Recipes For Chicken With Mushrooms

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These Recipes for Chicken with Mushrooms are family favorites that are simple to make. Over 45 million Americans are allergic to egg. Mushrooms are a healthy and flavorful replacement. They work well with so many foods, you’ll probably want to find other meals to make them with.

CHICKEN AND MUSHROOMS

This Chicken and Mushroom dish comes together quickly in one skillet with boneless skinless chicken breasts, white buttons mushrooms, and a luscious creamy sauce. In less than 30 minutes you too can have a delectable meal on the table made with all natural ingredients.

I love to serve this tasty chicken for those busy weeknight meals. I usually include a starch like mashed potatoes, white rice, or angel hair pasta. If it is a special occasion or company is coming I like to include some Homemade Biscuits or Cheese Garlic Bread.

Browned chicken and mushrooms in a creamy sauce.

HOW TO MAKE CHICKEN AND MUSHROOMS

Start by cooking the mushrooms in a little butter over medium high heat. Then reduce the heat and add the garlic. Plate the mushrooms and garlic.

Then add a little oil to the skillet and brown the chicken. Plate the chicken and add the cream, chicken broth, Worcestershire Sauce, marjoram, onion powder, and fresh ground black pepper. Bring to a low boil over medium low heat. Then reduce the heat and simmer for about ten minutes.

Finally season with salt and pepper to taste. Then add the mushrooms and chicken back to the skillet. Simmer until heated through and top with fresh thyme leaves and chopped rosemary.

A skillet full of chicken and mushrooms in a creamy lightly seasoned sauce.

RECIPE NOTES AND HELPFUL TIPS

  • Use white button or cremini mushrooms.
  • If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
  • Fresh thyme and rosemary really take this recipe over the top.
  • Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
  • Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
  • I do not recommend freezing this recipe.
Skillet browned mushrooms.

HOW TO PREP FRESH ROSEMARY

If you are lucky enough to have the land and you love to cook do yourself a favor and grow some fresh herbs. Rosemary is one of my favorites and it is very low maintenance. You simply put it into the ground and keep it watered. It is dog and cat friendly too. It is so aromatic and when I need some for a recipe I simply cut a little off the plant, wash it, dry it real well, and snip it right into my dish with my kitchen scissors. Little tiny small snips so there is a little bit in each bite.

HOW TO PREP FRESH THYME

I also grow a thyme plant every year. It is also very low maintenance and dog and cat friendly. Essentially all you want from the thyme plant is the beautiful, tasty and fragrant leaves. Be sure to dry the sprigs well after washing. It is a pain when the herb wants to stick your hands more than it wants to go in the dish. If you run your fingers up the sprig you can push those leave right off and into your recipe. It takes practice but after a while you will become a pro at it.

CHICKEN AND MUSHROOMS

Chicken and Mushrooms

An easy Chicken and Mushroom skillet recipe with a luscious cream sauce seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme. Serve over mashed potatoes, white rice, or angel hair pasta.  

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: main meal chicken
  • Method: stovetop
  • Cuisine: American

INGREDIENTS

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  • 2 tablespoons butter
  • 1 lb. white button or cremini mushrooms sliced thick
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 chicken breasts about 1/2 inch thick (about 6 ounces each)
  • ½ cup chicken broth
  • 1 ½ cups heavy whipping cream
  • 2 teaspoons Worcestershire Sauce
  • ½ teaspoon marjoram (or oregano)
  • ½ teaspoon onion powder
  • ¼ teaspoon fresh ground black pepper
  • ½ tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary snipped

INSTRUCTIONS

  1. Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook until golden brown.  Reduce the heat to low and add the garlic.  Cook for 1 minute stirring constantly. Plate the mushrooms and garlic. 
  2. Heat the oil in the skillet over medium heat.  Add the chicken and cook until brown on both sides and cooked through. Plate the chicken. 
  3.  Add the chicken broth stirring to loosen any brown bits off the bottom.  Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper.  Bring to a gentle boil then reduce to a simmer.  Let it simmer for 10 minutes or until it is reduced by half. 
  4. Add the mushrooms and chicken back to the skillet.  Warm for 2-3 minutes.  Sprinkle with fresh thyme and fresh rosemary. 

