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!

Creamy Mushroom Chicken
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.
Notes
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe, but any skillet will work fine.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Chippy says
Made this and I also put onion in it with kale absolutely delicious
Natasha says
Excellent! π Glad you liked it!
Liz Chandler says
Wow! I made this tonight and it was amazing! After reading other reviews I added some finely chopped onion so not to over power all the other yumminess. Thank you!
Miranda @ Salt & Lavender says
You're welcome, Liz!! So glad you made it and enjoyed it!
Gil says
Hi Natasha,
We've made this for years, but now the Fam has gone keto on me, so Thanks(!) For publishing the nutritional info.
Used almond flower and served it over collie rice....it was as tasty as when normally made.
One mistake tho, reduced the sauce too much at the end...will probably double the sauce for nextime, so there's plenty for leftovers.
Such a great recipe, thanks!!!
Miranda @ Salt & Lavender says
You're welcome, Gil! I'm glad you could make it work for your family's needs π
Patty says
SON: Will you make that chicken and mushrooms for dinner tonight?
ME: We had that last night...
SON: So...will you?
Yah, it's that good...
Natasha says
π awesome!!!
Annie says
Delicious recipe. I add spinach at the end and enjoy it over rice. We use this recipe about once a week and have been for months.
Natasha says
I'm so happy it's in your rotation, Annie! Thanks for your review. π
Tim L says
Hi,
Instead of making the sauce I used a can of cream of mushroom condensed soup and added chicken stock to that to get the right consistency. Excellent!! I used skinless chicken thighs as well. Really good stuff!
Natasha says
Fab!! Glad you were able to tweak it. π
Brandie Petersen says
What are the best dairy free alternatives for the cream?!
Natasha says
You could try Silk's dairy-free whipping cream. Some readers seem to like it.
Elvera says
I made it and it was delicious
Natasha says
Fantastic!! π
Carol says
This was so delicious! I highly recommend. Take your time to reduce as directed because it will make all the difference. Lots of rave reviews at the dinner table! I doubled the recipe for 4 with great results. Served with zucchini noodles to be carb smart.
Natasha says
Thanks so much!! I'm so happy that it was a hit, Carol! π
Myra Chandler says
I made this tonight with only one change - adding sliced onions to the mushrooms after they cooked for a few minutes. It was absolutely delicious! Thanks for the recipe!
Natasha says
You're welcome! π
Haley says
If I were to use 1 chicken breast, should I halve the rest of the ingredients as well? I am in college and do not need 2 chicken breasts. It sounds delicious!!
Natasha says
I would probably keep the sauce the same since I loooove sauce lol. But yeah, if you want a smaller quantity of sauce then you can halve it too. Hope you enjoy it!
Dana Beck says
I made this tonight for the first time and it was fabulous. I switched out the Italian seasonings for fresh sage and it was so good. Thanks for sharing.
Natasha says
I'm so pleased to hear that!! π
Evelyn says
This was so DELICIOUS! MADE FOR THE FIRST TIME TONIGHT. Served with mashed potatoes and a green salad. My chicken was very tender and cooked thru perfectly. My husband hates mushrooms but my visiting family and I ate up his share!
Natasha says
Fabulous!! π I love that you still made it. π
Salena says
This recipe was delicious! I cut the chicken into chunks after cooking it, added diced onion to the mushrooms and at the end I mixed in shredded Parmesan cheese. Definitely will be making this again!!
Natasha says
Fabulous!! Glad you liked it, Salena! π
Tyler S. says
HOLY MOLY! Rockstar recipe! Iβll add some
Spinach into with the mushrooms next to me to add some color!
Natasha says
I'm so pleased you enjoyed it, Tyler!! Thanks for letting me know. π
Amanda Rose says
Great recipe! And super easy to make. Everyone from my husband to my 5yo daughter loved it. Will be adding this to the dinner rotation!
Natasha says
Excellent! So happy you all enjoyed it.
Bev says
3rd recipe I have cooked from this site - so easy, so tasty
Natasha says
That's great to hear. So glad you liked it. Thanks, Bev! π
Katie says
This was INCREDIBLE! Satisfying in every way! I just made it for my hubby tonight and he was practically moaning with joy. I will be making this again...and soon!
Natasha says
I am so happy you enjoyed it! π
Chuck says
Natasha, I love your recipes! This one was good, but my cream came out pretty watery.
How hot should I have the stove when I put the cream in? Should I put the chicken in right away? I tried to use some flour to thicken it, but it didnβt work too well.
Any advice would help! (Iβm a beginner in the kitchen)
Natasha says
Hi Chuck! Did you cook all the water out of the mushrooms? That could've made it a bit watery if you did not. Also, are you absolutely sure you used cream vs. something like half-and-half (it's thinner/more watery). I leave the skillet on medium-high throughout. I sometimes actually turn the heat down a bit since I usually cook with cast iron and it retains heat like crazy. Did you do step 8 for long enough?
Luisa Hernandez says
WOW!!! One of the BEST recipes Iβve tried! Thank YOU for sharing this recipe. First posted review everβ¦.β IT IS THAT GOOD!β π€€ π
Natasha says
Appreciate it!! Thank you, Luisa! π