Tender and juicy pan-fried chicken breasts are simmered to perfection in a deeply savory mushroom sauce in this Chicken and Mushrooms recipe. This rich and creamy one-pan dish is perfect for a delicious and comforting weeknight meal.
This hearty and satisfying chicken dish is bound to become a family favorite. You can easily get it on the table in about 30 minutes for those busy weeknights, and it pairs nicely with almost anything.
We like to serve the chicken with mushrooms over rice, potatoes, or pasta, or simply with some crusty bread. Leftovers taste great the next day too!
If you love this chicken with mushrooms and onion recipe, you will also enjoy our Chicken Tortellini Alfredo, these Easy Chicken Skillet Thighs, or this Sheet Pan Chicken and Veggies. If you are looking for something without mushrooms. Check out our Chicken and Gravy Recipe. It is becoming one of our most popular recipes.
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Why You'll Love This Chicken With Mushrooms Recipe
- Comforting: The rich and creamy sauce makes this chicken breast with mushrooms a warm and comforting dish.
- Hearty: Creamy chicken recipes always make for a hearty and filling meal.
- Quick and easy: This mushroom chicken recipe comes together in just 30 minutes, making it perfect for a busy weeknight or a lazy weekend.
- Delicious combination: Sautéed chicken with mushrooms is a great flavor combination that makes for a simple, yet elegant meal.
Ingredients
- Chicken: We used large boneless, skinless chicken breasts and sliced them into cutlets, but boneless thighs would also work or a combination of the two.
- Seasonings: We used a combination of black pepper, salt, Italian seasoning, and thyme to add flavor to the chicken.
- Olive oil: We like using extra virgin olive oil, but you can use any kind of neutral cooking oil.
- Butter: Salted or unsalted butter will both work to sauté the veggies and adds a richer flavor than oil.
- Veggies: This recipe uses a combination of diced yellow onion and thickly sliced brown mushrooms.
- Aromatics: Fresh garlic and dried rosemary add depth of flavor to the sauce.
- Chicken broth: We recommend using low-sodium chicken broth to simmer the chicken and vegetables. This keeps the salt in check while creating a more flavor sauce for the chicken.
- Dijon mustard: Dijon mustard adds a deep savory flavor to the sauce.
- Worcestershire sauce: Worcestershire adds to the umami flavor of the sauce.
- All-purpose flour: All-purpose flour helps thicken the sauce.
- Heavy cream: Heavy cream adds richness to the sauce, though you can substitute with half and half if you want to lighten it up a touch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the seasoning: Use your favorite herbs or try cumin, dried coriander, or paprika to modify the chicken flavor.
- Add more veggies: Throw some fresh or frozen broccoli, cauliflower, spinach, or whatever else you have on hand to the skillet.
- Stir in white wine: For a sweeter and richer sauce, replace a bit of the broth for your preferred white wine or cooking sherry.
How to Make Chicken and Mushrooms
Pull out all the ingredients and get your skillet ready.
Step 1: Season the chicken. Cut the chicken breasts in half lengthwise, and then sprinkle the cutlets with salt, black pepper, Italian seasoning, and thyme.
Step 2: Brown the chicken. Heat olive oil in a large skillet, add the chicken, and cook until browned on both sides. Transfer to a plate and cover to keep the chicken warm.
Step 3: Sauté the veggies. Melt the butter in the pan, add the onion, and sauté until tender. Then add the mushrooms and garlic, and continue to cook until they have softened.
Step 4: Prepare and add the sauce. Whisk the rosemary, chicken broth, flour, Dijon mustard, and Worcestershire sauce together and pour into the pan. Bring the sauce to a boil, reduce the heat to low, and let simmer. Then stir in the heavy cream.
Step 6: Add the chicken. Add the cooked chicken back to the skillet and cook until warmed through.
Hint: Whisk the Sauce Well
Be sure to whisk the mushroom sauce until all the ingredients are well-combined and there are no clumps of flour. This way your sauce is perfectly creamy and delicious!
Serving Suggestions
This creamy mushroom chicken recipe pairs perfectly with lots of dishes. We love it as an easy meal during the week but it's also a hit when we have guests for dinner. Here are some of our favorites:
- Serve with a salad as a starter or a side, such as this Cucumber Tomato Salad or this Strawberry Spinach Salad.
- Make this meal for dinner with Oven Roasted Potatoes, Funeral Potatoes, Red Skin Garlic Mashed Potatoes, or Roasted Potatoes and Carrots on the side.
- Make and serve with our Sandwich Bread to soak up the savory sauce.
Expert Tips
- Uniform pieces of chicken: Make sure to slice the chicken into similar-sized cutlets so they cook up at the same pace. You want to be able to remove them all at the same time so you can continue with the rest of the recipe.
- Storage: Leftover chicken and mushrooms will keep in an airtight container in the fridge for 3-4 days. You can freeze leftovers for up to 1 month, but your cream sauce may have a different texture once frozen and thawed.
- Reheat on the stove: Reheat leftovers in a skillet on the stove so that everything cooks evenly and thoroughly.
Recipe FAQs
Yes, you can use gluten-free flour in place of the all-purpose flour. You'll also need to use gluten-free Worcestershire sauce.
We haven't prepared this recipe with non-dairy products, but you can try using coconut milk in place of the heavy cream and plant-based butter or more olive oil instead of dairy butter for sautéing the veggies.
More Delicious Chicken Recipes
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Skillet Chicken with Mushrooms
Equipment
Ingredients
Chicken
- 3 large boneless, skinless chicken breasts cut in half lengthwise into cutlets
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- 2 tablespoons olive oil
Creamy sauce
- 2 tablespoons butter
- ¾ cup yellow onion diced
- 8 ounces brown mushrooms thick sliced
- 3 teaspoons garlic minced
- ½ teaspoon dried rosemary
- 2 cups chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Worchestersire sauce
- 2 tablespoons all-purpose flour
- ¾ cup heavy cream
Instructions
- Season the chicken cutlets with salt, black pepper, Italian seasoning, and thyme.
- Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add chicken and cook for about 3 minutes per side without flipping. Once browned, transfer the chicken to a plate and cover to keep it warm.
- Reduce the heat to medium, add butter, and melt. Then add the onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan and continue cooking until they have softened, about 4 minutes.
- Add rosemary, chicken broth, flour, Dijon mustard, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
- Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
- Whisk in heavy cream until well combined.
- Add the cooked chicken back to the skillet. Cook for 1-2 minutes until chicken is warmed through.
Notes
- Uniform pieces of chicken: Make sure to slice the chicken into similar-sized cutlets so they cook up at the same pace. You want to be able to remove them all at the same time so you can continue with the rest of the recipe.
- Storage: Leftover chicken and mushrooms will keep in an airtight container in the fridge for 3-4 days. You can freeze leftovers for up to 1 month, but your cream sauce may have a different texture once frozen and thawed.
- Reheat on the stove: Reheat leftovers in a skillet on the stove so that everything cooks evenly and thoroughly.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
I you love creamy chicken dishes this is for you. It pairs so good with mashed potatoes or rice.
Lydia C.
This recipe is soooo good! My family loved it! Did not take long to make - instructions were clear except for one thing: ingredients do not specify amount of Worcestershire sauce.
Thanks for posting!
Ryan Allen
Thank you! It is one of our family favorites too!