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One-pot creamy mushroom chicken combines tender, juicy breaded chicken in a rich parmesan mushroom cream sauce – a comforting, crowd-pleasing, restaurant-quality meal in under 30 minutes!
One-pot and other low-effort chicken dinners have become a staple on busy weeknights. Between Chinese orange chicken, chicken stir-fry, and chicken piccata, there’s a recipe for every mood. For example, this super creamy mushroom chicken is perfect for nights you’re craving comfort, decadence, and restaurant-quality flavors!
This chicken with mushroom sauce combines lightly seasoned and seared boneless chicken breast (which locks in the juices!) with a super creamy, umami-rich mushroom white wine sauce (alcohol optional) made with buttery garlic mushrooms. Serve it over mashed potato, instant pot rice, or egg pasta for a super-filling and satisfying meal the entire family will devour.
That’s not all you’ll love about the mushroom chicken recipe either. It requires just 10 minutes of prep, is made almost entirely from simple pantry essentials, requires minimal clean-up, is ready in just 25 minutes, and is even meal-prep friendly. Best of all, it’s perfect for both a quick weeknight dinner and an upscale dinner party!
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What is creamy mushroom chicken made of?
While this chicken with creamy mushroom sauce may look and taste like a restaurant-quality meal, it’s made with only simple kitchen and pantry basics.
The chicken
- Chicken: I use similar-sized boneless skinless chicken breasts (or thighs).
- Butter/oil: Unsalted butter works best. Alternatively, use 50/50 butter and cooking oil, like olive oil.
- Flour breading: Help give the chicken a flavorful crust with a combination of:
- All-purpose flour (or gluten-free flour blend)
- Onion powder,
- Garlic powder,
- Salt,
- Black pepper.
The creamy mushroom garlic sauce
- Butter: To sauté the mushrooms and provide extra richness to the creamy mushroom white wine sauce.
- Mushrooms: I use cremini mushrooms (brown) which are packed with umami flavor. However, you could experiment with baby bella mushrooms, white button mushrooms/white mushrooms, shiitake, etc.
- Garlic: Fresh garlic is best, but use garlic powder in a pinch.
- Cream: Heavy cream (double cream) is best for thick and creamy consistency/flavor. However, you can use light cream, half and half, or evaporated milk.
- Chicken stock: Use regular or reduced-sodium chicken stock.
- Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio or make creamy chicken marsala using marsala wine. Sherry or a smaller amount of white wine vinegar/rice vinegar (which are more acidic) also works.
For an alcohol-free version, use more chicken broth and vinegar or lemon juice.
- Fresh herbs: You could use fresh thyme, rosemary, oregano, and/or parsley. If you use dried herbs, use only 1/3 of the amount.
- Parmesan: Freshly grated parmesan cheese helps to make this creamy mushroom chicken recipe even more decadent. Other hard cheese should also work, like gruyere or pecorino.
How to make creamy mushroom chicken
Step 1: Prepare the chicken
First, cut each chicken breast in half lengthwise by placing it flat-side down on a chopping board, holding one hand over the top of the meat, then using the other to cut through it horizontally.
Then, use a meat mallet or rolling pin (over a layer of plastic wrap) to pound all the chicken to the same thickness.
Meanwhile, combine all the breading ingredients into a wide plate/bowl and mix well. Dip each chicken piece into the seasoned flour, shaking off excess.
Melt half the butter/oil over medium-high heat in a large skillet. Once hot, add the chicken and pan-sear it for 5-6 minutes, turning halfway. Meanwhile, clean (with a damp kitchen towel) and slice the mushrooms, and mince the garlic.
Step 2: Prepare the mushroom sauce
Once cooked, remove the chicken from the pan, add the rest of the butter (or butter/oil combo), and increase the heat to high before stirring in the mushrooms.
Cook the mushrooms for 4-5 minutes until they turn golden brown. As they release their liquid, use a spatula to “de-glaze” any brown bits from the bottom of the pan.
Next, pour the white wine in, scraping the bottom with your spatula to fully de-glaze the pan. Cook for a minute or until most of the wine has evaporated. Then, add the chicken stock and cook for 1 minute.
