If you’re craving a dish that feels like a warm hug on a plate, you’ve got to try this Creamy Mushroom Chicken Recipe. It combines tender chicken breasts with a silky, mushroom-laden cream sauce that’s bursting with flavor and just the right amount of richness. The symphony of sautéed garlic, shallots, and mushrooms marries perfectly with the lightly browned chicken, creating a dish that’s simple, comforting, and utterly delicious. Whether you’re cooking for family, friends, or yourself, this recipe promises to be a standout meal that’s both elegant and satisfying.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that come together to create a dish with depth and character. Each element plays an essential role, from the crispy golden coating on the chicken to the luxuriously creamy sauce that brings everything together with a delicate balance of flavors and textures.
- All-purpose flour: Used for dredging to give the chicken a light, crispy coating that seals in moisture.
- Kosher salt: Enhances all the natural flavors and seasons the dish perfectly.
- Ground black pepper: Adds just the right touch of gentle heat and complexity.
- Boneless, skinless chicken breasts: Pounded flat or sliced thin for quick and even cooking.
- Unsalted butter (or olive oil): Provides richness and depth, essential for sautéing and building flavor.
- Small shallot: Brings a mild onion sweetness that complements the mushrooms beautifully.
- Garlic cloves: Minced for a fragrant punch that elevates every bite.
- Cremini mushrooms: The star of the sauce with a meaty texture and earthy flavor.
- White wine: Adds acidity and a subtle fruitiness to balance the creaminess.
- Low-sodium chicken broth: Creates a flavorful base for the sauce while keeping it light.
- Heavy cream: The silky ingredient that makes the sauce decadently smooth and luscious.
- Cornstarch and water: Mixed into a slurry to thicken the sauce just right without cloudiness.
- Lemon juice: A fresh squeeze brings brightness and lifts all the flavors.
- Chopped fresh thyme (optional): Adds a fragrant herbal note for a finishing touch.
How to Make Creamy Mushroom Chicken Recipe
Step 1: Prepare the Flour Coating
Start by whisking together the flour, one teaspoon of kosher salt, and black pepper in a shallow dish. This seasoned flour mixture will coat the chicken to create that irresistible golden crust that locks in flavor and juiciness.
Step 2: Dredge the Chicken
Next, coat each piece of chicken thoroughly in the flour mixture. This step is key since the flour layer helps the chicken achieve a perfect sear while adding a delicate texture contrast to the creamy sauce that comes later.
Step 3: Brown the Chicken
Heat two tablespoons of butter in a large skillet over medium-high heat. Once melted and hot, cook the chicken breasts for about three minutes per side until they’ve turned beautifully golden and crispy. If your skillet can’t fit all pieces at once, brown them in batches, adding an extra tablespoon of butter for the second batch. After browning, set the chicken aside on a plate to rest.
Step 4: Sauté Aromatics
In the same skillet, melt another tablespoon of butter and toss in the finely chopped shallot and minced garlic. Sprinkle a little salt over them and sauté for three to four minutes until the mixture is softened and fragrant. This aromatic base is essential for building flavor that will soak into the mushrooms and sauce.
Step 5: Cook the Mushrooms
Add the sliced cremini mushrooms to the skillet along with a pinch of salt. Sauté everything together until the mushrooms become tender and release their earthy juices. This step enriches the sauce with deep, woodsy flavor and a sumptuous texture.
Step 6: Deglaze and Simmer
Pour in a splash of white wine and the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom — those bits are pure flavor gold. Return the chicken breasts to the skillet, nestling them into the sauce. Let everything simmer together for five minutes so the chicken absorbs the delicious mushroom and wine-infused broth.
Step 7: Add Cream and Thicken
Stir in the heavy cream and cook for another one to two minutes until the sauce begins to thicken. Then slowly whisk in the cornstarch slurry, letting the sauce simmer gently until it reaches a luscious, velvety consistency that clings to every bite of chicken.
Step 8: Final Touches
To finish, squeeze in fresh lemon juice to brighten the dish and sprinkle with chopped fresh thyme if you have it on hand. These final additions elevate the sauce by adding a citrusy zip and fragrant herbal undertone that perfectly balances the richness.
How to Serve Creamy Mushroom Chicken Recipe
Garnishes
A sprinkle of freshly chopped thyme or parsley not only adds a pop of vibrant green but also introduces a fresh herbal aroma that complements the earthy mushrooms beautifully. A small drizzle of extra lemon juice at the table can also enhance the brightness of the creamy sauce.
Side Dishes
This dish pairs wonderfully with simple sides that soak up the creamy mushroom sauce. Think fluffy mashed potatoes, buttery egg noodles, or even a bed of wild rice. For added freshness, roasted asparagus or a crisp green salad with a light vinaigrette provide perfect balance.
