Creamy Mushroom Chicken is the perfect weeknight dinner or for entertaining guests! Pan-seared boneless chicken breasts finished in a rich, flavorful pan sauce full of mushrooms and parmesan. It’s a next level skillet dinner that’s so easy to make!
Chicken breast recipes are always a favorite. Moist tender chicken in a creamy mushroom sauce is a restaurant quality dish but on your dinner table in about 30 minutes. It’s a dish the entire family will love.
Seared chicken breasts retain moisture which makes them juicy on the inside and golden brown on the outside. The cooked chicken mushroom dish only needs simple ingredients. It’s delicious served with garlic mashed potatoes, rice, or even pasta and a side salad.
If you love a delicious chicken skillet recipe try our Balsamic Chicken Breasts or Creamy Tuscan Chicken too!
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Recipe Ingredient Notes
Boneless chicken breasts. You’ll need four medium-large boneless skinless chicken breasts; approximately 2 pounds total. Choose chicken breasts of similar size so they all cook evenly in the same amount of time.
Mushrooms. We used baby bella mushrooms which are young portabella mushrooms full of great flavor with a meaty consistency. They are sold in 8-ounce packages in the grocery store, usually already cleaned and sliced! Perfect for no prep work. Using fresh mushrooms adds great flavor and texture. See Expert Tips on how to clean mushrooms.
Shallot. Shallots are a wonderful combination of onion and garlic flavor. They have a more mild flavor perfect for a recipe like this.
Spices. Paprika, Italian seasoning, red pepper flakes, thyme.
White wine. Use a dry white wine like Sauvignon Blanc or Pinot Grigio. A dry chardonnay works too. If you prefer not to use wine substitute that amount of liquid with more stock or broth.
Parmesan cheese. Grate your own parmesan cheese for the best results in melting. Grated cheese sold in bags at the local grocery store often has an anti-caking agent added which prohibits it from melting in the same way home grated cheese will.
Chicken broth or stock. Use low sodium broth or stock. This adds to the creamy sauce.
Heavy cream. This will give the delicious sauce a creamy richness.
Unsalted butter. This will also add richness to the sauce. We recommend unsalted butter so you can season to taste and not risk over salting the dish with salted butter.
How to make this Creamy Mushroom Chicken
STEP 1. Preparation
Season the chicken breasts with the salt and black pepper (photo 1).
STEP 2. Cook chicken breasts
In a large skillet over medium-high heat the olive oil. Add the chicken breasts and cook 4-5 minutes; flip and cook an additional 4-5 minutes (photo 2).
Remove and place on a plate.
STEP 3. Make the sauce
Do not clean the skillet! Add the mushroom, garlic, shallot, and spices to the skillet. Sauté for 10 minutes until the mushrooms begin to release their liquid and reduce (photos 3-4).
Add the white wine to the pan, simmer until it reduces by half (photo 5). Scrape up any browned bits on the bottom of the skillet which the wine reduces.
Add the parmesan cheese, broth, heavy cream, and butter (photo 6). Stir gently until the cheese and butter are completely melted.
STEP 4. Finish & Serve
Return the chicken to the pan and continue to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit (photo 7).
Top with chopped Italian parsley and pomegranate arils, if desired (photo 8). Serve with the pan sauce!
Variations & Substitutions
Try different kinds of mushrooms. This recipe is very flexible and you can use any type of fresh mushroom. White button mushrooms, cremini mushrooms, shiitake mushrooms or a mix. White mushrooms don’t have as much flavor as some other varieties like baby bellas.
Make it with boneless skinless chicken thighs. Make the recipe as written but with chicken thighs. Monitor for cooking time differences. Chicken thighs are done at 170-175 degrees internal temperature.
Don’t want to use wine? No problem! Substitute 1/4 cup additional broth or stock instead of white wine (this in addition to the broth called for).
Expert Tips
How to clean mushrooms. If you buy whole uncleaned mushrooms there is a trick to cleaning them. Do not rinse them or soak them in water or they become waterlogged.
