This Creamy Mushroom Chicken is a comforting, flavor-packed dish made with juicy chicken breasts, tender sautéed mushrooms, and a thick, savory gravy. Perfect for busy weeknights or a cozy Sunday dinner, this recipe is easy to make and tastes like something you’d get at a restaurant. With just a few pantry staples and about an hour, you can serve up a meal that everyone will love.
Why You’ll Love This Mushroom Chicken
- One-pan meal: Fewer dishes, more flavor.
- Rich, creamy sauce: A thick gravy-style mushroom sauce that clings to every bite.
- Simple ingredients: Made with pantry and fridge staples you probably already have.
- Versatile: Great with pasta, rice, mashed potatoes, or crusty bread.
- Family-approved: Kid-friendly and adult-approved comfort food.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Mushroom Gravy
- 10 oz mushrooms (button or baby bella), sliced
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- ½ cup dry white wine (or substitute with more broth)
- 2½ cups beef broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
- 1 teaspoon soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- 3 tablespoons cornstarch
- ¼ cup cold water (for slurry)
- ⅓ cup heavy cream
Instructions
- Prep the Chicken: Slice the chicken breasts horizontally to make cutlets if thick. Pat dry and season both sides with salt and pepper. Dredge in flour and set aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side or until golden brown. Remove from pan and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter. Add mushrooms and sauté for 5–7 minutes until browned and reduced in size.
- Add Garlic and Wine: Add minced garlic and cook for 1 minute. Pour in white wine and deglaze the pan, scraping up browned bits. Simmer for 3–4 minutes until the wine reduces slightly.
- Make the Sauce: Add beef broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Stir to combine.
- Thicken: In a small bowl, mix cornstarch with cold water. Slowly add to the skillet, stirring constantly. Simmer until thickened.
- Add Cream: Reduce heat to low and stir in the heavy cream. Taste and adjust seasoning with salt and pepper if needed.
- Finish Cooking: Return chicken to the skillet, nestling into the sauce. Cover and simmer on low for 5–10 minutes until chicken is cooked through.
- Serve: Garnish with chopped parsley if desired. Serve hot over mashed potatoes, rice, or pasta.
Serving Suggestions
- Mashed potatoes: The creamy sauce is perfect over buttery mashed potatoes.
- Steamed rice: A simple side that lets the flavors shine.
- Egg noodles: Classic pairing with creamy sauces.
- Roasted vegetables: Balance the richness with oven-roasted carrots, broccoli, or green beans.
- Crusty bread: Mop up every drop of that delicious mushroom sauce.
Tips for Success
- Don’t skip the sear: Searing adds flavor and texture.
- Use fresh mushrooms: Avoid canned mushrooms for best texture and flavor.
- Deglaze thoroughly: Scrape up every bit for maximum flavor when adding wine.
- Customize the herbs: Try rosemary, sage, or Italian seasoning for a different twist.
- Don’t overcook the chicken: Use a meat thermometer to ensure juicy, perfectly cooked chicken (165°F internal temp).
Variations
- Use chicken thighs: Juicier and more forgiving than breasts.
- Add spinach: Stir in a handful of fresh spinach before serving.
- Make it cheesy: Stir in grated Parmesan cheese with the cream.
- Low-carb version: Use almond flour instead of all-purpose flour and skip the cornstarch for a thinner sauce.
- Make it dairy-free: Swap heavy cream for coconut cream or a plant-based alternative.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in fridge before reheating.
- Reheat: Warm gently on the stove over medium-low heat. Add a splash of broth or cream to loosen the sauce if needed.
Nutrition Facts (Per Serving)
- Calories: 414
- Carbohydrates: 23g
- Protein: 18g
- Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 78mg
- Sodium: 704mg
- Fiber: 1g
- Sugar: 2g
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great substitute and often stay juicier than breasts.
What can I use instead of white wine?
You can use more beef broth or a splash of apple cider vinegar or lemon juice for a tangy alternative.
Can I make this ahead of time?
Absolutely. Cook as directed, then cool and refrigerate. Reheat gently on the stove with a splash of liquid to loosen the sauce.
How do I know when the chicken is done?
Use a meat thermometer—the internal temperature should be 165°F (74°C).
What’s the best mushroom to use?
Baby bella or white button mushrooms are best, but cremini, shiitake, or a mushroom medley can add extra flavor.
Final Thoughts
This Creamy Mushroom Chicken is the kind of hearty, soul-warming dinner that turns a regular night into something special. It’s rich, satisfying, and pairs beautifully with your favorite comfort-food sides. Whether you’re feeding your family or hosting a dinner guest, this dish is sure to impress without stressing you out in the kitchen.
Make it once, and you’ll be adding it to your meal rotation in no time. Don’t forget to pin it, print it, and share it with friends who love an easy, creamy chicken dinner that’s both elegant and approachable.