Creamy Mushroom Chicken

Creamy mushroom chicken is one of those weeknight dinners that feels like a warm hug after a long day. Tender golden chicken cutlets smothered in a rich, garlicky mushroom cream sauce, all made in one skillet with simple pantry staples. I first threw this together on a busy Tuesday night, and it has been on regular rotation ever since.

This creamy mushroom chicken comes together in just 30 minutes with no fancy ingredients required. If you love saucy, comforting chicken dinners, you might also enjoy this Creamy Garlic Chicken or this Mushroom Stuffed Chicken Breast for another mushroom-forward option.

Ingredients for Creamy Mushroom Chicken

I have made this recipe more times than I can count, and the quality of a few key ingredients really does make a difference. Here is everything you will need:

• 2 large chicken breasts (cut lengthwise into 4 thin cutlets)
• Salt and pepper to taste
• Flour for dredging, I usually coat lightly for a thin, golden crust
• 2 tablespoons olive oil
• 2 tablespoons butter, my preference is unsalted so I can control the seasoning
• 12 oz cremini or white mushrooms, sliced, I recommend cremini for a deeper, earthier flavor
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic, minced, add an extra clove if you love garlic, I always do
• 1/2 cup chicken broth, in my experience, a good quality broth makes the sauce really shine
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy whipping cream, pro tip: do not substitute with milk or half-and-half or the sauce may break

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Step-by-Step Instructions

I recommend reading through all the steps before you start, this recipe moves quickly once the pan gets hot, and a little prep upfront makes everything easier.

Step 1: Cut chicken breasts in half lengthwise to create four thin cutlets. Season both sides generously with salt and pepper, then lightly dredge in flour, shaking off any excess. This thin coating helps the chicken get that beautiful golden crust.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken cutlets. Cook 4 to 5 minutes per side until deep golden brown. Transfer to a plate and set aside.

Step 3: Add butter to the same skillet. Once melted, add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates fully, and the mushrooms develop a golden sear. Do not rush this step, a proper sear builds serious flavor in the sauce.

Step 4: Remove mushrooms from the pan and set aside with the chicken.

Step 5: Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until the mustard fully dissolves, then let the mixture reduce by half, about 3 to 4 minutes. You will notice the liquid becoming slightly more concentrated and fragrant.

Step 6: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Simmer for 5 minutes until the chicken reaches an internal temperature of 165 degrees F and the sauce has thickened to a silky, spoonable consistency. Taste and adjust salt and pepper as needed before serving.

What to Serve with Creamy Mushroom Chicken

The sauce is truly the star of this dish, so you want sides that soak it up or balance the richness perfectly. Here are my favorite pairings.

Garlic Mashed Potatoes: A classic for good reason. Creamy potatoes and a silky mushroom sauce are made for each other. Every bite is pure comfort.

Buttered Egg Noodles or Garlic Pasta: Light and simple, noodles let the sauce do all the talking. Try these High Protein Garlic Parmesan Pasta Bowls for a heartier option alongside the chicken.

Rice: Any variety works beautifully. This Street Corn Chicken Rice Bowl gives you great inspiration for building a full rice-based plate.

Roasted or Sautéed Green Beans: A bright, crisp vegetable balances the richness of the cream sauce perfectly. This Easy Chicken Breast and Green Beans recipe shows how well that pairing works as a complete meal.

Side Salad: A fresh green salad with a light vinaigrette cuts right through the creaminess and keeps the meal feeling balanced. This Anti-Inflammatory Glow Bowl is a great fresh side to round out your plate.

Garlic Butter Broccolini or Roasted Vegetables: Caramelized vegetables add a slight bitterness that contrasts the richness of the sauce in the best way.

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Storage and Serving Tips

Store any leftovers in a covered container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making this a smart option for meal prep.

When reheating, I recommend a small saucepan over low heat rather than the microwave. This keeps the cream sauce smooth and prevents it from separating. Add a small splash of chicken broth or cream if the sauce has thickened too much during storage.

Creamy mushroom chicken is not recommended for freezing. Cream-based sauces tend to separate when thawed, so enjoy it fresh or within a few days of making it.

Frequently Asked Questions

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Creamy Mushroom Chicken

Tender pan-seared chicken cutlets smothered in a rich garlicky mushroom cream sauce, made in one skillet in just 30 minutes.

Print Recipe Save This Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 482

Ingredients Equipment Method Notes

Ingredients

  

• 2 large chicken breasts cut in half lengthwise to make 4 thin cutlets
• salt and pepper to taste
• flour for dredging
• 2 tbsp olive oil
• 2 tbsp butter unsalted preferred
• 12 oz cremini or white mushrooms sliced
• 1/4 tsp Italian seasoning
• 3 cloves garlic minced
• 1/2 cup chicken broth or dry white wine
• 1/2 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1 cup heavy whipping cream do not substitute with milk or half-and-half

Equipment

• Large skillet or cast iron pan
• Instant-read thermometer
• sharp knife

Method

 

1. Cut chicken breasts in half lengthwise to make 4 thin cutlets. Season with salt and pepper, then lightly dredge in flour and shake off excess.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook 4 to 5 minutes per side until golden brown. Transfer to a plate and set aside.
3. Add butter to the same pan. Once melted, add mushrooms and Italian seasoning. Cook, stirring occasionally, until mushrooms release liquid, the liquid evaporates, and they develop a golden sear.
4. Remove mushrooms from the pan and set aside with the chicken.
5. Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until mustard dissolves. Let the mixture reduce by half, about 3 to 4 minutes.
6. Pour in the heavy cream, then return chicken and mushrooms to the pan. Simmer for 5 minutes until chicken reaches an internal temperature of 165 degrees F and sauce has thickened to a silky consistency. Season with salt and pepper to taste and serve.

Notes

Do not substitute heavy cream with milk or half-and-half as the sauce may curdle. Chicken broth can be replaced with dry white wine. Recipe also works with chicken thighs. Not recommended for freezing. Reheat on low heat with a splash of broth to restore the sauce.