Here’s a rich and comforting Creamy Mushroom Chicken recipe that’s perfect for dinner. It’s flavorful, easy to make, and pairs beautifully with rice, pasta, or mashed potatoes.
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz (≈225 g) mushrooms, sliced (cremini, button, or a mix)
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for depth)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Chicken:
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil or butter over medium heat. Sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside. - Cook the Vegetables:
In the same skillet, add onions and garlic, cooking for 2–3 minutes until softened. Add mushrooms and thyme, sauté for 5–6 minutes until the mushrooms release their liquid and start to brown. - Make the Cream Sauce:
Pour in the chicken broth to deglaze the pan, scraping up any brown bits. Stir in heavy cream, Parmesan, and Dijon mustard. Simmer for 3–5 minutes until the sauce thickens slightly. Taste and adjust seasoning. - Combine Chicken and Sauce:
Return the chicken to the skillet and spoon the sauce over it. Simmer for 2–3 minutes to heat through and let flavors meld. - Serve:
Garnish with fresh parsley. Serve over rice, pasta, or mashed potatoes, and enjoy!
💡 Tips:
- For extra flavor, finish with a splash of white wine before adding the cream.
- You can use half-and-half or cream cheese if you want a lighter, tangier sauce.
- Mushrooms can be varied—shiitake or portobello add a deeper, earthy flavor.
If you like, I can also give a slow cooker version that makes this creamy mushroom chicken almost effortless. Do you want that version?
