Creamy Mushroom Chicken Recipe

Tender chicken and buttery mushrooms simmered in a rich, garlicky cream sauce—an easy, restaurant-style dinner ready in 30 minutes.

4.56 from 34 votes

This creamy mushroom chicken is the ultimate comfort food made easy. Juicy chicken breasts are pan-seared until golden, then simmered in a velvety mushroom and garlic cream sauce that’s rich, flavorful, and ready in just 30 minutes. It’s a cozy dinner that feels special but couldn’t be simpler to make.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 1002kcal

Author: Becky Hardin

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.

Video

Notes

*I used baby bellas, but white, button, or cremini mushrooms all work well.

**Both Sauvignon Blanc and Chardonnay work for deglazing. For an alcohol-free version, sub for chicken broth.

***I do not recommend substituting with half-and-half or milk, as the sauce won't get to the proper consistency. Heavy cream has the ideal fat content for creating a thick, stable sauce that won’t break.

Tips:

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.

Make-Ahead: The sauce actually deepens in flavor overnight, so it’s a great make-ahead dinner for busy nights. Reheat slowly over low heat, stirring often, so the cream sauce doesn’t separate.

Storage: Store creamy mushroom chicken in an airtight container in the refrigerator for 3 days.

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