Mushroom Chicken is a rich, savory dish that combines tender chicken breasts with a creamy mushroom sauce full of earthy flavor. It’s the kind of dinner that feels fancy enough for guests, but it’s simple enough to whip up on a weeknight. The sauce is packed with garlic, herbs, and sautéed mushrooms, making it the perfect comfort food that pairs beautifully with pasta, rice, or mashed potatoes. Whether you’re cooking for two or feeding the family, this one-pan dish brings restaurant-style elegance right into your kitchen.
What Makes This Dish Special?
This dish stands out thanks to the depth of flavor in the creamy mushroom sauce. The chicken is seared to golden perfection and then simmered in a garlicky mushroom gravy that’s enhanced with herbs and cream. It’s cozy, hearty, and perfect for when you’re craving a warm, comforting meal with minimal cleanup.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms (white or cremini), sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
1. Season and Sear the Chicken
Season both sides of the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and mostly cooked through. Remove from skillet and set aside.
2. Sauté the Mushrooms
In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5–7 minutes until browned and tender. Stir in the garlic and thyme, and cook for another 1–2 minutes until fragrant.
3. Make the Creamy Sauce
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes. Lower the heat and stir in the heavy cream and Parmesan, if using. Simmer gently until the sauce thickens slightly, about 3–4 minutes.
4. Return Chicken to the Pan
Add the chicken back into the skillet and spoon some of the sauce over the top. Cover and cook for another 5–7 minutes until the chicken is fully cooked and the sauce has thickened.
5. Serve and Garnish
Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.
Variations
- Low Carb: Serve with cauliflower rice or zucchini noodles.
- Add Greens: Stir in spinach or kale at the end for added nutrition.
- Wine Version: Deglaze the pan with a splash of white wine before adding broth for extra depth.
- Cheesy Twist: Add shredded mozzarella or provolone on top of the chicken and broil for 2 minutes.
Equipment You’ll Need
- Large skillet or sauté pan
- Tongs or spatula
- Cutting board and knife
- Measuring cups and spoons
Nutritional Information (Approx. Per Serving)
- Calories: 370
- Protein: 35g
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat on the stove.
- Reheating: Gently warm on the stovetop over medium-low heat until heated through. Add a splash of broth or cream to loosen the sauce if needed.
My Cooking Experience
Mushroom Chicken is one of my favorite go-to dinners when I want something cozy and satisfying but don’t have a ton of time. The mushrooms soak up the flavors of the garlic and thyme beautifully, and the cream sauce just ties it all together. It’s especially great with a side of mashed potatoes and a glass of white wine—pure comfort on a plate!
Conclusion
Creamy Mushroom Chicken is the perfect balance of simplicity and indulgence. With minimal ingredients and big flavor, it’s an easy dinner that feels special. Whether you’re making it for guests or just a regular weeknight, this dish delivers comforting, delicious results every time.
mushroom chicken
Ingredients
Method
- Season both sides of the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and mostly cooked through. Remove from skillet and set aside.
- In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5–7 minutes until browned and tender. Stir in the garlic and thyme, and cook for another 1–2 minutes until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes. Lower the heat and stir in the heavy cream and Parmesan, if using. Simmer gently until the sauce thickens slightly, about 3–4 minutes.
- Add the chicken back into the skillet and spoon some of the sauce over the top. Cover and cook for another 5–7 minutes until the chicken is fully cooked and the sauce has thickened.
- Garnish with fresh parsley and serve hot over mashed potatoes, pasta, or rice.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat on the stove.
