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This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It’s quick and easy and can be on your table in half an hour.

Looking for another effortless chicken dinner? Try my well-loved Creamy Garlic Chicken or Creamy Bacon Chicken next that use a similar technique.

closeup of creamy mushroom chicken with a spoon

Why you’ll love it

Creamy chicken recipes are some of my readers’ favorites, and it’s easy to see why. I like to keep them simple with no fancy ingredients, and this creamy mushroom chicken is no exception. It’s ready in just 30 minutes for an upgraded family meal.

Juicy mushrooms and chicken just go together so well, and pairing them with a garlic cream sauce takes it over the top. Pantry essentials are transformed into a winning dish that’s special enough for company, but go ahead and eat it any old weeknight!

What you’ll need

  • Chicken – as always, my trick for tender chicken is cutting the chicken breasts in half lengthwise so they cook faster and don’t get all tough. You could also pound them thin if you prefer.
  • Flour – for dredging. The reason we use it is to get a nice crust on the surface of the chicken.
  • Olive oil and butter – for sautéing and making the base of the sauce
  • Mushrooms – cremini (or baby bellas), white mushrooms, or whatever you’ve got or the store has will be fine
  • Italian seasoning – it’s a convenient mix of fragrant dried herbs that’s all in a single jar
  • Garlic – use even more than suggested if you’re a garlic afficionado. I like to mince it with this garlic press so that peeling the cloves isn’t needed.
  • Chicken broth – to infuse savory flavor into the sauce
  • Lemon juice – a touch of acidity adds brightness
  • Dijon mustard – my tried-and-true way to add extra depth of flavor to sauces. It doesn’t make it taste like mustard, so don’t worry about that!
  • Heavy cream – for luxuriousness
ingredients for creamy mushroom chicken in small bowls

Pro tip

Chicken is done when it reaches an internal temperature of 165F. Instant read thermometers are super easy to use, inexpensive, and ensure meat is never overcooked or undercooked for peace of mind.

How to make creamy mushroom chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing chicken and mushrooms in a cast iron skillet

Cut the chicken breasts in half lengthwise, then season and coat the cutlets in flour and sear on both sides in a skillet until golden. Transfer to a plate, and then sauté the mushrooms.

making sauce in a skillet for creamy mushroom chicken

Take the mushrooms out of the pan and add the garlic, chicken broth, lemon juice, and Dijon mustard. Let it reduce, and then stir in the cream along with the mushrooms and chicken. Finish cooking the chicken through, and season with salt & pepper.

Substitutions and variations

  • I don’t recommend subbing the cream for something like half-and-half or milk because the sauce will end up thinner and may curdle due to the high heat it’s cooked at. However, you may want to read through the comments if you do want to experiment as lots of readers have had success tweaking the recipe based on their diet needs.
  • I love including Dijon mustard in recipes like this for extra flavor, but it’s not a dealbreaker. If you don’t have any, you can for sure leave it out.
  • Another thing you can do is replace the chicken broth with dry white wine if you have some on hand. Try sauvignon blanc, pinot grigio, or chardonnay.
  • You could make this recipe with chicken thighs if you prefer, but keep in mind that you may need to adjust the cooking time a bit.

What to serve with it

Leftovers and storage

  • Leftovers will keep in the fridge for 3-4 days in a covered container no problem.
  • Freezing this one likely won’t work out. Sauces with dairy are notorious for never turning out right after being thawed.
  • I recommend reheating any leftovers on a low heat in a small saucepan so that the sauce doesn’t separate.
a plate with creamy mushroom chicken, green beans, and mashed potatoes

Will you make this creamy garlic mushroom chicken recipe? Questions? Ask me in the comments below! Tag me on Instagram if you made it.

closeup of creamy mushroom chicken with a spoon
4.94 from 208 votes

Creamy Mushroom Chicken

This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It's quick and easy and can be on your table in half an hour.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

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

Instructions 

  • Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
  • Add the oil to a skillet over medium-high heat.
  • Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
  • Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
  • Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). 
  • Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes). 
  • Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed. 

