Creamy Mushroom Chicken

Rich mushroom sauce elevates simple chicken breasts into something that feels worthy of a special occasion, even on a regular Tuesday night. This Creamy Mushroom Chicken features tender cutlets seared to golden perfection, then simmered in a velvety sauce loaded with earthy mushrooms, aromatic garlic, and sharp Parmesan. The mushrooms develop deep, savory flavor as they caramelize in butter, creating a base that transforms heavy cream into something truly remarkable. Perfect for families who want restaurant-quality meals without leaving home, this recipe delivers impressive results in just 25 minutes using ingredients you can find at any grocery store. The high protein content makes it satisfying and filling, while the creamy sauce adds that touch of luxury that makes dinner feel like an event.

Why You’ll Love This Creamy Mushroom Chicken

This recipe solves the problem of boring weeknight chicken by adding layers of rich, savory flavor that make every bite interesting. You’ll appreciate how the mushrooms develop a deep, almost meaty taste when they’re cooked properly, adding substance to the sauce beyond just cream. The combination of chicken broth and heavy cream creates a sauce that’s luxurious without being overwhelmingly heavy. Families love that it’s sophisticated enough to serve to guests but straightforward enough for a busy weeknight. The entire dish comes together in one skillet, which means minimal cleanup when you’re already tired from the day. Leftovers taste excellent and can be served over pasta, rice, or mashed potatoes for an easy second meal. The recipe is flexible enough to adjust based on what you have—different mushrooms, herbs, or even proteins work beautifully with this same method.

Ingredients for Creamy Mushroom Chicken

I prefer cremini mushrooms for this recipe because they have more flavor than standard white button mushrooms, though either works fine. Make sure to slice them evenly so they cook at the same rate and develop that golden-brown color.

For the Chicken:

• 1.5 lbs boneless skinless chicken breasts, cut into thin cutlets
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp dried thyme

For the Sauce:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 10 to 12 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1½ cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup dry white wine (optional)
• Fresh parsley for garnish

Ingredient Notes:

Slice the chicken breasts horizontally to create thinner cutlets that cook quickly and evenly. I place my hand flat on top of the breast and use a sharp knife to cut parallel to the cutting board. Choose full-fat heavy cream rather than light cream since the fat content helps the sauce thicken properly and prevents it from breaking. Low-sodium chicken broth gives you better control over the final seasoning. The white wine is optional but adds acidity and depth to the sauce—if you skip it, just use a bit more chicken broth. Freshly grated Parmesan melts more smoothly than pre-grated, which contains anti-caking agents. Fresh thyme would be wonderful here if you have it, but dried works perfectly fine for a weeknight meal.

How to Make Creamy Mushroom Chicken

The key to developing rich flavor in this dish is giving the mushrooms enough time to brown properly. Don’t rush this step—it’s where most of the savory depth comes from.

1. Season the chicken: Cut the chicken breasts horizontally into thin cutlets and pat them completely dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and dried thyme. Toss the chicken cutlets with the olive oil and seasoning mixture until evenly coated.
2. Sear the chicken: Heat a large skillet over medium-high heat until hot. Add the seasoned chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding. Sear for 4 to 5 minutes on the first side without moving them, allowing a golden crust to form. Flip and cook for another 4 to 5 minutes until the second side is golden and the internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
3. Cook the mushrooms: Add the butter and olive oil to the same skillet over medium-high heat. Once the butter is melted and foaming, add the sliced mushrooms in an even layer. Let them cook undisturbed for 3 to 4 minutes so they can release their moisture and start to brown. Then stir and continue cooking for another 4 to 6 minutes until the mushrooms are deeply golden brown and any liquid has evaporated.
4. Build the aromatics: Add the diced onion to the mushrooms and sauté for about 3 minutes until the onion becomes translucent and soft. Stir in the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
5. Deglaze and create the base: If using white wine, pour it into the skillet now and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Let the wine simmer for about 2 minutes until it’s reduced by half. Add the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes until the liquid is reduced by roughly one-third, concentrating the flavors.
6. Finish the sauce: Lower the heat to medium-low so the sauce is just gently simmering. Stir in the heavy cream and grated Parmesan cheese, whisking until the cheese melts completely and the sauce becomes smooth and velvety. Taste and adjust the seasoning with additional salt and pepper if needed.
7. Combine and serve: Return the chicken cutlets and any accumulated juices from the plate back to the skillet, nestling them into the creamy mushroom sauce. Let everything simmer together for 2 to 3 minutes so the chicken warms through and absorbs some of the sauce. Garnish with chopped fresh parsley and serve immediately.

