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, this creamy honey mustard chicken, and my creamy Tuscan 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.
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.
Amy S says
Anyway to make dairy free? Can I use a milk substitute like almond milk or cashew milk?
Natasha says
Hi Amy! Honestly, without testing I really can’t say for sure what will work. The heavy cream thickens up fairly well, so my fear is that almond milk will just be watery without using something else to thicken it up. I haven’t cooked with cashew milk. I have a similar recipe with tons of comments where readers have tried a lot of different things, so maybe scrolling through there could give you some ideas: https://www.saltandlavender.com/creamy-garlic-chicken/
Tina Weimar says
I made the recipes with pork chops, delicious!
Natasha says
Wonderful!! Good idea!
Hyde says
Omg this recipe is SO good! Only alteration I made was adding red pepper flakes for heat and wow, absolutely amazing!
Natasha says
YAY so pleased you liked it, Hyde!
Amanda Keating says
Gosh, this is so good. I’ve seen many creamy mushroom chicken recipes and this ALWAYS my go to. Never lets me down. My family (husband and 2 year old) always love it too, so it must be a winner
Natasha says
Aww I am so happy to hear how much you like it! Thanks for letting me know, Amanda.
Yuliya says
Hi do you think I can use another skillet beside iron skillet? I’m wondering if it’ll cook through all the way. Alrthough I do see a lot of your recipes you use a cast iron skillet
Natasha says
Another skillet is totally fine. 😊
Pegah says
I tend to always overcook meat so I just made this as a test run before serving for guests. Wow…! So delicious and easy and my chicken was tender. Great recipe.
Natasha says
I’m so pleased to hear it! 🙂
Franko says
I boiled off the mushrooms first, made a rue, added mushroom broth with wht wine touch of lemon instead of the cream. The rue made it very creamy. Came out Fab! Ty
Natasha says
Awesome!
Rachel DiGiovanni says
SO delicious. I’m always pinning new recipes on Pinterest and I’ve noticed that a ton of them are yours!
Thanks for sharing
xx
Rachel
Natasha says
Aww that’s wonderful! Thanks, Rachel!
Donna says
This was delicious. Wondering why the cream broke. I had it close to room temp when I added it.
Natasha says
Hi Donna! I’m glad you liked it! Hmmm… I wonder if maybe it was cooked on too high of a temperature for too long?
bianca says
natasha,
could this recipe be replicated in an instapot? i’d like to do it all at once, if possible..
Natasha says
Hi 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.
Jane Attia says
Delicious 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
So happy you liked it, Jane!
Maharookh says
Can I replace the cream with anything healthier?
Natasha says
Hi! 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
Could you use Greek yogurt?
Sandra says
Or maybe coconut milk
Natasha says
Hi 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
This 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
I am so pleased it worked out!
Mary Ann | The Beach House Kitchen says
This looks just mouthwatering Natasha! Tom and I would both enjoy it!
Natasha says
Thank you so much, Mary Ann!
Tanya says
Hi! I just made this tonight for the first time and loved it. Thanks!!
Natasha says
So glad to hear it! You’re very welcome 🙂
Pam Charney says
How about using boneless skinless thighs?
Natasha says
Sure. You may need to cook them a tad longer, but I don’t see why they wouldn’t work 🙂