This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Mushrooms are ideal for transforming the flavor of any simple dish. This recipe takes a regular pan-seared chicken breast and makes it better. It adds sautéed portabella mushrooms and a creamy pan sauce.
Inspired by the well-known cream of mushroom soup, I created this recipe for our busy weeknights. It adds extra protein when we need it.
This recipe is not only simple, but you'll feel like you're eating at a restaurant. You'll be at your dining room table enjoying a restaurant-worthy meal, at home in your pajamas if desired, at a lesser cost.
If you want to make a mushroom sauce that you can pour over everything and anything, then you gotta check out my simple and easy mushroom sauce recipe.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
For the Chicken:
- Chicken breasts seasoned with salt, paprika, and black pepper to create a flavorful base.
- Flour for a light coating that helps the chicken achieve a golden crust.
To make the Sauce:
- Baby portabella mushrooms and garlic for earthy, aromatic flavors.
- Chicken broth, Dijon mustard, and dried thyme to build a savory, tangy sauce with herbaceous notes.
- Heavy cream and butter for the ultimate creamy finish.
For Garnish:
- Fresh parsley for a vibrant pop of color and added freshness.
Essential Tools
Large skillet, tongs, cutting board and knife, measuring cups/spoons, small bowl or plate, wooden spoon or spatula.
How to Make This Cream of Mushroom Chicken
Step 1: Prep and Season the Chicken
Start by seasoning your chicken breasts with salt, paprika, and black pepper. Lightly dredge each piece in flour to create a golden crust during cooking.
Step 2: Sear the Chicken and Sauté the Mushrooms and Garlic
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4–5 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.
In the same pan, melt the butter. Add the mushrooms and cook them for 5–7 minutes until golden and fragrant. Stir in the minced garlic and cook for another minute.
Step 3: Build the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard and thyme, and let the sauce simmer for 3 minutes to reduce slightly.
Step 4: Add the Cream and Chicken
Reduce the heat and stir in the heavy cream. Let the sauce thicken for 2–3 minutes before adding the chicken back to the pan. Simmer for an additional 5 minutes, or until the chicken is fully cooked and tender.
Step 5: Garnish and Serve
Finish with fresh parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.
Make Ahead and Storage Instructions
Make Ahead
Season and dredge the chicken up to a day in advance. Store it in the refrigerator until ready to cook.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tanya’s Top Tips
- Ensure the chicken is dry before seasoning to achieve a perfect sear. I use paper towels to pay the chicken dry before seasoning.
- If your chicken breasts vary in thickness, use a meat mallet to even them out. You can also split the chicken breast in half. This prevents overcooking and ensures tender, juicy chicken.
- Scrape up the browned bits after searing the chicken—this is where the magic of flavor happens.
I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken recipes? Try these out:
If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Cream of Mushroom Chicken
Ingredients
- 4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ⅓ cup flour
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 8 oz baby portabella mushrooms sliced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 Tablespoon Dijon Mustard
- ¼ teaspoon dried thyme
- ½ cup heavy cream
- 1 Tablespoon fresh parsley chopped (for garnish)
Instructions
- Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
- In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
- Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
- Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
- Sprinkle fresh parsley over the top and serve.
Leave a Reply