ULTIMATE CREAMY MUSHROOM CHICKEN

I can still picture my grandmother in her sunny kitchen, humming softly as she stirred a bubbling pot on the stove. The aroma of earthy mushrooms and savory chicken always filled the air, a promise of comfort and warmth. She made the most incredible Mushroom Chicken, and it was always a family favorite. Today, I’m sharing all my secrets for the most amazing Mushroom Chicken you’ll ever make!

Why You’ll Absolutely LOVE This Mushroom Chicken Recipe

Okay, friends, let’s talk Mushroom Chicken. Not just any mushroom chicken, but the kind that makes you close your eyes and savor every single bite. This isn’t your average weeknight dinner; it’s a culinary hug in a bowl. Here’s why I’m so obsessed with this recipe, and why I know you will be too:

• It’s ridiculously flavorful: We’re talking deep, savory, umami-rich goodness thanks to the mushrooms, garlic, and a touch of white wine (optional, but highly recommended!).
• It’s surprisingly easy: Don’t let the fancy flavor fool you. This recipe comes together quickly, making it perfect for busy weeknights.
• It’s incredibly versatile: Serve it over pasta, rice, mashed potatoes, or even crusty bread. The possibilities are endless!
• It’s a crowd-pleaser: Seriously, everyone loves this dish. Kids, adults, picky eaters – they all devour it.
• It’s comforting: There’s just something about the creamy sauce and tender chicken that’s incredibly comforting and satisfying.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. Don’t worry, you probably have most of these in your pantry already!

• Chicken Breasts: I prefer boneless, skinless chicken breasts for convenience, but you can also use chicken thighs if you prefer.
• Mushrooms: Cremini (baby bella) mushrooms are my go-to, but you can use a mix of different mushrooms for a more complex flavor. Shiitake and oyster mushrooms would be fantastic additions.
• Onion & Garlic: These are the aromatic base of our sauce.
• All-Purpose Flour: Just a little bit to help thicken the sauce.
• Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish.
• Heavy Cream: This is what makes the sauce so rich and creamy. You can substitute with half-and-half for a lighter option, but the sauce won’t be as thick.
• Dry White Wine (Optional): A splash of dry white wine adds a lovely depth of flavor to the sauce. If you don’t have any on hand, you can simply omit it.
• Fresh Thyme: Fresh herbs add a touch of brightness and freshness. You can substitute with dried thyme if needed.
• Olive Oil: For sautéing the vegetables and chicken.
• Butter: A little butter adds richness and flavor to the sauce.
• Salt & Pepper: To season everything to perfection!

Step-by-Step Instructions: Making the Magic Happen

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a delicious plate of Mushroom Chicken in no time.

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels and season generously with salt and pepper. This is crucial for getting a nice sear on the chicken.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan; you may need to cook the chicken in batches. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: Add butter to the same skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 8-10 minutes. Stir occasionally to ensure even cooking. The mushrooms should shrink down considerably.
5. Make the Sauce: Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This will help thicken the sauce. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
6. Simmer the Sauce: Bring the sauce to a simmer and cook until it thickens slightly, about 5-7 minutes. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
7. Return the Chicken: Return the chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat.
8. Simmer and Serve: Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, or until the chicken is heated through. Serve immediately over your favorite sides.

Success Tips: Your Path to Mushroom Chicken Perfection

These are my “golden rules” for ensuring your Mushroom Chicken turns out perfectly every single time. Trust me, these tips make all the difference!

• Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. This will lower the temperature of the oil and prevent the chicken from browning properly. Cook the chicken in batches if necessary.
• Get a Good Sear: A good sear on the chicken is essential for adding flavor and texture to the dish. Make sure the pan is hot enough before adding the chicken, and don’t move it around too much while it’s searing.
• Don’t Skip the Wine (If Using): The white wine adds a wonderful depth of flavor to the sauce. If you don’t have any on hand, you can simply omit it, but I highly recommend using it if possible.
• Taste and Adjust Seasoning: Always taste the sauce and adjust the seasoning as needed. Salt and pepper are your best friends!
• Fresh Thyme is Key: Fresh thyme adds a bright, herbaceous note that really elevates the dish. If you can’t find fresh thyme, you can substitute with dried thyme, but use about half the amount.

Variations & Adaptations: Make It Your Own!

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own!

• Add Vegetables: Sauté other vegetables along with the mushrooms, such as bell peppers, spinach, or asparagus.
• Use Different Mushrooms: Experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
• Make it Spicy: Add a pinch of red pepper flakes to the sauce for a little kick.
• Add Cheese: Stir in some grated Parmesan cheese or Gruyere cheese at the end for an extra layer of flavor.
• Make it Dairy-Free: Substitute the heavy cream with coconut cream or cashew cream for a dairy-free option.

