to meld beautifully in this Creamy Mushroom Chicken Recipe.

16. Return Chicken to Skillet: Carefully place your cooked and rested chicken breasts back into the skillet, nestling them into the luscious creamy mushroom sauce. Spoon some of the sauce over the top of each chicken breast to coat them evenly.
17. Gentle Simmer: Reduce the heat to low, cover the skillet, and let the chicken and sauce simmer gently for about 5-10 minutes. This allows the flavors to meld together, the chicken to finish cooking through if it wasn’t quite done, and the sauce to thicken slightly more as it continues to reduce. If your chicken was already fully cooked, a shorter simmer is fine, just enough to warm it through and infuse it with the sauce’s flavor. The goal here is a gentle warmth, not a rolling boil, which could cause the cream to separate.
18. Check for Doneness and Consistency: After simmering, uncover the skillet. Ensure the chicken is fully cooked (internal temperature 165°F / 74°C). If the sauce is too thick, you can add a splash more chicken broth or water to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes, stirring occasionally, until it thickens.
19. Final Seasoning Adjustment: Taste the sauce one last time. Adjust the salt and pepper as needed. Sometimes a final pinch of salt can really make the flavors pop.

Finishing Touches and Serving: The Grand Finale

Almost there! A few last steps to elevate your homemade Creamy Mushroom Chicken Recipe to restaurant-quality status.

20. Add Fresh Parsley: Just before serving, stir in the finely chopped fresh parsley. The vibrant green color and fresh, herbaceous notes not only enhance the dish visually but also provide a wonderful fresh contrast to the rich sauce.
21. Serve Immediately: This Creamy Mushroom Chicken is best served hot. Transfer the chicken breasts to individual plates, spooning a generous amount of that irresistible creamy mushroom sauce over each piece.
22. Serving Suggestions: This dish pairs wonderfully with a variety of sides. I often serve it with fluffy mashed potatoes, creamy polenta, or a simple wild rice pilaf to soak up all that glorious sauce. Steamed green beans, roasted asparagus, or a light side salad would also be excellent choices to add some freshness and balance to the meal.
23. Enjoy Your Masterpiece: Take a moment to appreciate your hard work! This Creamy Mushroom Chicken Recipe is a testament to how simple ingredients, when handled with care, can create truly extraordinary flavors. Enjoy every creamy, savory bite!

<h2>Conclusion:</h2>
<p>Well, my friends, we’ve journeyed through the simple steps to create something truly spectacular, something that promises to become a cherished staple in your culinary repertoire. This isn’t just another dinner; it’s an experience, a moment of comforting indulgence that speaks directly to the soul. I genuinely believe that our <strong>Creamy Mushroom Chicken Recipe</strong> is more than just a dish; it’s a testament to how humble ingredients, when treated with a little love and the right technique, can transform into something utterly divine. The rich, earthy notes of the mushrooms, perfectly complemented by the tender, juicy chicken, all enveloped in that luscious, velvety cream sauce – it’s a symphony of flavors and textures that dances on the palate with every single bite. It’s the kind of meal that makes you close your eyes and savor the moment, the kind that elicits contented sighs from everyone at the table. If you’re looking for a dish that effortlessly balances elegance with comfort, delivering a gourmet experience without the fuss, then this recipe is, without a doubt, your new go-to.</p>

<p>The beauty of this dish also lies in its incredible versatility. While it’s absolutely perfect as is, I always encourage you to make it your own. For serving suggestions, think about how you want to complement that exquisite sauce. It’s absolutely phenomenal served over a bed of al dente pasta – fettuccine or tagliatelle are fantastic choices as they cling beautifully to the sauce. Imagine twirling those creamy noodles with tender pieces of chicken and mushrooms! Alternatively, a simple fluffy rice pilaf provides a wonderful canvas, soaking up all that incredible flavor. For a lighter touch, mashed potatoes or even a smooth polenta are heavenly, offering a different kind of comforting warmth. And please, don’t forget a generous slice of crusty bread to mop up every last drop of that irresistible sauce – it’s practically a crime to let any go to waste! A side of steamed green beans, asparagus, or a fresh, crisp salad would also add a lovely balance to the richness of the dish.</p>

<p>Now, for those of you who love to experiment, here are a few exciting variations to consider. Feel free to swap out the cremini mushrooms for a mix of wild mushrooms like shiitake or oyster mushrooms to add even more depth and a unique umami punch. A sprinkle of fresh thyme or rosemary added during the last few minutes of cooking can introduce an aromatic layer that’s simply divine. For a touch of vibrant color and a hint of tang, stir in some sun-dried tomatoes or fresh spinach at the very end until just wilted. If you want to make it a bit spicier, a pinch of red pepper flakes will do the trick. You could even experiment with different proteins – pork tenderloin medallions or even firm tofu would be delicious in this creamy sauce. For a slightly healthier twist, consider using half-and-half instead of heavy cream, though I must admit, the full-fat cream truly delivers that ultimate luxurious texture. The possibilities are truly endless, limited only by your imagination and what you have on hand in your pantry.</p>

