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.
- 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
- 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
- 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.
- 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.
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!
Ruth Fleming says
My husband always loves this but one thing I’ve always wondered where does the Italian seasoning get in the dish?
Hi! So glad it's a hit. It says to add it in step 4 in the recipe card. 🙂
Tried this tonight and it was delicious! Definitely will make it again!
So nice to hear, thank you!
marsha l masi says
Can you please adapt this recipe to the instant pot. I think it will be wonderful. Thank you
Hi! I'm so glad you like the recipe, but this really isn't the type of thing that should be made in an Instant Pot as it's a quick stove top recipe and doesn't really benefit from pressure cooking.
Can this dish be re-heated?
Yes. I'd do it slowly over a low heat so the sauce doesn't separate.
Absolutely love it, definitely will be making again!
Miranda @ Salt & Lavender says
Great to hear, Katie! Thanks so much for your review. 🙂
Laurie Poe says
I made this last night and it was a huge hit!!!! WILL definitely be making this again.
That's awesome!! 😀 Thanks Laurie!
Sabrina Webster says
Made this tonight for dinner. My husband is not a chicken lover, however, he enjoyed this dish very much! Sooo delicious!! And very easy recipe to follow, thank you!
You're very welcome!!
Tim Lamendola says
I made this today and it’s fantastic! It sure is nice that it’s super easy to make too. The mushrooms were hard to resist when I cooked them so I had to make more for the recipe. Thank you for sharing.
You're very welcome, Tim!!
Karen Williams says
This was delicious!! Definitely will be making again!! Hubby loved it!!
Beyond delicious! My picky eating children devour this!
That's great to hear, Christie! 😀
Bonnie Roehr says
I have made this a few times and now it is requested by boys all the time. Changed nothing as it prefect as is. Also one of my boys absolutely hates mushrooms but still loves this. I just eat his mushrooms. LOL! Thank you for the great recipe!!
That is awesome, Bonnie!! 😀
Diane Drake says
So easy to make, recipe easy to follow and creates a really tasty dish. I served with green beans, broccoli and mashed potatoes with a little grated cheese added.
Thank you so much!! I'm so glad you enjoyed it, Diane! 🙂
So yummy! We made this tonight using GF flour and dairy free heavy whipping cream and butter (Country Crock) Turned out so good and will definitely make it again. Such a great recipe! thank you!
Great!! You're very welcome, Tina! Thanks for your review!
This took WAY longer than 30 min and it was just OK. I think the flour interfered with the chicken getting a good browning. The garlic would have popped more if it was sautéed first, before adding the liquid. If I make this again I will allow for the true timing (about 1 hour 20 min) and try to up the flavor on the cream sauce. Thank you for the first draft though!
Miranda @ Salt & Lavender says
Hi Amy! This recipe has hundreds of positive reviews. I can assure you this is the final draft, not the first. It's been tested extensively. The purpose of the flour IS to get a good browning/crust on the chicken, so that you feel it interfered with that is a bit mystifying. Regarding flavor, did you add enough salt? Our kitchen is also unsure how you managed to stretch out a tried and true 30-minute recipe to nearly 1 and a half hours. Hoping it goes quicker if you give it another shot as written!
I’ve made it several times, and yes it does take me more than an hour as well BUT I am doubling the recipe as I am feeding a small army over here. I don’t do the flour either, my group preferred it without. And I add the garlic for the last minute that the mushrooms are cooking.
I stumbled across this recipe while I was actually looking for something else it looked so good and I had everything I needed so I decided to try it. It is amazing! I followed the recipe exactly, and found it to be perfect. I will definitely be making this again!
I love that!! 😀 Thanks so much for your 5-star review, Ellen!
Micah West says
I have made this multiple times! SO YUMMY and my family loves it.
Miranda @ Salt & Lavender says
That's awesome!! So glad it's a hit, Micah!
I just made it for dinner and it was amazing! Thank you for such a simple yet flavorful recipe ❤️
I'm so happy to hear that!! 🙂 You're very welcome!
This was pretty good. I used minced garlic and also added a garlic and herb seasoning because I’m a garlic lover; and the seasoning added a bit more flavor in my opinion.
Really good! I will probably add more Italian seasoning and do half as much cream next time (generally not a cream person), but still cleaned my plate and ate all the leftover mushrooms 🙂
Glad you enjoyed it!!
I cooked this recipe for the first time and its soooo yummy! I replace the italian seasoning to mixed herbs and its nice! Thanks!
Awesome!! You're very welcome!
Yummy as ever, super easy even for a student and made all my flat mates at uni jealous! Thank you for this recipe
Miranda @ Salt & Lavender says
That's so nice to hear, Sophie! We're thrilled you found it easy to make.
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!
Aww I love that!! Your comment made my day, Ashlee!! 🙂 Let me know what else you make in the future!
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
So happy you liked it, Hayrie!! 🙂
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
I'm so happy it was a hit!! 😀
Thank you, Joanie!!
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!
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!
Easy to make and the wine is a good alternative to the chicken stock. Loved it!!
Awesome!! So glad you enjoyed it. I appreciate you taking the time to write me a review, Debbie!
Made this and I also put onion in it with kale absolutely delicious
Excellent! 🙂 Glad you liked it!
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!
Miranda @ Salt & Lavender says
You're welcome, Liz!! So glad you made it and enjoyed it!
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!!!
Miranda @ Salt & Lavender says
You're welcome, Gil! I'm glad you could make it work for your family's needs 🙂
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...
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.
I'm so happy it's in your rotation, Annie! Thanks for your review. 😀
Tim L says
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!
Fab!! Glad you were able to tweak it. 🙂
Brandie Petersen says
What are the best dairy free alternatives for the cream?!
You could try Silk's dairy-free whipping cream. Some readers seem to like it.
I made it and it was delicious
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.
Thanks so much!! I'm so happy that it was a hit, Carol! 😀
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!
You're welcome! 🙂
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!!
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!
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.
I'm so pleased to hear that!! 🙂
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!
Fabulous!! 🙂 I love that you still made it. 😀
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!!
Fabulous!! Glad you liked it, Salena! 😀
Tyler S. says
HOLY MOLY! Rockstar recipe! I’ll add some
Spinach into with the mushrooms next to me to add some color!
I'm so pleased you enjoyed it, Tyler!! Thanks for letting me know. 😀
Amanda Rose says
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!
Excellent! So happy you all enjoyed it.
3rd recipe I have cooked from this site - so easy, so tasty
That's great to hear. So glad you liked it. Thanks, Bev! 😀
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!
I am so happy you enjoyed it! 😀
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)
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?
Luisa Hernandez says
WOW!!! One of the BEST recipes I’ve tried! Thank YOU for sharing this recipe. First posted review ever….” IT IS THAT GOOD!” 🤤 😋
Appreciate it!! Thank you, Luisa! 🙂