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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
4.94 from 207 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


  • 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


  • 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. 


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.

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  1. Abbey says:

    5 stars
    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!

    1. Natasha says:

      That’s great!! So pleased you enjoyed it! 🙂

      1. 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!!!

        1. Natasha says:

          I’m so happy you enjoyed it, Rosemarie! Thank you for mustard tip!

  2. Cat says:

    5 stars
    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!

    1. Natasha says:

      I’m so pleased it worked out! XO

      1. Jeff says:

        Can you use Campbell’s cream of mushroom soup instead of the heavy cream?

        1. 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.

  3. Heather says:

    5 stars
    I made this tonight and it was fabulous – truly one of the best recipes I’ve tried in years!

    1. Natasha says:

      Wonderful!! XO

  4. Nancy says:

    5 stars
    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.

    1. Natasha says:

      I’m so happy to hear that, Nancy! Thanks for letting me know! 🙂

  5. Hyde says:

    5 stars
    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!

    1. Natasha says:

      Thanks so much! Definitely helpful. ♥️

      1. 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!

  6. Melissa says:

    5 stars
    I served this over diced yellow potatoes and it was awesome!

    1. Natasha says:

      That’s awesome!! ♥️🤗

      1. Gabrielle says:

        5 stars
        Made this tonight. It was terrific! Thanks so much for sharing a great recipe. Definitely a keeper <3

        1. Natasha says:

          You’re very welcome!

  7. Yeos says:

    5 stars
    Made this for my family yesterday & served it with some soba noodles & salad. It was super good!! Looking forward to try your other recipes 🤤

    1. Natasha says:

      Excellent!! So glad it was a hit. Let me know if you make anything else. ☺️

  8. sharon hillier says:

    Can i make this in the oven?

    1. 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.

  9. Laura Lindley says:

    5 stars
    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.

    1. Natasha says:

      I’m so glad it went well for you, Laura!! I’m glad you’re on the mend. ♥️♥️♥️

  10. Angel Pierce says:

    5 stars
    Im making this for dinner tonight! One rhing though. We are keto so no flour… is it necessary???

    1. 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.

      1. Deborah Wykoff says:

        Use almond flour anywhere you use regular flour to stay with Keto.

        1. Natasha says:

          Thanks! No idea how it tastes/behaves vs. normal flour, but I’ll keep it in mind when people ask. 🙂

          1. 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.

          2. Jen Se says:

            Gravy not grabby…