When you’re craving something cozy but don’t want to fuss, this creamy mushroom chicken hits every note. Golden-seared chicken, earthy mushrooms, and a silky pan sauce that begs to be spooned over mashed potatoes it’s everything comfort food should be. Plus, it comes together in just one pan, making cleanup almost too easy.
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Why You’ll Love This Mushroom Chicken
This dish is a weeknight game-changer. You’ve got tender chicken with that perfect crust, bathed in a rich, savory mushroom sauce that tastes like it simmered all day. But surprise it only takes about 30 minutes! Whether you’re serving it with noodles, rice, or mopping up that sauce with bread, you’re in for a feel-good, fork-licking dinner.
And hey, if you love creamy comfort food, don’t miss this creamy chicken lasagna soup it’s another cozy fave.
Ingredients You’ll Need
Here’s what you’ll need to make this saucy skillet classic:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish
How to Make Mushroom Chicken
Prep the Ingredients
Start by slicing your chicken in half lengthwise to create cutlets. Pat them dry with paper towels this helps them get that golden sear. Wipe mushrooms with a damp cloth and slice. Mix up your cornstarch slurry and keep it nearby.
Sear the Mushrooms and Chicken
In a large skillet, melt butter with olive oil. Add the mushrooms and let them brown don’t stir too often! Once golden, remove them from the pan.
Season chicken with salt and pepper. In the same skillet, sear the chicken on both sides until golden and cooked through. Set aside.
Build the Creamy Mushroom Sauce
Add a little more butter if needed, then sauté the garlic for about 30 seconds. Pour in the lemon juice and scrape up the flavorful bits from the bottom. Add broth, Dijon, and mushrooms. Simmer for a few minutes, then stir in the cream and your cornstarch slurry. Let it bubble gently until it thickens.
Simmer and Serve
Return the chicken to the skillet and spoon sauce over the top. Simmer for a couple minutes until everything’s warmed through and happy. Sprinkle with fresh herbs and serve hot.
Try it with: These garlic roasted potatoes and carrots for the ultimate cozy pairing.
Helpful Tips & Flavor Boosts
- Don’t crowd your mushrooms. Give them space to brown!
- Dairy-free option: Use full-fat coconut milk and skip the cream.
- Want more umami? A dash of soy sauce adds depth to the sauce.
Storage & Reheating
- Fridge: Keeps well for 3–4 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Gently warm on the stovetop or microwave in short bursts. Add a splash of broth to loosen the sauce if needed.
What to Serve With Mushroom Chicken
This dish is made for cozy sides. Try it with:
- Garlic-herb roasted potatoes and carrots – rustic, buttery, and full of flavor
- Lime chicken rice pilaf – fluffy rice with a zesty twist
- Sourdough sandwich bread – perfect for soaking up every drop of sauce
Looking for something saucy and cheesy? Try this crockpot garlic parmesan chicken pasta you won’t regret it.
Mushroom Chicken FAQs
Can I use chicken thighs instead?
Absolutely! Boneless, skinless thighs work great here. Just sear a bit longer since they’re thicker.
Can I make this ahead of time?
Yes! Make the whole thing and store it in the fridge. Reheat gently on the stove with a splash of broth or cream to freshen up the sauce.
Try this tonight and let that creamy mushroom sauce work its magic on your soul.
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Creamy Mushroom Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms sliced
- 3 cloves garlic minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water slurry
- Salt & pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Slice chicken breasts in half lengthwise to create cutlets. Pat dry with paper towels.
- Wipe mushrooms clean and slice. Mix cornstarch and cold water to create slurry and set aside.
- In a large skillet, melt butter with olive oil. Add mushrooms and brown without stirring too often. Remove from pan once golden.
- Season chicken with salt and pepper. Sear in the same skillet until golden and cooked through. Remove and set aside.
- Add more butter if needed, then sauté garlic for 30 seconds. Deglaze with lemon juice , scraping up the brown bits.
- Add broth, Dijon, and mushrooms. Simmer for a few minutes, then stir in cream and cornstarch slurry. Let it bubble until thickened.
- Return chicken to the skillet and spoon sauce over top. Simmer for a couple of minutes until heated through.
- Garnish with fresh herbs and serve hot.
The recipe is pretty yummy, and I think I’ll make it again. But there is way too much lemon juice. It’s great to deglaze the pan and cut through the richness, but practically all I could taste was lemon juice in the final sauce. Personally I love a rich mushrooms sauce so I added more cream and butter to neutralize the acidic. But next time I make it I’ll probably add about half the lemon juice it calls for.
Thank you for your feedback — I really appreciate it. You’re right that the lemon can come through strongly, and using half next time is a smart adjustment. I’ll add your tip to the notes section so future readers can adjust the acidity more easily.