Hello! How are you? Fancy a chicken with cream and mushrooms? This quick dish is perfect for midweek meals, takes no time to prepare and tastes as good as it looks.
Chicken with cream and mushrooms recipe is a typical Mediterranean combination of creamy chicken, fried in butter and served over rice. An easy and delicious dinner. Delicious meal that’s budget Friendly.
Weeknight Chicken With Creamy Mushrooms
Cream of mushroom chicken that is almost as easy as cranking open a can. This recipe requires a bit of multitasking—yes, you can—so make sure to read it from start to finish before you dive in. All the steps are highly doable, and having two skillets going at once is the sort of weeknight efficiency that will make you feel like a superhero. Which you are. Resist the temptation to swap in half-and-half or whole milk here; neither are rich enough to yield the silky consistency and rich flavor we’re after. In a pinch, you could swap in white button mushrooms, but baby bellas (aka crimini mushrooms) are just as easy to find, barely more expensive, and way more flavorful. You’ll notice that the chicken cooks longer on the first side—this is on purpose. For thin cutlets, it’s impossible to get a deep, dark sear on both sides without overcooking the meat. By fully committing to the first side, we get a gorgeous golden crust, all while keeping the chicken juicy and tender. If you don’t have or don’t like chives—tell me, what do you have or like? Parsley or dill would both be great here, as would basil or arugula. This doesn’t need a starchy sidekick, but it wouldn’t refuse one either; try a crusty baguette or egg noodles.
WATCH THIS RECIPE
Weeknight Chicken With Creamy Mushrooms
0 seconds of 17 minutes, 15 secondsVolume 0%
- PREP TIME15 minutes
- COOK TIME20 minutes
- SERVES2 to 4
Ingredients send grocery list
- 1 pound baby bella (aka cremini) mushrooms
- 4 tablespoons unsalted butter, divided
- 2 (about 1 pound) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons Dijon mustard, preferably grainy
- 1/3 cup finely chopped chives (or parsley or dill)
- Wash and dry the mushrooms (and don’t remove the stems—they’re delicious). Slice half. Quarter the other half.
- Set a large skillet over medium heat and add 2 tablespoons of butter. When the butter is melted and starting to turn golden, add all the mushrooms and toss to coat. (This looks ridiculous, but it’ll work out.) Cook for 10 to 15 minutes, stirring occasionally, until they’re browned and starting to stick to the pan, with no remaining mushroom liquid.
- Meanwhile, horizontally halve the chicken breasts, then use a mallet or heavy skillet to pound the pieces to an even ¼-inch thickness. Pat chicken dry, then season all over with salt and pepper.
- Stir the mustard into the cream with a fork (directly in its measuring cup to save a dish).
- When the mushrooms are browned and sticking, sprinkle with salt and pepper, then deglaze with ⅓ cup of water.
- Let the water come to a boil while you set another large skillet (preferably cast-iron or enamel) over medium-high heat and add the remaining 2 tablespoons of butter. When the butter is melted and starting to brown, add the chicken. Cook for about 5 minutes, until the bottom is deeply browned and crusty. You can rotate the pan halfway through and press down on the chicken if it starts to curl up, but don’t shuffle it around.
- As soon as the chicken starts cooking, stir the mustard-cream into the mushrooms. Vigorously simmer for about 5 minutes, stirring once or twice, until pale brown and thickened enough to coat the back of a spoon, then turn off the heat. Season to taste with mustard, salt, and pepper.
- Flip the chicken and cook for about 1 minute more, until just cooked through (165°F on an instant-reader thermometer or opaque in the thickest part). Turn off the heat.
- Spoon the creamy mushrooms on and around the chicken. Shower all over with the chives and serve directly out of the skillet.
Creamy Mushroom Chicken
Dinner will be ready in a snap when you decide to make this skillet creamy mushroom chicken! This easy and impressive chicken dinner is ready in less than 20 minutes, thanks to quick cooking, thin sliced chicken.
Tender and juicy chicken is cooked with browned mushrooms and garlic and then coated with the most amazing creamy sauce. Leftovers of this dish almost never exist in my house, it’s just that good.
I love this type of meal because it tastes and looks like something you ordered at a restaurant, but it’s way easier to pull off than it looks. This dish is great for serving guests, or for just filling your family’s bellies at dinner time.
If you like this recipe, you’ll also love my Marry Me Chicken, which features a sundried tomato cream sauce, and Creamy Lemon Chicken with an irresistible lemon and parmesan cream sauce. Teriyaki Chicken Stir Fry and Honey Garlic Chicken are two other amazing one pan chicken meals that you have to try.
