Creamy Mushroom Chicken Recipe

This easy Creamy Mushroom Chicken features juicy pan-fried chicken and tender mushrooms in a creamy garlic herb sauce. It’s a quick 30-minute dinner recipe loved by the whole family!

The Best Creamy Mushroom Chicken

If you love mushrooms, then you guys are going to LOVE this creamy mushroom chicken recipe. I mean, the chicken is great, but the real star is the sauce. Rich, creamy, garlicky, and so flavorful, my mushroom-loving 10-year-old licked the sauce from his plate before asking for seconds.

Ready in right around 30 minutes, it feels fancy but is simple enough to make any day of the week (including busy weeknights).

You can serve it over rice, cooked pasta, buttery mashed potatoes, or even low-carb (keto-approved) sides like cauliflower rice or mashed cauliflower.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Chicken breasts: Chicken breasts are best for this recipe. Try to select larger chicken breasts so that one breast is large enough for two servings. For even cooking, the chicken breasts are sliced in half horizontally to make two thinner chicken cutlets.
• Salt & pepper: Seasoning for the chicken.
• Paprika: Seasoning for the chicken.
• All-purpose flour: Use it to dredge the chicken. It helps to get a nice crust on its surface.
• Olive oil and butter: Used to cook the chicken and sauté the vegetables.
• Mushrooms: You can use white mushrooms, crimini, or baby bellas (baby portobello mushrooms). Any small sliceable mushrooms will work.
• Italian seasoning: Dried Italian seasoning adds flavor to the rice and creamy mushroom sauce. If you have fresh herbs, feel free to include them.
• Garlic: I like to use this garlic press to mince my garlic for me.
• White wine (optional): White wine is great at deglazing the pan and adding amazing flavor. For best results, use a dry white wine. If you prefer not to cook with wine, substitute with chicken broth.
• Chicken broth: For the sauce.
• Heavy cream: For creaminess. Stick with heavy cream for the best results.
• Parmesan cheese: Parmesan adds the final layer of flavor and saltiness. You can add as much or as little as you’d like.

Recipe Tips

• For best results, make this recipe using heavy cream. Half-and-half is a less fattening alternative, but it runs the risk of curdling as it cooks over higher heat.
• If you love extra sauce, simply double the ingredients needed for the sauce. If the sauce is too thin, add a cornstarch slurry. Start with 1-2 teaspoons of cornstarch combined with 1-2 tablespoons of water.
• Boneless, skinless chicken thighs may be substituted for the chicken breasts. Adjust the cooking time as needed.
• This recipe can be made with several varieties of mushrooms, including white mushrooms, crimini, and baby bellas (baby portobello mushrooms).

How to Make Creamy Mushroom Chicken

1. Prep your chicken: Many grocery stores sell “thinly sliced” chicken breasts, also called chicken cutlets. If this option isn’t available to you, that’s ok. It’s super easy to do. Simply slice your chicken breast in half horizontally to make two thinner cutlets. You could also pound your chicken breasts to equal thickness. However, I find this to be more work and significantly messier.

2. Season and dredge: Pat the chicken dry with paper towels and season both sides with salt, pepper, and paprika. Transfer the chicken to a large ziplock bag filled with three tablespoons of flour. Shake gently to coat the chicken in flour. Note: Omit the flour if you are sensitive to gluten or following a low-carb, keto diet.

2. Sear: Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add the olive oil and one tablespoon of butter. Once the pan is hot and the butter has melted, add the chicken, gently shaking to remove any excess flour before adding it to the skillet. Sear the chicken for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove the chicken and transfer it to a clean plate. Set aside. Chicken is fully cooked when it registers an internal temperature of 165 degrees F as measured by a digital meat thermometer.

3. Cook the mushrooms: Return the skillet to medium heat and melt the remaining butter. Add the mushrooms and cook until they are golden and they start to release their liquid. Season with Italian seasoning and stir in the minced garlic. Continue to cook, stirring often, until most of the water has evaporated (cooked off).

4. Deglaze the skillet: Remove the mushrooms to a clean plate (or to the same plate as the chicken). Deglaze the skillet with a splash of white wine (optional) or lemon juice. Scrape up any stuck-on brown bits.

5. Make the cream sauce: Add the chicken broth and bring to a low boil. Reduce to a simmer and add the heavy whipping cream and grated parmesan cheese.

6. Finish and serve: Return the chicken and mushrooms to the skillet. Allow the chicken to finish cooking and the sauce to thicken, approximately 3-5 minutes.

How to Serve

This creamy mushroom chicken skillet is yummy with everything from mashed potatoes to rice, quinoa to pasta, buttered bread to roasted potatoes.

Sometimes, however, my favorite thing to serve with this recipe is a combination of different veggies like broccoli, asparagus, green beans, and, of course, zucchini. Steamed, roasted, or sauteed, any and all vegetables go amazingly well with a little cream sauce.

More Creamy Chicken Recipes

• Creamy Tuscan Chicken Recipe
• Creamy Chicken Marsala
• Creamy Bacon Chicken
• Creamy Chicken and Wild Rice Soup Recipe
• One-Skillet Coconut Lime Chicken
• Creamy Chicken Florentine Recipe

If you try making this Creamy Mushroom Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.