Creamy Mushroom Chicken Recipe for Busy Weeknight Dinners

Let Me Tell You About This Creamy Mushroom Chicken

So, a little confession: the first time I tried to make Creamy Mushroom chicken, I didn't actually have any mushrooms. Embarrassing, I know, but in my defence, the dog was barking, the kids were arguing, and I may or may not have been on a video call at the same time. Anyway, lesson learned! Now, I've got this recipe memorized (mostly), and it's become my go-to when I want something that tastes way fancier than it actually is. If you've ever been tempted to eat straight from the skillet before anyone else walks into the kitchen—trust me, I get it. This sauce is one of those where you keep thinking, just one more spoonful...

Why I Keep Coming Back to This Dish

I make this when I'm craving 'easy but feels special'—like after a long Tuesday when I cannot face another round of plain chicken breasts (crying into my apron over here). My family goes absolutely bonkers for it because the sauce is so creamy and packed with garlicky mushrooms—it's like giving them restaurant food at our old, scratched kitchen table. Honestly, even my 'I don't like mushrooms' youngest ends up asking for seconds. Oh, and if you've ever tried sautéing mushrooms and had them turn out sad and watery, I've finally cracked the code (which I'll share below)!

Here's What You'll Need (and a few swaps!)

• 4 boneless, skinless chicken breasts (sometimes I use thighs for extra flavor—nobody's judging!)
• 2 tablespoons olive oil (any neutral oil will do in a pinch, or even a pat of butter—my grandmother always insisted on real butter, but honestly, I use whatever's closest)
• 8 ounces mushrooms, sliced (white or cremini, but I've tossed in shiitake once when they were on sale—it was... interesting)
• 3 cloves garlic, minced (I won't tell if you use the pre-chopped jarred stuff)
• 1 small onion, finely chopped (red or yellow—it doesn't really matter)
• ½ cup chicken broth (I sometimes sneak in veggie broth instead, no one notices)
• 1 cup heavy cream (I've used half-and-half when I ran out, but it's thinner; still good though)
• ½ teaspoon dried thyme (fresh is gorgeous but who keeps fresh thyme on a Tuesday?)
• Salt and black pepper to taste (be generous, but don't go mad)
• A small handful of fresh parsley, chopped (optional, some days I just skip the garnish and get straight to eating)

How I Make Creamy Mushroom Chicken (Step by Step-ish)

1. Pat the chicken dry and season both sides with salt and pepper. If you forget, it'll still taste fine, but I always feel more chef-y if I remember.
2. Heat the olive oil in a large frying pan (or honestly, whatever big skillet you’ve got) over medium-high. Brown the chicken about 5 minutes per side—don’t mess with it too much or it won't get that nice color.
3. Transfer chicken to a plate. In the same pan, add a touch more oil if it seems dry. Toss in the mushrooms and onions; let them hang out without stirring too much for a couple minutes—the trick is, they need to sit still so they brown, not steam. It took me years to get this right!
4. Add garlic and cook about 30 seconds, just until it smells amazing (it goes from heavenly to burnt in a blink, so keep your eye on it).
5. Pour in the chicken broth; scrape up all the bits stuck to the bottom (that’s where the real flavor hides—it’s magic, honestly).
6. Reduce the heat to medium. Add the cream and dried thyme. Let it gently bubble a minute while you sneak a taste (just me?).
7. Put the chicken back in, along with any juices from the plate. Simmer everything together for about 8–10 minutes or until the chicken feels cooked through and the sauce has thickened up. Don’t stress if the sauce looks a bit broken at first—once the chicken soaks in, it all evens out.
8. Scatter parsley over the top if you’re feeling fancy (or if you need to impress a guest — but it's not essential!)

Notes From the (Sometimes Distracted) Test Kitchen

• One time I tried using sour cream... not recommended, unless you like tangy surprises.
• If your sauce feels too thick, splash in a bit more broth; too thin, just let it bubble a bit longer.
• I think this tastes even better the next day — but leftovers disappear crazy-fast here, so I can't prove it.
• You can totally slice the chicken before you add it back to the pan, but I like the big, dramatic presentation.

How I've Tweaked This (For Better or Worse)

• Once, I stirred in some spinach at the end — actually, it worked a treat.
• Swapped mushrooms for zucchini coins when my fridge was bare, but... meh. Not my best idea.
• Tried adding a dab of Dijon mustard, which got rave reviews from my partner (I was on the fence, honestly).

Equipment — Or What I Actually Use

I usually grab my big non-stick skillet for this, but on one memorable occasion I ended up using the old soup pot (the heavy-bottomed one with the wonky handle). Worked fine! If you don’t have a proper lid, just balance a baking tray on top. Improvisation is the mother of dinner, if you ask me.

