Cream of Mushroom Chicken is easy to make from scratch in one single skillet! A delicious dinner that looks fancy but is fuss-free.
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This easy Cream of Mushroom Chicken recipe is made completely from scratch, prepared in one pan with thin slices of poultry smothered in a rich and creamy mushroom sauce.
Easy Cream Of Mushroom Chicken
Our Cream of Mushroom Chicken breast recipe combines the creamy comforts of my Chicken a la King and Chicken Pot Pie Soup with the similar steps of simmering seasoned chicken in a from-scratch mushroom sauce of my Chicken Marsala.
You will love the way the butter adds a delicious richness and depth of flavor to both the chicken breasts and the mushrooms in this dish, and because everything cooks in the same skillet, it mixes into the dijon mustard, heavy cream, and seasoned sauce.
What To Serve With Cream of Mushroom Chicken
Serve this cream of mushroom and chicken dinner with some garlic green beans or steamed veggies on the side, or spoon it over our instant pot brown rice, noodles, mashed potato casserole, or with our Red Lobster Cheddar Bay Biscuits. The thick sauce seeps into the food below so that each forkful is flavorful and well-balanced.
Why We Love Cream of Mushroom Chicken Recipes
- Quick and easy to make from scratch with instructions for a mushroom soup shortcut.
- Uses a handful of simple ingredients.
- Prepared in one pan, which means minimal mess to clean.
- The creamy sauce is full of umami flavor and perfectly coats each piece of poultry.
- Easy enough for everyday dining but elegant enough for fancy occasions.
Cream of Mushroom Chicken Ingredients
- Boneless skinless chicken breasts
- Kosher salt
- Freshly cracked black pepper
- Extra virgin olive oil
- Salted butter
- Whole white mushrooms
- Minced garlic: You can use garlic powder in a pinch.
- Chicken broth
- Heavy cream
- Dijon mustard
- Onion powder
- Fresh thyme leaves: You can also use dried thyme.
- Freshly chopped parsley: I used flat leaf parsley to garnish my chicken.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chicken: Instead of chicken breasts, you can use chicken tenders or even chicken thighs for this recipe.
- Make With A Different Mushroom: Baby portobello, white button, brown button, or a combination of mushrooms will all work well.
How to Make Cream of Mushroom Chicken
- Prepare The Poultry: Slice the chicken breasts in half lengthwise and season both sides with salt and pepper.
- Cook: Cook the chicken breasts in melted butter and oil for 4-5 minutes per side. Transfer them to a plate and set aside.
Pro Tip: Keep a close eye on the chicken as it cooks, and adjust the stovetop temperature up or down as needed. The chicken is done cooking when it reaches 165°F internal temperature or the internal juices run clear. - Make The Mushrooms: To the same skillet, melt more butter with olive oil. Add the mushrooms and stir until they are almost a dark golden brown. Stir in the minced garlic for another 1 minute and then remove the mushrooms to a bowl or plate.
Pro Tip: It’s important to stir constantly when you add the garlic, or it will burn and taste very bitter. - Stir The Sauce: Add the chicken broth to the skillet, stirring constantly to deglaze the skillet. Allow the broth to cook down for about 1-2 minutes, lower the heat, and add the heavy cream, Dijon mustard, onion powder, thyme, kosher salt, and cracked pepper. Stir until the sauce has reduced and thickened.
- Combine: Add the mushrooms back into the sauce, stir to coat, then remove the skillet from the heat. Add the chicken back to the skillet and spoon the sauce and mushrooms over each piece.
- Serve: Garnish with parsley and serve over rice or egg noodles. Enjoy!
Tips For Making The Best Cream of Mushroom Chicken
- You can substitute Italian seasoning for the onion powder and thyme.
- You can use store-bought “thin cut” chicken or chicken cutlets to save time in the kitchen since these don’t require any slicing or pounding.
