With notes of white wine, thyme, and garlic, this creamy mushroom chicken feels fancy, but is surprisingly easy to make. My recipe is ready in less than 45 minutes, so it’s a perfect weeknight dinner! Recipe includes a how-to video!
Plate-Lickin’ Creamy Mushroom Chicken
This creamy mushroom is serious comfort food, almost like a chicken version of beef stroganoff. It’s quickly become one of our favorite weeknight dinners as the weather gets cooler and the days get darker.
The sauce is rich and creamy, but not too thick; it tastes straight out of a fancy restaurant! You may or may not find yourself licking your plate (or at the very least, sopping up every last bit of sauce with a piece of bread!).
Why You’ll Love This Recipe
- Incredible, restaurant-quality flavor. Like my French onion chicken and butter chicken, this dish has a seriously impressive flavor that your whole family will devour.
- Simple! Dredge the chicken, sear it, sauté the mushrooms, make the sauce, and combine. It’s that easy!
- Pairs well with so many sides. Serve as-is with a side of steamed or roasted broccoli or use the sauce as a gravy and serve over rice, mashed potatoes, or egg noodles and a side of roasted broccoli and crusty artisan bread. SO good!
- Flavored with mostly kitchen staples, though you will need to buy some mushrooms and fresh thyme (or just use dried thyme).
Jump to:
Ingredients
Pretty basic ingredients today; here’s what you need.
- Chicken. I use chicken breasts and make sure to either buy cutlets or use a meat mallet to pound the breasts into even thickness. This ensures they cook evenly.
- Mushrooms. Baby bella/cremini mushrooms are best. If you choose a softer mushroom like white button, they’ll get a lot softer (potentially bordering mushy…); I recommend you remove them after cooking then add them back with the chicken to avoid them getting too soft.
- White wine. I usually use a dry wine like pinot grigio and then add sugar, but you can alternatively use a sweeter wine like a sauvignon blanc (honestly, I’d still add the sugar, but maybe that’s just me!).
- Sugar. The sugar deepens the flavor; I love how it impacts the dish. If you want to leave it out you can, but I highly recommend you add it, especially if you are using a dry wine.
- Flour. We’ll use this to dredge our chicken and then we’ll add a bit more to our sauce to thicken it up. I haven’t tried it, but I think a 1:1 gluten-free flour will work just fine in this recipe.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Many people think they aren’t supposed to wash mushrooms, but that’s not true! Wash/clean your mushrooms well, but then dry them thoroughly before cooking.
How to Make Creamy Mushroom Chicken
- Step 1: Sear the chicken. Season, dredge, and sear the chicken in batches until deep golden brown on both sides. Not disturbing the chicken while it cooks and giving it space in the pan allows it to get a nice, flavorful golden sear instead of just steaming — cook in batches if needed! Remove to a plate and cover with foil to keep warm.
- Step 2: Start the sauce. Add butter to your pan, then add the mushrooms. Cook until evenly golden, then add the onions and cook until softened. Stir in the garlic, then the flour. Let the flour toast for a bit, then add the dijon, sugar, thyme and wine.
- Step 3: Finish the sauce. Drizzle in the chicken broth, using a spatula to scrape any brown bits off the bottom of the pan as you go (lots of flavor there!). Let the sauce cook until the broth has reduced by about half, then add the cream.
- Step 4: Combine & warm through. Add the chicken to the sauce and keep cooking until the sauce has thickened to your desired consistency, about 5 minutes. Taste-test the sauce for any additional seasonings, then enjoy!
SAM’S TIP: Always taste test before serving! If your sauce tastes even a little bit bland, it likely just needs more salt (and maybe some pepper too!). Chicken broths really vary on their salt content, so it’s really important to check this before serving.
Frequently Asked Questions
Technically you can make this dish ahead, but like many cream-based dishes (like chicken alfredo or my creamy chicken pasta), it really is best fresh. The sauce thickens as it sits and needs to be reheated gently, over low heat, to avoid breaking.
Creamy mushroom chicken pairs well with some crusty artisan bread, sourdough bread, or dinner rolls (for soaking up that sauce!), a green veggie like green beans or asparagus, and a starch, like risotto or garlic mashed potatoes. I included a few more pairing suggestions below.
While I’ve successfully made this with half and half, it’s important to note that the chicken won’t be as creamy if you don’t use cream. Heavy cream, whipping cream, or double cream all work well here.
Pair Your Dinner With
If you love mushrooms, give my salisbury steak or green bean casserole a try next 🍄🟫
Enjoy!
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Creamy Mushroom Chicken
Ingredients
Chicken
- 1 lb (453 g) boneless skinless chicken breast filleted or pounded flat
- Salt
- Pepper
- ⅓ cup (41 g) all-purpose flour
- 2 Tablespoons avocado oil
Mushroom sauce
- 2 Tablespoons (28 g) salted butter
- 12 oz (340 g) sliced cremini/baby bella mushrooms
- 1 cup (140 g) finely chopped yellow onion
- 1 Tablespoon minced garlic
- 1 Tablespoon all-purpose flour
- 1 teaspoon dijon mustard
- 1 teaspoon granulated sugar
- ⅓ cup (79 ml) dry white wine
- 2 sprigs fresh thyme (may substitute ½ teaspoon dried thyme)
- 1 cup (236 ml) chicken broth
- ⅔ cup (158 ml) heavy cream
Recommended Equipment
Instructions
- Prepare the chicken. Season chicken all over with salt and pepper and dredge through the flour. Set aside.1 lb (453 g) boneless skinless chicken breast, Salt, Pepper, ⅓ cup (41 g) all-purpose flour
- Sear the chicken. In a large skillet, heat oil over medium/high heat, until shimmering. Once shimmering, add the chicken (cook the chicken in batches if needed, adding additional oil in between, to avoid crowding the pan) and cook on one side until deep golden brown (about 2-3 minutes). Flip chicken and cook on the other side until golden brown and chicken is cooked through Reduce heat if needed to avoid burning the chicken, but the goal here is to get a nice golden sear. Remove chicken to a plate and loosely tent with foil while you prepare the sauce.2 Tablespoons avocado oil
- Reduce skillet heat to medium and add the butter. Once melted, add mushrooms and cook, stirring occasionally, until golden.2 Tablespoons (28 g) salted butter, 12 oz (340 g) sliced cremini/baby bella mushrooms
- Add onion and cook, stirring frequently, until softened, about 4 minutes.1 cup (140 g) finely chopped yellow onion
- Add garlic and cook until fragrant, about 30 seconds.1 Tablespoon minced garlic
- Sprinkle flour over the pan and cook, stirring until flour is absorbed, then cook another 30 seconds longer.1 Tablespoon all-purpose flour
- Stir in dijon mustard and sugar.1 teaspoon dijon mustard, 1 teaspoon granulated sugar
- Add thyme and slowly drizzle in wine, cook until absorbed.⅓ cup (79 ml) dry white wine, 2 sprigs fresh thyme
- Add chicken broth, scraping the bottom of the skillet to work in any brown bits, and cook until the liquid is reduced by half.1 cup (236 ml) chicken broth
- Slowly drizzle in cream, stirring to combine.⅔ cup (158 ml) heavy cream
- Return chicken to the pan and cook until the sauce is thickened and chicken is warmed through (usually 5 minutes longer). Taste-test the sauce and add additional salt and pepper to taste (if it tastes bland at all, just a bit more salt will help!)
Notes
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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