One-pot and other low-effort chicken dinners have become a staple on busy weeknights. Between Chinese orange chicken, chicken stir-fry, and chicken piccata, there’s a recipe for every mood. For example, this super creamy mushroom chicken is perfect for nights you’re craving comfort, decadence, and restaurant-quality flavors! This chicken with mushroom sauce combines lightly seasoned and seared boneless chicken breast (which locks in the juices!) with a super creamy, umami-rich mushroom white wine sauce (alcohol optional) made with buttery garlic mushrooms. Serve it over mashed potato, instant pot rice, or egg pasta for a super-filling and satisfying meal the entire family will devour. That’s not all you’ll love about the mushroom chicken recipe either. It requires just 10 minutes of prep, is made almost entirely from simple pantry essentials, requires minimal clean-up, is ready in just 25 minutes, and is even meal-prep friendly. Best of all, it’s perfect for both a quick weeknight dinner and an upscale dinner party!
What is creamy mushroom chicken made of?
While this chicken with creamy mushroom sauce may look and taste like a restaurant-quality meal, it’s made with only simple kitchen and pantry basics.
The chicken
Chicken: I use similar-sized boneless skinless chicken breasts (or thighs). Butter/oil: Unsalted butter works best. Alternatively, use 50/50 butter and cooking oil, like olive oil. Flour breading: Help give the chicken a flavorful crust with a combination of: All-purpose flour (or gluten-free flour blend) Onion powder, Garlic powder, Salt, Black pepper.
The creamy mushroom garlic sauce
Butter: To sauté the mushrooms and provide extra richness to the creamy mushroom white wine sauce. Mushrooms: I use cremini mushrooms (brown) which are packed with umami flavor. However, you could experiment with baby bella mushrooms, white button mushrooms/white mushrooms, shiitake, etc. Garlic: Fresh garlic is best, but use garlic powder in a pinch. Cream: Heavy cream (double cream) is best for thick and creamy consistency/flavor. However, you can use light cream, half and half, or evaporated milk. Chicken stock: Use regular or reduced-sodium chicken stock. Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio or make creamy chicken marsala using marsala wine. Sherry or a smaller amount of white wine vinegar/rice vinegar (which are more acidic) also works.
For an alcohol-free version, use more chicken broth and vinegar or lemon juice.
Fresh herbs: You could use fresh thyme, rosemary, oregano, and/or parsley. If you use dried herbs, use only 1/3 of the amount. Parmesan: Freshly grated parmesan cheese helps to make this creamy mushroom chicken recipe even more decadent. Other hard cheese should also work, like gruyere or pecorino.
How to make creamy mushroom chicken
Step 1: Prepare the chicken
First, cut each chicken breast in half lengthwise by placing it flat-side down on a chopping board, holding one hand over the top of the meat, then using the other to cut through it horizontally. Then, use a meat mallet or rolling pin (over a layer of plastic wrap) to pound all the chicken to the same thickness. Meanwhile, combine all the breading ingredients into a wide plate/bowl and mix well. Dip each chicken piece into the seasoned flour, shaking off excess. Melt half the butter/oil over medium-high heat in a large skillet. Once hot, add the chicken and pan-sear it for 5-6 minutes, turning halfway. Meanwhile, clean (with a damp kitchen towel) and slice the mushrooms, and mince the garlic.
Step 2: Prepare the mushroom sauce
Once cooked, remove the chicken from the pan, add the rest of the butter (or butter/oil combo), and increase the heat to high before stirring in the mushrooms. Cook the mushrooms for 4-5 minutes until they turn golden brown. As they release their liquid, use a spatula to “de-glaze” any brown bits from the bottom of the pan. Next, pour the white wine in, scraping the bottom with your spatula to fully de-glaze the pan. Cook for a minute or until most of the wine has evaporated. Then, add the chicken stock and cook for 1 minute. Next, make the creamy sauce. Add the cream, cheese, garlic, and fresh herbs, and reduce the heat to medium. Stir and simmer for 2-3 minutes. Taste and adjust any of the flavors in the sauce to your liking now.
Step 3: Assemble and enjoy!
Finally, add the chicken back into the pan, and allow it to cook for 30-60 seconds or until warmed through. Enjoy the chicken breast with mushrooms sauce while warm (optionally garnish with more herbs), then store any leftovers, once cooled (for no longer than 2 hours), in an airtight container in the refrigerator for up to three days.
More chicken recipes
Crispy Breaded Chicken Cutlets Million Dollar Chicken Casserole Tuscan Chicken Pasta One Pot Chicken and Rice
If you try this easy one pan mushroom chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