Serving Suggestions: The Perfect Companions

This Mushroom Chicken is delicious on its own, but it’s even better when paired with the right sides. Here are some of my favorite serving suggestions:

• Pasta: Serve it over your favorite pasta, such as fettuccine, linguine, or penne.
• Rice: Fluffy white rice, brown rice, or even Creamy Chicken & Rice are all great options.
• Mashed Potatoes: Creamy mashed potatoes are the perfect comfort food pairing.
• Crusty Bread: Serve it with crusty bread for soaking up all that delicious sauce.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all healthy and delicious side dishes.

Make-Ahead & Storage Instructions

Want to get ahead of the game? Here’s how to make this Mushroom Chicken in advance and store leftovers:

• Make-Ahead: You can prepare the sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, simply sear the chicken and add it to the sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat leftovers in a skillet over medium heat, or in the microwave.
• Freezing: I don’t recommend freezing this dish, as the sauce may become watery when thawed.

A Few More Tips and Tricks From My Kitchen to Yours

Over the years, I’ve learned a few extra tricks to really take this Mushroom Chicken to the next level. I’m spilling all my secrets, just for you!

• Deglaze with White Wine: When you add the white wine to the skillet, make sure to scrape up any browned bits from the bottom. These browned bits are packed with flavor and will add depth to the sauce.
• Don’t Be Afraid to Brown the Mushrooms: The more the mushrooms brown, the more flavorful they become. Don’t be afraid to let them get nice and golden brown before adding the flour.
• Use Fresh Herbs: Fresh herbs add a bright, vibrant flavor that really elevates the dish. If you can’t find fresh thyme, you can substitute with dried thyme, but use about half the amount. Parsley is also a delicious addition.
• Consider a Slow Cooker Version: For an even easier weeknight meal, try adapting this recipe for your slow cooker. Sear the chicken first, then add all the ingredients (except the cream) to the crockpot. Cook on low for 6-8 hours, then stir in the cream before serving. You might find inspiration from a recipe like Crock Pot Chicken & Rice to guide you.
• Add a Touch of Dijon Mustard: A teaspoon of Dijon mustard adds a subtle tang and complexity to the sauce.

Other Delicious Chicken Recipes to Explore

If you’re a chicken lover like me, you’re always looking for new and exciting ways to prepare this versatile protein. Here are a few more of my favorite chicken recipes that I think you’ll absolutely adore:

• Butter Chicken: A creamy, flavorful Indian-inspired dish that’s perfect for a cozy night in. This is a real showstopper!
• Parmesan Chicken with Garlic Sauce: Crispy, cheesy chicken breasts smothered in a luscious garlic sauce. It’s a guaranteed crowd-pleaser.
• Garlic Butter Chicken Bites & Creamy Pasta: Bite-sized pieces of chicken cooked in a garlic butter sauce and served over creamy pasta. This is a quick and easy weeknight dinner that the whole family will love.
• Crockpot Garlic Parmesan Chicken & Potatoes: An easy dump-and-forget dinner that’s perfect for busy weeknights. Just toss everything in the crockpot and let it cook!

Mushroom Chicken Recipe

Here’s the full recipe, so you can print it out and keep it handy!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1/4 cup all-purpose flour
• 1.5 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1/2 cup heavy cream
• 2 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add 2 tbsp butter to the same skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 8-10 minutes.
5. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
6. Bring the sauce to a simmer and cook until it thickens slightly, about 5-7 minutes. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
7. Return the chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat.
8. Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, or until the chicken is heated through.
9. Serve immediately over your favorite sides.

Conclusion: Your Mushroom Chicken Adventure Begins Now!

There you have it – my ultimate Mushroom Chicken recipe, complete with all my tips and tricks for success. I truly believe that anyone can make this dish, and I can’t wait for you to try it. Get ready for a flavor explosion that will have everyone begging for more. Happy cooking!

ULTIMATE Creamy Mushroom Chicken

Amelia

This creamy mushroom chicken recipe is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken breasts are simmered in a rich and savory mushroom sauce, creating a culinary hug in a bowl that’s sure to please everyone.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 550 kcal

Equipment

• Large skillet
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Paper towels
• Whisk
• Spoon
• Tongs

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• ¼ cup all-purpose flour
• 1.5 cups chicken broth
• ½ cup dry white wine optional
• ½ cup heavy cream
• 2 tbsp fresh thyme leaves
• Salt to taste
• Black pepper to taste

Instructions

 

• Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
• Add 2 tbsp butter to the same skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
• Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 8-10 minutes.
• Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
• Bring the sauce to a simmer and cook until it thickens slightly, about 5-7 minutes. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
• Return the chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken to coat.
• Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, or until the chicken is heated through.
• Serve immediately over your favorite sides.

Notes

For a richer flavor, use a combination of mushroom varieties. If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme. To thicken the sauce further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.