Why You’ll Love This Recipe

This Easy and Flavorful Mushroom Chicken recipe delivers tender, juicy chicken breasts smothered in a rich, savory mushroom sauce—all made in one pan. It’s perfect for busy weeknights or cozy dinners, with minimal prep and maximum taste. The combination of garlic, herbs, and mushrooms creates a comforting dish that’s elegant enough for guests but simple enough for everyday meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastsolive oilbuttergarliconionsliced mushrooms (cremini or white button)chicken brothheavy creamthyme or Italian herbssalt and peppercornstarch (optional, for thickening)fresh parsley (for garnish)

directions

Season chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5-6 minutes per side, until golden and cooked through. Remove and set aside.

In the same pan, add butter, then sauté onions and garlic until fragrant.

Add sliced mushrooms and cook until they’re golden brown and have released their juices.

Pour in chicken broth and stir to deglaze the pan, scraping up the brown bits from the bottom.

Add heavy cream and thyme. Let simmer for 5 minutes to thicken slightly. (Optional: mix cornstarch with a little water and stir in to thicken more.)

Return chicken to the skillet and spoon the mushroom sauce over the top.

Simmer for 3-4 more minutes until everything is heated through and the sauce has thickened.

Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Swap chicken breasts for chicken thighs for a richer flavor.

Add a splash of white wine with the broth for extra depth.

Toss in spinach or peas near the end for added color and nutrients.

Use coconut cream instead of heavy cream for a dairy-free version.

Add a dash of paprika or red pepper flakes for some heat.

storage/reheating

Store leftover mushroom chicken in an airtight container in the fridge for up to 4 days.Reheat in a skillet over low heat or in the microwave until warmed through.Add a splash of broth or water to loosen the sauce if needed.It can also be frozen for up to 2 months—thaw overnight before reheating.

FAQs

Can I use canned mushrooms?

Yes, but fresh mushrooms offer better texture and flavor.

What sides go well with mushroom chicken?

It pairs beautifully with mashed potatoes, rice, pasta, or crusty bread.

Can I make it ahead of time?

Absolutely! It reheats well and even tastes better the next day.

How do I keep chicken from drying out?

Avoid overcooking, and let it rest briefly after cooking to retain juices.

Can I use milk instead of cream?

Yes, but the sauce will be thinner and less rich.

Is this dish gluten-free?

Yes, if you use cornstarch or a gluten-free thickener and ensure your broth is gluten-free.

Can I add cheese?

Sure! A sprinkle of parmesan over the sauce before serving is delicious.

Can I make this spicy?

Add chili flakes or a bit of cayenne for a kick.

What mushrooms work best?

Cremini, white button, or even shiitake mushrooms work great.

Can I cook this in the oven?

Yes, after searing the chicken and preparing the sauce, combine and bake at 375°F for 20 minutes.

Conclusion

Easy and Flavorful Mushroom Chicken is a quick, comforting meal that’s full of rich, earthy flavors and creamy textures. It’s ideal for when you want something hearty but don’t want to spend hours in the kitchen. Whether you’re feeding family or guests, this dish is sure to impress and satisfy with minimal effort.