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Nut Free
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Sugar Free
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.
Though this chicken mushroom recipe dish looks elegant and impressive, it comes together quickly. For those who love one-pan meals, this recipe is a dream. Everything cooks in the same pan, meaning you build layers of flavor as you go.
Start by searing the chicken until golden brown, then use the same pan to sauté mushrooms, garlic, and onions. The browned bits left behind add incredible depth to the creamy sauce, which means you get restaurant-quality flavor without extra effort!
It may not seem like pan-frying chicken cooks it all the way. This recipe includes baking the chicken until fully cooked.
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 in a Mushroom Sauce
You’ll love this comfort food recipe. 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 Breasts. I find chicken breasts easy to use. They also don’t have added fat like you’d get from chicken thighs. The sauce itself has a good amount of fat. Use boneless and skinless chicken breasts for easiest prep and best results.
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 this chicken 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.
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.)
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.
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.
Step 2: Add mushrooms
Add in the sliced mushrooms, then stir and fry for 5 minutes with onions.
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.
Steps 5 & 6: Season and add half & half
Add salt and pepper.
Stir in half and half, mix well.
Steps 7 & 8: Sauté and garnish
On low heat let it sauté for 3 minutes.
Add in a handful of chopped dill.
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.
Step 10: Enjoy
When serving, you could cut the chicken breasts into slices and pour sauce on top. Enjoy!
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.
- Serve this chicken dinner with some rich garlic bread on the side for a great home-cooked meal!
- Be cautious with the oven time to ensure the chicken remains juicy and fully cooked.
Recipe FAQs
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 over low heat until warmed through.
Yes, although half and half provides a creamier texture, whole milk is a suitable substitute.
Yes, feel free to make the sauce ahead of time and reheat when ready to serve.
Enjoy other tasty recipes you can make at home:
- Tuscan Soup with White Beans All In One Pot is a delicious way to enjoy the flavors of Italy right at home!
- Classic Creamy Risotto Recipe is the perfect side dish!
- Easy Grilled Eggplant with Tomato and Garlic Parmesan Appetizer makes a delicious and easy starter when you have company over.
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!
Best Way to Make Chicken in a Creamy Mushroom Sauce
Equipment
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spatula
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
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Salt and pepper both sides of the chicken breasts.salt,, black pepper,, 2 chicken breasts
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In a pan, melt the butter, take the foam off.2 Tbsp unsalted butter
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On medium heat and with melted butter fry the chicken breasts 3-4 minutes each side. (This is for color.)
- Transfer the chicken to an oven safe pan.
- Preheat the oven to 350F.
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Bake the chicken breast for 10 minutes.
For the sauce:
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In the same pan where you browned the chicken, add in chopped onions and fry for 5 minutes.1 onion,
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Add in the sliced mushrooms, then stir and fry for 5 minutes with onions.2 cups mushrooms,
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Stir in flour, then let it blend together for 2 minutes.2 Tbsp unbleached flour
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Pour in chicken stock and bring it to boil.150 ml chicken stock
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Add salt and pepper.salt,, black pepper,
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Stir in half and half, mix well.150 ml half and half
- On low heat let it sauté for 3 minutes.
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Add in a handful of chopped dill.1 handful dill,
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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
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When serving, you could cut the chicken breasts into slices and pour sauce on top. Enjoy!
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!
Hi, chicken thighs will also work, but will need more time to cook than chicken breast.