Mushroom Chicken is a simple and comforting dish that brings together tender chicken pieces with a rich, earthy mushroom sauce. The mushrooms add a nice depth of flavor, making the chicken extra juicy and delicious. It’s a combination that never fails to make me feel cozy and satisfied after a long day.
I love making this recipe when I want something warm and easy but still special enough to enjoy on a weeknight or even a casual dinner with friends. One thing I always do is use a mix of mushrooms if I have them on hand—it really boosts the flavor and makes the sauce a little more interesting. Plus, the sauce thickens up nicely, kind of like a perfect little hug for the chicken.
My favorite way to serve Mushroom Chicken is over a bed of fluffy rice or creamy mashed potatoes. It soaks up all the sauce, and every bite feels like a little comfort package. If you’re short on time, this recipe is a great choice because it comes together quickly but tastes like you put in a lot of love and effort.
Key Ingredients & Substitutions
Chicken breasts: This recipe works best with boneless, skinless breasts for quick cooking. You can swap for thighs if you want juicier, more flavorful meat, just cook a bit longer.
Mushrooms: Cremini mushrooms are my favorite for this dish—they have a lovely earthy flavor. If not available, button mushrooms are a fine substitute. For extra depth, try adding shiitake or portobello slices.
Heavy cream: This makes the sauce rich and smooth. If you want a lighter version, try half-and-half or a mix of milk with a little flour to thicken, but the sauce won’t be quite as creamy.
Dijon mustard: It adds a subtle tang that brightens the sauce. You can replace with whole grain mustard or just a pinch of vinegar if you don’t have Dijon on hand.
How Do You Get a Rich and Smooth Mushroom Sauce Without It Becoming Watery?
The sauce is the star here, so it’s key to let it thicken just right. After adding chicken broth and scraping the pan, simmer for a couple of minutes to reduce liquid and concentrate flavors. Then add heavy cream and mustard, and let it cook gently so it thickens.
- Cook mushrooms until golden to boost flavor and reduce moisture.
- Simmer broth to evaporate some liquid before cream addition.
- Stir constantly after adding cream to avoid separating.
- A gentle simmer—don’t boil hard—to keep sauce creamy and smooth.
Following these steps helps you get the perfect rich coating for the chicken that’s full of flavor and lovely texture, making the whole dish feel special without much fuss.
Equipment You’ll Need
- Large skillet – I like using one with a lid, it’s perfect for searing the chicken and making the sauce all in one pan.
- Tongs or spatula – helps you turn the chicken without piercings or mess.
- Measuring cups and spoons – for precise broth, cream, and seasonings to get the right taste.
- Knife and cutting board – for slicing mushrooms and mincing garlic.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for more juiciness and flavor.
- Add a splash of white wine instead of some or all of the chicken broth for a tangy twist.
- Stir in chopped fresh herbs like thyme or parsley at the end for extra freshness.
- Toss in sautéed spinach or peas with the sauce for some green and added nutrition.
How to Make Mushroom Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so in just about 30 minutes you’ll have a delicious, creamy mushroom chicken ready to enjoy!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
First, sprinkle salt and black pepper on both sides of your chicken breasts. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts carefully. Cook them for about 5 to 6 minutes on each side until they turn golden brown and are fully cooked. Then, take the chicken out and set it aside for now.
2. Sauté the Mushrooms and Garlic:
Turn the heat down to medium and melt the butter in the same skillet. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they look brown and tender. Then add the minced garlic and cook for another minute, until you can smell that lovely garlic aroma.
3. Make the Creamy Mushroom Sauce:
Pour in the chicken broth and gently stir, scraping the bottom of the pan to mix up all the tasty bits left from cooking the chicken. Let this simmer for 2 to 3 minutes to reduce slightly. Next, stir in the heavy cream, Dijon mustard, and thyme. Keep the sauce at a gentle simmer until it thickens just a bit, about 3 to 5 minutes.
4. Combine and Finish Cooking:
Put the chicken breasts back into the skillet and spoon plenty of that creamy mushroom sauce over the top. Let everything cook together for 2 more minutes so the flavors can mix and the chicken can warm back up.
5. Garnish and Serve:
Sprinkle some chopped fresh parsley over the dish before serving. Enjoy this delicious mushroom chicken with your favorite sides like rice, mashed potatoes, or buttered noodles for a warm and comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the fridge overnight before cooking. This helps ensure even cooking and better texture.
Can I Substitute Heavy Cream?
Absolutely! If you want a lighter option, try using half-and-half or a mix of milk and a bit of flour to thicken the sauce. Keep in mind, the sauce won’t be as rich but will still taste great.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Prepare the Sauce Ahead of Time?
Yes! You can make the mushroom sauce up to two days in advance and store it in the fridge. Reheat it slowly on the stove and add freshly cooked chicken when ready to serve for best results.