Nutrition

Calories: 482kcal, Carbohydrates: 9g, Protein: 29g, Fat: 37g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 314mg, Potassium: 879mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1087IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on March 20, 2019. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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556 Comments

  1. MC says:

    5 stars
    Wow! This was easy to make, uncomplicated – but yet had a very complex, sophisticated flavor! Everyone loved it. We will definitely be adding this recipe to our regular rotation. I served it with garlic sautéed spinach and linguine noodles. Now I’m thinking every cream based sauce I make might need a bit of lemon and dijon mustard. Seems so obvious, but it somehow wasn’t before now! Thanks for sharing this wonderful recipe. I’ll be trying more of yours after how phenomenal this one was.

    1. Natasha says:

      Thank you, MC! You are very welcome.

  2. Darren Murphy says:

    5 stars
    I made this mushroom chicken recipe for my wife. We both agreed it was restaurant quality and probably better than most restaurants that we would go to.

    Would make again and again and again.

    Loved it !! Paired with garlic roasted asparagus.

    1. Natasha says:

      That’s awesome!! 😀 Thanks for letting me know, Darren!

  3. Trista Bloor says:

    5 stars
    Love it. Make it often.

    1. Natasha says:

      I’m so glad! Thanks, Trista!

  4. Laura says:

    5 stars
    I have never left a comment on a recipe in my life, but the sauce was so good, I just had to say something. I made this recipe for lunch tomorrow and I just finished packing it all the way, but what little sauce was left in the pan I couldn’t just like go to waste, so I grabbed a slice of French bread I had and scooped it up and ate it in front of my stove like a little troll. 10/ 10.

    1. Natasha says:

      Thank you so much, Laura!! That visual made me chuckle… I have done that myself at times lol.

      1. Sadie says:

        5 stars
        For personal dietary reasons, I lightened it up with half & half instead of heavy cream.
        A great recipe allows for mild modifications which still turns out perfectly.
        This recipe is a keeper; Natasha your recipes never fail!
        Thank you for sharing your talent.

        1. Natasha says:

          Aww thanks so much, Sadie!! 😀 I’m thrilled it worked out! Appreciate your review.

      2. Rachel says:

        5 stars
        Love this recipe! I add sliced onions at the same time I cook the mushrooms because I love onions. Will be a staple in my house from now on- thanks!!

        1. Natasha says:

          I’m so glad you enjoyed it, Rachel!

  5. Sherry Jahn says:

    5 stars
    Amazing! My husband makes his mushroom chicken with canned soup. Which is not my thing although I do appreciate the he cooks.
    I made this for my Family and they loved it. My husband ate the rest of it because it was so good. So no leftovers.
    Some of the things I did was use chicken Thigh I trimmed a lot of the fat off, but left some on there for flavor. I used both chicken broth and a little bit of wine.
    I added tarragon and did not use the Italian seasoning.
    I use three different kinds of mushrooms, different texture.
    After I mix together all the ingredients, including the heavy cream, I noticed it wasn’t thick enough, so I ended up making it more of a roux, I had a that to the mixture and cooks that size a little bit longer in my lay Cruset.

    I will make this again. I’m licking the bowl as
    I type this.

    1. Natasha says:

      Wonderful!! Thanks, Sherry! 😀

  6. Wade Fox says:

    5 stars
    I made this for my family last night. My pickiest eater asked for more. Enough said!!

    1. Natasha says:

      That’s amazing!! Thanks for your review, Wade!

  7. Lisa M. says:

    5 stars
    Made this recipe tonight exactly as written.. was absolutely delicious! Thank you for sharing! 😃

    1. Natasha says:

      You’re very welcome, Lisa!! 😀

  8. Lyndoe says:

    5 stars
    I love this recipe! No need to change anything and quick and easy to prepare. My husband has a poor appetite due to illness and this was the first time in ages he cleared his plate. So tasty and looks very appetising. Thank you so much. I will be using more of your recipes in the future.

    1. Natasha says:

      Aww I’m thrilled he enjoyed it!! 😀 Thanks for your review!

      1. G says:

        3 stars
        The lemon juice curdled the sauce.

        1. Natasha says:

          Did you use heavy cream as recommended or something with less fat?