Creative Ways to Present
For a dinner party, present the chicken breasts atop a creamy polenta or a swirl of garlic mashed cauliflower, and drizzle the mushroom sauce with artistic flair over the top. You can also serve this recipe family-style in a large skillet so everyone can help themselves to the saucy goodness.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Mushroom Chicken in an airtight container and store it in the refrigerator for up to three days. The flavors will continue to meld, making your leftovers taste even better the next day.
Freezing
If you want to save this dish for longer, it freezes quite well. Cool it completely, then transfer to a freezer-safe container or bag. It will keep well for up to three months. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to prevent the cream sauce from separating. You can add a splash of broth or cream if the sauce is too thick. Alternatively, microwave in short bursts, stirring in between for even warming.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini mushrooms bring a wonderful earthiness, button, shiitake, or even portobello mushrooms can be used depending on your preference or what you have on hand. Just adjust cooking time so mushrooms become nicely tender.
Is it okay to substitute chicken thighs instead of breasts?
Yes, chicken thighs actually work beautifully in this recipe. They tend to stay more juicy and flavorful after cooking, especially with the creamy sauce. Just make sure they are boneless and skinless for even cooking.
Can I make this recipe dairy-free?
You can! Substitute the butter with olive oil and use coconut milk or a dairy-free cream alternative in place of heavy cream. The sauce will taste slightly different but still remain deliciously creamy and satisfying.
What wine is best for deglazing the pan?
A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully here. If you prefer, you can substitute with extra chicken broth or a splash of white grape juice mixed with a bit of vinegar for acidity.
How thick should the sauce be when serving?
The sauce should be velvety and thick enough to coat the back of a spoon without running off too quickly. It should cling nicely to the chicken but still be smooth enough to pour over your favorite sides or plates easily.
Final Thoughts
This Creamy Mushroom Chicken Recipe is one of those timeless dishes that feels both indulgent and comforting, perfect for weeknight dinners or special occasions alike. Once you try it, you’ll understand why it’s such a favorite — the rich sauce, tender chicken, and earthy mushrooms come together in pure harmony. I can’t wait for you to make it your own and enjoy every luscious bite.
Print
Creamy Mushroom Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy Mushroom Chicken recipe is a delicious one-pan dish featuring tender chicken breasts cooked to golden perfection and simmered in a rich, creamy mushroom sauce with garlic, shallots, and a touch of white wine. Perfect for an elegant weeknight dinner or a comforting weekend meal, it combines savory flavors with a luscious creamy texture, finished with a hint of fresh lemon and thyme.
Ingredients
For the Chicken
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1½–2 pounds boneless, skinless chicken breasts (pounded flat or sliced thinly)
- 4 tablespoons unsalted butter (or olive oil, divided)
For the Sauce
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (sliced)
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temperature)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice (from ½ lemon)
- Chopped fresh thyme (optional, for serving)
Instructions
- Prepare the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to create the dredging mixture for the chicken.
- Dredge the Chicken: Coat each piece of the pounded or thinly sliced chicken breasts evenly in the flour mixture, shaking off any excess flour to ensure a light coating.
- Cook the Chicken – First Batch: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once melted and hot, add half the chicken pieces and sauté them for about 3 minutes per side until they are golden brown. Remove the cooked chicken and set aside on a plate.
- Cook the Chicken – Second Batch: Add 1 more tablespoon of butter to the skillet and repeat with the remaining chicken pieces, cooking 3 minutes per side until browned. Transfer these to the plate with the first batch.
- Sauté Shallots and Garlic: Add the final tablespoon of butter to the skillet. Once melted, add the finely chopped shallot and minced garlic. Sprinkle with the remaining ½ teaspoon kosher salt and sauté for 3-4 minutes until the shallots are softened and fragrant.
- Cook the Mushrooms: Add the sliced cremini mushrooms along with a pinch of salt to the skillet. Sauté for several minutes until the mushrooms become tender and release their moisture.
- Deglaze and Simmer: Pour in the white wine and chicken broth, stirring to combine and loosen any browned bits from the skillet. Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 5 minutes to meld the flavors and finish cooking the chicken through.
- Add Cream and Thicken: Stir in the room temperature heavy cream and cook for another 1-2 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry, then add this to the skillet. Continue simmering for 2-3 minutes until the sauce thickens to a creamy consistency.
- Finish and Serve: Add a squeeze of fresh lemon juice to brighten the sauce and sprinkle with chopped fresh thyme if using. Serve immediately, spooning the creamy mushroom sauce over the chicken for a rich and satisfying meal.
Notes
- Use parchment between chicken breasts when pounding to prevent tearing the meat.
- White wine can be substituted with additional chicken broth if preferred.
- For a lighter version, substitute heavy cream with half-and-half but expect a thinner sauce.
- Make sure the cream is at room temperature before adding to prevent curdling.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Fresh thyme is optional but adds a lovely herbal note; rosemary or parsley can be used instead.
