Creamy Mushroom Chicken might just be the weeknight hero you didn’t know you needed. This one-pan wonder transforms simple ingredients into a restaurant-worthy dish that’s ready faster than delivery. I’ve made this at least twenty times when I need something that looks restaurant-fancy but comes together in one pan.
Table of Contents
Ingredients for Creamy Mushroom Chicken
I’ve tested this recipe with different mushroom varieties, and while cremini adds a deeper, earthier flavor, white button mushrooms work beautifully too. The key is getting quality chicken breasts and not skipping the patting-dry step—it makes all the difference for that perfect golden sear. Here’s what you’ll need:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter (I recommend using real butter here, not margarine)
- 8 oz cremini or white mushrooms, sliced (my preference is cremini for richer flavor)
- 3 cloves garlic, minced
- ½ cup chicken broth (I usually use low-sodium to control salt levels)
- ¼ cup lemon juice (fresh is best)
- ¾ cup heavy cream (in my experience, this creates the silkiest sauce)
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish (I always keep fresh herbs on hand)
Step-by-Step Instructions
In my experience, the secret to perfect chicken is getting a nice sear without overcooking it. These steps will guide you to restaurant-quality results every time.
Step 1: Slice your chicken breasts in half lengthwise to create thinner cutlets. Pat them completely dry with paper towels (this is crucial for achieving that beautiful golden-brown color). Season both sides generously with salt and pepper.
Step 2: Heat a 12-inch skillet over medium-high heat and add the butter and olive oil. Once the butter melts and starts to foam, add the sliced mushrooms in a single layer. Here’s the trick: resist the urge to stir them constantly. Let them sit undisturbed for 2-3 minutes to develop that gorgeous golden color. Stir once, then cook another 2 minutes until nicely browned. Remove to a plate.
Step 3: In the same skillet (don’t wipe it out—those brown bits are flavor gold), add the chicken cutlets. Sear for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should release easily from the pan when it’s ready to flip. Transfer to the plate with the mushrooms and let rest for 2-3 minutes.
Step 4: Add a bit more butter to the skillet if needed, then toss in the minced garlic. Sauté for just 30 seconds until fragrant but not browned. Pour in the lemon juice and scrape up all those flavorful brown bits stuck to the bottom of the pan (this is called deglazing and adds incredible depth).
Step 5: Add the chicken broth, Dijon mustard, and return the mushrooms to the skillet. Let everything simmer for 2-3 minutes. Stir in the heavy cream, then slowly pour in your cornstarch slurry while stirring. The sauce will start to thicken within a minute or two and should coat the back of a spoon. If it gets too thick, add a splash more broth.
Step 6: Nestle the chicken back into the sauce and spoon that creamy goodness over the top. Let it simmer gently for 2-3 minutes to heat through and let the flavors meld together. Taste and adjust seasoning if needed. Garnish with fresh herbs and serve immediately.
Perfect Pairings for Creamy Mushroom Chicken
This rich, savory dish calls for sides that can soak up that incredible sauce while adding different textures and flavors to your plate.
Garlic Mashed Potatoes: The creamy texture mirrors the sauce while the garlic adds an extra layer of savory goodness. Plus, mashed potatoes are perfect for capturing every last drop of that silky mushroom sauce.
Rice Pilaf: Light and fluffy rice provides a neutral base that lets the chicken and sauce shine. The slightly nutty flavor of pilaf complements the earthy mushrooms beautifully without competing with them.
Roasted Green Beans: Add some color and crunch to balance the richness of the cream sauce. The slight char on roasted vegetables creates a wonderful textural contrast.
Crusty Bread: Sometimes simple is best. A warm, crusty baguette is perfect for mopping up every bit of that delicious sauce—it’s practically required in my house.
Buttered Egg Noodles: Wide egg noodles tossed with a little butter create a comforting, classic pairing that turns this into a complete meal reminiscent of cozy bistro dining.
Garlic Parmesan Chicken and Potatoes: If you want to double down on the garlic flavor profile, roasted potatoes with parmesan make an excellent companion.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Let the chicken cool to room temperature (about 20-30 minutes) before refrigerating to maintain food safety. I recommend keeping the chicken and sauce together so the meat stays moist and flavorful.
When reheating, use the stovetop over low heat with a splash of chicken broth or cream to restore the sauce’s silky consistency. The microwave works in a pinch—just heat in 30-second intervals, stirring between each one to prevent the cream from separating.
Pro tip: this dish actually tastes even better the next day once the flavors have had time to develop. I sometimes intentionally make extra just to enjoy leftovers. You can also slice the chicken and toss it with pasta for a completely different meal the second time around.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work wonderfully and stay extra juicy. Just adjust the cooking time slightly as thighs may take a minute or two longer to reach 165°F.
What can I substitute for heavy cream?
Half-and-half works, though the sauce will be slightly thinner. For dairy-free, coconut cream is surprisingly delicious and adds a subtle sweetness that complements the mushrooms beautifully.
How do I prevent my sauce from being too thin?
Make sure you mix the cornstarch completely with cold water before adding it to the sauce. If your sauce is still thin, let it simmer an extra minute or two—it will continue to thicken as it cooks and the bubbles slow down.
Creamy Mushroom Chicken
Ingredients
Equipment
Method
- Slice chicken breasts in half lengthwise to create thinner cutlets. Pat completely dry with paper towels and season both sides generously with salt and pepper.
- Heat a 12-inch skillet over medium-high heat. Add butter and olive oil. Once butter melts and foams, add sliced mushrooms in a single layer. Let cook undisturbed for 2-3 minutes to develop golden color. Stir once, then cook another 2 minutes until nicely browned. Remove to a plate.
- In the same skillet, add chicken cutlets. Sear for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate with mushrooms and let rest 2-3 minutes.
- Add more butter to skillet if needed. Add minced garlic and sauté for 30 seconds until fragrant. Pour in lemon juice and scrape up browned bits from bottom of pan.
- Add chicken broth, Dijon mustard, and return mushrooms to skillet. Simmer for 2-3 minutes. Stir in heavy cream, then slowly add cornstarch slurry while stirring. Let sauce bubble and thicken for 1-2 minutes until it coats the back of a spoon.
- Return chicken to skillet and spoon sauce over top. Simmer gently for 2-3 minutes to heat through. Taste and adjust seasoning. Garnish with fresh herbs and serve immediately.
Notes
