Home » Chicken & Poultry » Creamy Mushroom Chicken

Creamy Mushroom Chicken

Name: Creamy Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Published March 20, 2019 / Updated January 3, 2021 / 218 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

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.

Chicken Marsala, Creamy White Wine Chicken, this Creamy Honey Mustard Chicken, and my Creamy Bacon Chicken are similar style recipes that you may also like.

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. (Full ingredients & instructions are in the recipe card below)

Recipe notes & tips:

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!
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 white wine if you have some on hand.
You could make this recipe with chicken thighs if you prefer. You may need to adjust cooking time a bit. Chicken is done when it reaches an internal temperature of 165F. Instant read thermometers are super easy to use and ensure chicken is never overcooked or undercooked.
I recommend reheating any leftovers on a low heat so the sauce doesn't separate.

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 roasted or mashed potatoes, rice, pasta, or eat it with steamed veggies!

Will you make this creamy garlic mushroom chicken recipe?

Questions? Ask me in the comments below!