Mushroom Chicken Recipe – Creamy One-Pan Comfort Food

There’s just something magical about a skillet full of creamy mushroom chicken simmering away on the stove. The aroma alone is enough to bring everyone into the kitchen, and the flavor? Rich, savory, and full of depth. It’s the kind of meal that feels like a warm hug on a long day.

This mushroom chicken recipe has quickly become a go-to favorite in our home. It hits that perfect balance between comforting and impressive—easy enough for a weeknight, yet totally worthy of serving to guests. You get tender, golden-seared chicken breasts nestled in a luxurious mushroom gravy that’s thick, flavorful, and begging to be spooned over mashed potatoes or buttered noodles.

The best part? It’s all made in one pan, which means fewer dishes and more time to enjoy the evening. I first made this dish on a chilly fall night when I was craving something hearty but didn’t want to spend hours in the kitchen. The result was so good it landed on our regular dinner rotation instantly.

Whether you’re trying to use up a pack of mushrooms in the fridge or simply looking for a cozy meal to enjoy with your family, this mushroom chicken recipe checks all the boxes. It’s creamy without being too heavy, thanks to a balanced mix of cream and broth. Plus, the umami-rich flavor from the mushrooms and soy sauce gives it that satisfying, almost steakhouse-level depth.

This is comfort food made easy, and once you try it, I promise it’ll be one of those recipes you come back to again and again.

Why You’ll Love This Recipe

This mushroom chicken is more than just another creamy chicken dish—it’s a full-on experience. Every bite delivers layers of texture and flavor that’ll have you going back for seconds (and maybe even thirds).

First, it’s incredibly easy to make. With just a bit of slicing, searing, and simmering, you can pull together a dish that looks and tastes like it came from a restaurant. No complicated techniques, no fancy tools. Just real, honest ingredients working together beautifully.

Second, it’s family-friendly. Kids love the creamy sauce, and adults appreciate the depth of flavor. You can serve it with just about any side—think mashed potatoes, steamed rice, or roasted vegetables—and it works every time.

Third, the flavor is next-level. The seared mushrooms add a deep, earthy base, while garlic and soy sauce bring umami. The broth and cream blend together to make a silky sauce that clings to the chicken and any side dish you pair it with.

And lastly, this dish is incredibly versatile. You can freeze leftovers for an easy weeknight dinner down the line or make it ahead for a cozy dinner party. It’s the kind of recipe that adapts to your schedule and tastes just as good the next day.

Health Benefits

While this mushroom chicken leans into comfort food territory, it also offers several health perks when made mindfully. Here’s why you can feel good serving it:

Lean protein: Chicken breasts are a great source of lean protein, helping to keep you full and support muscle repair.

Mushrooms: These little fungi are nutritional powerhouses. They’re low in calories, rich in antioxidants, and provide important nutrients like selenium, potassium, and B vitamins.

Calcium from cream: Even though heavy cream adds richness, it also contributes calcium, which supports bone health. You can always lighten it up with half-and-half or a non-dairy substitute if preferred.

Balanced meal: Paired with a veggie side and whole grains like brown rice or quinoa, this dish can become a well-rounded, satisfying dinner.

Customizable sodium and fat: With small tweaks—like using low-sodium broth and skipping the bouillon—you can easily adjust the salt content. Swapping in olive oil instead of butter for cooking helps control saturated fat.

Preparation Time, Servings, and Nutritional Information

Total Time: 40–45 minutes
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Servings: 4
Calories per Serving: 414
Protein: 18g
Carbohydrates: 23g
Fat: 26g
Sodium: 704mg

Ingredients List

For the Chicken:

• 2 large boneless skinless chicken breasts, sliced in half lengthwise and pounded to ½ inch thickness
• ½ cup all-purpose flour (for dredging)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon salted butter

For the Mushroom Sauce:

• 3 tablespoons salted butter
• 8 oz button or baby bella mushrooms, cleaned and sliced
• 3 cloves garlic, minced
• ½ cup chicken broth (or low-sodium broth)
• ½ teaspoon soy sauce
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon mustard powder
• ½ teaspoon chicken bouillon (optional)
• ½ cup heavy cream
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

Optional Garnishes:

• Fresh parsley, chopped
• Cracked black pepper

Ingredient Highlights:

• Mushrooms: They add a deep, earthy flavor that builds the foundation of the sauce.
• Chicken breasts: Tender and quick-cooking, especially when sliced and pounded.
• Heavy cream: Delivers silky richness and a velvety finish.
• Cornstarch slurry: Ensures the sauce thickens to that perfect gravy consistency.
• Butter and olive oil: Create a flavorful base for sautéing.

Step-By-Step Cooking Instructions

Prepare Your Ingredients

• Slice the chicken breasts horizontally to create four thinner cutlets. Pound them to even thickness.
• Pat the chicken dry and season both sides with salt and pepper.
• Mix the dredging flour in a shallow bowl.
• Combine the broth, soy sauce, bouillon, onion powder, thyme, and mustard powder in a measuring cup.
• Stir together the cornstarch and cold water in a small bowl and set aside.
• Clean and slice your mushrooms, and mince the garlic.

