Spread the love

Creamy Mushroom Chicken – Comforting Recipes for Dinner

There’s something about creamy mushroom chicken that instantly wraps you up like a warm kitchen hug. I still remember those chilly evenings when my family would gather around the dinner table, the rich aroma of sautéed mushrooms and garlic filling the air. That velvety sauce clinging to tender chicken breasts felt like pure comfort on a plate. If you’re craving a dish that’s both fancy enough for guests and cozy enough for a quiet night in, you’re in the right place—because this recipe checks all those boxes with ease and plenty of flavor.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 tablespoon butter
8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt and pepper, to taste

For the Sauce:

1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First, pat your chicken breasts dry and season both sides generously with salt, pepper, and thyme. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and starts to bubble.

Step 2:

Place the chicken in the skillet and sear for about 6-7 minutes per side, until golden brown. The chicken doesn’t have to be fully cooked through here since it will finish cooking in the sauce. Remove the chicken and set it aside.

Step 3:

Lower the heat to medium, add the sliced mushrooms to the same pan, and sauté until they’re soft and just starting to brown—about 5 minutes. Add the minced garlic and cook for another minute until fragrant but not burned.

Step 4:

Pour in the chicken broth, scraping up any browned bits from the pan—that’s where the flavor lives! Let it simmer for a couple of minutes to reduce slightly.

Step 5:

Stir in the heavy cream, Parmesan cheese, and Dijon mustard. Mix gently and let the sauce thicken over medium-low heat, about 3-5 minutes. Don’t rush—this is when the sauce becomes rich and luscious.

Step 6:

Return the chicken to the pan, spooning the creamy mushroom sauce over the top. Cover and cook for another 5 minutes until the chicken reaches an internal temperature of 165°F. Finish with a sprinkle of fresh parsley before serving.

Variations & Tips

Swap cremini mushrooms for shiitake or portobello for a deeper, earthier flavor.
For a lighter version, substitute half-and-half for heavy cream, but expect a slightly thinner sauce.
Add a splash of white wine before the broth for a subtle tang and extra complexity.
Use boneless, skinless thighs for juicier chicken and a bit more forgiving cooking time.
If the sauce gets too thick, just stir in a little more broth or cream to loosen it up.

How I Like to Serve It

This creamy mushroom chicken shines over buttery mashed potatoes or creamy polenta that soak up every bit of that heavenly sauce. On lighter days, I’ll serve it alongside garlic-roasted green beans or a crisp garden salad. It’s also a fantastic dish to bring to a casual dinner party—it looks impressive without demanding hours in the kitchen.

Notes

Leftovers keep well in an airtight container for up to 3 days; reheat gently on low to avoid curdling the sauce.
If you prefer skin-on chicken, crisp the skin first, then reduce heat when simmering in the sauce to keep it tender.

Closing: This creamy mushroom chicken recipe always delivers on comfort and flavor, making it a dependable favorite for busy weeknights and special occasions alike.