Creamy Mushroom Chicken is a one pan dinner that checks all the right boxes! It’s quick, easy, and oh so delicious. Tender chicken breasts are pan seared to perfection and served in the very best garlicky, buttery, creamy mushroom sauce.
Why We Love This Mushroom Chicken Recipe
This easy, creamy mushroom chicken recipe is always a hit in my house. Here’s why I can’t stop making it for dinner:
- A one pan meal. Yes! This recipe is made all in one pan, which means it’s easy to make and even easier to clean.
- The best sauce. Wine, herbs, cream, garlic, butter – need I say more?
- Seared to perfection. The chicken breasts get pan seared to golden brown perfection, which is always enough to make my mouth water!
Variations to Try
- Add spinach or kale to this dish.
- Make this creamy chicken recipe a bit spicy by adding red pepper flakes.
- For more veggies in your dish, add diced celery or carrots when you saute the mushrooms.
- Stir some Dijon mustard into your sauce for an extra tangy kick.
- You can use baby bellas (baby portobello mushrooms), but white mushrooms, cremini, or whatever you can get your hand on are fine! The only thing that’s best to avoid are canned mushrooms, fresh is best.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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.
More Creamy Chicken Recipes We Love
- Creamy Chicken Piccata
- Creamy Chicken Skillet
- Sour Cream Chicken
- Creamy Chicken Orzo
- Creamy Rosemary Chicken
- Creamy Garlic Chicken
- Boursin Chicken Breast
Creamy Mushroom Chicken Recipe
Ingredients
- 3 chicken breasts
- 2 garlic cloves minced
- 1 medium-sized onion minced
- 4 tablespoons unsalted butter divided
- 1 cup mushrooms chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- ⅓ cup white wine
- 2 cups heavy cream
Instructions
- In a skillet, melt 2 tablespoons of butter.4 tablespoons unsalted butter
- Add minced onion and garlic, fresh rosemary and thyme.2 garlic cloves, 1 medium-sized onion, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme
- Add mushrooms.1 cup mushrooms
- Sauté for 7 minutes on medium heat until golden brown.
- Remove mixture from skillet and set aside.
- Melt 2 tablespoons of butter in the same skillet.4 tablespoons unsalted butter
- Add chicken breasts and cook for 8-10 minutes on each side on medium heat, until thoroughly cooked.3 chicken breasts
- Deglaze skillet with white wine.⅓ cup white wine
- Add the mushroom, garlic, onion & herb mixture back to the skillet with the chicken.
- Let everything cook on medium-low heat for 5 minutes.
- Add cream and simmer for another 5 minutes.2 cups heavy cream
- Remove from heat, garnish with some fresh thyme and rosemary.
Notes
- You can swap out the fresh thyme and rosemary for basil, oregano, or tarragon.
- Add Dijon mustard for an extra kick.
- Both sauvignon blanc and chardonnay work for deglazing.
- In a pinch you can use rotisserie chicken–just add to the sauce and cook through until heated.
How To Make Creamy Mushroom Chicken Step by Step
Sauté the mushrooms: Melt 2 TBSP butter in a skillet. Add 1 medium minced onion, 2 minced garlic cloves, 1 TBSP fresh rosemary and 1 TBSP fresh thyme. Add 1 cup chopped mushrooms and sauté until golden brown. Remove from skillet and set aside.
Cook the chicken and deglaze: Melt the remaining 2 TBSP butter in the pan. Add all 3 chicken breasts and cook on each side for 8-10 minutes or until fully cooked. Deglaze the pan with 1/3 cup white wine.
Add the mushrooms back: 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 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!
This was not good at all. Followed directions to the letter. Too much heavy cream as well.
Modify to your liking!
People are so rude