Creamy Mushroom Chicken is the kind of recipe that makes you look like a gourmet cook without the fuss. There’s something magical about watching butter and mushrooms transform into a velvety sauce that coats tender chicken perfectly.
I’ll never forget the first time my grandmother made this dish on a rainy Sunday afternoon at the farm. The sound of mushrooms sizzling in butter filled the kitchen while rain pattered against the windows. She’d let those mushrooms sit undisturbed in the hot pan until they turned golden brown, “Don’t fuss with them, Betty,” she’d say. Then came the cream, swirling into the pan and creating the most beautiful sauce I’d ever seen. That memory stays with me every time I make this Creamy Mushroom Chicken, and now it’s become my own go-to when I need something special but don’t have much time. Your kitchen’s about to smell incredible!
The Secret Behind This One-Pan Wonder
In my years of making quick weeknight dinners, this Creamy Mushroom Chicken stands out for delivering restaurant-quality results from everyday ingredients.
- Ready in just 30 minutes from start to finish, perfect for busy evenings
- Uses one pan which means minimal cleanup after dinner
- Creates a rich, silky sauce that turns simple chicken into something memorable
- Delivers pure comfort food satisfaction without complicated techniques
- Features golden-seared chicken paired with earthy mushrooms in perfect harmony
- Adapts easily to dietary needs with simple swaps
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein foundation that soaks up all those wonderful mushroom and cream flavors. I always slice them in half lengthwise to create thinner cutlets that cook faster and more evenly.
Cremini or white mushrooms bring deep, earthy flavor that becomes the soul of this dish. In my kitchen, I prefer cremini mushrooms for their slightly richer taste, and I always wipe them clean with a damp cloth rather than washing them to prevent sogginess.
Fresh garlic adds aromatic depth that complements the mushrooms beautifully without overpowering the delicate cream sauce.
Heavy cream creates that luxurious, velvety texture that makes this Creamy Mushroom Chicken feel indulgent. The fat content in heavy cream prevents the sauce from breaking when it simmers.
Lemon juice brightens the entire dish and cuts through the richness of the cream, adding a subtle tang that keeps each bite interesting.
Dijon mustard contributes a gentle sharpness and helps emulsify the sauce, creating that restaurant-quality consistency we’re after.
Chicken broth builds the savory foundation and adds depth to the sauce. I’ve found that low-sodium broth lets me control the seasoning more precisely.
Cornstarch slurry thickens the sauce to the perfect consistency, neither too thin nor too heavy.
How to Make Creamy Mushroom Chicken
Step 1. Slice your chicken breasts in half lengthwise to create thinner cutlets, then pat them completely dry with paper towels. Betty always starts by drying the chicken because moisture prevents proper browning and creates that beautiful golden crust.
Step 2. Wipe the mushrooms clean with a damp cloth and slice them evenly. Mix cornstarch with cold water to create a smooth slurry and set it aside for later, having everything ready makes the cooking process seamless.
Step 3. In a large skillet, melt butter with olive oil over medium-high heat. Add the sliced mushrooms in a single layer and resist the urge to stir them for 3-4 minutes. I’ve learned that patience here rewards you with gorgeous golden-brown mushrooms.
Step 4. Once the mushrooms are beautifully browned, remove them from the pan and set aside. Season your chicken cutlets generously with salt and pepper on both sides.
Step 5. In the same skillet, sear the seasoned chicken until golden brown and cooked through, about 3-4 minutes per side. Through trial and error, I discovered that medium-high heat creates the best color without drying out the meat.
Step 6. Remove the cooked chicken and set it aside with the mushrooms. Add a bit more butter if the pan looks dry, then sauté minced garlic for just 30 seconds until fragrant, watch carefully so it doesn’t burn.
Step 7. Deglaze the pan with lemon juice, using a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom. The key I discovered is that these browned bits hold incredible flavor that enriches the sauce.
Step 8. Add chicken broth, Dijon mustard, and the browned mushrooms back to the skillet. Let everything simmer together for 2-3 minutes so the flavors can meld beautifully.
Step 9. Stir in the heavy cream and cornstarch slurry, letting the sauce bubble and thicken for 2-3 minutes. My family prefers when I let it reduce slightly for a more concentrated flavor.
Step 10. Return the chicken to the skillet and spoon the Creamy Mushroom Chicken sauce over the top. Simmer for another 2 minutes until everything is heated through, then garnish with fresh thyme or parsley and serve hot.
Storage and Reheating Tips
I typically store leftover Creamy Mushroom Chicken in an airtight container in the refrigerator, where it keeps beautifully for up to four days. The flavors actually deepen overnight, making the leftovers just as delicious as the first serving.
While this dish is best enjoyed fresh, you can reheat it gently on the stovetop over low heat, adding a splash of cream or broth to refresh the sauce. Betty’s reheating method involves warming it slowly and stirring occasionally to prevent the cream from separating, this usually takes about 5 minutes and brings back that silky texture. The microwave works in a pinch, but I recommend using 50% power and stirring every minute to heat it evenly without breaking the sauce.
What Goes Well with This Dish
- Garlic roasted potatoes provide hearty substance that soaks up the creamy sauce perfectly, creating a complete and satisfying meal
- Rice pilaf offers a neutral base that lets the rich mushroom sauce shine while adding pleasant texture contrast
- Crusty bread is essential for mopping up every last drop of that incredible sauce, my family fights over the last piece every time
- Mashed potatoes create the ultimate comfort food pairing with this Creamy Mushroom Chicken, especially on chilly evenings
- Simple pasta like fettuccine or egg noodles turns this into an elegant dinner that feels special without extra effort
FAQs
I recommend button mushrooms, cremini, or even baby bellas for the best results, though shiitake mushrooms add an interesting depth if you want something different.
The best approach I’ve tested is using heavy cream rather than lighter versions and never letting the sauce come to a hard boil once the cream is added.
For a dairy-free version, swap in full-fat coconut milk for the heavy cream, it creates a slightly different but equally delicious sauce.
Creamy Mushroom Chicken
Ingredients
Equipment
Method
- Slice chicken breasts in half lengthwise to create cutlets. Pat dry with paper towels. Wipe mushrooms clean and slice. Mix cornstarch and cold water to create slurry and set aside.
- In a large skillet, melt butter with olive oil over medium-high heat. Add mushrooms in a single layer and brown without stirring too often, about 3-4 minutes. Remove from pan once golden and set aside.
- Season chicken cutlets with salt and pepper. Sear in the same skillet until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
- Add chicken broth, Dijon mustard, and browned mushrooms to the skillet. Simmer for 2-3 minutes to meld flavors.
- Stir in heavy cream and cornstarch slurry. Let the sauce bubble and thicken for 2-3 minutes.
- Return chicken to the skillet and spoon sauce over top. Simmer for 2 minutes until heated through.
- Garnish with fresh thyme or parsley and serve hot.
