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Creamy Mushroom Chicken

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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 – it can be on your table in half an hour. 

This creamy mushroom chicken recipe is loaded with garlic, mushrooms, and the most melt-in-your-mouth chicken breasts. It's quick and easy. Perfect for weeknight dinners or easy entertaining!

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, Chicken Lazone, and my creamy Tuscan chicken are similar style recipes that you may also like. 

This creamy garlic mushroom chicken recipe is easily made in your skillet! It's great served over mashed potatoes or noodles.

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. 

This one skillet chicken in a creamy garlic mushroom sauce is perfect for an easy weeknight dinner but tasty enough for company! 

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 Marsala, this chicken bacon mushroom pasta, or my chicken and mushroom soup recipe.

You can serve this easy creamy mushroom chicken with rice, pasta, veggies, or mashed potatoes!

Will you make this creamy garlic mushroom chicken recipe? 

Questions? Ask me in the comments below!

This one skillet chicken in a creamy garlic mushroom sauce is perfect for an easy weeknight dinner but tasty enough for company! 
4.88 from 25 votes
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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. 

Course Main Course
Cuisine American
Keyword creamy mushroom chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

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

  1. Cut your chicken breasts in half lengthwise to make four thinner cutlets. Coat them in flour.

  2. Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat.

  3. 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.

  4. Chop the mushrooms while cooking the chicken. 

  5. Add the remaining butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. 

  6. Once the mushrooms start to release water, add the garlic to the pan. Continue cooking the mushrooms until all the water is cooked off. 

  7. Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). 

  8. 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. 

  9. 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

Reader Interactions

Comments

  2. Nancy says

    5 stars
    As soon as he took his first bite my husband said “this is a keeper!” I used chicken thighs and they turned out tender and delicious.

    Reply

  3. Hyde says

    5 stars
    So I’m in love with this recipe and reviewed it last year, but I wanted to write a new review based on some substitutions I made this time which might be helpful to some readers. As of January 1st I cut dairy out of my diet because it irks my stomach so bad. I was craving this recipe soooo much so I decided to try subbing ghee for the butter and full-fat coconut milk for the heavy cream. They both worked fantastic! I didn’t notice any difference in consistency and the flavor was almost identical too (if not just a hint sweeter, which wouldn’t even be noticeable if you had never made the recipe before). So happy I can still enjoy this amazing recipe without the dairy!

    Reply

  5. Yeos says

    5 stars
    Made this for my family yesterday & served it with some soba noodles & salad. It was super good!! Looking forward to try your other recipes 🤤

    Reply

    • Natasha says

      I really can’t say without testing. It’s a quick stove-top recipe, so I think doing it in the oven would probably be more hassle? Not sure you’ll get the sear on the chicken properly without doing it in a skillet, and the cream sauce may reduce too much in the oven if you do it on too high a heat.

      Reply

  7. Laura Lindley says

    5 stars
    I had a stroke 4 months ago, so this was the first thing I have tried to cook since “the day”. I used chicken thighs instead of breasts since they are naturally more tender and I didn’t use the dijon mustard or lemon juce. Other then that, I made it exactly how you said…although my right hand still has a ways to go…and it turned out great! Luckily I made plenty so I have leftovers.

    Reply

    • Natasha says

      Hi Angel! Well… I use it to give the chicken a nice crust and to thicken the cream sauce. You may want to cook the cream sauce a bit longer prior to adding the chicken in so it reduces and the chicken doesn’t overcook. I am not too familiar with keto cooking, but readers have made this recipe and my similar creamy garlic chicken recipe keto, I believe, so you may want to check the comments in those posts to see what they used as a flour substitute.

      Reply

          • Jen Se says

            It had a nice roasted nut flavor which compliments the mustard garlic and cream. Use a pinch of psyllium husk powder to thicken sauces, but be careful not to use too much because you can literally turn grabby into snot… A pinch at a time is Brest with psyllium. I get mine on Amazon.

  9. Holly Hood says

    5 stars
    Loved this recipe. I saw it the other day and immediately went out and bought what I needed. Fits in well with my keto diet. I just cut back on the flour and didn’t use garlic (hubby thing). Meat always tastes better when dusted with flour and fried. Will absolutely make again. Delish!!

    Reply

  11. Berta says

    5 stars
    Love this! I substituted fat free evaporated milk for the heavy cream. I decided last minute to double the sauce and only had one can of milk (12 oz) so I added 4 oz of whole milk. After cooking the chicken through in the sauce, I removed it and tossed in cooked fettucini. Then added the chicken back. So yummy and did not feel like a heavy cream sauce.

    Reply

  12. Gil says

    5 stars
    Kids, momma n I loved the recipe…maybe nextime I’ll try the recipe straight up…tried quadrupling it, which meant having to split pans, but it still turned out gr8. Proportions were a bit off since i dint measure anything, but the flavors mix really well together. Can’t wait to try some other of your recipes.