Sauté the Mushrooms

• Heat 2 tablespoons of butter in a large skillet over medium-high heat.
• Add the mushrooms in batches (don’t overcrowd the pan) and sauté until they’re golden brown on both sides—about 4–5 minutes per batch.
• Remove the mushrooms and set them aside.

Dredge and Sear the Chicken

• Dredge each chicken cutlet in the flour, shaking off any excess.
• In the same skillet, add olive oil and 1 tablespoon butter.
• Sear the chicken over medium heat for 4–5 minutes per side, or until golden brown and cooked through.
• Transfer the chicken to a plate and cover loosely to keep warm.

Deglaze the Pan

• Lower the heat slightly and add the minced garlic. Sauté for 30 seconds.
• Pour in a splash of broth (or wine substitute if using) to deglaze the pan.
• Scrape up all the brown bits from the bottom—these add incredible flavor to the sauce.

Make the Creamy Mushroom Sauce

• Pour in the remaining broth mixture and bring to a simmer.
• Let it reduce slightly for about 3–4 minutes.
• Stir in the cornstarch slurry and simmer until the sauce thickens, about 2–3 minutes.
• Add the heavy cream and stir to combine.
• Return the sautéed mushrooms to the skillet and let everything simmer together for 2 more minutes.

Return the Chicken and Finish

• Place the seared chicken back into the skillet, spooning sauce and mushrooms over the top.
• Let it simmer gently for 3–4 minutes so everything heats through and the flavors meld.
• Garnish with chopped parsley and freshly cracked pepper if desired.

How to Serve

This dish is endlessly versatile when it comes to serving. Here are a few winning combinations:

• Over a bed of creamy mashed potatoes
• With buttered egg noodles or linguine
• Alongside steamed rice or quinoa
• Paired with roasted green beans, asparagus, or sautéed spinach
• With a warm loaf of crusty bread to soak up that rich sauce

Pairing Suggestions

While we’re keeping this recipe halal and skipping wine pairings, you still have plenty of great drink and side options:

• Sparkling apple juice or grape juice adds a festive touch
• Herbal teas like mint or chamomile work beautifully with the creamy sauce
• A crisp cucumber or fennel salad can help cut through the richness
• Roasted carrots, broccoli, or brussels sprouts make great veggie companions
• Serve with lightly toasted flatbread for a Middle Eastern-inspired twist

Storage, Freezing & Reheating Instructions

Storage:
Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 3 days.

Freezing:
Place cooled chicken and sauce in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:
Reheat gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce. You can also microwave individual portions in 30-second intervals until warmed through.

Common Mistakes to Avoid

• Overcrowding the pan: Cook mushrooms and chicken in batches to avoid steaming instead of searing.
• Skipping the fond: Those golden bits at the bottom of the pan are essential for flavor—make sure to deglaze and use them.
• Not thickening the sauce enough: Be patient when reducing the sauce, and don’t skip the cornstarch slurry.
• Using watery cream substitutes: If swapping cream, choose something with enough fat (like half-and-half) to maintain richness.
• Overcooking the chicken: Thin chicken cooks fast, so watch closely to keep it juicy and tender.

Pro Tips

• Always let your chicken come to room temperature before searing—it cooks more evenly that way.
• Wipe mushrooms gently with a damp cloth instead of rinsing to avoid sogginess.
• To lighten the dish, use a splash of milk in place of some of the cream—but keep a bit for that luscious texture.
• If making ahead, store the chicken and sauce separately to keep textures fresh.
• Add a handful of spinach to the sauce for extra greens without changing the flavor.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well and stay juicy. Just increase the cooking time slightly.

Can I use canned mushrooms?
Fresh mushrooms are highly recommended for the best texture and flavor, but canned can work in a pinch. Be sure to drain them well.

How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon. If it’s still too thin after simmering, add a bit more cornstarch slurry and cook for another minute.

Can I make this dairy-free?
Yes, use a plant-based cream (like oat or coconut cream) and a dairy-free butter alternative. The flavor will change slightly but still be delicious.

What’s a good substitute for the bouillon?
You can omit it or replace it with an extra pinch of salt and a dash of soy sauce for a bit more depth.

Do I have to pound the chicken?
Pounding helps the chicken cook evenly and stay tender. If your breasts are already thin, you can skip this step.

How can I make this gluten-free?
Use gluten-free all-purpose flour for dredging and ensure your broth and soy sauce are gluten-free.

Can I add cheese to this dish?
Yes! A sprinkle of Parmesan or mozzarella stirred into the sauce before serving adds even more richness.

How can I make it spicier?
Add a pinch of crushed red pepper flakes to the sauce, or stir in a bit of chili garlic sauce for heat.

Can I cook this in advance?
Yes, and it reheats beautifully. Store it in the fridge for up to 3 days or freeze for later.

Conclusion & Call to Action

If you’re looking for a creamy, dreamy, full-flavored meal that’ll satisfy everyone at the table, this mushroom chicken recipe is it. With its cozy mushroom gravy and perfectly seared chicken, it feels like a special occasion dinner—even when it’s just a regular Tuesday.

I’d love to hear how your mushroom chicken turns out. Did you serve it over pasta or mash? Did your family love it as much as mine does? Leave a comment below and share your tips, tweaks, or questions. And if you snap a photo, don’t forget to tag me—I absolutely love seeing your kitchen creations!

Happy cooking!

Print