Creamy Mushroom Chicken

A homemade creamy mushroom chicken recipe featuring tender, juicy chicken breast served with a savory, creamy mushroom sauce.

Today, we’re sharing Kim’s creamy mushroom chicken recipe. It’s a warm, comforting dish that’s perfect for Fall.

She sauteed chicken and then created a rich mushroom sauce in the same pan.

For the mushroom sauce, you can de-glaze the pan using chicken broth or white wine.

Personally, I prefer the white wine method. However, I understand if you’d rather avoid alcohol.

Chicken broth works just fine as a substitute. So, we listed that in the recipe card.

So, shall we get down to business and start cooking?

How to make creamy mushroom chicken?

To begin, were going to start with the chicken. We used chicken breast, but you could use chicken thighs.

Just be sure to adjust the cook time as needed.

First, grab a small bowl and combine the onion powder, garlic powder, salt, and pepper.

Next, season both sides of the chicken breast. Place a large, deep skillet over low-medium heat.

Then, once the pan is warm, add the butter and the chicken. Let the chicken cook for 6-minutes on each side.

Last, once the chicken is done, remove it from the skillet and place it on a clean plate.

How to make mushroom sauce from scratch?

First, once the chicken is removed, add a tablespoon of butter to the skillet.

Next, add in the sliced mushrooms and onions. Allow them to cook for about about 5-minutes.

Now, once the vegetables are soft, remove them from the skillet and set them aside.

Then, sprinkle the flour into the warm skillet. Use a spoon to stir the flour as it cooks.

Let the flour cook for about 2-3 minutes. Afterward, pour in the chicken broth (or wine) and de-glaze the skillet.

While stirring, add in the heavy cream, oregano, rosemary, salt, pepper, and thyme.

Last, let the sauce cook until it reaches your desired thickness.

Remove the pan from heat and add the chicken, mushrooms, and onions back into the skillet. Serve while hot.

That’s it, your creamy mushroom chicken recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips:

• The thinner the chicken breast, the faster it will cook. Usually, Kim and I will butterfly the chicken breasts to decrease the cook time. Alternatively, you could use chicken tenders.
• Typically, we serve this dish with sides like; lobster mashed potatoes or roasted brussels sprouts and sweet potatoes. Honey garlic green beans are also a great option!
• Once you add the heavy cream, keep a close eye on the sauce. Don’t let it come to a boil! Otherwise, the sauce could separate and nobody wants that to happen.
• Mushroom sauce is the best option for this recipe. However, if you don’t have all the ingredients for the sauce, try making sautéed mushrooms and onions instead.

Don’t forget to check out our Mushroom Chicken web story!