This creamy mushroom chicken recipe is pure comfort food made easy! I pan-sear juicy chicken breasts then smother them in a creamy mushroom sauce that’s rich, garlicky, and full of flavor. The combination of tender chicken, golden mushrooms, and fresh herbs make the sauce plate-lickingly good, and the whole thing comes together with one pan in 30 minutes. I’ve made this dinner more times than I can count, and it never fails to impress!
Chicken Breasts with Creamy Mushroom Sauce
This chicken with creamy mushroom sauce is a simpler version of my favorite mushroom smothered chicken. It’s just as rich and creamy, but with a minimal ingredients list that makes it perfect for those nights when I’m low on groceries. Plus I know a creamy chicken recipe is sure to win over my family every single time. Maybe it’s the buttery mushrooms, maybe it’s the silky cream sauce…either way, this easy chicken recipe always disappears fast!
Over the years, this one pan dish has become a weeknight staple in my house. Even my kids, who claim they “don’t like mushrooms,” gobble this one up every time I make it. It must be that thick, creamy sauce that tricks them into finishing their dinner!
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My Secret For a Silky Cream Sauce
When making this creamy mushroom sauce for chicken, I always take the pan off direct heat before pouring in the cream. Then I whisk constantly as it blends with the wine and pan juices. This simple step keeps the sauce luxuriously smooth — no curdling, no splitting, just silky perfection every time!
Creamy Mushroom Chicken Recipe
Ingredients
- 4 tablespoons unsalted butter (½ stick, divided)
- 2 cloves garlic (minced)
- 1 medium onion (minced)
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme leaves
- 8 ounces sliced mushrooms (*)
- 3 boneless, skinless chicken breasts
- ⅓ cup white wine (**)
- 2 cups heavy cream (room temperature***)
Instructions
- In a large skillet, melt 2 tablespoons of butter.4 tablespoons unsalted butter
- Add the onion, garlic, rosemary, thyme, and mushrooms. Sauté for 7 minutes on medium heat until golden brown.2 cloves garlic , 1 medium onion, 1 tablespoon minced fresh rosemary, 1 tablespoon fresh thyme leaves, 8 ounces sliced mushrooms
- Remove mixture from skillet and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet.
- Add the chicken breasts and cook for 8-10 minutes on each side on medium heat, until thoroughly cooked.3 boneless, skinless chicken breasts
- Deglaze skillet with white wine.⅓ cup white wine
- Add the mushroom, garlic, onion, and herb mixture back to the skillet with the chicken. Let everything cook on medium-low heat for 5 minutes.
- Add the cream and simmer for another 5 minutes.2 cups heavy cream
- Remove from heat, garnish with some fresh thyme and rosemary.
Notes
- Add a splash of soy sauce or Worcestershire with the mushrooms to enhance depth without overpowering the cream.
- Optionally, lightly pound the chicken breasts to even thickness (about ½ inch) before cooking. This helps them sear evenly and stay tender inside.
- Cook the chicken in batches if needed so it browns properly instead of steaming.
- When adding the white wine (or broth), scrape up all the browned bits from the bottom of the pan. That’s where the flavor lives.
- Add a tablespoon of Dijon mustard with the cream for an extra kick.
- Add the cream off the direct heat (or reduce the heat to low first). High heat can cause the sauce to split.
- Add the cream slowly, stirring frequently. You may need less than 2 cups to get the desired consistency.
- For an extra-thick sauce, add 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, then simmer for a few extra minutes.
- Serve with white rice, mashed potatoes, or noodles to soak up all that yummy sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Mushroom Chicken Step by Step
Sauté the Mushrooms: Melt 2 tablespoons of unsalted butter in a large skillet. Add 1 medium minced onion, 2 minced garlic cloves, 1 tablespoon of minced fresh rosemary, and 1 tablespoon of fresh thyme leaves. Add 8 ounces of sliced mushrooms and sauté until golden brown. Remove from skillet and set aside. They’re ready when they’ve released their liquid and turned golden brown around the edges.
Cook the Chicken: Melt the remaining 2 tablespoons of unsalted butter in the pan. Add 3 boneless, skinless chicken breasts and cook on each side for 8-10 minutes or until cooked through to 165°F. If your chicken breasts are thick or uneven sizes, you can pound them thin so they all cook through at the same rate.
Deglaze the Pan: Pour in ⅓ cup of white wine, and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. This adds so much extra dimension and flavor!
Simmer the Dish: Add the mushroom, onion, and herb mixture back into the skillet. Let everything cook at medium-low heat for just about 5 minutes to warm through.
Make it Creamy: Add 2 cups of room-temperature heavy cream (I recommend doing this off the heat to reduce the risk of curdling) and let gently simmer for about 5 minutes. You’ll know it’s done when it thickens enough to coat the back of a spoon. Remove from the heat and serve topped with fresh herbs.
How to Store and Reheat
Let creamy mushroom chicken cool before storing in an airtight container. Keep it in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring regularly until warmed all the way through. I do not recommend freezing this dish, as the sauce tends to split and curdle once thawed.
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