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This Creamy Mushroom Chicken recipe is so easy and so flavor packed! Juicy, pan seared chicken is coated in a lusciously creamy mushroom sauce. Hearty, satisfying and bound to be a weeknight hit!

Top down shot of creamy mushroom chicken in a pot.
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Ready in less than 30 minutes, this tender chicken is cooked in a creamy mushroom sauce, perfectly seasoned with herbs and spices and a simple chicken mushroom recipe that’s super satisfying.

Looking for more creamy chicken recipes? I got you. Why not also try my Spinach Stuffed Chicken Breast and my Creamy Tuscan Chicken , Creamy Caesar Chicken and Creamy Cajun Chicken. You will love them!

Why you’ll love this Chicken with Mushroom Sauce

  • Juicy chicken breasts. The chicken breasts are dusted in flour and pan fried, to make them tender on the inside, with crispy edges.
  • A delicious mushroom sauce. Made with chicken broth, cream and seasoned with herbs and spices – this mushroom sauce has depth and loads of flavor.
  • An easy chicken recipe. Using kitchen staples, this hearty mushroom chicken recipe goes from pantry to table in 25 mins!

Creamy Mushroom Chicken Ingredients

Top down shot of ingredients for creamy mushroom chicken.
  • Chicken Breast-slice chicken to even thickness. If you like, feel free to use boneless chicken thighs instead.
  • Flour– use all purpose flour or whole wheat flour if preferred.
  • Seasoning: Salt, pepper, and paprika are the main spices for the chicken.
  • Olive Oil– use extra virgin or light flavored olive oil to sear the chicken.
  • Butter– butter is used to make the creamy sauce.
  • Mushroom Sauce Ingredients: Fresh Mushrooms (baby bella cremini work best, onion, chicken broth (low sodium), heavy cream, minced garlic, parmesan cheese, salt, pepper, olive oil, parsley.

How to Make Chicken with Mushroom Cream Sauce

  • Coat the chicken: Place the sliced chicken breasts into a bowl of flour, pepper, slat and paprika. Coat well.
Pan frying chicken in a pot.
  • Sear the chicken: In a large skillet with olive oil, pan sear the chicken on each side until golden brown. Set aside.
process of making the creamy mushroom sauce.
  • Make the creamy mushroom sauce: First, add onions to the skillet until they caramelize, then add the mushrooms, garlic and other sauce ingredients.
chicken placed into the creamy mushroom sauce.
  • Allow the sauce to thicken then add the chicken back into the mushroom sauce. Simmer for a few more minutes.
  • Remove from heat, garnish with some fresh chopped parsley and enjoy!

Tips to Make Easy Mushroom Chicken

  • Be sure to pat the chicken dry before coating in the flour mix.
  • When washing your mushrooms, don’t let them soak. Mushrooms are spongy and will drink up water, diluting the sauce. Just rinse thoroughly and pat dry.
  • I used skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work!
  • Add in some chili flakes for an extra kick of heat!
  • When reheating any leftovers, reheat on a low heat so the chicken gets warm all the way through.
Top down view of creamy mushroom chicken in a silver pot.

Frequently Asked Questions

What are the best mushrooms to use?

I used cremini mushrooms, but you can use baby bella, white mushrooms, or whatever you can get your hand on, as long as it’s fresh, they all work great!

Can I use half and half milk for creamy mushroom chicken?

I prefer using heavy milk because it thickens up better, but if you really have to use use half and half cream, be sure to add about 2 tablespoons of grated parmesan cheese to thicken up the sauce.

How long does chicken take to cook?

It will all depend on how thick the chicken is, but since I sliced them lengthwise to thin them up, it only took about 4-5 minutes to cook. If you are using a whole chicken breast in one piece, be sure to use a small or medium sized chicken and pound it to adjust the thickness. This will help the chicken cook faster. Check for internal temperature of 165F for doneness.

What to serve with this Creamy Mushroom Chicken?

This chicken dish goes well with all kinds of sides, here’s some ideas: Air Fryer Potatoes, Crispy Potato Wedges, Air Fryer French Fries, and Cheesy Broccoli Bites.

How to store and reheat mushroom chicken?

Store chicken in the mushroom sauce for up to 3 days in the fridge. To reheat, use a microwave or in a skillet over low heat. I do no recommend freezing this recipes because the consistency of creamy sauces change after freezing.

Top down view of creamy mushroom chicken on a plate.

More Chicken Dinner Recipes

I hope you enjoy all the recipes I share with you, including this Creamy Mushroom Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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4.67 from 3 votes

Easy Creamy Mushroom Chicken

This Creamy Mushroom Chicken is so easy and so flavor packed! Juicy, pan seared chicken is coated in a lusciously creamy mushroom sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

Chicken

  • 2 whole chicken breast, skinless
  • ½ tsp. black pepper
  • ½ tsp salt
  • ½ tsp. paprika, optional to add color
  • ¼ tbsps. all purpose flour
  • 1 tbsp. olive oil

Mushroom Sauce

  • 12 oz. cremini mushrooms, washed and sliced
  • 1 cup low sodium chicken broth
  • 1 cup heavy cream
  • ½ cup onion, finely diced
  • 4 large garlic cloves, minced
  • 1 tbsp. flour
  • ½ cup parmesan cheese, grated
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 tbsps. butter
  • 1 tbsp. olive oil
  • 1 tbsp. fresh parsley, chopped

Instructions 

  • Pat dry the chicken breast with paper towel. Slice each chicken breast in half lengthwise to create two thin pieces from each breast.
  • In a small bowl, mix together the flour, black pepper, salt, and paprika. Coat the chicken cutlets with the flour mixture.
  • Heat a large skillet and add in the olive oil. Pan sear the chicken cutlets on each side for 3-5 minutes until golden brown on the outside. Remove and set aside on a plate.
  • In the same skillet, add 1 tbsp. of olive oil. Sauté the onions until they caramelize. Add the butter and when it melts, add in the sliced mushrooms and cook until the water is cooked off.
  • Add in the garlic and sauté for a minute. Then add in the flour and mix until the flour blends in well with the mushroom.
  • Add in the chicken broth, heavy cream, black pepper, and salt. Mix well and let the mixture simmer on low heat for 3-4 minutes until the sauce thickens up.
  • Add in the parmesan cheese and mix well. Cook for 1 minute. Return the chicken back into the pan and coat with the mushroom sauce. Cover and simmer on low heat for another 3-5 minutes.
  • Remove from heat, garnish with fresh chopped parsley and serve.

Notes

  • Be sure to pat the chicken dry before coating in the flour mix.
  • When washing your mushrooms, don’t let them soak. Mushrooms are spongy and will drink up water, diluting the sauce. Just rinse thoroughly and pat dry.
  • I used skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work!
  • Add in some chili flakes for an extra kick of heat!
  • When reheating any leftovers, reheat on a low heat so the chicken gets warm all the way through.

Nutrition

Calories: 437kcal | Carbohydrates: 14g | Protein: 10g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 106mg | Sodium: 833mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 1mg
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