I’m already a big fan of chicken dinners, but adding more flavor with a savory sauce really takes a dish to the next level! This Creamy Mushroom Chicken recipe combines lightly pan-fried chicken with a creamy mushroom sauce that's absolutely delicious. It’s a simple chicken recipe that I’m sure the whole family will love!

Overhead view of creamy mushroom chicken in a cast iron skillet with a napkin on the side.

This chicken mushroom recipe is one of my family’s favorite meals! It’s one that I like making when I’m trying to switch things up for dinner. It has minimal ingredients so it’s perfect for weeknights or a special Sunday dinner. And if you love creamy chicken recipes, then this chicken and orzo pasta is also another highly requested favorite!😊

Here’s What You Need

Chicken: You’ll need 2 boneless, skinless chicken breasts, that you'll cut in half to make 4 chicken cutlets. You can also use boneless, skinless chicken thighs instead.
Mushrooms: I like grabbing the already sliced baby bella mushrooms at the grocery store, but you can use cremini mushrooms too!
Seasoning: You’ll season the chicken with salt, black pepper, onion powder, and garlic powder. This way the entire dish is well seasoned and flavorful throughout.
Chicken Broth and Cream: To make the yummy sauce I combine a good quality chicken broth and some heavy cream.

Ingredients for creamy mushroom chicken spread out on a white countertop.

How To Cook Mushroom Chicken

The full instructions are included in the recipe card below, but here’s a quick step-by-step overview:

pan-fried chicken breasts in a cast iron skillet.

Start by pan-frying the chicken in a large skillet until golden brown and cooked through. The chicken should register 165°F with a digital meat thermometer.

Sautéed onions and mushrooms in a cast-iron skillet.

Sauté the onions, mushrooms, and garlic.

Chicken broth and heavy cream added to cast iron skillet.

Add the chicken broth and scrape up any brown bits at the bottom of the pan. Stir in the heavy cream. Simmer for several minutes to thicken the sauce.

Add the cooked chicken back to the skillet and spoon the mushroom sauce over top. Simmer for a few more minutes. Enjoy!

Serving Suggestions

I love serving mushroom chicken with creamy mashed potatoes and either a side salad, sautéed broccoli, or sautéed asparagus. The extra mushroom sauce tastes great poured over top of the mashed potatoes. This dish also goes great with your favorite pasta.

Creamy Mushroom Chicken

Author: Marsha McDougal

This creamy mushroom chicken recipe is made with lightly pan-fried chicken and covered in a savory, delicious mushroom sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Servings

Video

Equipment

Ingredients

2 boneless, skinless chicken breasts
1 teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
2 tablespoons butter, divided
8 oz. sliced baby bella mushrooms
1 small yellow onion, diced
4 cloves of garlic, minced
1 cup chicken broth
⅓ cup heavy cream
¼ teaspoon garlic powder
salt and pepper to taste

Instructions

Carefully cut each chicken breast in half to create 4 chicken cutlets (or use thin-cut chicken breasts).
In a small bowl mix the salt, black pepper, garlic powder and onion powder together. Season the chicken on both sides. Then lightly coat each chicken cutlet with the flour on both sides. Shake off any excess flour.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken breasts and cook for about 3-4 minutes on both sides until the chicken is golden brown and cooked through. Remove the chicken and transfer to a separate plate.
In the same skillet, melt 1 tablespoon of butter then add the sliced mushrooms and onions. Stir to coat in the butter and sauté for 5-6 minutes stirring occasionally. Now add the minced garlic and sauté for another 30 seconds.
Next carefully pour in the chicken broth. Stir and scrape up any browned bits that may be stuck at the bottom of the pan. Now pour in the heavy cream and stir. Season the sauce with ¼ teaspoon garlic powder and a pinch of salt and black pepper.
Lower the heat to medium-low and simmer the mushroom sauce for approximately 7-8 minutes so the sauce can thicken slightly.
Now add the cooked chicken back in the skillet and spoon the mushroom sauce over top. Allow the chicken to simmer in the sauce for another 2 minutes. Top with fresh parsley (optional), and enjoy!

Notes

Feel free to make a quick flour or cornstarch slurry to thicken the sauce even more (1 tablespoon flour or cornstarch mixed with 2 tablespoons of water). Allow the slurry to simmer in the sauce for several minutes.

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 13gProtein: 16gFat: 22gCholesterol: 75mgSodium: 921mgFiber: 1gSugar: 3g

Course Dinner

Cuisine American, Italian

DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!