This creamy mushroom chicken is one of my favorite easy comfort food recipes to make on busy weeknights. I pan-sear chicken breasts in a rich and creamy sauce made with mushrooms, cream, fresh herbs, and more. The umami mushrooms paired with earthy onions and garlic make the sauce plate-lickingly good. Trust me, I’ve done it more than once!
Creamy Mushroom Chicken Recipe
This easy, creamy mushroom chicken is always a hit in my house. My kids will swear up, down, and sideways that they don’t like mushrooms, but when I pull this dish out, they gobble them right up. I swear, there’s something magic in the sauce! If I had to guess, I’d say it’s all that yummy heavy cream!!
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How to Store and Reheat
Once cooled to room temperature, any leftover creamy mushroom chicken you have will stay good in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through.
Creamy Mushroom Chicken Recipe
Ingredients
- 4 tablespoons unsalted butter divided (½ stick)
- 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. Add the onion, garlic, rosemary, thyme, and mushrooms. Sauté for 7 minutes on medium heat until golden brown.2 cloves garlic, 1 medium onion, 4 tablespoons unsalted butter, 8 ounces sliced mushrooms, 1 tablespoon minced fresh rosemary, 1 tablespoon fresh thyme leaves
- 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 tablespoon of Dijon mustard for an extra kick.
- Add the cream slowly, stirring frequently. You may need less than 2 cups to get the desired consistency.
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.
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 fully cooked. Deglaze the pan with ⅓ cup of white wine.
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.
Stir in the Cream: Add 2 cups of heavy cream and let gently simmer for about 5 minutes before removing from the heat.
This turned out well in the end, but … recipe says chopped mushrooms, which I found odd, but in the pictures they’re sliced, so that’s what I did (and 8 ounces, not a cup). The sauce was far too watery after simmering the cream, so I added 2 tbsp. of cornstarch in a half cup of water to bring it to the right consistency. I don’t mean to offend, but it would be nice if the pictures or video matched the directions!
I’ll look into that, Helen! I’m glad you still enjoyed it!
The recipe was easy to make, but 2 cups of cream was too much; sauce was too thin and I followed the recipe exactly.
I am sorry it didn’t work out for you LJJ!