This Chicken in Creamy Mushroom Sauce is a quick and delicious dinner with juicy seared chicken breasts smothered in a creamy garlic and mushroom sauce. A one pot meal ready in 30 minutes!

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Why We Love This Recipe
- An easy and foolproof recipe with simple ingredients.
- One skillet dish ready to devour within 30 minutes!
- Chicken breasts and mushrooms in a creamy sauce pair together so well creating a rich and flavorful meal.
- A hearty and comforting meal that is perfect for a weeknight dinner but elegant enough for weekend company.
Chicken in Creamy Mushroom Sauce Recipe Ingredients
- Chicken Breasts- boneless, skinless
- Olive Oil
- Sliced Fresh Mushrooms
- Onion
- Minced Garlic
- All Purpose Flour
- Dried Thyme
- Dried Parsley
- Salt
- Black Pepper
- Chicken Broth
- Heavy Cream
- Grated Parmesan Cheese
Substitution Suggestions
- Chicken Breast: You can also use boneless, skinless chicken thighs.
- Olive Oil: Butter or any neutral oil will work.
- Sliced Fresh Mushrooms: I like to use cremini mushrooms (or known as baby bella) but you can use white button mushrooms. You can even use a drained can of sliced mushrooms.
- Onion: If you don't want chunks of onions you can use a teaspoon of onion powder or a tablespoon of dried minced onion.
- Minced Garlic: If you like you can use a teaspoon of garlic powder or dried minced garlic.
- All Purpose Flour: White whole wheat flour or whole wheat flour can be used. You can also use a corn starch slurry made with 1 tablespoon of corn starch and 1 tablespoon of water added to the sauce after it has come to a bubble.
- Dried Seasonings: Use your favorite flavors! I love the flavor or thyme with chicken. Italian seasoning, basil, oregano or rosemary are all good options.
- Chicken Broth: Any type of broth can be used. You could also use a dry white wine.
- Heavy Cream: Half and Half is a good substitute.
- Grated Parmesan Cheese: Use freshly grated cheese so the sauce doesn't become grainy. Grated Romano, Asiago or Pecorino are delicious options.
This creamy mushroom chicken recipe creates tender chicken with the most delicious sauce. A simple recipe that will be on rotation often!
How to Make Chicken with Mushroom Sauce
- First, slice the boneless skinless chicken breasts in half to create 6 cutlets and the season with salt and pepper.
- Then, heat 2 tablespoons of olive oil in a deep sided large skillet over medium-high heat.
- Next, in the heated skillet brown the chicken 2-3 minutes on each side. Browning in 2 batches if needed. Then remove the chicken to a plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet along with the sliced mushrooms. Sauté the mushrooms for 2-3 minutes until softened.
- Then add the diced onions and sauté for another 4-5 minutes until onions are soft and translucent.
- Stir in the minced garlic and cook for another minute and until the garlic is fragrant.
- Next, stir in the the all purpose flour, thyme, parsley, salt and pepper. Cook for a minute or so.
- Now, slowly pour in the chicken broth while stirring and scraping the bits off the bottom of the pan.
- Stir in the heavy cream and bring the sauce to a low bubble.
- Then stir in the grated Parmesan cheese.
- Place the chicken along with any juices back in the skillet and spoon the sauce over the chicken.
- Simmer the chicken in the creamy mushroom sauce over medium heat for 10-12 minutes or until the chicken has reached an internal temperature of 160°F.
- Remove the skillet from the heat and let rest for 5 minutes.
- Serve as is or over pasta, mashed potatoes or rice. Enjoy!
What to Serve with Creamy Mushroom Chicken
This chicken is delicious served over cooked pasta, instant pot mashed potatoes or cooked rice. It's also delicious as-is! This chicken dish pairs well with a simple green salad and a piece of crusty bread as well as these other delicious side dishes.
- Roasted Broccoli and Cauliflower
- Air Fryer Garlic Parmesan Broccoli
- Garlic Parmesan Brussels Sprouts
- Air Fryer Green Beans
- Garlic Parmesan Green Beans
- Tomato, Cucumber and Basil Salad
Try this Easy Ground Beef Stroganoff if you love creamy mushroom sauces!!! It's heavenly and so incredibly easy to make!
Storing Chicken Breast with Mushroom Sauce
Storing: Store any leftover chicken with mushroom sauce in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the chicken with the mushroom sauce on the stove over low heat or in the microwave until warmed through.
Heather's Favorite Tools for this Recipe
- This is my favorite deep skillet as well as this cast iron skillet.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
- These glass measuring cups from Pyrex are my favorite to use when measuring liquids!
- A box grater to shred your own cheese. I use mine almost every day!
- An instant-read thermometer is ideal for checking the temperature of chicken. I use the Pampered Chef one but this instant read thermometer from OXO is great too!
Tips for the Best Chicken in Creamy Mushroom Sauce
- Use similar sized chicken cutlets so they all cook evenly and at the same time.
- The chicken can also be diced into same size pieces and the dish will cook even quicker.
- There are two ways to clean mushrooms, in a bowl of water or with a damp towel. If you were told to never put your mushrooms in water, then I'm hear to tell you that you can. Mushrooms are 90% water so they aren't going to absorb much more water by giving them a quick wash. Add your mushrooms to a bowl of water and turn them with your hands. You'll see the dirt start to fall to the bottom of the bowl. Then promptly take them out of the water and place them on a clean towel and pat them dry. Alternatively you can use a damp towel and wipe the dirt off each mushroom. It is best to wash the mushrooms right before you plan on using them, not any earlier.
- Grate your own cheese so the sauce doesn't become grainy. Or buy freshly grated cheese that has no anti-caking ingredients added to it.
More Recipes for Easy Chicken Dinners:
- Crock Pot BBQ Chicken
- Corn Flake Chicken Tenders
- Honey Mustard Chicken
- Bacon Wrapped Cheesy Broccoli Chicken
- Bruschetta Chicken
- Oven Roasted BBQ Chicken
- Orange Chicken
- Baked Cumin Chicken
- Sheet Pan Chicken Fajitas
- Chicken Bacon Ranch Foil Packets
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Chicken in Creamy Mushroom Sauce
Ingredients
- 2.5 pounds chicken breast, boneless and skinless, about 3 large breasts
- 3 tablespoons olive oil
- 8 ounces sliced cremini mushrooms
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 cup chicken broth
- ½ teaspoon black pepper
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Slice the chicken breasts in half to create 6 cutlets of similar size and then season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat.
- Add the chicken to the skillet and brown 2-3 minutes on each side. Brown in 2 batches if needed. Then remove the chicken to a plate.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet along with the sliced mushrooms. Sauté the mushrooms for 2-3 minutes until softened.
- Add the diced onions to the mushrooms and sauté for another 4-5 minutes until onions are soft and translucent.
- Stir in the minced garlic and cook for another minute and until the garlic is fragrant.
- Stir in the the all purpose flour, thyme, parsley, salt and black pepper. Cook for a minute or so.
- Slowly pour in the chicken broth while stirring and scraping the bits off the bottom of the skillet. Stir in the heavy cream and bring the sauce to a low bubble.
- Then stir in the grated Parmesan cheese until melted.
- Place the chicken along with any juices back in the skillet and spoon the sauce over the chicken. Simmer the chicken over medium heat for 10-12 minutes or until the chicken has reached an internal temperature of 160°F.
- Remove the skillet from the heat and let rest for 5 minutes.
- Serve as is or over pasta, mashed potatoes or rice. Enjoy!
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