<p>So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and dive into creating this truly memorable meal. It’s a dish that warms the home with its inviting aroma and fills the heart with its comforting taste. Once you’ve experienced the magic of this <strong>Creamy Mushroom Chicken Recipe</strong>, I have a feeling it will quickly earn a permanent spot on your weekly menu. When you do try it, please, please, please come back and share your experience! Did you stick to the original recipe, or did you put your own unique spin on it? What were your favorite serving suggestions? Your feedback and culinary adventures truly inspire me and our entire community. So, snap a photo, tell us your stories, and let’s celebrate the joy of delicious homemade food together. Happy cooking, and I can’t wait to hear all about your triumphs in the kitchen!</p>

<h3>Frequently Asked Questions about our Creamy Mushroom Chicken Recipe:</h3>

<h4>Can I use different types of mushrooms for this recipe?</h4>
<p>Absolutely! While cremini mushrooms provide a fantastic earthy flavor, you can certainly experiment with other varieties. Shiitake, oyster, or even a mix of wild mushrooms would add wonderful depth and unique textures to your dish. Just be sure to clean them well before cooking.</p>

<h4>What can I substitute for heavy cream if I don’t have it or want a lighter option?</h4>
<p>If you’re looking for an alternative, half-and-half can be used for a slightly lighter sauce, though it won’t be as thick or rich. For a dairy-free option, full-fat coconut milk (from a can, not a carton) can work, but it will impart a subtle coconut flavor. You could also try a cashew cream by blending soaked cashews with a little water until smooth, though this will alter the flavor and texture significantly.</p>

<h4>Can I make this Creamy Mushroom Chicken Recipe ahead of time?</h4>
<p>You can definitely do some prep work in advance. The chicken can be seasoned and seared, and the mushroom mixture can be cooked. However, it’s best to add the cream and finish the sauce just before serving. Reheating cream-based sauces can sometimes cause them to separate or become grainy, so for the best texture and flavor, I recommend assembling the final sauce fresh.</p>

<h4>Is this recipe freezer-friendly?</h4>
<p>While the cooked chicken and mushrooms can be frozen separately, cream-based sauces typically do not freeze and thaw well. The texture can become grainy or separate upon reheating. If you plan to freeze, I’d suggest freezing the cooked chicken and mushrooms in a separate container and then preparing a fresh batch of the creamy sauce when you’re ready to serve.</p>

<h4>What are the best side dishes to serve with this Creamy Mushroom Chicken?</h4>
<p>This versatile dish pairs wonderfully with a variety of sides! Classic choices include pasta (like fettuccine or tagliatelle), rice, mashed potatoes, or even polenta, as they all do a fantastic job of soaking up the delicious sauce. For a lighter accompaniment, consider roasted asparagus, steamed green beans, or a fresh garden salad to cut through the richness.</p>

<h4>How can I make this Creamy Mushroom Chicken Recipe gluten-free?</h4>
<p>Making this recipe gluten-free is quite simple! Ensure your chicken broth is gluten-free, and instead of using all-purpose flour for the roux, you can use a gluten-free all-purpose flour blend or even a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added at the end to thicken the sauce. Always double-check labels on all your ingredients to ensure they are certified gluten-free.</p>

Creamy Mushroom Chicken Recipe

A delicious and comforting Creamy Mushroom Chicken Recipe featuring succulent chicken breasts seared to perfection, simmered in a rich, savory cream sauce with mushrooms, sun-dried tomatoes, and olives.

Prep Time
20 Minutes

Cook Time
55 Minutes

Total Time
15 Minutes

Servings
4 servings

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon chili flakes
• 4 boneless, skinless chicken breasts, sliced in half
• 4 Tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes
• 1/3 cup Kalamata olives, sliced
• 2 cups mushrooms, sliced
• 1/2 cup heavy cream
• 1/2 cup chicken stock

Instructions

1. Step 1
   Season chicken breasts (sliced in half) with paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon sea salt, 1 teaspoon freshly ground pepper, and 1 teaspoon chili flakes. Slice mushrooms, mince garlic, slice sun-dried tomatoes and Kalamata olives. Measure flour, heavy cream, and chicken stock.
2. Step 2
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-6 minutes per side until golden brown and cooked through (165°F/74°C internal temperature). Remove chicken from skillet and set aside, tented with foil.
3. Step 3
   Add remaining 2 tablespoons olive oil to the same skillet. Add minced garlic, cooking for 1-2 minutes until fragrant. Add sliced mushrooms, sun-dried tomatoes, and Kalamata olives. Sauté for 8-12 minutes until mushrooms are browned and their liquid has evaporated.
4. Step 4
   Sprinkle the 1/3 cup all-purpose flour over the mushrooms and stir for 1 minute. Gradually whisk in the 1/2 cup chicken stock, then the 1/2 cup heavy cream. Stir in the remaining 1 teaspoon dried thyme and 1 teaspoon dried oregano. Bring the sauce to a gentle simmer, seasoning with additional salt and pepper to taste.
5. Step 5
   Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon sauce over the chicken. Cover and simmer gently on low heat for 5-10 minutes, allowing flavors to meld and chicken to finish cooking. Check chicken for doneness and adjust sauce consistency if needed (add more stock/water if too thick, simmer uncovered if too thin).
6. Step 6
   Serve immediately, spooning generous amounts of the creamy mushroom sauce over each chicken breast. This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.