Watch the heat carefully once you add the cream. Keep it at a gentle simmer rather than a rolling boil, or the cream can break and become grainy instead of smooth.

What to Serve with Creamy Mushroom Chicken

This rich, creamy chicken pairs beautifully with sides that can soak up the luxurious sauce or provide a lighter contrast.

Garlic Mashed Potatoes: Creamy mashed potatoes are the perfect companion for this dish, soaking up every bit of that mushroom sauce. The garlic in the potatoes echoes the garlic in the sauce for a cohesive meal.

Buttered Egg Noodles: Wide egg noodles tossed with butter and parsley provide a neutral base that lets the sauce shine. They catch the cream sauce beautifully in their curves.

Steamed White Rice: Fluffy white rice or wild rice pilaf absorbs the sauce without adding competing flavors. It’s simple but effective for creating a complete meal.

Roasted Green Beans: Crisp green beans roasted with olive oil and lemon add freshness and a slight crunch. Their brightness cuts through the richness of the cream sauce.

Crusty Bread: A warm baguette or rustic bread is essential for mopping up any sauce left on your plate. It’s the easiest side and often the most satisfying.

Sautéed Spinach: Fresh spinach wilted with a touch of garlic provides a light, iron-rich vegetable that doesn’t overwhelm the dish. It adds color and nutrients.

Roasted Brussels Sprouts: Brussels sprouts roasted until crispy with balsamic glaze add a slight bitterness that balances the creamy sauce. Their caramelized edges provide textural contrast.

Pro Tips & Variations

Mushroom Variety: Mix different types of mushrooms like shiitake, oyster, or portobello for more complex, earthy flavors. Each variety brings its own character to the sauce.

Extra Creamy: Stir in 2 tablespoons of cream cheese along with the heavy cream for an even richer, thicker sauce. It adds tang and body.

Herb Boost: Add fresh thyme sprigs to the sauce while it simmers, then remove them before serving. Fresh herbs add brightness that dried versions can’t match.

Make-Ahead Option: Cook the chicken and prepare the mushroom sauce separately up to a day ahead. Store them in the refrigerator and reheat gently together when ready to serve.

Protein Swaps: This sauce works beautifully with boneless pork chops, turkey cutlets, or even salmon fillets. Adjust cooking times based on thickness and protein type.

Add Vegetables: Stir in fresh baby spinach, sun-dried tomatoes, or roasted red peppers during the last few minutes of cooking for extra nutrition and flavor.

Spicy Version: Add a pinch of red pepper flakes when cooking the garlic, or stir in a teaspoon of Dijon mustard to the sauce for subtle heat and tang.

Gluten-Free: The recipe is naturally gluten-free as written. Just make sure your chicken broth and any seasonings are certified gluten-free if needed.

Storage & Reheating Tips

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is normal. To reheat, I find that using a skillet over medium-low heat works best. Add a splash of chicken broth or heavy cream to the pan along with the chicken and sauce, cover, and warm gently until heated through. Stir occasionally to prevent the sauce from breaking. You can also microwave individual portions on 50% power in 1-minute intervals, stirring between each interval and adding a tablespoon of broth or cream if the sauce seems too thick. The dish doesn’t freeze particularly well because cream-based sauces can separate when thawed, but if you must freeze it, do so for no more than 1 month. Thaw overnight in the refrigerator and reheat gently, whisking in a bit of fresh cream to bring the sauce back together. Use leftover chicken sliced over pasta, served over rice with steamed vegetables, or chopped into a creamy soup.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Boneless skinless thighs work beautifully and tend to stay even juicier. Use the same weight and cook until they reach 165°F internally. The timing should be similar.

