This one-skillet creamy mushroom chicken is a quick, elegant dinner made with boneless, skinless chicken breast or thighs seared until juicy and finished in a rich Parmesan garlic cream sauce with sautéed mushrooms. It’s simple comfort food that comes together in about 20 minutes, making it perfect for busy weeknights or an easy weekend meal.
If you enjoy fast, flavorful chicken dinners, try other easy recipes like baked chicken breast or a chicken shawarma wrap for more quick meal ideas.
✔️ Creamy Mushroom Chicken
This creamy chicken and mushrooms recipe tastes like a restaurant dish but is straightforward to prepare. Thin chicken cutlets are pan-seared to a golden brown and served with a silky garlic-Parmesan mushroom sauce. It’s comforting and versatile — serve it with vegetables, rice, pasta, or mashed potatoes.
✔️ Chicken with Mushroom Sauce Ingredients
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Chicken: Boneless, skinless chicken breasts or thighs, sliced or pounded to even thickness.
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Flour: All-purpose flour to lightly dredge the chicken for a golden crust and to help thicken the sauce.
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Oil: Extra virgin olive oil or any mild cooking oil for sautéing.
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Mushrooms: White button or cremini (baby bella) mushrooms work well.
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Chicken stock: Store-bought or homemade, low-sodium if preferred.
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White wine: Dry white wine (Chardonnay, Pinot Gris, Sauvignon Blanc) for depth of flavor. Substitute with chicken stock if you prefer no wine.
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Seasonings: Salt, ground black pepper, garlic powder, and Italian seasoning.
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Heavy cream: Also labeled heavy whipping cream; half-and-half can be used as a lighter option.
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Butter: Salted or unsalted for sautéing mushrooms and enriching the sauce.
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Garlic: Fresh minced garlic is best; garlic paste is a good shortcut.
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Parmesan cheese: Freshly grated Parmesan adds a savory finish to the sauce.
🔎 How to Make Creamy Mushroom Chicken
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Prepare and season the chicken: Slice large breasts in half lengthwise to make thinner cutlets (about 4). Pat dry and season with salt.
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Dredge in seasoned flour: Mix flour with garlic powder and black pepper. Lightly coat each piece and set aside.
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Brown the chicken: Heat oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
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Sauté mushrooms: In the same skillet, melt butter and cook mushrooms until softened and lightly golden around the edges.
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Build the sauce: Add garlic to the mushrooms, season, and cook 1 minute. Deglaze with wine, scraping up browned bits, and cook until most wine evaporates. Add chicken stock and Italian seasoning; reduce 2–3 minutes. Lower heat, stir in heavy cream and simmer until slightly thickened, then stir in Parmesan.
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Finish and serve: Return chicken to the skillet to warm through for a minute. Adjust seasoning, garnish with chopped parsley or sliced chives, and serve hot.
🔎 What Kind of Mushrooms to Use
Most mushroom varieties work well. Choose based on flavor intensity and availability:
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White button mushrooms: Mild and widely available year-round.
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Cremini (baby bella): Slightly more flavorful and adds richer color to the sauce.
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Porcini: Earthy and robust—great if you want deeper mushroom flavor.
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Morels: Distinct and seasonal; they’ll change the sauce’s profile but are delicious when available.
✔️ Chicken Breast or Chicken Thighs
You can use boneless, skinless breasts or thighs. Tips for tender, evenly cooked chicken:
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Chicken breasts: Slice large breasts in half lengthwise or pound to even thickness so they cook evenly and don’t dry out.
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Chicken thighs: Dark meat stays juicy; pound thicker areas for uniform thickness and trim excess fat.
🔎 When Is My Chicken Done
Check doneness with an instant-read thermometer: the USDA recommends an internal temperature of 165°F (74°C). The meat should be opaque with no pink in the center.
🔎 How to Store Creamy Chicken and Mushrooms
Refrigerate leftovers in an airtight container for 2–3 days. Reheat gently over low heat on the stovetop, stirring and adding a splash of broth if the sauce has thickened or separated. If using a microwave, reheat in short intervals to avoid breaking the sauce.
🔎 What to Serve with This Chicken Mushroom Recipe
This dish pairs well with bright green vegetables like blanched green beans or asparagus, as well as mashed potatoes, pasta, rice, cauliflower rice, or creamy grits. Choose a simple side to balance the rich sauce.
Cream of Mushroom Chicken Sauce Tips
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Use boneless, skinless thighs as an alternative for a juicier result.
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To make the recipe gluten-free, substitute gluten-free flour for all-purpose flour.
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Half-and-half can replace heavy cream for a lighter sauce.
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If the sauce reduces too much, add a little chicken stock to loosen it.
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If you cook the sauce with wine, the alcohol cooks off; substitute chicken stock if you prefer no wine.
Other easy chicken recipes to try:
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Roasted chicken with herb butter
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Chicken Parmesan pasta
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Chicken pesto pasta
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Chicken meatballs in creamy Cajun sauce
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Instant Pot BBQ chicken
Recipe adapted from Barefoot Contessa Foolproof Cookbook by Ina Garten
Creamy Chicken Mushroom Recipe
Kathy McDaniel
Pin
Equipment
- 10-inch non-stick skillet
- Cutting board
- Chef’s knife
- Instant read thermometer
Ingredients
- 2 large chicken breast, boneless and skinless
- Salt to taste
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1–2 tablespoons olive oil
- 2 tablespoons butter, divided
- 12 ounces mushrooms, stems removed and sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or additional stock)
- 1/2 cup chicken stock
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Chopped parsley or sliced chives, optional for garnish
Instructions
- Slice breasts in half lengthwise to make thin cutlets. Pat dry and season with salt.
- In a shallow bowl mix flour, garlic powder, and black pepper. Dredge the chicken and set aside.
- Heat oil in a large skillet over medium-high heat. Brown chicken 2–3 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
- In the same skillet, melt butter and add mushrooms. Cook 4–5 minutes until softened and lightly golden.
- Add garlic, season lightly, and cook 1 minute. Pour in wine and scrape up browned bits, cooking until most wine evaporates. Add chicken stock and Italian seasoning and reduce 2–3 minutes.
- Lower heat, stir in heavy cream and simmer until sauce thickens slightly. Stir in Parmesan until melted and well combined.
- Return chicken to the skillet to warm through for about a minute. Taste and adjust seasoning. Garnish with parsley or chives and serve.
Notes
- Make it gluten-free by using gluten-free flour.
- Boneless, skinless thighs are a juicy alternative to breasts.
- Substitute half-and-half for heavy cream if desired.
- If the sauce becomes too thick, stir in a little chicken stock.
- Great served over mashed potatoes, rice, pasta, couscous, or with sautéed greens.