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Best Way to Make Chicken in a Creamy Mushroom Sauce

This mouthwatering chicken with creamy mushroom sauce recipe is up to par with the ones you’d find in high-end restaurants. Golden, boneless tender chicken breast simmered with herbs in a fresh mushroom creamy sauce.

cooked-chicken-breast-in-a-red-pan-on-a-cutting-board-with-creamy-mushroom-sauce-fresh-dill

Though this chicken mushroom recipe dish looks elegant and impressive, it quickly comes together.

Why you’ll want to save this Chicken Breast Mushrooms Recipe:

  • Easy weeknight dinner
  • It comes together in under an hour
  • This recipe is simple, yet elegant
  • It’s the perfect comfort meal
  • Minimal ingredients that you can find at local grocery stores
  • Flavorful sauce

You’ll notice there are plenty of chicken recipes on this site. While they’re all unique and delicious, this chicken with mushroom sauce is perhaps the one that has been a family favorite. It’s a dish that appeases adults and children alike. Even guests who don’t like mushrooms enjoy it!

I’ve made this recipe for years and wouldn’t change a thing. I know many people like adding wine to the sauce, and you could add some. But if it’s not there, you won’t miss it. The half-and-half cream, chicken stock, and onions provide a tremendous flavor.

What to serve with Chicken Breast and Mushroom Sauce 

You’ll love this comfort dish. It is simple, yet so delicious—pairing well over rice, cauliflower rice, mashed potatoes, pasta, or quinoa. Or on its own with a side salad.

No doubt, this will become your new favorite weeknight meal.

Key Ingredients

Chicken in mushroom sauce ingredients- chicken, dill, onion, butter, mushrooms, salt, pepper, broth, half and half, and chicken breasts.

Boneless Chicken Breasts. I find chicken breasts easy to use. It also doesn’t have added fat like you’d get from chicken thighs. The sauce itself has a good amount of fat.

Butter. I used unsalted, which helps control your salt level. You can also use olive oil.

Mushrooms. I like to use white mushrooms, button mushrooms, baby Bellas or cremini mushrooms. You could buy pre-sliced or slice some yourself. Not too thin that they’ll fall apart, though.

Onions and dill. They add flavor to the cream sauce.

Half and Half. I prefer using half and half to keep the sauce from becoming too thick. Feel free to use heavy cream or coconut milk if you’d like. It all depends on what consistency you prefer.

Chicken stock, or chicken broth. Adding chicken stock to the sauce gives an additional depth of flavor that goes a long way.

Spices: Salt and black pepper.

Garnish the dish with fresh herbs, like dill or parsley

Find the full printable recipe with specific measurements below.

How to make Chicken in a Creamy Mushroom Sauce

Step 1: Season the chicken

Salt and pepper both sides of the chicken breasts.

Seasoned raw chicken breasts.

Step 2: Melt butter

In a pan, melt the butter, take the foam off.

Steps 3 & 4: Fry and transfer the chicken

On medium heat and with melted butter fry the chicken breasts 3-4 minutes each side. (This is for color.)

Chicken breasts cooking in a skillet with butter.

Transfer the chicken to an oven safe pan.

Step 5: Preheat

Preheat the oven to 350F.

Step 6: Bake

Bake the chicken breast for 10 minutes.

Two cooked chicken breasts on a baking tray with parchment paper.

For the sauce:

Step 1: Fry onions

In the same pan where you browned the chicken, add in chopped onions and fry for 5 minutes.

Sauteed onions in a skillet.

Step 2: Add mushrooms

Add in the sliced mushrooms, then stir and fry for 5 minutes with onions.

Sliced mushrooms added to a black skillet.

Steps 3 & 4: Add flour and chicken stock

Stir in flour, then let it blend together for 2 minutes.

Pour in chicken stock and bring it to boil.

sauted-mushrooms-in-a-pan-and-sauce

Steps 5 & 6: Season and add half & half

Add salt and pepper.

Stir in half and half, mix well.

Half & half added to mushroom sauce cooking in a skillet.

Steps 7 & 8: Sauté and garnish

On low heat let it sauté for 3 minutes.

Add in a handful of chopped dill.

Fresh dill added atop mushroom sauce cooking in a skillet.

