There’s something magical about the way a simple pan sauce comes together. I remember one particularly chaotic Tuesday evening last fall. My three kids had soccer practice, my husband worked late, and I desperately needed a dinner that felt special but wouldn’t keep me in the kitchen for hours.
I pulled some chicken breasts and a box of mushrooms from the fridge, and within 30 minutes, we were sitting down to a meal that silenced the usual dinner-table chatter. That’s the power of this Creamy Mushroom Chicken. It’s my go-to comfort food recipe that transforms basic ingredients into a rich, elegant, and deeply satisfying dish.
It feels like a warm hug in a skillet, proving that you don’t need a dozen ingredients to make something truly delicious and nourishing for your family. This one-pan wonder is the epitome of food being love, and it’s a recipe I know you’ll cherish as much as we do.
Why You’ll Love This Creamy Chicken and Mushroom Recipe
This recipe is a true weeknight hero. First, it’s incredibly simple. You likely have most of the ingredients in your kitchen right now.
Second, it cooks in one pan. That means less cleanup and more time with your family. The creamy mushroom sauce is luxuriously smooth and coats the tender chicken perfectly.
It’s a restaurant-quality meal you can make at home for a fraction of the cost. Everyone at my table, from my pickiest eater to my husband, asks for seconds. It’s a guaranteed crowd-pleaser.
Ingredients You’ll Need
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Simplicity is key here. Using fresh, good-quality ingredients makes all the difference in this easy Creamy Mushroom Chicken.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 (about 1.5 lbs) | You can also use thighs. |
| Salt and black pepper | To taste | Freshly cracked pepper is best. |
| Olive oil or avocado oil | 2 tablespoons | For searing the chicken. |
| Unsalted butter | 2 tablespoons | Adds richness to the sauce. |
| Cremini or white mushrooms, sliced | 1 lb (16 oz) | Wipe clean, don’t soak them. |
| Yellow onion, finely diced | 1 medium | Adds a sweet, savory base. |
| Garlic, minced | 3-4 cloves | Fresh is always better! |
| Dry white wine (like Sauvignon Blanc) | 1/2 cup | Optional, but highly recommended. |
| Chicken broth | 1 cup | Use low-sodium if possible. |
| Heavy cream | 1 cup | For the luscious sauce. |
| Fresh thyme leaves | 1 tablespoon | Or 1 tsp dried thyme. |
| Grated Parmesan cheese | 1/2 cup | Freshly grated melts best. |
| Fresh parsley, chopped | For garnish | Adds a fresh, colorful finish. |
Substitutions & Variations
Don’t be afraid to make this Creamy Mushroom Chicken your own! Cooking should be flexible and fun.
For the Chicken: Chicken thighs work wonderfully. They are more forgiving and stay incredibly juicy. Just increase the cooking time by a few minutes.
For the Mushrooms: Feel free to use a mix! Baby bellas, shiitake, or even oyster mushrooms add a lovely depth of flavor.
For the Cream: If you want a lighter sauce, half-and-half can work, but the sauce will be slightly less thick. For a dairy-free version, full-fat coconut cream is a great alternative.
For the Wine: No wine? No problem! Simply replace it with an additional 1/2 cup of chicken broth. The flavor will still be fantastic.
Add Some Greens: Stir in a couple of handfuls of fresh spinach at the very end, just until it wilts. It’s a great way to sneak in some extra veggies.
Step-by-Step Instructions
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Let’s get cooking! This entire dish comes together in one pan, which I absolutely love.
- Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. This is the secret to a golden sear. Then, season both sides generously with salt and pepper.
- Sear the Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until a beautiful golden-brown crust forms and the internal temperature reaches 165°F. Remove the chicken from the skillet and set it aside on a plate.
- Cook the Mushrooms and Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms and onion. Sauté for 6-8 minutes, until the mushrooms have released their liquid and started to brown. Add the minced garlic and cook for one more minute, until fragrant.
- Deglaze the Pan: Pour in the white wine (or extra broth) to deglaze the pan. Use your spoon to scrape up all those delicious browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until it reduces by about half.
- Create the Creamy Sauce: Stir in the chicken broth, heavy cream, fresh thyme, and Parmesan cheese. Bring the sauce to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until it slightly thickens.
- Finish the Dish: Return the cooked chicken breasts to the skillet, along with any accumulated juices. Spoon the creamy mushroom sauce over the top. Let everything heat through for 2-3 minutes.
- Garnish and Serve: Taste the sauce and adjust seasoning with more salt or pepper if needed. Garnish with fresh chopped parsley and serve your delicious Creamy Mushroom Chicken immediately.
Pro Tips for Success
Follow these simple tips for the absolute best Creamy Mushroom Chicken every single time.
Dry Your Chicken: I can’t stress this enough. Patting the chicken dry ensures a proper sear, not a steam.
Don’t Crowd the Pan: If your skillet is too small, cook the chicken in two batches. Crowding creates steam and prevents browning.
