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.
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.
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.
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.
Will you make this creamy garlic mushroom chicken recipe?
Questions? Ask me in the comments below!
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.
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.
Recipe Notes
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
Angel Pierce says
Im making this for dinner tonight! One rhing though. We are keto so no flour… is it necessary???
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.
Deborah Wykoff says
Use almond flour anywhere you use regular flour to stay with Keto.
Natasha says
Thanks! No idea how it tastes/behaves vs. normal flour, but I’ll keep it in mind when people ask. 🙂
Holly Hood says
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!!
Natasha says
I am so happy to hear you enjoyed it, Holly!! 🙂 Thanks for taking the time to leave me a comment!
Akriti says
Tried this recipe today with low fat cream .. loved every bit of it !
Natasha says
Awesome!! 😀
Berta says
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.
Natasha says
So glad you enjoyed it! Love the evaporated milk tip!
Gil says
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.
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!
Joan says
Can the sauce be made and then served on the side? My guests are counting calories. I have not made it yet!
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!
marley says
Can you substitute half and half for heavy cream?
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.
Georgia says
Hi
Natasha says
Hi!
Chris says
Great recipe! Quick easy and fun. Thank you! My family ❤️ it!
Natasha says
Wonderful! So glad everyone enjoyed it!
Laurie says
How many calories in one serving?
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.
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.
Natasha says
Would you be open to trying this recipe instead? It’s very similar and no mushrooms: https://www.saltandlavender.com/creamy-garlic-chicken/
Jann Colabella says
make something different
Susan Gibbard says
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
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. 🙂
Joycemazza says
What’s the carb count on this
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.
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.
Natasha says
You’re very welcome! So glad you find it useful. 🙂
Kara S says
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!
Lindsey says
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!
Natasha says
That’s great!! Thanks for letting me know, Lindsey! 🙂
Wendy says
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.
Natasha says
So glad you enjoyed it, Wendy! Thanks for the tip!
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
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! 🙂
Sara says
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!
Natasha says
That’s great that it worked out! Thanks for leaving me your feedback! 🙂
Michelle M says
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.
Natasha says
I am so happy that you all enjoyed it!! Thanks so much for leaving me a comment! 🙂
Amy S says
Anyway to make dairy free? Can I use a milk substitute like almond milk or cashew milk?
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/
Tina Weimar says
I made the recipes with pork chops, delicious!
Natasha says
Wonderful!! Good idea!
Hyde says
Omg this recipe is SO good! Only alteration I made was adding red pepper flakes for heat and wow, absolutely amazing!
Natasha says
YAY so pleased you liked it, Hyde!
Amanda Keating says
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
Natasha says
Aww I am so happy to hear how much you like it! Thanks for letting me know, Amanda.
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
Natasha says
Another skillet is totally fine. 😊
Pegah says
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.
Natasha says
I’m so pleased to hear it! 🙂
Franko says
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
Natasha says
Awesome!
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
Natasha says
Aww that’s wonderful! Thanks, Rachel!
Donna says
This was delicious. Wondering why the cream broke. I had it close to room temp when I added it.
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?
bianca says
natasha,
could this recipe be replicated in an instapot? i’d like to do it all at once, if possible..
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.
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
Natasha says
So happy you liked it, Jane!
Maharookh says
Can I replace the cream with anything healthier?
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.
Sandra says
Could you use Greek yogurt?
Sandra says
Or maybe coconut milk
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.
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 👍
Natasha says
I am so pleased it worked out!
Mary Ann | The Beach House Kitchen says
This looks just mouthwatering Natasha! Tom and I would both enjoy it!
Natasha says
Thank you so much, Mary Ann!
Tanya says
Hi! I just made this tonight for the first time and loved it. Thanks!!
Natasha says
So glad to hear it! You’re very welcome 🙂
Pam Charney says
How about using boneless skinless thighs?
Natasha says
Sure. You may need to cook them a tad longer, but I don’t see why they wouldn’t work 🙂