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!
Kai says
This was delicious, and the recipe was easy to follow for a beginner (plus points!). Had it with linguine and it made a very nice meal.
Some changes made were:
Skipped the dijon since i didn't have any (and it still tasted good!)
Seasoned my dredging flour with salt, black pepper pepper, dried [thyme, oregano, basil, rosemary] (didn't have Italian seasoning)
Used beef stock instead of chicken
Used lime juice instead of lemon
For other beginners like me, i definitely recommend tasting throughout the cooking process. I slightly over-salted in the end but searched up some quick fixes and adding a little bit of sugar and slightly more cream helped to balance the flavour back to goodness 🙂
Natasha says
I'm glad you enjoyed it, Kai!! 🙂
Dawn says
Very good. Thank you! On a side note Crimini mushrooms and baby Bella's are one and the same. Portabella are just crimini's that have been allowed to ripen longer.
Natasha says
You're welcome! Yup, I am aware, but they're packaged differently, so for the average reader it's just easier to mention both. 🙂
Sandra says
My husband and I loved this recipe only thing I added was white wine. ❤️
Natasha says
Wonderful!! 🙂 So happy to hear that!
Jerry says
Wonderful recipe, chicken turned out tender, sauce was thick, and my family loved it.
What I did different:
Added salt, pepper, and italian seasoning to the flour before dredging the chicken for some real flavor pops.
Tripled the Dijon, it gives it a nice full flavor and the acidity you want to taste.
Added French Tarragon, I find myself doing this with any cream based sauce that includes Dijon and I am never disappointed.
Doubled the garlic, I love garlic.
This was an immediate add to the favorites for the household, thank you for sharing recipe.
Natasha says
So glad you liked it, Jerry!! 🙂 Thanks for sharing your modifications!
Yum yum yummmmm says
Just made this, it’s AMAZING!!! (Tip: If you don’t have heavy cream, mix a cup of milk and 2 Tbsp of cornstarch until it thickens and use that)
Natasha says
So glad you liked it!! 🙂
Marie says
Made a few times with cream and have also substituted the cream for coconut milk, it changes the colour slightly but it doesn't change the taste at all. I also use beef stock rather than chicken stock as I rarely have chicken stock in. Firm favourite
Natasha says
I'm glad you enjoy it!!
Johanne Atkins says
Love this dish.
Can it go in the freezer if I make a double portion?
Natasha says
I'm so glad you like it!! Creamy sauces don't always reheat so well (they can separate) and mushrooms and chicken can go a bit rubbery if you're not careful. If you want to try, maybe just do one portion and see how you like it. I'd re-warm it slowly on a low heat.
Lilly says
Loved this recipe!! Put it over some rice that I cooked in a bit of the leftover chicken broth and hmm delicious!! For anyone contemplating whether or not to put in Dijon mustard, let me tell you....YOU NEED TO! I am not normally a fan of Dijon mustard but figured I might as well follow the recipe and try it out. I am so happy I did, the Dijon gave it a nice kick that blended beautifully with the lemon and garlic!
Thank you for posting the recipe, I will definitely be trying out some of your other ones!
Natasha says
Thank you so much!! I'm so glad you gave the Dijon a try. 🙂
West Mitchell says
Easy to follow recipe and excellent food
Natasha says
Thank you!!
Hind says
Do you think I can make this with beef stock instead? Does that work with chicken breast lol
Natasha says
I think it'll be fine 🙂
Kari J says
This is the BEST recipe. Since discovering it a few months ago, I’ve made it at least 5 times. Lightly dredging chicken in flour before cooking is such a game changer, I now do this whenever I cook chicken. My favorite way to serve this is with potatoes and green beans. Love it so much!
Natasha says
Aww thank you, Kari!! I'm thrilled to hear that. 😀
Helen says
Delicious!
Natasha says
🙂 Thank you!!
Carol says
Sounds great and I want to make it but I cannot have cows milk therefore no dairy......can I sub coconut milk or evaporated goat milk.?
Natasha says
Hi! Well, you could try reading thru the comments to see what's worked for other readers. Coconut milk could work, but it'll definitely change the flavor and texture a bit. Let me know if you try 🙂
Veronica says
I made this, it's soooo good. Like a chicken stroganoff .
Natasha says
Fantastic!
MO in WI says
This looks fabulous! Do you think it could be made with skin on chicken thighs, without modifying the recipe too much?
Thanks!
Natasha says
Thank you! I do. I'd cook them for a bit longer during the initial searing step. I believe some people have made it with the chicken thighs... you may want to browse thru the comments to see if they have any tips.
Terri S says
This was delicious. The only change I made was cutting the chicken into chunks. Served it over egg noodles. Will definitely make it again.
Natasha says
Fabulous!
Sarah says
It didn’t have my ch taste so I added a little white wine and it was still meh. It needs more spices. And I doubled the chicken stock, lemon juice. Did not double the cream . It was really runny after adding that. I added cornstarch after I reduced the chicken broth. 👎
Natasha says
Did you add enough salt? Cream sauces need plenty of salt.
Harmony Hodges says
I added salt and thyme to the flour before I cooked the chicken. That added a lot of flavor to the meal.
