Why You’ll Love This Recipe
Easy and Flavorful Mushroom Chicken is a comforting, savory dish featuring tender chicken smothered in a rich mushroom and garlic cream sauce. It’s simple enough for a busy weeknight yet elegant enough for guests. With earthy mushrooms, herbs, and a touch of creaminess, this one-pan meal is satisfying, hearty, and full of flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighssliced mushrooms (cremini, white, or baby bella)olive oilbuttergarlic (minced)onions (finely chopped)chicken brothheavy cream or half-and-halldried thyme or Italian seasoningsaltblack pepperfresh parsley (for garnish)grated Parmesan cheese (optional)
directions
Season chicken with salt and pepper.
In a large skillet, heat olive oil and butter over medium-high heat.
Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, add onions and mushrooms. Sauté for 5–7 minutes until softened and lightly browned.
Add garlic and thyme, cook for 1 more minute until fragrant.
Pour in chicken broth and let simmer for 2–3 minutes, scraping up any bits from the pan.
Stir in cream and bring to a gentle simmer until slightly thickened.
Return chicken to the skillet and spoon sauce over it. Simmer for another 2–3 minutes.
Top with fresh parsley and Parmesan if desired. Serve hot.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 20–25 minutesTotal time: 30–35 minutes
Variations
Add spinach or peas for extra vegetables.
Use white wine instead of some broth for extra depth.
Swap cream for Greek yogurt for a lighter version.
Serve over mashed potatoes, rice, pasta, or crusty bread.
Make it dairy-free by using coconut cream.
storage/reheating
Store in an airtight container in the fridge for up to 3 days.Reheat in a skillet over low heat or in the microwave with a splash of broth to loosen the sauce.Not recommended for freezing due to the cream sauce.
FAQs
Can I use bone-in chicken?
Yes, just adjust the cooking time and ensure internal temp reaches 165°F (74°C).
What mushrooms work best?
Cremini or baby bella add the most flavor, but white mushrooms work too.
Is this dish heavy?
It’s rich but balanced—adjust the cream to your preference.
Can I make it ahead?
Yes, reheat gently and add a splash of broth or cream to refresh the sauce.
Can I make this without cream?
Yes, use broth thickened with a cornstarch slurry for a lighter sauce.
Conclusion
Easy and Flavorful Mushroom Chicken is a satisfying and versatile dish packed with savory richness. With tender chicken and a creamy mushroom sauce, it’s a comforting meal that’s quick to make and sure to please everyone at the table.
Print
Easy and Flavorful Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Mushroom Chicken is a simple yet rich dish featuring tender chicken breasts smothered in a creamy mushroom and garlic sauce. It’s easy to make in one pan, full of flavor, and perfect served over mashed potatoes, rice, or pasta.
Ingredients
-
4 boneless, skinless chicken breasts (or thighs)
-
Salt and pepper, to taste
-
1/2 tsp garlic powder
-
1/2 tsp paprika
-
2 tbsp olive oil
-
2 tbsp butter
-
8 oz mushrooms, sliced (cremini or button work great)
-
3 garlic cloves, minced
-
1/2 cup chicken broth
-
1/2 cup heavy cream (or half-and-half for a lighter option)
-
1/4 cup grated Parmesan cheese (optional, for richness)
-
1 tsp dried thyme or Italian seasoning
-
Fresh parsley, chopped (for garnish)
Instructions
-
Season and sear chicken:
Season chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden (about 4–5 minutes per side). Remove and set aside. -
Cook mushrooms:
In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5–7 minutes until mushrooms are golden and their moisture has cooked off. -
Add garlic and deglaze:
Stir in garlic and cook for 30 seconds. Add chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes. -
Make the sauce:
Stir in cream, Parmesan (if using), and thyme. Simmer for 2–3 minutes until slightly thickened. -
Return chicken to the pan:
Add the chicken back to the skillet and spoon sauce over the top. Simmer for 5–7 minutes, or until chicken is cooked through (internal temp of 165°F / 74°C).
-
Garnish and serve:
Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, or pasta.
Notes
-
You can use boneless chicken thighs for more flavor and tenderness.
-
Add spinach or sun-dried tomatoes for a little twist.
-
For a dairy-free version, use coconut cream and skip the Parmesan.
Your email address will not be published. Required fields are marked *