Storing Your Creamy Mushroom Chicken (If You Actually Have Leftovers)

Stick any leftovers in an airtight container in the fridge—they'll keep for about two days. Honestly, though, in my house it never lasts more than a day. I tried freezing it once; sauce separated a bit but still tasted decent after a quick stir. Your mileage may vary.

Best Ways to Serve This (According to Me)

I love this on a mountain of mashed potatoes (gravy boat optional but encouraged), but rice or even pasta do the job too. My best friend swears by a hunk of crusty bread to mop up the sauce—can't argue with that logic. Sometimes I’ll even toss some roasted broccoli alongside if I’m feeling virtuous.

What I Wish I’d Known: Pro Tips

• Don’t rush browning the chicken — I once tried to speed through and got pale, bland pieces. Not worth it.
• Resist the urge to overcrowd the pan with mushrooms; it makes them stew instead of sizzle (learned this the hard way—mushroom soup vibes).
• If you try to use low-fat cream, well, be ready for a thinner sauce. Actually, I find it works better if you stick with full-fat, but you do you.

FAQ — From Curious Cooks (and My Mom)

• Can I make this ahead? Yeah, sort of! It reheats well, but the sauce gets thicker, so add a splash of broth or cream when warming up.
• What mushrooms work best? I usually use cremini, but white button are fine. Portobellos give a bolder flavor — a bit earthy, but no harm in that.
• Is this gluten-free? Sure is (unless you serve it on pasta — then, obviously, check your noodles).
• How do I know when the chicken's done? If you poke it and the juices run clear, or use a thermometer (if you’re fancy, 165°F), you’re golden.
• Do I need wine in the sauce? Nope, but you could add a splash if you’ve got some open. I did once, and it was lovely, though I think the kids noticed something was up!

Anyway, whether you follow every step or find your own twist, hope you end up with a big skillet of something delicious — and if your family gives you the silent treatment because they're too busy shoveling in food, you know you've nailed it. Happy cooking!

★★★★★ 4.80 from 5 ratings

Creamy Mushroom Chicken Recipe

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

Tender chicken breasts cooked in a rich and creamy mushroom sauce with aromatic onions, garlic, and thyme. This comforting dinner is simple enough for a weeknight yet elegant enough to serve for guests.

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Ingredients

• 4 boneless, skinless chicken breasts (sometimes I use thighs for extra flavor—nobody's judging!)
• 2 tablespoons olive oil (any neutral oil will do in a pinch, or even a pat of butter—my grandmother always insisted on real butter, but honestly, I use whatever's closest)
• 8 ounces mushrooms, sliced (white or cremini, but I've tossed in shiitake once when they were on sale—it was... interesting)
• 3 cloves garlic, minced (I won't tell if you use the pre-chopped jarred stuff)
• 1 small onion, finely chopped (red or yellow—it doesn't really matter)
• ½ cup chicken broth (I sometimes sneak in veggie broth instead, no one notices)
• 1 cup heavy cream (I've used half-and-half when I ran out, but it's thinner; still good though)
• ½ teaspoon dried thyme (fresh is gorgeous but who keeps fresh thyme on a Tuesday?)
• Salt and black pepper to taste (be generous, but don't go mad)
• A small handful of fresh parsley, chopped (optional, some days I just skip the garnish and get straight to eating)

Instructions

1. 1
   Pat the chicken dry and season both sides with salt and pepper. If you forget, it'll still taste fine, but I always feel more chef-y if I remember.
2. 2
   Heat the olive oil in a large frying pan (or honestly, whatever big skillet you’ve got) over medium-high. Brown the chicken about 5 minutes per side—don’t mess with it too much or it won't get that nice color.
3. 3
   Transfer chicken to a plate. In the same pan, add a touch more oil if it seems dry. Toss in the mushrooms and onions; let them hang out without stirring too much for a couple minutes—the trick is, they need to sit still so they brown, not steam. It took me years to get this right!
4. 4
   Add garlic and cook about 30 seconds, just until it smells amazing (it goes from heavenly to burnt in a blink, so keep your eye on it).
5. 5
   Pour in the chicken broth; scrape up all the bits stuck to the bottom (that’s where the real flavor hides—it’s magic, honestly).
6. 6
   Reduce the heat to medium. Add the cream and dried thyme. Let it gently bubble a minute while you sneak a taste (just me?).
7. 7
   Put the chicken back in, along with any juices from the plate. Simmer everything together for about 8–10 minutes or until the chicken feels cooked through and the sauce has thickened up. Don’t stress if the sauce looks a bit broken at first—once the chicken soaks in, it all evens out.
8. 8
   Scatter parsley over the top if you’re feeling fancy (or if you need to impress a guest — but it's not essential!)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 460 caloriescal

Protein: 40gg

Fat: 28gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 8gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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