Creamy Mushroom Chicken

This creamy mushroom chicken has all the comfort of a Sunday dinner but comes together so fast, it’s perfect for a Tuesday night too. We’re talking golden, pan-seared chicken smothered in a garlic mushroom cream sauce that begs to be soaked up with something carby.

This is one of those dishes I keep in my back pocket for busy days when I still want something warm and a little indulgent. The ingredients are simple, the method is forgiving, and the payoff is big. Let’s get into it.

What Makes This So Good

If you love cozy, saucy chicken dinners that don’t take a hundred ingredients or all day to cook, this one checks all the boxes.

I’m always drawn to recipes that use pantry basics and still feel like something you’d serve guests. This one’s like that. Chicken and mushrooms are a natural match—add a splash of cream, garlic, and a few flavor-boosters, and suddenly it feels like you’ve pulled off something special.

I first made this on a rainy evening when we were out of takeout budget for the week, and it’s been a regular in our dinner rotation since. The sauce alone is worth it—creamy, garlicky, and full of flavor from the mushrooms and Dijon.

What You’ll Need in Your Kitchen

Here’s what goes into it and why it works:

• Chicken breasts – I slice them in half horizontally so they cook faster and stay juicy. You can also gently pound them if you like them extra thin.
• Flour – Just a light coating helps the chicken get that golden crust we love and gives the sauce something to cling to.
• Olive oil + butter – For searing and building that savory base in the pan.
• Mushrooms – I usually go with cremini or white button, but honestly, I’ve used whatever’s in the fridge, and it always works.
• Italian seasoning – Keeps it easy. One jar, lots of herby flavor.
• Garlic – The more, the better, in my opinion. I always go rogue and add an extra clove.
• Chicken broth – Adds depth and brings everything together.
• Lemon juice – Just a bit—it brightens the richness.
• Dijon mustard – My go-to flavor bomb. You won’t taste “mustard,” I promise. It just makes the sauce taste more complex.
• Heavy cream – This is where the magic happens. Don’t skimp or sub it unless you’re okay with a thinner, less luxurious sauce.

A Handy Tip for Cooking Chicken Just Right

I used to always second-guess whether chicken was done inside. A quick fix? An instant-read thermometer. They’re cheap, and once I started using one, I stopped drying out my chicken. Aim for 165°F—safe, juicy, and just right.

Step-by-Step: Here’s How I Make It

This whole thing comes together in under 30 minutes. Here’s how it flows in my kitchen:

1. Prep the chicken: I slice the breasts in half lengthwise so they’re thinner. Then I season them well and dredge in flour.
2. Sear until golden: Heat a mix of olive oil and butter in a pan and cook the chicken on both sides till browned. Then take it out and set aside.
3. Cook the mushrooms: Add the mushrooms to the same pan. They soak up the flavor and get nicely browned.
4. Make the sauce: Toss in garlic, pour in the broth, a little lemon juice, and Dijon. Let it simmer down.
5. Finish it off: Stir in cream, then return the chicken and mushrooms. Let everything bubble gently till the chicken’s cooked through. Season to taste, and that’s it.

Make It Your Own

Here’s how you can tweak things based on what you’ve got or how you’re feeling:

• No cream? Honestly, I’d say stick with cream for best texture, but some folks have tried half-and-half. It can work, but keep the heat low to avoid curdling.
• Chicken thighs instead? Absolutely. Just adjust the cooking time—they take a little longer, but they’re juicier and more forgiving.
• No Dijon? Skip it, but you’ll miss that little extra depth.
• Wine lover? Sub in dry white wine for the broth—Sauvignon Blanc or Pinot Grigio work great. Just make sure to let it cook down before adding the cream.

What Tastes Great with This

I usually serve this with something to soak up the sauce because it’s just too good to waste.

• Mashed potatoes or roasted baby potatoes are my go-to. That sauce + mash = pure comfort.
• Garlic butter noodles or any simple pasta work when I want to keep things fuss-free.
• Rice is always a solid choice, especially jasmine or basmati.
• If I’m keeping it lighter, I throw together a quick salad or steam some green beans or broccoli.

Leftovers and Storage Notes

This keeps really well for 3–4 days in the fridge. I like storing the chicken in a shallow container so the sauce doesn’t separate too much.

When reheating, do it gently—low heat on the stove works best. If it starts to separate, a splash of broth or cream and a little whisking brings it back together.

I wouldn’t freeze this one. Cream sauces just don’t come back the same after being frozen—they turn grainy and weird, and it’s never worth it.

Final Thoughts

This dish is one of those simple pleasures—nothing complicated, but every bite feels like a warm hug. I’ve made it for just us on a weeknight, and I’ve served it to friends with a bottle of wine and some crusty bread, and it’s always a hit. It’s rich without being heavy, and it always leaves you wanting just one more spoonful of sauce.

Yield: 4

Creamy Mushroom Chicken

Print

Tender, golden-seared chicken nestled in a rich, garlicky mushroom cream sauce—this dish is as comforting as it is elegant. It’s one of those weeknight winners that tastes like you spent hours cooking but comes together in just 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 12 ounces sliced mushrooms (cremini or white both work great)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 large chicken breasts
• 2 tablespoons butter
• Flour, for dredging
• 1/2 cup chicken broth
• 1 cup heavy (or whipping) cream

Instructions

1. Start by slicing each chicken breast in half lengthwise so you end up with four thinner pieces. Lightly season both sides with salt and pepper, then dust them with flour to coat.
2. Heat olive oil in a skillet over medium-high heat. When it’s hot, lay the chicken pieces in and cook until golden on both sides—about 4 to 5 minutes per side. Once done, remove them to a plate and set aside.
3. Lower the heat slightly and melt the butter in the same pan. Add the mushrooms and sprinkle in the Italian seasoning. Sauté them until they release their moisture and begin to brown nicely.
4. Transfer the mushrooms to the same plate with the chicken. Now, pour in the chicken broth, Dijon mustard, lemon juice, and minced garlic. Stir well to combine and let it simmer for a few minutes until the liquid reduces by half.
5. Pour in the cream and return both the chicken and mushrooms to the skillet. Let everything simmer gently for about 5 minutes, or until the chicken is fully cooked and the sauce has thickened slightly. Give it a taste and adjust salt and pepper if needed.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 354Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 67mgSodium 371mgCarbohydrates 30gFiber 3gSugar 2gProtein 24g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Give it a try, and if it becomes part of your weeknight rotation too, you’re in good company.

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