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.
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
How to make creamy mushroom chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
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
- This recipe goes great with roasted or Garlic Mashed Potatoes, any kind of rice, and my Quick and Easy Garlic Butter Noodles for a starch.
- Or eat it with steamed veggies, Easy Roasted Green Beans, or these Maple Roasted Carrots.
- If you're looking for a side salad pairing, try mixed greens with this Homemade Creamy Balsamic Dressing.
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
Will you make this creamy garlic mushroom chicken recipe? Questions? Ask me in the comments below!
Creamy Mushroom Chicken
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
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!
Sheri B Scovil says
Just tried this for dinner, and wow! Delicious, quick and easy! Served with pasta and will be making again!
Natasha says
So pleased to hear that, Sheri! Thanks for commenting. 🙂
HelenK says
I tried this last week, my family enjoyed it very much, tasty , easy to make , simple ingredients and goes well with steam rice , will make again, thanks
Natasha says
Awesome!! So glad everyone liked it!
Fang says
Can you use creme franche instead of heavy cream?
Natasha says
You can, and then it'll taste a little more like many versions of Stroganoff because of the tangy flavor.
DragonMom says
Superb! I was looking for something different to do with this chicken sitting in my fridge and came across this recipe. I decided to add asparagus and yellow bell peppers because they pair well with Dijon mustard. I doubled the sauce and threw it over some penne pasta. My family ate this so fast & went back for seconds. New favorite recipe for sure! Thanks for sharing 🙂
Natasha says
I'm so happy that it was a hit!! 🙂
Belle says
Made this for dinner and it was delicious, everyone loved it! Had a question on how I could make the chicken not get so soggy in the sauce, it was nice and crispy before it went in to the pan to finish cooking.
Natasha says
Hi! I’m so glad you enjoyed it. You could probably cook the chicken fully and then add it in right at the end. But then you may need to cook the sauce a little longer or add more flour so it thickens up the same.
Belle says
Thanks for your reply....I was thinking the same thing, I’ll try that next time I make it! Thank you.
Natasha says
You're welcome! 🙂
Emily says
Just cooked and demolished this recipe so so delicious!!!
Natasha says
Awesome!! 😀
Keith and Veronica says
Excellent! My wife and I made this for dinner, quick and easy to make. Delicious taste! We added side of mash potatoes and grilled asparagus, the family had no left overs. Will make again.
Natasha says
I'm so happy you guys enjoyed it!! 🙂 Now I want some mashed potatoes haha...
Desiree says
I am a very novice cook & this was super easy and DELICIOUS! Even my picky 7 year old loved it (until the end when he figured out it was mushrooms)
Thank you!!
Natasha says
That's great! So glad it worked out haha.
Aletha says
This was great! Definitely a keeper. Thank you!
Natasha says
You're welcome! 😀
Ashlynn says
I didn't use quite enough mushrooms (I ran out, no fault of the recipe) but it was still super delicious!
Natasha says
I'm so glad you enjoyed it, Ashlynn! 🙂
Abbey says
This was so delicious!! Very simple directions that were easy to follow, especially if you get mushrooms already sliced! The dijon, lemon, cream combo is delicious. We served over brown rice and added salad for complete meal. Will be making again!
Natasha says
That's great!! So pleased you enjoyed it! 🙂
Rosemarie says
Pinned! My hubs loved it... So easy to put together I did it after work. Thank you. It in the rotation. Im always look for fun different creative easy dinner recipes and this one was perfect. Little tid bit I didnt have dijon on hand but i did have mustard powder. Mixed that with white vinegar water and mayo and i was shocked at how much it smelt and tasted like dijon.
1 tbl spoon powdered mustard
1 tsp white vinegar
1 1/2 tsp water
1 to 2 tbl spoons mayo
You have to play with that to refine it but hey it works. Warning its strong so taste test it in very small quantities. Very small!! Lol
Thank you we loved your recipe!!!
Natasha says
I'm so happy you enjoyed it, Rosemarie! Thank you for mustard tip!
Cat says
Currently chowing down on this recipe as I type!
It's delicious! I think I might double the Dijon next time because I really love the kick it gives.
But even at the recipe's recommendations, I am soooo happy with how this turned out!
I served it with curry and paprika spiced mashed potatoes. My boyfriend loves this dish, too!
Thank you so much!
Natasha says
I'm so pleased it worked out! XO
Jeff says
Can you use Campbell's cream of mushroom soup instead of the heavy cream?
Natasha says
Hi! It’ll turn into a different recipe, but if that’s all you got, then sure. I don’t normally cook with condensed soups so I can’t be totally sure of the results.
Heather says
I made this tonight and it was fabulous - truly one of the best recipes I've tried in years!
Natasha says
Wonderful!! XO
Nancy says
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.
Natasha says
I'm so happy to hear that, Nancy! Thanks for letting me know! 🙂
Hyde says
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!
Natasha says
Thanks so much! Definitely helpful. ♥️
Cynthia says
Thank you. Going to make it this way tonight. Initially I was making a separate pan for myself as heavy whipping cream bloats me. We love coconut milk and ghee so this is great!
Melissa says
I served this over diced yellow potatoes and it was awesome!
Natasha says
That’s awesome!! ♥️🤗
Gabrielle says
Made this tonight. It was terrific! Thanks so much for sharing a great recipe. Definitely a keeper <3
Natasha says
You're very welcome!
Yeos says
Made this for my family yesterday & served it with some soba noodles & salad. It was super good!! Looking forward to try your other recipes 🤤
Natasha says
Excellent!! So glad it was a hit. Let me know if you make anything else. ☺️
sharon hillier says
Can i make this in the oven?
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.
Laura Lindley says
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.
Natasha says
I’m so glad it went well for you, Laura!! I’m glad you’re on the mend. ♥️♥️♥️
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. 🙂
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.
Jen Se says
Gravy not grabby...
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!! 😀
Melissa says
Can I use milk instead of cream?
Natasha says
I don’t recommend it unless you’re good at thickening sauces. Maybe read thru some of the comments to see what others did?
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 🙂