NOTES

  • Use white button or cremini mushrooms.
  • If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
  • Fresh thyme and rosemary really take this recipe over the top.
  • Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
  • Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
  • I do not recommend freezing this recipe.  

Mushroom Chicken

This mushroom chicken recipe has juicy chicken that’s smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.

Serve this with mashed potatoes or buttered noodles and roasted green beans for a delicious, freezer-friendly family dinner!

A pot with mushroom chicken in a creamy sauce with thyme on the side.

Mushroom Chicken

You are definitely going to drink this creamy mushroom sauce. It’s basically a homemade gravy and it tastes so good with that juicy chicken with creamy mashed potatoes.

Even my non-mushroom loving husband flips out over this. Once he smells it cooking, he can never resist. “Restaurant quality” is his official review. 😉 Get ready to add a new favorite to your rotation.

Check out everything you need to know to make this recipe, and don’t miss my pro tips below:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side.

Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. 

Cooked mushrooms and chicken on a plate for making mushroom chicken.

Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula. Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered.

Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water. Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the mushrooms.

Adding a beef broth and seasonings and reducing to make a sauce for mushroom chicken.

Add the chicken back and spoon the sauce over it. Cover partially and heat for 5 minutes. Serve with mashed potatoes and roasted green beans or asparagus.

Mixing cream and mushrooms into a sauce and adding chicken to make Mushroom Chicken.

PRO TIPS

  • The mushrooms are cooked separately in this recipe and are mixed into the sauce at the end. This lets them release some of their water, concentrate their flavor, and give them a nice golden color.
  • Pinot Grigio or Chardonnay make good wine choices in this recipe. Marsala wine can also be used.
  • Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
  • If you’re cooking for a non-mushroom lover, be sure to try my smothered chicken or creamy garlic chicken recipe!
  • To control the sodium in this recipe, consider using unsalted butter, reduced or no sodium broth, and low sodium soy sauce. You can also refrain from adding bouillon, although it does add a nice depth of flavor.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This chicken does freeze well for future meals.

Mushroom chicken in a pot with parsley and thyme.

Tools For This Recipe

  • This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
  • Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
  • Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
  • Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.

A white plate with mushroom chicken and mashed potatoes topped with Creamy Sauce.

Mushroom Chicken

prep time: 15 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 5 MINUTES

4.97 from 65 ratings

SERVINGS: 4 PEOPLE

This mushroom chicken recipe has juicy chicken that’s smothered in a thick and creamy mushroom sauce that encompasses the flavor and consistency of gravy.

Ingredients

  • 10 oz. mushrooms, button or baby bella work well
  • 2 Tablespoons salted butter
  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • ½ cup all-purpose flour
  • 3-4 Tablespoons olive oil

Sauce

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 1/3 cup heavy cream

Instructions

Prep Work

  • Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
  • Combine cornstarch with 3 Tablespoons of cold water in a sealable container and shake to combine. Set aside in a cool place.
  • Gently rinse mushrooms and pat completely dry. Slice if needed.
  • Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.

Cook the Mushrooms

  • Melt butter over medium-high heat and add the mushrooms. Allow them to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed, leaving space around them will allow them to crisp up more. Add a little more butter and/or a splash of olive oil during cooking if needed. Remove once golden brown and set aside on a plate.

Dredge/Sear the Chicken

  • Lightly sprinkle each side of the chicken with salt and pepper. Dredge in flour and tap off excess.
  • Heat olive oil in a large pan over medium-high heatAdd 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
  • Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Deglaze the Pan

  • Turn the heat off and remove any excess oil, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
  • Add the white wine and the garlic and set heat to medium. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.

Finish the Sauce

  • Add the beef broth mixture and increase heat slightly to bring to a gentle boil. Let it bubble and reduce for 10 minutes.
  • Shake the reserved cornstarch mixture and slowly add it to the bubbling sauce, stirring continuously, until incorporated. The sauce will thicken pretty quickly. Reduce heat to low.
  • Slowly add in the cream, stirring continuously. Add the mushrooms.
  • Add the chicken back to the pot along with any juices from the plate. Spoon the sauce on top. Cover partially and let the chicken heat through for 5 minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted green beans or asparagus

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