Want to make this meal in the Instant Pot instead? Check out my well-loved Instant Pot Chicken With Mushrooms recipe.
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Why You’ll Love This Chicken Recipe
- One Skillet: I am a huge fan of simple skillet chicken recipes. They cook quickly and make very few dishes for me to clean!
- The Creamy Sauce: What’s better than a savory chicken recipe with a lot of creamy sauce? Probably nothing! I like to serve this dish with rice or pasta to really enjoy every last drop of it.
- Lots of Garlic: 3 cloves of garlic make this dish amazingly flavorful.
- Gluten Free Option: Just one simple swap and this recipe is easy to make gluten free.
- Simple Ingredients: Chicken, Mushrooms, and a handful of common kitchen staples come together to make this beautiful, creamy, tasty dish.
- Boneless, skinless chicken breasts: Use 3 breasts, cut into 6 thin cutlets, or buy your chicken already trimmed and cut into thin pieces. Overall you need about 1 and ½ pounds of thin chicken slices.
- Mushrooms: Simple white button mushrooms or cremini mushrooms both work well in this recipe.
- Salt and Pepper: We’ll season this dish well as we cook it.
- Flour: This coats the chicken, keeping the meat tender and also thickening the sauce. Use regular all-purpose flour, or an all-purpose gluten free flour.
- Garlic: A good amount of fresh minced garlic is one of the main flavors of this recipe.
- Chicken Stock and Heavy Cream: Together these two create a silky, creamy, savory sauce for the chicken and mushrooms.
- Parmesan Cheese: Freshly grated parmesan is best, and adds a cheesy creaminess, plus salt to this skillet chicken.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Creamy Mushroom Chicken
- Season: Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each cutlet and spread to cover.
- Melt Butter: In a large skillet, melt butter over medium heat, swirling the pan to coat with melted butter.
- Brown Chicken: Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.
- Cook Mushrooms: Add remaining butter to the pan, add the sliced mushrooms, season with salt and pepper and saute until the mushrooms start to soften and have a golden brown edge.
- Cook Garlic: Add the garlic and cook briefly for about 30 seconds, while stirring.
- Deglaze: Deglaze the pan with chicken stock, scraping up any bits that have stuck to the bottom of the pan. Bring to a boil then reduce the heat and let it simmer until it’s reduced and thickened.
- Finish Sauce: Add the cream, whisk everything together to warm through. Add parmesan. Taste the sauce and add additional salt if needed.
Use Fresh Parmesan Cheese! Pre-shredded or powdery, grated parmesan just won’t melt as well. Get a nice wedge of fresh parmesan and grate it yourself using a box grater or microplane.
- Combine: Return the chicken to the skillet, spoon the sauce over the chicken. Garnish with fresh herbs before serving.
Tips For Making This Recipe
Buy Cutlets already sliced: Many grocery stores have chicken cutlets already sliced and ready to buy. Look for thinly sliced white mean chicken, labeled as cutlets.
Or cut your own: To do this, place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
Add Flavor: a teaspoon of dijon mustard will elevate the flavor of this dish a notch. It’s not necessary, but a delicious option if you want to try it.
Add Wine: Instead of deglazing the pan with chicken stock, use a dry white wine. This will give a more sophisticated flavor.
Use a Large Skillet: I’m in love with this stainless steel skillet for making skillet chicken meals like this one. A cast iron skillet also works really well. Other tools that you need are a heat resistant spatula and a good set of kitchen tongs.
Creamy Chicken with Mushroom Sauce
This one-skillet Creamy Mushroom Chicken recipe is made with boneless and skinless chicken breast (or chicken thighs) cooked to juicy perfection and smothered in the best and most delicious Parmesan mushroom cream sauce. This simple yet decadent chicken and mushrooms recipe can be ready on your dinner table in 20 minutes!
If like me, you are always looking for quick, easy and delicious chicken breast recipes, take a look at my easy Baked Chicken Breast recipe and the best and tastiest Chicken Shawarma recipe!
Creamy Mushroom Chicken
Creamy Chicken and Mushrooms is definitely a restaurant quality dinner meal that everyone will love! Tender and juicy chicken breast is seared to golden perfection and served in a rich and creamy garlic Parmesan mushroom sauce.
This one-skillet chicken dinner is just as good for a weeknight meal as it is for entertaining. This simple and effortless chicken in creamy mushroom sauce is delicious served with veggies, over rice, pasta or mashed potatoes.
