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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 and can be on your table in half an hour.

Looking for another effortless chicken dinner? Try my well-loved Creamy Garlic Chicken or Creamy Bacon Chicken next that use a similar technique.

closeup of creamy mushroom chicken with a spoon

Why you'll love it

Creamy chicken recipes are some of my readers' favorites, and it's easy to see why. I like to keep them simple with no fancy ingredients, and this creamy mushroom chicken is no exception. It's ready in just 30 minutes for an upgraded family meal.

Juicy mushrooms and chicken just go together so well, and pairing them with a garlic cream sauce takes it over the top. Pantry essentials are transformed into a winning dish that's special enough for company, but go ahead and eat it any old weeknight!

What you'll need

  • Chicken - as always, my trick for 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.
  • Flour - for dredging. The reason we use it is to get a nice crust on the surface of the chicken.
  • Olive oil and butter - for sautéing and making the base of the sauce
  • Mushrooms - cremini (or baby bellas), white mushrooms, or whatever you've got or the store has will be fine
  • Italian seasoning - it's a convenient mix of fragrant dried herbs that's all in a single jar
  • Garlic - use even more than suggested if you're a garlic afficionado. I like to mince it with this garlic press so that peeling the cloves isn't needed.
  • Chicken broth - to infuse savory flavor into the sauce
  • Lemon juice - a touch of acidity adds brightness
  • Dijon mustard - my tried-and-true way to add extra depth of flavor to sauces. It doesn't make it taste like mustard, so don't worry about that!
  • Heavy cream - for luxuriousness
ingredients for creamy mushroom chicken in small bowls

How to make creamy mushroom chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing chicken and mushrooms in a cast iron skillet

Cut the chicken breasts in half lengthwise, then coat the cutlets in flour and sear for 4-5 minutes/side in a skillet until golden. Transfer to a plate, and then sauté the mushrooms.

making sauce in a skillet for creamy mushroom chicken

Take the mushrooms out of the pan and add the garlic, chicken broth, lemon juice, and Dijon mustard. Let it reduce, and then stir in the cream along with the mushrooms and chicken. Finish cooking the chicken through, and season with salt & pepper.

Pro tip

  • Chicken is done when it reaches an internal temperature of 165F. Instant read thermometers are super easy to use, inexpensive, and ensure meat is never overcooked or undercooked for peace of mind.

Substitutions and variations

  • 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 dry white wine if you have some on hand. Try sauvignon blanc, pinot grigio, or chardonnay.
  • You could make this recipe with chicken thighs if you prefer, but keep in mind that you may need to adjust the cooking time a bit.

What to serve with it

Leftovers and storage

  • Leftovers will keep in the fridge for 3-4 days in a covered container no problem.
  • Freezing this one likely won't work out. Sauces with dairy are notorious for never turning out right after being thawed.
  • I recommend reheating any leftovers on a low heat in a small saucepan so that the sauce doesn't separate.

Try these easy chicken recipes next

a plate with creamy mushroom chicken, green beans, and mashed potatoes

Will you make this creamy garlic mushroom chicken recipe? Questions? Ask me in the comments below!

closeup of creamy mushroom chicken with a spoon

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 and can be on your table in half an hour.
4.94 from 89 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 482 kcal

Ingredients
 

  • 2 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • Flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces mushrooms (try cremini or white mushrooms) sliced
  • 1/4 teaspoon 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

Instructions
 

  • Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
  • Add the oil 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.
  • Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
  • Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). 
  • Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 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

  • 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: 482kcalCarbohydrates: 9gProtein: 29gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 155mgSodium: 314mgPotassium: 879mgFiber: 1gSugar: 3gVitamin A: 1087IUVitamin C: 3mgCalcium: 70mgIron: 1mg
Keyword creamy mushroom chicken
Author Natasha Bull

This recipe was originally published on March 20, 2019. It's been updated with new photos and better instructions but is the same great recipe!

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  1. Mich says

    5 stars
    I cooked this recipe for the first time and its soooo yummy! I replace the italian seasoning to mixed herbs and its nice! Thanks!

    Reply

  3. Ashlee says

    5 stars
    I’ve made so many of your recipes I can’t even count anymore and they are all amaze! This one is my husband’s favorite, turns out perfect every time!

    I just wanted to say a quick thank you, I’m so grateful for a new go to catalog to keep cooking fun! 🙂

    Hope you have a great day!

    Reply

  4. Hayrie says

    Easy and great recipe! Was yummy highly recommended.

    Note: I used chicken cubes because I didn’t had the actual chicken stock. Still was very yummy 😋

    Thank you xx

    Reply

  5. Sarah says

    5 stars
    Loved It 😍. So easy to make and everyone enjoyed it .
    I used chicken thighs and part fried in pan and then cooked in oven to make sure cooked thoroughly. Then back in the pan . Yummy .
    Thanks for sharing your recipes

    Reply

  7. Michael says

    For my dairy sensitive people,
    I subbed chiobani extra creamy oatmilk for the heavy whipping cream. And then let that cook down for 3 minutes. Then added some arrowroot flour (regular flour would probably work the same). And kept cooking down - that made the sauce creamy!

    Reply

    • Rachel says

      Thanks for the tip, Michael! I keep Kosher, and I'm always looking for a great sub for cream. I'll give the Chobani creamy oat milk a try!

      Reply

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  26. 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

  27. 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