How to Store Cream of Mushroom Chicken
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the mushroom chicken for up to 2 months. Allow the dish to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Reheat the chicken and sauce on the stovetop until heated through.
More Easy Chicken Recipes
More Chicken Recipes
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Cream of Mushroom Chicken
Serves — 4
Cream of Mushroom Chicken is easy to make from scratch in one single skillet! A delicious dinner that looks fancy but is fuss-free.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
Chicken Breast
- 2 large skinless boneless chicken breasts about 1-1¼ pounds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon salted butter
Mushroom Sauce
- 1 tablespoon salted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces whole white mushrooms cleaned, patted dry, and sliced ⅛-inch thick – I was able to get 3 cups
- 1 tablespoon minced garlic
- ⅓ cup chicken broth
- 1 cup heavy cream room temperature
- 2½ teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons freshly chopped parsley optional garnish (I used flat leaf parsley)
Instructions
- Slice the chicken breasts in half lengthwise to make 1 breast into 2 pieces.2 large skinless boneless chicken breasts
- Sprinkle both sides of the sliced chicken breast with ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper.½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
- Add the olive oil and butter to a 12-inch skillet over medium-high heat. Stir with a wooden spoon or silicone spatula until the butter is melted and incorporated with the olive oil.1½ tablespoons extra-virgin olive oil, 1 tablespoon salted butter
- Add the seasoned chicken breasts. Cook for 4-5 minutes per side. (Keep a close eye on the chicken as it cooks, and adjust the stovetop temperature up or down as needed) Once the chicken has cooked through, remove the chicken from the skillet to a plate or baking dish. (165°F internal temperature for chicken breast, or until the internal juices run clear)
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Again stir with a wooden spoon or spatula, scraping the bits from the bottom of the skillet. (This may seem like a fair bit of oil, but remember mushrooms soak up a lot of the oil)1 tablespoon salted butter, 1 tablespoon extra-virgin olive oil
- Keeping the heat at medium-high, add the sliced mushrooms. Stir continuously until the mushrooms are almost a dark golden brown.8 ounces whole white mushrooms
- Add 1 tablespoon of minced garlic to the mushrooms. Continue to stir constantly for another 1 minute. (It’s important to stir constantly when you add the garlic, or it will burn and taste very bitter) Use a slotted spoon to remove the mushrooms to a bowl or plate.1 tablespoon minced garlic
- Add the chicken broth to the skillet, keeping the heat at medium-high. Stir constantly to deglaze the skillet. Allow the chicken broth to cook down for about 1-2 minutes.⅓ cup chicken broth
- Lower the heat to medium. Add the heavy cream, Dijon mustard, onion powder, thyme, kosher salt, and cracked pepper. Stir continuously for another 5-7 minutes or until the sauce has reduced and thickened.1 cup heavy cream, 2½ teaspoons Dijon mustard, 1 teaspoon onion powder, 1 teaspoon fresh thyme leaves, ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
- Add the mushrooms back into the skillet. Stir to coat the mushrooms. Remove the skillet from the heat.
- Add the chicken back to the skillet and spoon the sauce and mushrooms over the chicken. Garnish with freshly chopped parsley. Serve over rice or egg noodles.2 teaspoons freshly chopped parsley
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the mushroom chicken for up to 2 months. Allow the dish to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Reheat the chicken and sauce on the stovetop until heated through.
- You can substitute Italian seasoning for the onion powder and thyme.
- You can use store bought “thin cut” chicken or chicken cutlets to save time in the kitchen since these don’t require any slicing or pounding.
Nutrition Info
Calories: 1664kcal | Carbohydrates: 21g | Protein: 64g | Fat: 151g | Saturated Fat: 75g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 55g | Trans Fat: 1g | Cholesterol: 475mg | Sodium: 3276mg | Potassium: 1909mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4397IU | Vitamin C: 15mg | Calcium: 232mg | Iron: 3mg
