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A delicious plate of Mushroom Chicken featuring tender chicken and savory mushrooms in a creamy sauce, perfect for a comforting meal.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.