Mushroom Chicken: A Quick and Savory Delight

Few dishes combine simplicity and elegance as effortlessly as this Mushroom Chicken. With juicy chicken breasts and a savory, creamy mushroom sauce, it’s the perfect meal to satisfy your comfort food cravings—without spending hours in the kitchen. Whether it’s for a weeknight dinner or a cozy family gathering, this dish always delivers rich flavors and a touch of sophistication.

Mushroom chicken has a timeless appeal. Mushrooms, with their earthy richness, pair beautifully with the tender chicken, while the creamy sauce brings everything together in the most comforting way. Plus, it’s a versatile recipe—you can serve it with mashed potatoes, rice, or even pasta, making it a great go-to option for busy nights.

I first came across this dish when I was looking for something quick but indulgent to make after a long day. The mushrooms add such a satisfying bite, and the thyme infuses the sauce with an herbaceous note that brightens the entire dish. It’s one of those meals that feels special but is surprisingly easy to prepare. Now, let’s get into how you can make this delicious mushroom chicken at home!

Why You’ll Love This Recipe:

  • Quick to make: Ready in under 30 minutes, it’s perfect for busy weeknights.
  • Flavorful: The combination of tender chicken, savory mushrooms, and a rich sauce creates a mouthwatering dish.
  • Customizable: You can easily switch up the mushrooms or even add extra vegetables.
  • One-pan wonder: Less cleanup means more time to enjoy your meal!

Ingredients You’ll Need:

  • 4 boneless, skinless chicken breasts: Tender and lean, chicken breasts are perfect for soaking up the creamy mushroom sauce.
  • 2 tbsp olive oil: For searing the chicken to golden perfection.
  • 2 tbsp butter: Adds richness and flavor to the dish.
  • 8 oz mushrooms, sliced: Cremini, white button, or a mix of your favorite mushrooms will work well.
  • 1 small onion, diced: Adds sweetness and depth to the sauce.
  • 2 cloves garlic, minced: Brings a savory kick and pairs perfectly with the mushrooms.
  • 1 cup chicken broth: The base for the sauce, adding moisture and flavor.
  • 1/2 cup heavy cream: For that luscious, creamy texture in the sauce.
  • 1/2 tsp thyme (dried or fresh): Provides an earthy, fragrant note that complements the mushrooms.
  • Salt and pepper to taste: Essential for seasoning the chicken and sauce.
  • 1 tbsp cornstarch (optional): For thickening the sauce if you prefer a heartier consistency.
  • Fresh parsley (for garnish): A touch of freshness and color to finish the dish.

How to Make Mushroom Chicken:

Step-by-Step Instructions:

  1. Season the Chicken: Begin by seasoning both sides of the chicken breasts with salt and pepper. This simple step ensures that every bite is flavorful.
  2. Sear the Chicken: In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the seasoned chicken breasts. Sear them for 5-6 minutes on each side, or until they’re golden brown and fully cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
  3. Cook the Mushrooms: In the same skillet (don’t clean it out—you want those delicious brown bits left from the chicken!), add the sliced mushrooms and diced onions. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms are soft and golden and the onions have caramelized slightly. Add the minced garlic and cook for another minute until fragrant.
  4. Make the Sauce: Pour the chicken broth into the skillet with the mushrooms and onions, making sure to scrape up any browned bits from the bottom of the pan—that’s where all the flavor is! Stir in the thyme and let the sauce simmer for 3-4 minutes, allowing the flavors to meld. Then, add the heavy cream, stirring it in gently, and cook for another 2-3 minutes. If you like a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to create a slurry, and stir that into the sauce. The sauce will thicken as it simmers.
  5. Combine Everything: Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon the sauce over the chicken to ensure it’s fully coated. Let everything simmer together for 2-3 minutes, allowing the flavors to combine and the chicken to warm through.
  6. Serve: Garnish with fresh parsley for a pop of color and a bit of freshness. Serve your mushroom chicken hot, with a generous spoonful of the creamy sauce over rice, mashed potatoes, or pasta.

Helpful Tips:

  • Switch up the mushrooms: Try using a variety like cremini, shiitake, or even portobello for a deeper, more complex flavor. Mixing different types of mushrooms can elevate the dish.
  • Don’t skip the deglazing: Scraping up the brown bits after cooking the chicken and mushrooms adds tons of flavor to your sauce.
  • Want extra creaminess? Add a bit more heavy cream, or if you’re watching calories, you can substitute with half-and-half for a lighter sauce.

Recipe Details:

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American Comfort Food
  • Diet: Nut-Free, Gluten-Free (if using cornstarch for thickening)

Notes:

  • If you prefer, you can swap out the chicken breasts for chicken thighs. They may take a bit longer to cook, but the result is even juicier and more flavorful.
  • For a dairy-free option, substitute coconut milk for the heavy cream. It will lend a slightly different, but equally delicious, flavor to the dish.