Natasha says
Great! 🙂
Jerry says
Don't take this the wrong way, but doubling the chicken stock and adding the same amount of cream would indeed make it runny, also when you double the chicken stock it reduces the overall flavor. Keep the same ratios, double or even triple the Dijon, add french tarragon, and don't give it a thumbs down if you go awol on the recipe and it turns out bad.
Natasha says
Exactly. 🙂
Angela V says
Wow, this is delicious! Made this for dinner and both the hubby and I are in love. Decided to go ahead with half&half cream (it was all I had) and just turned the heat super low and let my cast iron skillet make magic - the sauce didn't separate at all (I also had the cream out for about 20 minutes prior and kept the bowl on the stove to slowly raise it's temp too). Thank you for such a great dish - I will make this again and again 🙂
Natasha says
That's awesome!! I'm so glad it worked out. Thanks for leaving me a review!
Carlos C Rosario says
Love it. Didn't have the Dijon on hand so it was left out. Tasted really good without it. I was looking for a receipe to use-up left over chittake mushrooms from another receipe. These mushrooms were perfect for this receipe for me and my wife. We now have a delicious receipes for creps! The chicken amd mushrooms will have to be chopped into smaller pieces but I see no other modification rquired. Thanks for sharing!
Natasha says
I'm so glad that you enjoyed it!! 🙂
Christina says
I am loving this recipe. I am doubling it to serve for 2 meals. This is actually the first time I have ever cooked with cream and butter as I suffered 1/2 my life with eating disorders but the easiness and of the recipe made me give it a try and it’s super good and when I make it I feel like it’s a good comfort food that I never really allowed myself and it’s actually not so unhealthy In moderation. Kids are super happy as well. One hates mushrooms but you can’t please everyone 🙂
Natasha says
Well that makes me so happy! 🙂
Kathy says
I added some rosemary because I had fresh in the fridge and used chickpea flour, just to experiment. I hadn’t thought of adding mustard to cream sauce before, it was perfect!!
Natasha says
I'm so glad you enjoyed it. Love the rosemary idea!
Morgan says
Made this on a whim tonight and oh wow, I’m so glad I stumbled across your recipe!
I followed all the steps, but added salt to the oil and butter mixture, pre-chicken. I also made oven-roasted veg to go with it.
Yum yum yum! Thank you!
Natasha says
You're welcome! 🙂
Abbi says
So came across this tonight- I had everything for this recipe.
It’s amazing! I never leave comments or reviews. So that’s saying something!
I did add some Parmesan cheese on the chicken as it cooked a little and also added Italian season and garlic salt to the chicken as well before cooking it.
I double the sauce and I’m so glad I did, both the chicken and the sauce is so good.
I also used canned mushrooms instead of fresh, still same result they absorb the flavors too.
Definitely making this again! And sharing!
Thank you!
Natasha says
I appreciate you leaving me a review! 🙂 Thank you! So glad you liked it.
Brittany says
This is my all time favorite chicken dish!! Simple and delicious. I would put this sauce on everything if I could😂
Natasha says
Haha love it!! 🙂 Thanks so much! Really glad you like the recipe!!
Wendy says
Rediculously delish! I added broccoli just for a veg and a one pot dinner. Sooooo good so much flavor. I could have drank the sauce! My husband (picky man) loved it.
Thanks for sharing your secrets!
Natasha says
Awesome! So happy you guys enjoyed it! 😀
Nancy says
This was delicious - 7 stars would be justified! Added more garlic because we love it, but otherwise followed the recipe. Everyone stuffed themselves so that tells me they loved it...ha!
Natasha says
I'm so happy to hear that!! And yes on extra garlic... you're my kind of people. 😉
Donna says
This is a very good dish. and really tasty. Make sure you add the salt and pepper at the end
Natasha says
So glad you liked it!! 🙂
jacqueline graves says
Making this this week. It suddenly got cold and windy here!
Natasha says
Hope you enjoy it! 🙂
Susan Rosenberg says
How bad would it be to sub half-and-half for the heavy cream? Any ratio or equal part substitution?I’m on WW and am trying to convert to minimize points.
Natasha says
Hi Susan. You could try reading thru some of the comments to see what others have done. My honest opinion is that it could work, but there's a chance it'll curdle due to the high heat it's cooked on (so you may want to turn the heat down), and you may need to find another method of thickening the sauce up since it may end up quite watery without any more flour/cornstarch if you do prefer a slightly thicker sauce. I'd sub equal ratios.
Terry Meehan says
This looks great, I love creamy chicken recipes so we will be having this soon but I just wanted to point out, re: the 'What kind of mushrooms to use" section, that Cremini and Baby Bellas are actually the same mushroom.
Thanks again for this recipe.
Natasha says
Hi Terry! Yup, I am aware of that, but since they're labeled differently at the grocery store and baby bellas are usually larger, I just decided to simplify it for my readers. 🙂 I hope you enjoy the recipe!
Paula P. says
Easily THE BEST pan sauce this makes. The chicken is so juicy and the mushrooms just compliment and make the sauce what it is. I added a splash of Pinot Grigio and let it reduce along with the lemon juice, chicken broth and Dijon mustard and that was the best decision I could have made!