What type of mushrooms work best? Cremini (baby bella) mushrooms have the most flavor, but white button mushrooms work fine too. For something special, try a mix of shiitake, oyster, and cremini.

Can I skip the wine? Yes, just use additional chicken broth instead. The wine adds acidity and depth, but the dish is still delicious without it. A splash of lemon juice at the end can mimic some of that brightness.

How do I prevent the cream from curdling? Keep the heat at a gentle simmer once you add the cream—never let it reach a rolling boil. Also, make sure to stir the sauce regularly to distribute the heat evenly.

Can I make this dairy-free? You can substitute coconut cream for the heavy cream and nutritional yeast for the Parmesan, though the flavor will be different. The coconut cream should be full-fat for proper thickness.

This recipe proves that impressive dinners don’t require complicated techniques or hard-to-find ingredients. The combination of tender chicken and rich mushroom cream sauce delivers restaurant-quality results while still being approachable enough for a busy weeknight. Give it a try when you want something that feels special without adding stress to your evening.

Creamy Mushroom Chicken

Golden seared chicken cutlets in a luxurious mushroom cream sauce with Parmesan and herbs—ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 445

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts cut into thin cutlets
• 1 tbsp olive oil for chicken
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp dried thyme
• 2 tbsp unsalted butter
• 1 tbsp olive oil for sauce
• 10-12 oz cremini mushrooms sliced
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1.5 cups chicken broth
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 0.5 cup dry white wine optional
• fresh parsley for garnish

Equipment

• large skillet
• Meat Thermometer
• wooden spoon

Method

 

1. Cut the chicken breasts horizontally into thin cutlets and pat them completely dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and dried thyme. Toss the chicken cutlets with olive oil and the seasoning mixture until evenly coated.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken cutlets in a single layer, working in batches if necessary. Sear for 4 to 5 minutes on the first side without moving them. Flip and cook for another 4 to 5 minutes until golden and the internal temperature reaches 165°F. Remove to a plate and set aside.
3. Add the butter and olive oil to the same skillet over medium-high heat. Once the butter is melted and foaming, add the sliced mushrooms in an even layer. Let them cook undisturbed for 3 to 4 minutes, then stir and continue cooking for another 4 to 6 minutes until deeply golden brown and any liquid has evaporated.
4. Add the diced onion to the mushrooms and sauté for about 3 minutes until translucent and soft. Stir in the minced garlic and cook for 1 minute, stirring constantly until fragrant.
5. If using white wine, pour it into the skillet and use a wooden spoon to scrape up all the browned bits. Let the wine simmer for about 2 minutes until reduced by half. Add the chicken broth and bring to a simmer. Cook for about 5 minutes until the liquid is reduced by roughly one-third.
6. Lower the heat to medium-low so the sauce is gently simmering. Stir in the heavy cream and grated Parmesan cheese, whisking until the cheese melts completely and the sauce becomes smooth and velvety. Taste and adjust seasoning with additional salt and pepper if needed.
7. Return the chicken cutlets and any accumulated juices from the plate back to the skillet, nestling them into the creamy mushroom sauce. Let everything simmer together for 2 to 3 minutes so the chicken warms through. Garnish with chopped fresh parsley and serve immediately.

Notes

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth or cream. Give the mushrooms enough time to brown properly for the best flavor. Keep the heat at a gentle simmer once cream is added to prevent curdling. Mix different mushroom varieties for more complex flavor. Add fresh spinach, sun-dried tomatoes, or roasted red peppers for variation. The sauce works beautifully with pork chops or turkey cutlets.