Get Color on Your Mushrooms: Let the mushrooms sit in the hot pan without stirring for a minute or two. This allows them to develop a deep, savory flavor.
Use Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. A block of Parmesan and a microplane make all the difference.
Simmer, Don’t Boil: Once you add the cream, keep the sauce at a gentle simmer. A rolling boil can cause the cream to separate or become oily.
Storage & Reheating Tips
This dish makes fantastic leftovers! Store any leftover Creamy Mushroom Chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm it in a skillet over low heat. You may need to add a splash of chicken broth or cream to loosen the sauce back up. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring in between. I do not recommend freezing this dish, as the creamy sauce can separate upon thawing.
What to Serve With This Recipe
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This versatile Creamy Mushroom Chicken pairs beautifully with so many sides. Here are our family’s favorites.
For Soaking Up the Sauce: You absolutely need something to soak up every last drop of that incredible sauce. Serve it over a bed of fluffy white rice, creamy mashed potatoes, or buttery egg noodles.
For a Lighter Meal: It’s also delicious with cauliflower rice, zucchini noodles, or a simple quinoa.
For Veggie Sides: A crisp green salad, steamed green beans, roasted asparagus, or garlicky sautéed spinach complete the meal perfectly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic choice for this Creamy Mushroom Chicken recipe. They are more flavorful and forgiving, staying incredibly moist. Just be sure to cook them until they reach an internal temperature of 165°F, which may take a few minutes longer than breasts.
My sauce is too thin. How can I thicken it?
If your sauce needs more body, you have a couple of easy options. First, let it simmer for a few more minutes to reduce further. Alternatively, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Whisk this into the simmering sauce and let it cook for a minute until thickened.
Can I make this recipe gluten-free?
Yes, this Creamy Mushroom Chicken is naturally gluten-free! Just double-check the labels on your chicken broth to ensure it’s a certified gluten-free brand. All the other core ingredients are naturally free of gluten.
What’s the best type of mushroom to use?
Cremini mushrooms (also called baby bellas) are my top pick. They have a deeper, earthier flavor than standard white buttons but are still very affordable. However, any mushroom you enjoy will work beautifully in this comforting dish.
How can I prevent the cream from curdling?
The key is to avoid boiling the sauce once the cream is added. Keep the heat at a gentle simmer. Using heavy cream (which has a higher fat content) instead of half-and-half or milk also makes curdling much less likely. Stirring in the Parmesan cheese off the heat or on very low heat can also help.
Monster Mac and Cheese
Ingredients
- Elbow Macaroni: 1 lb (16 oz)
- Unsalted Butter: 1/2 cup (1 stick)
- All-Purpose Flour: 1/2 cup
- Whole Milk: 4 cups
- Heavy Cream: 1 cup
- Sharp Cheddar Cheese, shredded: 3 cups
- Monterey Jack Cheese, shredded: 2 cups
- Cream Cheese, softened: 4 oz
- Dijon Mustard: 1 tsp
- Garlic Powder: 1 tsp
- Paprika: 1/2 tsp
- Kosher Salt: To taste
- Black Pepper: To taste
- Panko Breadcrumbs: 1 cup
- Melted Butter: 1 tbsp (for breadcrumbs)
Instructions
- Cook the Pasta: First, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook it for 1-2 minutes less than the package directions state. We want it al dente because it will continue cooking in the oven. Drain the pasta and set it aside. Do not rinse it; the starch helps the sauce cling.
- Make the Roux: Next, using the same pot (less cleanup!), melt the butter over medium heat. Once it’s foaming, whisk in the flour. Cook this roux for about one minute, whisking constantly, until it’s bubbly and smells a bit nutty. This step cooks out the raw flour taste.
- Create the Sauce Base: Gradually pour in the milk and cream, whisking constantly to prevent any lumps from forming. Continue to cook and whisk until the sauce thickens and can coat the back of a spoon. This should take about 5-7 minutes.
- Cheese, Please! Now, turn the heat down to low. Add the softened cream cheese, Dijon mustard, garlic powder, paprika, salt, and pepper. Whisk until the cream cheese is fully melted and incorporated. Then, gradually add the shredded cheddar and Monterey Jack cheeses, stirring until you have a perfectly smooth, velvety cheese sauce.
- Combine Pasta and Sauce: Add the drained pasta back into the pot with the glorious cheese sauce. Stir everything together until every single piece of macaroni is coated in that creamy, cheesy goodness. This is the heart of your Monster Mac and Cheese.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese mixture to a 9×13 inch baking dish, spreading it out into an even layer.
- Add the Topping & Bake: In a small bowl, toss the Panko breadcrumbs with a tablespoon of melted butter. Sprinkle this mixture evenly over the top of the mac and cheese. Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
- Rest and Serve: Finally, let your magnificent Monster Mac and Cheese rest for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop and serve.
Notes
Nutrition
For more information: creamy mashed potatoes
For more information: creamy mashed potatoes