Creamy Mushroom Chicken – A Comforting One-Pan Weeknight Favorite

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.

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

Try this tonight and let that creamy mushroom sauce work its magic on your soul.
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