    Reply

    • Natasha says

      I’m so glad it worked out, Gil! 🙂 Thanks for taking the time to leave me a comment. Let me know if you try any more of my recipes!

      Reply

    • Natasha says

      Hi Joan! As long as you follow the recipe (like the chicken needs to be cooked in the sauce, the flour thickens it etc.), but then spoon the sauce out, I think that would be fine. Hope you like it!

      Reply

    • Natasha says

      Hi Marley! I suggest reading through the comments to see if others had success with it. In my personal opinion, I don’t like to do it because the sauce ends up too thin for me and can sometimes separate. If you’re ok with that or good at tweaking sauces to make them a bit thicker (like by adding extra flour) then you can definitely give it a go.

      Reply

    • Natasha says

      Hi Laurie! I don’t have that information – sorry. I recommend plugging the weights of the exact ingredients you use into something like My Fitness Pal.

      Reply

  18. Trent says

    Interested in trying this. Do you have any suggestions as to a replacement for mushrooms? Wracking my brain to think of something else to use, as my finance “greatly dislikes” mushrooms. Cooking for a picky eater is very difficult.

    Reply

  19. Susan Gibbard says

    4 stars
    Sounds great; will try tonight using some replacement for cream.
    But I have a suggestion for you and all other cooks related to using the cast iron pan; that is, I feel an aside should be stated, as there are many folks who cannot eat food prepared in a cast iron because of a hereditary condition called hemochromatosis. It is a condition whereby people absorb more iron than normal which severely damages internal organs such as liver, pancreas, and heart. They should never eat food prepared in the cast iron pans, or food high in iron. I leave it to you to decide how to state this. But I think it’s extremely important. Thank you, Susan

    Reply

    • Natasha says

      That’s interesting, thanks for the info – I wasn’t aware of this! This recipe doesn’t have to be made in a cast iron pan – any skillet is fine. I would think that anyone with the condition would probably know not to use cast iron, I’d hope. Let me know how you like the recipe. 🙂

      Reply

        • Natasha says

          Hi! Sorry – I don’t have nutritional info for this recipe. You’d have to plug in the weights/quantities of the exact ingredients you used into something like My Fitness Pal for the most accurate values. Skipping the flour should lower the carb count if you’re concerned.

          Reply

    • Quest says

      Thank you so much for this. My husband was diagnosed with hemochromatosis a few months ago and I had no clue about this.

      p.s. Thank you Natasha & crew for all of the recipes and comments. I do a lot of reading here.

      Reply

  20. Kara S says

    4 stars
    Definitely going to try this. However to cut the fat content with the cream iam using plain Greek yogurt that is fat free.. It cooks up just like cream without all the calories. You can do alot without real butter and heavy cream!

    Reply

  21. Lindsey says

    5 stars
    Made this last night and it was so delicious! Followed the recipe exactly! Served with wild rice and Parmesan asparagus! Husband approved! 😋
    Thank you!! Can’t wait to try more recipes!

    Reply

  22. Wendy says

    5 stars
    Delicious!! I didn’t have cream so I used fat free half & half & mixed it with a little cornstarch & that helped with thickening the sauce.

    Reply

  23. Judi says

    Thank you for sharing such a scrumptious recipe! I haven’t had the chance to make it yet because I only have Chicken Bottoms in my freezer, how would I make it with my Chicken Bottoms? I’m looking forward to cooking up your yummy recipe!
    Thanks again for the share,
    Judi

    Reply

    • Natasha says

      Hi Judi! You could definitely use the chicken thighs, but I would probably cook them for a bit longer. Hope you like the recipe! 🙂

      Reply

  24. Sara says

    5 stars
    Sooo yummy! I didn’t have any heavy cream so I used the substitute of milk and a couple tablespoons of corn starch! It thickened up fine but want to try it with the heavy cream next time! I also added canned artichoke hearts when cooking mushrooms, yummm! Served over couscous!

    Reply

  25. Michelle M says

    5 stars
    I used this recipe to cook for a party of 8+ and I ‘upped’ this 2.5 times and it was the perfect amount of food (plus a salad & potatoes)!!! I loved that I was able to precook this the day before the party so that when I reheated it it was still so moist and the chicken was not dry at all!!! I swapped potato flour with all purpose flour Bc I was preparing this for gluten free babes HOWEVER even though I got a very similar texture as I did with all purpose flour the potato was harder to work with Bc it gets really sticky. I used a combo of baby Bella’s & shiitake (Bc I ran out) and it came worked out really well.

    All in all I got rave reviews and it’s all credit to this amazingly simple and delicious recipe.

    Reply

    • 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/

      Reply

  29. Amanda Keating says

    5 stars
    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

    Reply

  30. 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

    Reply

  31. Pegah says

    5 stars
    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.

    Reply

  32. Franko says

    4 stars
    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

    Reply

  33. 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

    Reply

    • 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?

      Reply

    • 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.

      Reply

  36. 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

    Reply

    • 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.

      Reply

      • 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.

        Reply

    • 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 👍

      Reply

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