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Creamy Mushroom Chicken

Published: / Updated: / 272 Comments

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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. 

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

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
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  2. 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!

    Reply

  3. Gil says

    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

  4. Patty says

    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

  5. Annie says

    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

  6. Tim L says

    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

  9. Carol says

    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

  10. 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!

    Reply

  11. 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!!

    Reply

    • 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!

      Reply

  12. 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.

    Reply

  13. Evelyn says

    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

  14. Salena says

    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

  15. Tyler S. says

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

    Reply

  16. Amanda Rose says

    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

  18. Katie says

    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

  19. 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 didn’t work too well.

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

    Reply

    • 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?

      Reply