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 deglaze 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.
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 deglaze 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 🙂
- 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.
Recipe Card with Ingredient Amounts and Instructions
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound chicken breasts, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 4 ounces baby bella mushrooms, sliced
- ½ cup white onion, sliced (about ½ a medium onion)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- In a small bowl, combine the onion powder, garlic powder, salt and pepper. Season both sides of the chicken breasts, and set aside.½ teaspoon onion powder½ teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepper1 pound chicken breasts
- Heat a large, deep skillet over low to medium heat. Add the butter, and cook the chicken for 5 to 6 minutes on each side until the juices run clear. A meat thermometer should read 165°F when inserted into the thickest part of the chicken. Remove the chicken from the skillet to a waiting plate.2 tablespoons unsalted butter
- Keep the skillet on low to medium, and add the butter for the gravy. Next add the mushrooms and onions. Cook for 3 to 5 minutes just until the mushrooms are soft and the onions are translucent. Use a slotted spoon to remove them from the pan, and set aside.1 tablespoon unsalted butter4 ounces baby bella mushrooms½ cup white onion
- Sprinkle the flour into the hot pan, and stir to pick up any remaining butter or liquid. Cook the flour for 2 to 3 minutes, then carefully add the chicken broth. Stir or whisk until no flour clumps remain, then add the heavy cream, oregano, rosemary, salt, pepper, and thyme. Continue to stir until the sauce thickens slightly and coats the back of a spoon, about 5 minutes. Remove from heat, and add the mushrooms, onions, and chicken back to the pan.2 tablespoons all-purpose flour1 cup chicken broth½ cup heavy cream½ teaspoon dried oregano½ teaspoon dried rosemary½ teaspoon kosher salt¼ teaspoon ground black pepper¼ teaspoon dried thyme
- Serve hot with a side of fresh vegetables or a salad. Store any leftovers in the refrigerator for up to 3 days.