PERFECT MUSHROOM CHICKEN EASY RECIPE

Tired of the same old chicken dinners? Imagine tender chicken breasts smothered in a rich, savory mushroom sauce, each bite bursting with earthy flavors and creamy goodness. This Mushroom Chicken recipe is the answer to your weeknight dinner dilemmas, delivering restaurant-quality taste with minimal effort. I promise you, this will become your new go-to chicken dish!

What You’ll Need: The Mushroom Chicken Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Mushroom Sauce:

• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Optional Additions:

• 1 tablespoon Dijon mustard (for added depth)
• A squeeze of lemon juice (to brighten the sauce)
• Pinch of red pepper flakes (for a touch of heat)

Let’s Get Cooking: Step-by-Step Instructions

Prep the Chicken:

1. Season the chicken breasts with salt and pepper. Don’t be shy – this is your chance to build flavor!

Sear the Chicken:

2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken from the skillet and set aside. Tent it with foil to keep it warm.

Make the Mushroom Sauce:

4. Add butter to the same skillet. Once melted, add the sliced mushrooms and chopped onion. Cook, stirring occasionally, until the mushrooms are softened and browned, about 5-7 minutes. Browning is key here for maximum flavor!
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. This is where all the flavor lives! Let the wine reduce slightly, about 2-3 minutes.
7. Pour in the chicken broth and bring to a simmer. Let it simmer for a few minutes, allowing the sauce to thicken slightly.
8. Stir in the heavy cream, parsley, and thyme. Season with salt and pepper to taste. If you’re using Dijon mustard or lemon juice, add it now.
9. Reduce the heat to low and let the sauce simmer for another 5 minutes, or until it reaches your desired consistency.

Combine and Serve:

10. Return the chicken breasts to the skillet and spoon the mushroom sauce over the top.
11. Let the chicken simmer in the sauce for a few minutes to warm through and absorb the flavors.
12. Serve immediately and enjoy!

Tips and Tricks for the BEST Mushroom Chicken

Choosing the Right Mushrooms:

I usually go for cremini mushrooms (also known as baby bellas) because they have a richer flavor than white button mushrooms. But honestly, any kind of mushroom will work! Shiitake, oyster, or a mix of wild mushrooms would all be delicious.

Getting That Perfect Sear:

The key to a beautiful sear on your chicken is a hot pan and not overcrowding it. If you try to cram too many chicken breasts in the skillet at once, they’ll steam instead of sear. Work in batches if necessary.

Deglazing the Pan:

Don’t skip the step of deglazing the pan with wine (or broth)! Those browned bits on the bottom are packed with flavor, and scraping them up adds a ton of depth to the sauce.

Thickening the Sauce:

If your sauce isn’t thick enough, you can make a quick cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering sauce. Be sure to simmer for a minute or two after adding the slurry to cook out the starchy taste.

Making it Ahead:

You can absolutely make the mushroom sauce ahead of time! Just store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the sauce and add the cooked chicken breasts.

Serving Suggestions: What Goes Well With Mushroom Chicken?

Mushroom Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorites:

• Mashed potatoes: Classic and comforting!
• Rice: Perfect for soaking up all that delicious sauce.
• Pasta: Toss it with some butter and Parmesan cheese.
• Roasted vegetables: Asparagus, broccoli, or Brussels sprouts would all be great choices.
• A simple green salad: For a lighter meal.

Variations: Let’s Get Creative!

Creamy Garlic Parmesan Mushroom Chicken:

Add a few cloves of minced garlic to the mushroom mixture and stir in a generous handful of grated Parmesan cheese along with the heavy cream. This version is extra rich and flavorful.

Spicy Mushroom Chicken:

Add a pinch of red pepper flakes to the mushroom sauce for a touch of heat. You can also add a diced jalapeño pepper to the mushroom mixture for even more spice.

Mushroom Chicken with Spinach:

Stir in a few handfuls of fresh spinach to the mushroom sauce during the last few minutes of cooking. This adds a boost of nutrients and a pop of color.

Wine Pairing:

To complement the rich flavors of Mushroom Chicken, consider pairing it with a crisp dry white wine like Chardonnay or Sauvignon Blanc. The acidity of the wine will cut through the creaminess of the sauce and enhance the earthy notes of the mushrooms.

Other Delicious Chicken Recipes You’ll Love

If you enjoyed this Mushroom Chicken recipe, you might also like these other fantastic chicken dishes!

• Marry Me Chicken Pasta: A creamy, dreamy pasta dish that’s guaranteed to impress.
• White Chicken Chili: A hearty and flavorful chili that’s perfect for a chilly evening.
• Garlic Butter Mushroom Chicken: Another amazing version that is worth checking out.
• For a complete comfort meal, try it with a side of Meatloaf Mashed Potatoes!
• Chicken Mushroom Soup: A soothing soup that’s perfect for when you’re feeling under the weather.
• Or if you’re looking for a slow cooker option, Creamy Garlic Parmesan Crockpot Chicken & Potatoes is the way to go.

Mushroom Chicken: Your New Weeknight Hero

I truly believe this Mushroom Chicken recipe is a winner. It’s easy to make, packed with flavor, and sure to please even the pickiest eaters. Give it a try, and let me know what you think! I’m confident that it will become a staple in your dinner rotation.

Perfect Mushroom Chicken

This Mushroom Chicken recipe delivers restaurant-quality taste with minimal effort. Tender chicken breasts are smothered in a rich, savory mushroom sauce, creating a flavorful and satisfying weeknight dinner. It’s sure to become a new family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 8 ounces cremini mushrooms, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon Dijon mustard optional
• Lemon juice optional
• Pinch of red pepper flakes optional

Equipment

• Large Skillet
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Tongs
• Foil

Method

 

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken from the skillet and set aside. Tent it with foil to keep it warm.
5. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the sliced mushrooms and chopped onion.
6. Cook, stirring occasionally, until the mushrooms are softened and browned, about 5-7 minutes.
7. Add the minced garlic and cook for another minute until fragrant.
8. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
9. Pour in the chicken broth and bring to a simmer. Let it simmer for a few minutes, allowing the sauce to thicken slightly.
10. Stir in the heavy cream, parsley, and thyme. Season with salt and pepper to taste. If you’re using Dijon mustard or lemon juice, add it now.
11. Reduce the heat to low and let the sauce simmer for another 5 minutes, or until it reaches your desired consistency.
12. Return the chicken breasts to the skillet and spoon the mushroom sauce over the top.
13. Let the chicken simmer in the sauce for a few minutes to warm through and absorb the flavors.
14. Serve immediately and enjoy!

Notes

For a richer flavor, use cremini mushrooms. To thicken the sauce, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Serve with mashed potatoes, rice, pasta, or roasted vegetables. For variations, try Creamy Garlic Parmesan Mushroom Chicken, Spicy Mushroom Chicken, or Mushroom Chicken with Spinach. Pair with a dry white wine like Chardonnay or Sauvignon Blanc.