Here’s a rich and flavorful Creamy Mushroom Chicken recipe—tender chicken in a luscious mushroom cream sauce.
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 extra depth)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Chicken:
- Season chicken breasts with salt and pepper.
- Heat olive oil or butter in a large skillet over medium heat.
- Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Cook the Vegetables:
- In the same skillet, sauté onions until softened, about 2–3 minutes.
- Add garlic and cook 30 seconds.
- Add mushrooms and thyme, sauté 5–6 minutes until mushrooms release liquid and begin to brown.
- Make the Cream Sauce:
- Stir in chicken broth, scraping up any browned bits.
- Add heavy cream, Parmesan, and Dijon mustard. Simmer 3–5 minutes until slightly thickened.
- Combine Chicken and Sauce:
- Return chicken to the skillet, spoon sauce over the top, and simmer 2–3 minutes to heat through.
- Serve:
- Garnish with fresh parsley. Serve over rice, pasta, or mashed potatoes.
💡 Tips:
- For extra flavor, deglaze the pan with a splash of white wine before adding cream.
- You can substitute half-and-half or cream cheese for a lighter or tangier sauce.
- Mushrooms can be varied—shiitake or portobello add an earthy depth.
I can also provide a slow cooker version so the chicken and mushrooms cook together for a hands-off meal that’s extra tender. Do you want that version?