Nutritional Information (per serving):

  • Calories: 400 kcal
  • Protein: 35g
  • Carbohydrates: 10g
  • Fat: 24g
  • Fiber: 1g
  • Sodium: 500mg

Frequently Asked Questions:

Can I make this ahead of time?
Yes, you can! Mushroom chicken stores well and actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop.

What’s the best way to reheat mushroom chicken?
Reheat the chicken and sauce over low heat on the stove. If the sauce has thickened too much in the fridge, add a splash of chicken broth to loosen it up.

Can I use milk instead of heavy cream?
Yes, but keep in mind the sauce will be thinner and less rich. To help thicken it, you might want to use the cornstarch slurry.

Storage Instructions:

To store, place any leftovers in an airtight container and refrigerate for up to 3 days. For freezing, transfer the chicken and sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.

Related Recipes:

If you loved this Mushroom Chicken, you’ll definitely enjoy these other delicious meals:

Conclusion:

Mushroom Chicken is a simple yet flavorful dish that comes together quickly but delivers big on taste. The juicy chicken, savory mushrooms, and creamy sauce are sure to become a favorite in your home. Try it for dinner tonight, and you might just find yourself making it again and again!

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Mushroom Chicken: A Quick and Savory Delight


  • Author: Martha

Description

Few dishes combine simplicity and elegance as effortlessly as this Mushroom Chicken. With juicy chicken breasts and a savory, creamy mushroom sauce, it’s the perfect meal to satisfy your comfort food cravings—without spending hours in the kitchen. Whether it’s for a weeknight dinner or a cozy family gathering, this dish always delivers rich flavors and a touch of sophistication.

Mushroom chicken has a timeless appeal. Mushrooms, with their earthy richness, pair beautifully with the tender chicken, while the creamy sauce brings everything together in the most comforting way. Plus, it’s a versatile recipe—you can serve it with mashed potatoes, rice, or even pasta, making it a great go-to option for busy nights.

I first came across this dish when I was looking for something quick but indulgent to make after a long day. The mushrooms add such a satisfying bite, and the thyme infuses the sauce with an herbaceous note that brightens the entire dish. It’s one of those meals that feels special but is surprisingly easy to prepare. Now, let’s get into how you can make this delicious mushroom chicken at home!


Ingredients

Scale
  • 4 boneless, skinless chicken breasts: Tender and lean, chicken breasts are perfect for soaking up the creamy mushroom sauce.
  • 2 tbsp olive oil: For searing the chicken to golden perfection.
  • 2 tbsp butter: Adds richness and flavor to the dish.
  • 8 oz mushrooms, sliced: Cremini, white button, or a mix of your favorite mushrooms will work well.
  • 1 small onion, diced: Adds sweetness and depth to the sauce.
  • 2 cloves garlic, minced: Brings a savory kick and pairs perfectly with the mushrooms.
  • 1 cup chicken broth: The base for the sauce, adding moisture and flavor.
  • 1/2 cup heavy cream: For that luscious, creamy texture in the sauce.
  • 1/2 tsp thyme (dried or fresh): Provides an earthy, fragrant note that complements the mushrooms.
  • Salt and pepper to taste: Essential for seasoning the chicken and sauce.
  • 1 tbsp cornstarch (optional): For thickening the sauce if you prefer a heartier consistency.
  • Fresh parsley (for garnish): A touch of freshness and color to finish the dish.

Instructions

  1. Season the Chicken: Begin by seasoning both sides of the chicken breasts with salt and pepper. This simple step ensures that every bite is flavorful.
  2. Sear the Chicken: In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the seasoned chicken breasts. Sear them for 5-6 minutes on each side, or until they’re golden brown and fully cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
  3. Cook the Mushrooms: In the same skillet (don’t clean it out—you want those delicious brown bits left from the chicken!), add the sliced mushrooms and diced onions. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms are soft and golden and the onions have caramelized slightly. Add the minced garlic and cook for another minute until fragrant.
  4. Make the Sauce: Pour the chicken broth into the skillet with the mushrooms and onions, making sure to scrape up any browned bits from the bottom of the pan—that’s where all the flavor is! Stir in the thyme and let the sauce simmer for 3-4 minutes, allowing the flavors to meld. Then, add the heavy cream, stirring it in gently, and cook for another 2-3 minutes. If you like a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to create a slurry, and stir that into the sauce. The sauce will thicken as it simmers.
  5. Combine Everything: Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon the sauce over the chicken to ensure it’s fully coated. Let everything simmer together for 2-3 minutes, allowing the flavors to combine and the chicken to warm through.
  6. Serve: Garnish with fresh parsley for a pop of color and a bit of freshness. Serve your mushroom chicken hot, with a generous spoonful of the creamy sauce over rice, mashed potatoes, or pasta.

Notes

  • If you prefer, you can swap out the chicken breasts for chicken thighs. They may take a bit longer to cook, but the result is even juicier and more flavorful.
  • For a dairy-free option, substitute coconut milk for the heavy cream. It will lend a slightly different, but equally delicious, flavor to the dish.

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