• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Dinners & Main Course » Creamy Mushroom Chicken Recipe

Creamy Mushroom Chicken Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 21, 2020
4.63 from 24 votes


Last Updated December 21, 2020 | 2 Comments

This post may contain affiliate links. Read my disclosure policy.

810 shares
jump to recipe
Creamy Mushroom Chicken Recipe Pinterest Pin Collage Image
Creamy Mushroom Chicken Recipe Pinterest Pin Collage Image
Creamy Mushroom Chicken Recipe Pinterest Pin Collage Image

This Creamy Mushroom Chicken Recipe is quick, easy, and ready in just 30 minutes. Made with juicy pan-fried chicken and smothered in a finger-licking creamy garlic mushroom sauce, the whole family will love this delicious weeknight dinner recipe.

Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.

Ready in just about 30 minutes, this easy recipe is another in a long list of chicken skillet recipes that I know you’ll enjoy – others including this creamy chicken florentine and this creamy Tuscan chicken skillet.

Served over rice, cooked pasta, buttery mashed potatoes, or even low-carb (keto-approved) sides like cauliflower rice or mashed cauliflower, this creamy mushroom chicken is an unforgettable dinner and one of my very favorite chicken recipes.

Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.

Ingredients and Tips

  • chicken breasts
  • salt & pepper
  • paprika
  • all-purpose flour
  • olive oil and butter
  • mushrooms
  • Italian seasoning
  • garlic
  • white wine (optional)
  • chicken broth
  • heavy cream
  • parmesan cheese

TIP: if you like a lot of extra sauce, I suggest doubling up on the ingredients needed to make the sauce. To help thicken it up a bit, you may want to add a little cornstarch slurry (start with 1-2 teaspoons cornstarch with 1-2 tbsp water) and see how that works before adding too much thickener.

TIP: You may also use boneless skinless chicken thighs. I prefer chicken breasts as they are less heavy when compared to chicken thighs.

TIP: You can use most kinds of mushrooms in this recipe including white mushrooms, crimini, or baby bellas (baby portobello mushrooms).

Chicken cutlets seasoned and then dredged with flour

How to Make Creamy Mushroom Chicken

1. Prep your chicken

Some stores sell “thinly sliced” chicken breasts. If this option isn’t available to you, that’s ok. It’s super easy to do it yourself.

Simply slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. You could also pound your chicken breasts to equal thickness, however, I find that to be more work and significantly messier.

Next, season both sides of your chicken with salt, pepper, and paprika. Feel free to add other seasonings like garlic powder or onion powder.

Dredge in flour.

  • TIP: Omit the flour if you are sensitive to gluten or following a low-carb, keto diet.

Cooked chicken cutlets resting in a large skillet.

2. Sear  

Sear the chicken in a hot skillet for approximately 4 minutes on each side. They should be golden brown on the outside and nearly (though not completely) cooked on the inside.

Remove the chicken to a clean plate.

3. Cook the mushrooms

Sauté the mushrooms in butter until golden. Season with Italian seasoning and add the garlic.

Remove the mushrooms to a clean plate.

Sauteed mushrooms in a large heavy-bottomed skillet.

4. Make the cream sauce

Deglaze the skillet and add the chicken broth. Bring to a low boil, reduce to a simmer, then add the heavy whipping cream and grated parmesan cheese.

5. 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.

Season as needed and serve!

Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.

How to Serve

This creamy chicken and mushroom 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.

Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.

More delicious chicken recipes to try,

Creamy Tuscan Chicken Recipe

Creamy Chicken and Wild Rice Soup Recipe

One-Pot Chicken and Rice Recipe with Olives

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.

Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.

Creamy Mushroom Chicken Recipe

4.63 from 24 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This low-carb Creamy Mushroom Chicken Recipe is quick, easy, and ready in just 30 minutes. Made with juicy pan-fried chicken and smothered in a finger-licking creamy garlic mushroom sauce, the whole family will love this delicious weeknight dinner recipe.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Chicken, Dinner, Main Course
Cuisine American
Servings 4 people
Calories 459 kcal

Ingredients
 
 

  • 2 large boneless skinless chicken breasts - cut in half lengthwise (or 4 chicken breast cutlets)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 3 tablespoon all-purpose flour - for dredging
  • 1 tablespoon olive oil
  • 3 tablespoon butter
  • 12 oz mushrooms - (baby bella, cremini, etc) sliced
  • 1 teaspoon Italian seasoning
  • 5 cloves garlic
  • splash of white wine - optional (substitute with 1 tbsp lemon juice)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese - shredded
  • fresh thyme, fresh parsley, or crushed red pepper - to garnish (optional)
Prevent your screen from going dark

Instructions
 

  • Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt, black pepper, and paprika, before transferring them to a large bag filled with 3 tablespoons of all-purpose flour. Dredge to coat.
  • Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add the olive oil plus 1 tablespoon of butter.
  • Once the pan is hot, add the chicken, gently shaking to remove any excess flour before adding to the skillet. Sear the chicken for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate. Set aside.
  • In the same skillet over medium heat, melt the remaining butter and add the mushrooms. Cook the mushrooms until golden and they start to release their water. Season with Italian seasoning and add the minced garlic. Continue to cook, stirring often, until most of the water has evaporated (cooked off).
  • Remove the mushrooms to a clean plate or 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.
  • Add the chicken broth and bring to a low boil. Reduce heat to low and add the heavy cream and grated parmesan cheese. Mix well to combine. Return the chicken and mushrooms back to the pan and allow everything to cook, altogether, for 3-4 minutes, or until heated through and the creamy mushroom sauce has thickened.
  • Season with additional salt and pepper, if needed, and garnish with fresh thyme if desired. Enjoy!

Jessica's Notes

  • I highly recommend slicing your chicken breasts in half. It reduces overall cook time and helps prevent your chicken breasts from being burnt/overcooked on the outside.
  • You may also make this recipe using boneless, skinless chicken thighs.
  • Omit the all-purpose flour to make this recipe gluten-free and keto-approved.
  • If you are sensitive to lactose, swap the butter for coconut oil or ghee, use canned coconut milk in place of the heavy cream, and omit the parmesan cheese.

Nutritional Information

Calories: 459kcal | Carbohydrates: 12g | Protein: 20g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 145mg | Sodium: 869mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Creamy Chicken and Mushrooms, Creamy Mushroom Chicken
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

810 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Barb says

    October 8, 2021 at 6:44 am

    5 stars
    Made this recipe last night. It was delicious and will make for company next time. It’s a keeper!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 8, 2021 at 6:57 am

      Thanks for the feedback Barb 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure