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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

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.

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 season and coat the cutlets in flour and sear on both sides 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.

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.
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! Tag me on Instagram if you made it.

closeup of creamy mushroom chicken with a spoon
4.95 from 223 votes

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 2 large chicken breasts
  • 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. 

Nutrition

Calories: 482kcal, Carbohydrates: 9g, Protein: 29g, Fat: 37g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 314mg, Potassium: 879mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1087IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.95 from 223 votes (21 ratings without comment)

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596 Comments

  1. Holly Hood says:

    5 stars
    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!!

    1. Natasha says:

      I am so happy to hear you enjoyed it, Holly!! 🙂 Thanks for taking the time to leave me a comment!

  2. Akriti says:

    Tried this recipe today with low fat cream .. loved every bit of it !

    1. Natasha says:

      Awesome!! 😀

    2. Melissa says:

      Can I use milk instead of cream?

      1. 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?

  3. Berta says:

    5 stars
    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.

    1. Natasha says:

      So glad you enjoyed it! Love the evaporated milk tip!

  4. Gil says:

    5 stars
    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.

    1. 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!

  5. Joan says:

    5 stars
    Can the sauce be made and then served on the side? My guests are counting calories. I have not made it yet!

    1. 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!

  6. marley says:

    Can you substitute half and half for heavy cream?

    1. 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.

  7. Georgia says:

    Hi

    1. Natasha says:

      Hi!

  8. Chris says:

    5 stars
    Great recipe! Quick easy and fun. Thank you! My family ❤️ it!

    1. Natasha says:

      Wonderful! So glad everyone enjoyed it!

  9. Laurie says:

    How many calories in one serving?

    1. 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.

  10. 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.

      1. Jann Colabella says:

        make something different