Instead us a mushroom brush (specially designed to remove dirt without damaging the outside of the mushroom) or use a dampened (not soaking wet) paper towel to gently brush off any dirt particles.
Chicken size and cooking time. If you’re cooking a medium to large size, they’ll typically take between 4-6 minutes to cook on each side. If you’re searing a thin cut breast or cutlets, it’ll take half the time, 2-4 minutes. Check that the internal temperature is 165 degrees F before removing them from the pan (an instant read thermometer works best for this).
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Two reheats:
Microwave: You can reheat leftovers in the microwave on high for 3 minutes.
Stovetop: In a pan over medium-low heat, add a splash of broth, butter, or heavy cream. Then add the chicken (cut into bite size pieces) and leftover pan sauce. Warm for about 5 minutes and serve.
Frequently Asked Questions
Yes! The cooking time may vary so monitor for doneness.
Yes although cream sauces often don’t have the exact same consistency when frozen and thawed (but will still taste good). Allow the recipe to cool and do not garnish. Place in an airtight freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.
It’s close! There are a couple of changes. Chicken Marsala is usually made with chicken cutlet that has been floured and pan fried. The sauce uses marsala wine and does not use parmesan cheese.
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Recipe
Creamy Mushroom Chicken
Creamy Mushroom Chicken is the perfect weeknight meal or for serving guests! Golden pan seared boneless chicken breasts are moist and tender slathered in a rich, flavorful mushroom parmesan cream pan sauce.
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Servings: 4
Calories: 401kcal
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Instructions
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Season the chicken breasts evenly with the salt and pepper.
4 medium-large skinless boneless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon pepper
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In a large skillet over medium heat, heat the olive oil. Sear the chicken breasts for 4-5 minutes on each side. They will develop a golden color.Remove them from the pan and set aside on a plate. NOTE: they will cook longer later.
3 tablespoons olive oil
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Do not clean the skillet! Add the mushrooms, garlic, shallot, and spices. Sauté for 10 minutes.
1 cup sliced mushrooms, 2 cloves garlic, 1 medium shallot, ½ teaspoon paprika, ½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes, ½ teaspoon thyme
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Add the white wine to the skillet. Bring it to a simmer and let it reduce by half. While simmering scrape up any browned bits sticking to the skillet and stir to mix in.
¼ cup dry white wine
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Add the parmesan cheese, broth, heavy cream, and butter. Stir gently until the cheese and butter are completely melted.
½ cup grated parmesan cheese, ¼ cup chicken broth or stock, ¼ cup heavy cream, 2 tablespoons butter
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Return the chicken to the pan and toss the chicken with the pan sauce. Cook until the internal temperature of the chicken reaches 165 degrees F before removing from the heat.
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Top with chopped Italian parsley and pomegranate arils, if desired. Serve!
Optional for garnish: Italian Parsley & pomegranate arils
Notes
- We used baby bellas (young portabella mushrooms) but other mushrooms can be substituted.
- Do not soak mushrooms or rinse them. Instead clean them off with a slightly dampened paper towel.
White wine: use a dry white wine. We recommend sauvignon blanc, pinot grigio or a dry chardonnay.
Chicken breasts: choose similar size chicken breasts so they will cook in the same amount of time. Medium-large chicken breasts sear in 4-6 minutes per side and thinner cutlets or smaller breasts sear in 2-4 minutes.
Storing leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Store both the chicken and sauce together.
How to reheat leftovers
Microwave: You can reheat leftovers in the microwave on high for 3 minutes.
Stovetop: In a pan over medium-low heat, add a splash of broth, butter, or heavy cream. Then add the chicken (cut into bite size pieces) and leftover pan sauce. Warm for about 5 minutes and serve.
Nutrition
Calories: 401kcal | Carbohydrates: 4g | Protein: 30g | Dish: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 974mg | Potassium: 591mg | Fiber: 1g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg