This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce. It’s quick and easy – it can be on your table in half an hour.
My creamy chicken recipes are some of my readers’ favorites. In particular, my creamy garlic chicken recipe is well-loved. A lot of readers have added mushrooms to it, and that made me think that I should really include a creamy mushroom chicken recipe on here.
My creamy white wine chicken recipe is also similar and you may like it.
How to make creamy mushroom chicken
- Prep and sear your chicken: Cut your chicken breasts in half lengthwise, then coat the chicken cutlets in flour and sear them for 4-5 minutes/side until golden.
- Cook the mushrooms: Take the chicken out of the pan and then cook the mushrooms with the garlic.
- Make the sauce: Take the mushrooms out of the pan and add the chicken broth, lemon juice, and Dijon mustard. Let it reduce the add the cream.
- Finish cooking the chicken and thicken the sauce. This should only take 5 minutes or so; you don’t want to overcook the chicken.
As always, my trick to 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!
Pro tip: 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 white wine if you have some on hand.
What kind of mushrooms to use?
I used baby bellas (baby portobello mushrooms), but white mushrooms, cremini, or whatever you’ve got or the store has will be fine.
What to serve with creamy mushroom chicken
This recipe goes great with mashed or roasted potatoes, rice, pasta, or keep it low-carb and eat it with steamed veggies!
Love chicken and mushroom recipes? You may also like my chicken bacon mushroom pasta or my chicken and mushroom soup recipe.
Will you make this creamy garlic mushroom chicken recipe?
Questions? Ask me in the comments below!
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 - it can be on your table in half an hour.
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 12 ounces mushrooms (I used baby bellas) sliced
- 1 dash 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
- Salt & pepper to taste
Instructions
Cut your chicken breasts in half lengthwise to make four thinner cutlets. Coat them in flour.
Add the oil and 1 tablespoon of the butter 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.
Chop the mushrooms while cooking the chicken.
Add the remaining butter to the pan. Let it melt, then add the mushrooms and Italian seasoning.
Once the mushrooms start to release water, add the garlic to the pan. Continue cooking the mushrooms until all the water is cooked off.
Take the mushrooms out of the pan (ok to put them on the same plate as the chicken).
Add the chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce for 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.
Recipe Notes
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
Mary Ann | The Beach House Kitchen says
March 21, 2019 at 7:49 AMThis looks just mouthwatering Natasha! Tom and I would both enjoy it!
Natasha says
March 21, 2019 at 8:33 AMThank you so much, Mary Ann!
Maharookh says
March 21, 2019 at 11:19 AMCan I replace the cream with anything healthier?
Natasha says
March 21, 2019 at 11:33 AMHi! You could, but it won’t be the same recipe. Half-and-half or milk will make the sauce thinner and I can’t guarantee it’ll taste as good unfortunately.
Sandra says
March 23, 2019 at 4:56 AMCould you use Greek yogurt?
Sandra says
March 23, 2019 at 4:57 AMOr maybe coconut milk
Natasha says
March 23, 2019 at 12:35 PMHi Sandra! You could try, but I’ll be honest… the sauce won’t be the same. Coconut milk could work too, but it’ll give it a different texture and a coconutty taste. Yogurt will make it a bit tangy and I can’t say how exactly it’ll end up unfortunately. If you’re trying to substitute to cut calories, I’d probably just reserve this dish for when you feel like splurging a little haha… that’s what I do.
Connie says
June 7, 2019 at 4:32 PMThis is very good, I’m eating it now! Didn’t have Dijon or chicken broth. Warmed 2/3 cup unsweetened plain almond milk and added melted 1/3 cup butter and 1/2 cup hot water to reduce the pan I’m gf and lactose free). The little extra step of dredging in (gf) flour was worth it 👍
Natasha says
June 8, 2019 at 2:57 PMI am so pleased it worked out!
Jane Attia says
April 4, 2019 at 6:13 AMDelicious dish. I used milk instead if cream and added some white white and let it cook a little longer. It turned out really good
Natasha says
April 4, 2019 at 8:11 AMSo happy you liked it, Jane!
bianca says
April 28, 2019 at 4:14 PMnatasha,
could this recipe be replicated in an instapot? i’d like to do it all at once, if possible..
Natasha says
April 28, 2019 at 5:33 PMHi Bianca! Honestly I’d really have to do some testing to give you any kind of an accurate answer. I’m always cautious about cream sauces either in the slow cooker or Instant Pot because they’re quite delicate and can separate and get wrecked… the pressure cooker will boil the heck out of it. If you feel like doing some experimenting, let me know haha. I would definitely wait until it’s done pressure cooking before you add any thickening agent like flour/cornstarch, though, if you do try it out.
Donna says
April 28, 2019 at 6:44 PMThis was delicious. Wondering why the cream broke. I had it close to room temp when I added it.
Natasha says
April 28, 2019 at 7:31 PMHi Donna! I’m glad you liked it! Hmmm… I wonder if maybe it was cooked on too high of a temperature for too long?