Why We Love This Mushroom Chicken Recipe
This easy, creamy mushroom chicken recipe is always a hit in my house. Here’s why I can’t stop making it for dinner:
A one pan meal. Yes! This recipe is made all in one pan, which means it’s easy to make and even easier to clean. The best sauce. Wine, herbs, cream, garlic, butter – need I say more? Seared to perfection. The chicken breasts get pan seared to golden brown perfection, which is always enough to make my mouth water!
Variations to Try
Add spinach or kale to this dish. Make this creamy chicken recipe a bit spicy by adding red pepper flakes. For more veggies in your dish, add diced celery or carrots when you saute the mushrooms. Stir some Dijon mustard into your sauce for an extra tangy kick. You can use baby bellas (baby portobello mushrooms), but white mushrooms, cremini, or whatever you can get your hand on are fine! The only thing that’s best to avoid are canned mushrooms, fresh is best.
How to Store and Reheat
Once cooled to room temperature, any leftover creamy mushroom chicken you have will stay good in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through.
More Creamy Chicken Recipes We Love
Creamy Chicken Piccata Creamy Chicken Skillet Sour Cream Chicken Creamy Chicken Orzo Creamy Rosemary Chicken Creamy Garlic Chicken Boursin Chicken Breast
How To Make Creamy Mushroom Chicken Step by Step
Sauté the mushrooms: Melt 2 TBSP butter in a skillet. Add 1 medium minced onion, 2 minced garlic cloves, 1 TBSP fresh rosemary and 1 TBSP fresh thyme. Add 1 cup chopped mushrooms and sauté until golden brown. Remove from skillet and set aside. Cook the chicken and deglaze: Melt the remaining 2 TBSP butter in the pan. Add all 3 chicken breasts and cook on each side for 8-10 minutes or until fully cooked. Deglaze the pan with 1/3 cup white wine. Add the mushrooms back: Add the mushroom, onion and herb mixture back into the skillet. Let everything cook at medium-low heat for just about 5 minutes to warm through. Make it creamy: Add 2 cups heavy cream and let gently simmer for about 5 minutes before removing from the heat.
title: “Creamy Mushroom Chicken Recipe” ShowToc: true date: “2024-11-12” author: “Cristobal Fisk”
I love mushrooms in all forms, so I was surprised when I realized I hadn’t made a simple mushroom chicken recipe before. The rich and creamy sauce is easy to make and ridiculously delicious, which is why I always serve it up with some mashed potatoes so not one bit goes to waste!
How to Store and Reheat
Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, adding a splash of cream or broth to loosen the sauce. I do not recommend freezing this recipe, as the cream sauce does not fare well.
Serving Suggestions
I like to serve this mushroom chicken recipe over some buttered noodles or mashed potatoes to soak up all that yummy cream sauce. A side of asparagus is my favorite, but any veggie will do!
How to Make Mushroom Chicken Step by Step
Dredge the Chicken: In a shallow dish, whisk together ½ cup of all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Dredge 1½-2 pounds of boneless, skinless chicken breasts in the flour mixture. Sear the Chicken: Add 2 tablespoons of unsalted butter to a large skillet set over medium-high heat. Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate. Sauté the Mushrooms: Add in another tablespoon of butter. Once melted, add in 1 small finely chopped shallot and 3 minced cloves of garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened. Add in 16 ounces of sliced cremini mushrooms and a dash of salt and sauté for a few minutes until tender. Thicken the Sauce: Pour in ¼ cup of wine and 1 cup of chicken broth, and add the chicken back in, and simmer for 5 minutes. Stir in ½ cup of room-temperature heavy cream, and cook for another 1-2 minutes. Add in 1 tablespoon of cornstarch mixed with with 2 tablespoons of water and let the mixture simmer for a couple more minutes until thickened. Finish with 1 tablespoon of lemon juice and a sprinkle of chopped thyme.