Step 9: Add chicken and sauté

Put the chicken back into the pan with the sauce, then put a lid on the pan and let it sauté all together for 2 minutes.

Chicken breasts in a skillet with sauce with a lid on.

Step 10: Enjoy

When serving, you could cut the chicken breasts into slices and pour sauce on top. Enjoy!

Sliced chicken atop a plate of mushroom sauce.

Expert Tips

  • Maintain a medium heat when browning the chicken. This way, you will avoid overcooking the exterior while ensuring it cooks through during the baking process.
  • Scraping the browned bits (fond) from the pan when sautéing onions and mushrooms adds deep flavor to the sauce
  • Be cautious with the oven time to ensure the chicken remains juicy and fully cooked.

Recipe FAQs

How to store leftovers?

This creamy mushroom chicken recipe reheats the next day excellently. Just keep it in an airtight container in the refrigerator. For reheating, add the leftovers in a large skillet. Cover the skillet and simmer on low heat until it reaches the desired temperature.

Can I substitute half & half with whole milk?

Yes, although half and half provides a creamier texture, whole milk is a suitable substitute.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and reheated when ready to serve.

Enjoy other tasty recipes you can make at home:

Other mushroom recipes

If you tried this Chicken in a Creamy Mushroom Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

cooked chicken with creamy mushroom sauce with fresh dill.

Quick Chicken with an Easy Mushroom Sauce

A quick yet beautiful dish that can be made on a weeknight but also for company. 
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Course: Dinner, Lunch, Main Course
Cuisine: American, Meat Dishes
Allergy: Nut Free, Sugar Free
Total Time: 1 hour
Servings8
Calories: 138kcal

Equipment

Ingredients

  • 2 chicken breasts
  • 2 Tbsp unsalted butter
  • salt, to taste
  • black pepper, to taste
  • 2 cups mushrooms, sliced
  • 2 Tbsp unbleached flour
  • 1 handful dill, chopped
  • 1 onion, chopped
  • 150 ml half and half
  • 150 ml chicken stock

Instructions

  • Salt and pepper both sides of the chicken breasts.
    salt,, black pepper,, 2 chicken breasts
    two raw chicken breasts on a grey cutting board.
  • In a pan, melt the butter, take the foam off.
    2 Tbsp unsalted butter
  • On medium heat and with melted butter fry the chicken breasts 3-4 minutes each side. (This is for color.)
    cooked chicken breast in a skillet.
  • Transfer the chicken to an oven safe pan.
  • Preheat the oven to 350F.
  • Bake the chicken breast for 10 minutes.
    cooked chicken breast on parchment paper on a baking tray.

For the sauce:

  • In the same pan where you browned the chicken, add in chopped onions and fry for 5 minutes.
    1 onion,
    sautéd onions in a pan.
  • Add in the sliced mushrooms, then stir and fry for 5 minutes with onions.
    2 cups mushrooms,
    mushrooms in a black pan.
  • Stir in flour, then let it blend together for 2 minutes.
    2 Tbsp unbleached flour
    Mushrooms sauteing in a skillet.
  • Pour in chicken stock and bring it to boil.
    150 ml chicken stock
    mushrooms and sauce in a black skillet.
  • Add salt and pepper.
    salt,, black pepper,
  • Stir in half and half, mix well.
    150 ml half and half
    chicken with mushroom sauce 10 1000x667
  • On low heat let it sauté for 3 minutes.
  • Add in a handful of chopped dill.
    1 handful dill,
    creamy mushroom sauce with chopped fresh dill on top.
  • Put the chicken back into the pan with the sauce, then put a lid on the pan and let it sauté all together for 2 minutes
    chicken cooking with sauce in a skillet with a lid on top.
  • When serving, you could cut the chicken breasts into slices and pour sauce on top. Enjoy!
    Sliced chicken atop a plate of mushroom sauce.

Nutrition

Calories: 138kcal | Carbohydrates: 5g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 106mg | Potassium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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2 Comments

  1. Hi.
    Recipe sounds good except I don’t like chicken breasts since there’s hardly any healthy fats on them. Can I use thighs instead? I like the skin but perhaps I can take the skin off and still follow recipe? Thanks!