Chicken with Mushroom Sauce Ingredients
- Chicken: For this recipe I use boneless and skinless chicken breast but you can also use chicken thighs.
- Flour: I use all-purpose flour to lightly dredge the chicken. This helps to create a nice thin golden crust and also helps to thicken the creamy mushroom sauce.
- Oil: I prefer extra virgin olive oil but any mild oil can be use to sauté the chicken.
- Mushrooms: You can use white button mushrooms or cremini mushrooms aka brown mushrooms or baby bellas.
- Chicken Stock: store bought chicken stock works. You can use low sodium if you prefer.
- White Wine: Wine adds depth of flavor to the sauce. A dry wine works very well. Chardonnay, Pinot Gris and Sauvignon Blanc are good options. The alcohol in the wine cooks off when making the sauce so it’s safe to serve this dinner meal to children. If preferred, use chicken stock instead.
- Seasonings: Salt, ground black pepper, garlic powder and Italian seasoning.
- Heavy Cream: Also sold as heavy whipping cream. This adds the perfect creaminess to the rich sauce. half and half can be used as well.
- Butter: You can use salted or unsalted butter.
- Garlic: For best flavor, use fresh garlic. Your next best option is garlic paste (sold in the produce area of any supermarket).
- Parmesan Cheese: Parmesan takes the chicken mushroom sauce to a new level of delicious. Freshly grated Parmesan is always best.
How to Make Creamy Mushroom Chicken
- Prepare and Season the Chicken Breast: Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry and season with salt.
- Lightly Dredge the Chicken: Combine together the flour, garlic powder, and ground black pepper. Dredge the chicken and set aside.
- Brown the Chicken: In a skillet, brown the chicken until golden brown and just cooked through. Transfer to a plate and keep warm.
- Sauté the Mushrooms: In the same skillet melt the butter and add the mushrooms. Sauté until the mushrooms look soft and a bit golden on the edges.
- Make the Mushroom Sauce: To the mushrooms, add the garlic and season with salt and pepper. Cook for about a minute. Deglaze by pouring in the wine and scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes. Stir in the heavy cream and simmer until the sauce thickens slightly then, stir in the Parmesan cheese.
- Simmer and Serve: Return the chicken to the skillet for a couple of minutes. Season to taste and garnish with fresh chopped parsley or sliced chives. Serve.
What Kind Of Mushrooms Should I Use
You can use almost any type of mushrooms to make this recipe.
- White button mushrooms, also used to make cream of mushroom soup, are mild in flavor and available most of the year.
- Cremini mushrooms, also known as brown mushrooms or baby bellas (baby portobello mushrooms). these mushrooms are actually the mature version of white mushrooms but a younger version of a portobello (that is why they are sometimes called baby bellas). They have more flavor than their white counterpart and a beautiful color that makes the creamy sauce look amazing!
- Porcini mushrooms, have a stronger and earthier flavor that actually works beautifully in this dish.
- Morel Mushrooms, during spring time when morel mushrooms are available at my local farmer’s market, I always enjoy them in this recipe although, morels have a very distinct (and amazingly delicious) flavor that will change the overall flavor profile of the sauce.
Chicken Breast or Chicken Thighs
This flavorful chicken with mushroom sauce can be made with boneless and skinless chicken breast or chicken thighs. Here are a few tips to make sure the chicken is tender and keeps moist:
- Boneless and Skinless Chicken Breasts: If your chicken breast halves are large, cut the chicken in half lengthwise to make cutlets that are even in thickness. Pound smaller chicken breast (up to 6 ounces each) to an even thickness to prevent the thinner parts from drying out.
- Boneless and Skinless Chicken Thighs: Dark meat tends to stay moist however, you may have to pound the thick ends to make the thighs even. Make sure you trim any extra fat from the chicken.
When Is My Chicken Done
To make sure the chicken is cooked through and no longer pink in the middle, it’s best to check the internal temperature with an instant-read thermometer. According to the USDA, chicken should reach an internal temperature of 165 degrees Fahrenheit before it’s consumed.
How To Store Creamy Chicken and Mushrooms
Store this creamy chicken recipe in the refrigerator in an airtight container for 2-3 days. Creamy sauces should be warmed low and slow to prevent the sauce from breaking. If warming it up in the microwave, do it in small intervals. On the stove top, place the chicken and cream sauce in a skillet over low heat. Add broth if needed.