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    Home Β» Chicken & Poultry

    Creamy Mushroom Chicken

    Published: Mar 20, 2019 / Updated: Feb 28, 2022 / 272 Comments

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

    Jump to Recipe Print Recipe

    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. 

    cast iron skillet with creamy mushroom chicken with a garlic mushroom cream sauce

    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. 

    cast iron skillet with creamy garlic mushroom chicken

    How to make creamy mushroom chicken 

    1. 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.
    2. Cook the mushrooms: Take the chicken out of the pan and then cook the mushrooms with the garlic. 
    3. 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.
    4. 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.

    close-up of chicken in a creamy garlic mushroom sauce

    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!

    easy creamy mushroom chicken in a cast iron skillet

    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! 

    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. 
    4.93 from 84 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 448 kcal
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 448kcalCarbohydrates: 7gProtein: 28gFat: 35gSaturated Fat: 19gCholesterol: 169mgSodium: 324mgPotassium: 766mgFiber: 1gSugar: 2gVitamin A: 1083IUVitamin C: 7mgCalcium: 51mgIron: 1mg
    Keyword creamy mushroom chicken
    Author Natasha Bull
    « How to Blog Successfully While Working Full-Time
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    1. Chippy says

      May 9, 2022 at 5:43 AM

      Made this and I also put onion in it with kale absolutely delicious

      Reply
      • Natasha says

        May 9, 2022 at 11:09 AM

        Excellent! πŸ™‚ Glad you liked it!

        Reply
    2. Liz Chandler says

      January 25, 2022 at 7:46 PM

      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!

      Reply
      • Miranda @ Salt & Lavender says

        January 25, 2022 at 7:59 PM

        You're welcome, Liz!! So glad you made it and enjoyed it!

        Reply
    3. Gil says

      January 24, 2022 at 7:22 PM

      5 stars
      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!!!

      Reply
      • Miranda @ Salt & Lavender says

        January 24, 2022 at 8:57 PM

        You're welcome, Gil! I'm glad you could make it work for your family's needs πŸ™‚

        Reply
    4. Patty says

      January 11, 2022 at 5:32 PM

      5 stars
      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...

      Reply
      • Natasha says

        January 11, 2022 at 7:42 PM

        πŸ˜€ awesome!!!

        Reply
    5. Annie says

      January 3, 2022 at 3:10 PM

      5 stars
      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.

      Reply
      • Natasha says

        January 3, 2022 at 6:21 PM

        I'm so happy it's in your rotation, Annie! Thanks for your review. πŸ˜€

        Reply
    6. Tim L says

      November 15, 2021 at 6:26 PM

      5 stars
      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!

      Reply
      • Natasha says

        November 15, 2021 at 7:59 PM

        Fab!! Glad you were able to tweak it. πŸ™‚

        Reply
    7. Brandie Petersen says

      October 25, 2021 at 5:53 PM

      What are the best dairy free alternatives for the cream?!

      Reply
      • Natasha says

        October 25, 2021 at 6:15 PM

        You could try Silk's dairy-free whipping cream. Some readers seem to like it.

        Reply
    8. Elvera says

      October 4, 2021 at 6:00 AM

      I made it and it was delicious

      Reply
      • Natasha says

        October 4, 2021 at 9:52 AM

        Fantastic!! πŸ™‚

        Reply
    9. Carol says

      September 28, 2021 at 7:29 PM

      5 stars
      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.

      Reply
      • Natasha says

        September 28, 2021 at 8:22 PM

        Thanks so much!! I'm so happy that it was a hit, Carol! πŸ˜€

        Reply
    10. Myra Chandler says

      September 28, 2021 at 7:16 PM

      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!

      Reply
      • Natasha says

        September 28, 2021 at 7:24 PM

        You're welcome! πŸ™‚

        Reply
    11. Haley says

      September 15, 2021 at 11:22 AM

      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!!

      Reply
      • Natasha says

        September 15, 2021 at 3:53 PM

        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!

        Reply
    12. Dana Beck says

      August 30, 2021 at 5:00 PM

      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.

      Reply
      • Natasha says

        August 30, 2021 at 8:19 PM

        I'm so pleased to hear that!! πŸ™‚

        Reply
    13. Evelyn says

      July 26, 2021 at 5:50 PM

      5 stars
      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!

      Reply
      • Natasha says

        July 26, 2021 at 6:20 PM

        Fabulous!! πŸ™‚ I love that you still made it. πŸ˜€

        Reply
    14. Salena says

      July 25, 2021 at 8:18 PM

      5 stars
      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!!

      Reply
      • Natasha says

        July 25, 2021 at 8:39 PM

        Fabulous!! Glad you liked it, Salena! πŸ˜€

        Reply
    15. Tyler S. says

      June 14, 2021 at 6:07 PM

      5 stars
      HOLY MOLY! Rockstar recipe! I’ll add some
      Spinach into with the mushrooms next to me to add some color!

      Reply
      • Natasha says

        June 14, 2021 at 6:51 PM

        I'm so pleased you enjoyed it, Tyler!! Thanks for letting me know. πŸ˜€

        Reply
    16. Amanda Rose says

      June 1, 2021 at 6:17 PM

      5 stars
      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!

      Reply
      • Natasha says

        June 1, 2021 at 8:20 PM

        Excellent! So happy you all enjoyed it.

        Reply
    17. Bev says

      April 15, 2021 at 12:01 PM

      5 stars
      3rd recipe I have cooked from this site - so easy, so tasty

      Reply
      • Natasha says

        April 15, 2021 at 12:03 PM

        That's great to hear. So glad you liked it. Thanks, Bev! πŸ˜€

        Reply
    18. Katie says

      April 13, 2021 at 7:00 PM

      5 stars
      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!

      Reply
      • Natasha says

        April 13, 2021 at 8:15 PM

        I am so happy you enjoyed it! πŸ˜€

        Reply
    19. Chuck says

      April 5, 2021 at 7:54 PM

      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 didn’t work too well.

      Any advice would help! (I’m a beginner in the kitchen)

      Reply
      • Natasha says

        April 5, 2021 at 9:35 PM

        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?

        Reply
        • Luisa Hernandez says

          June 29, 2021 at 11:32 PM

          5 stars
          WOW!!! One of the BEST recipes I’ve tried! Thank YOU for sharing this recipe. First posted review ever….” IT IS THAT GOOD!” 🀀 πŸ˜‹

          Reply
          • Natasha says

            June 30, 2021 at 8:48 AM

            Appreciate it!! Thank you, Luisa! πŸ™‚

            Reply
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