Adding this to my favorites and the dinner rotation!
Natasha says
Thank you so much! 😀
Babe says
We absolutely loved this chicken not fond of mushrooms but they gave a lot of flavor. Chicken was very moist.
Natasha says
I'm so happy it was a hit!
Liza says
This looks amazing... wondering if this dish be frozen?
Natasha says
Thanks! It can, but cream sauces don't always reheat great (they tend to separate and can sorta dry out a bit). If you want to try, I'd reheat on a low heat (that'll also hopefully prevent the chicken from drying out too much).
Megan says
I loved this recipe! Mine turned out with a strong lemon flavor - so doing it again I’d lower lemon juice to 1/4 cup and replace with chicken stock.
I also used chicken tenders instead of breast and it was great!
Thanks for sharing!
Natasha says
Hi Megan! Hmmm... lemon juice in this one is only 1/2 teaspoon... I am not sure if you wrote a typo here or just misread? In any case, I'm glad you enjoyed it!
Alita Pacio says
You have many great recipes. This is my favorite 🙂
Natasha says
Thank you!! So glad to hear that! 😀
Tera says
What a creamy delicious recipe! It took me longer to prep and cook than your recipe called for but it was worth the wait. The garlic was subtle but so nice after each bite. I’ll be making this again 😃
Natasha says
I'm so glad you enjoyed it, Tera! Yeah, it's sometimes hard to gauge prep times. I'm probably faster than most (and I do a lot of prep while I go along), but I do try to account for that. Doesn't always work out haha.
Nikki says
This is soooooo good and sooooo easy!!!
Will definitely be making this again!!!
Natasha says
Great!! Thanks for letting me know! 🙂 So happy you found it simple to make.
Chelsea says
This recipe is so good! I’ve made it a few times and it’s quickly becoming a go to dish in our house.
Natasha says
Wonderful! So happy to hear that.
Sandra Wood says
Love this chicken! Today is third time since Sept. 7th that I've made it as it's such a hit. I double the sauce and serve over flat noodles.
Natasha says
That's awesome!! So glad you like it.
Art Mackie says
Great recipe. I’m a beginner and this was a fast easy and tasty recipe. I doubled up on the sauce and was glad I did.
Thanks Natasha!
Natasha says
I'm so glad you enjoyed it, Art! 🙂
Cedra says
I was going to make your chicken Marsala until I realized I had no Marsala. Checked your site and made this instead, swapping white wine for chicken stock. Delicious! We love all the variations you have available. Oh and I pretty much doubled the sauce since we like plenty with noodles. Thank you!!!
Natasha says
I'm so happy to hear you were able to change gears and make this!! 🙂 Hope you get a chance to try the Chicken Marsala sometime too. Thanks for taking the time to leave me a review.
Dee says
Just made this for dinner and it is definitely a keeper. My family loves sauce, so I increased the ingredients a bit. I also didn’t flour the chicken before browning, just salt and peppered it. Used shiitake and white mushrooms and served over homemade mashed potatoes. Awesome!!!!
Natasha says
I'm so happy that you enjoyed it!! 🙂
Sandy Wood says
Wonderful! This recipe is a keeper! All the flavor and appearance of a dish that is more involved ... I will definitely make this again, very soon.
Natasha says
Yay! So glad you enjoyed it!! Thanks for leaving me a review, Sandy!
Ardelle says
Made this last night, my husband loved it. He asked that next time I make twice as much sauce and a little more mushrooms! So I will increase the spices, lemon juice and whipping cream to double and use 16 ounces of Mushrooms. Really great recipe, nice balance, tasty!
Natasha says
Awesome!! I'm glad it was a hit. Thanks for taking the time to leave me a review!
Pat says
Added bacon lardons, a shallot and a splash of white wine. Ab fab.
Definitely recommend it.
Natasha says
Thank you!
Ariel says
Hi, wanting to try this tonight. If I were to double the sauce to eat with pasta, does that mean to also double the cooking time/reducing the sauce? Do you think the original recipe is enough alone to eat with pasta? (Sorry if these are silly questions.) Thanks!
Natasha says
Hi, I think the sauce would take longer to reduce, yes, but I would be careful not to overcook the chicken. If you want lots of sauce, then yes, I would double it. 🙂 Maybe add a cornstarch slurry? That could thicken it quicker. Or cook the sauce down for a while before adding the chicken back.
Fonz Kunle says
JUST MADE AND KNOCKED IT OUT THE PARK!!!!
Natasha says
Awesome!!!
Ernie says
Followed the recipe exactly and it is wonderful! Thanks for a great dinner! We will definitely make this again 🙂
Natasha says
Wonderful! So glad you liked it!
Ginny says
Any way to make this lactose free? Looks so good. Thank you.
Natasha says
Hi! Not that I've personally tested, but I heard that Silk brand makes a dairy-free whipping cream, so you may want to look into that. This post has a lot of comments, so you might find something useful from other readers too.
Manal says
A keeper!! Thank you for the amazing recipe!!!
Natasha says
You're very welcome, Manal!