Next, make the creamy sauce. Add the cream, cheese, garlic, and fresh herbs, and reduce the heat to medium. Stir and simmer for 2-3 minutes.
Taste and adjust any of the flavors in the sauce to your liking now.
Step 3: Assemble and enjoy!
Finally, add the chicken back into the pan, and allow it to cook for 30-60 seconds or until warmed through.
Enjoy the chicken breast with mushrooms sauce while warm (optionally garnish with more herbs), then store any leftovers, once cooled (for no longer than 2 hours), in an airtight container in the refrigerator for up to three days.
FAQs
Yes, use boneless skinless chicken thighs and follow the same method: slicing in half, pounding them to the same thickness, and pan-searing for several minutes (it takes slightly longer than breasts) on both sides until the internal temperature reads 165ºF/74ºC.
The most accurate way to know it is properly cooked is with a meat thermometer. When inserted into the thickest part of the chicken, the thermometer should read 165ºF/74ºC to be safe to eat. For the juiciest chicken, remove it from the pan 4-5 degrees early, as the residual heat while it rests will continue to cook it further.
Creamy dishes don’t always freeze well, as the cream can separate upon thawing/reheating. However, it is possible to freeze the chicken and sauce (separately) for 2-3 months. Leave them to thaw in the fridge overnight before gently reheating over low on the stove.
If you use a lighter dairy product, you may find the creamy mushroom garlic sauce too thin. In that case, I recommend adding a tablespoon of cornstarch (in a slurry), increasing the heat, and cooking, constantly stirring, until the sauce thickens. Repeat if necessary.
More chicken recipes
- Crispy Breaded Chicken Cutlets
- Million Dollar Chicken Casserole
- Tuscan Chicken Pasta
- One Pot Chicken and Rice
If you try this easy one pan mushroom chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
One Pan Creamy Mushroom Chicken
Ingredients
- 11.4 oz chicken breast 2 boneless skinless (or thighs)
- 1 Tbsp butter or 50/50 butter and olive oil
For Breading the Chicken
- 1 oz flour 1/4 cup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Mushroom Sauce
- 14.8 oz brown mushrooms (cremini) or experiment with other mushrooms like baby bella, button, white, or shiitake mushrooms
- 2 Tbsp butter or 50/50 butter and olive oil
- 0.5 oz garlic 2 cloves
- 0.1 oz fresh thyme/parsley or 1/2 tsp dried; oregano or rosemary would also work, or a combination.
- 1 cup heavy cream (double cream) you can use light cream or half and half for a lighter dish, though evaporated milk will have the best consistency, as it's thicker.
- 1/2 cup chicken stock regular or low sodium
- 1/4 cup dry white wine like sauvignon blanc or pinto grigio; alternatively use marsala wine, sherry, or a small amount of white wine vinegar/rice vinegar; use more broth and vinegar/lemon juice if alcohol-free
- 1/2 cup grated parmesan or gruyere/pecorino
Instructions
- Cut each chicken breast in half lengthwise by placing it flat-side down on a chopping board, holding one hand over the top of the meat, then using the other to cut through it horizontally.
- Use a meat mallet or rolling pin (over a layer of plastic wrap) to pound all the chicken to the same thickness.
- Combine all the breading ingredients into a wide plate/bowl and mix well. Dip each chicken piece into the seasoned flour, shaking off excess.
- Melt the butter/oil over medium-high heat in a large skillet. Once hot, add the chicken and pan-sear it for 5-6 minutes, turning halfway.
- Meanwhile, clean (with a damp kitchen towel) and slice the mushrooms, and mince the garlic.
- Once the chicken is cooked, remove it from the pan, add the rest of the butter (or butter/oil combo), and increase the heat to high before stirring in the mushrooms.
- Cook the mushrooms for 4-5 minutes until they turn golden brown. As they release their liquid, use a spatula to "de-glaze" any brown bits from the bottom of the pan.
- Pour the white wine in, scraping the bottom with your spatula to fully de-glaze the pan. Cook for a minute or until most of the wine has evaporated.Add the chicken stock and cook for 1 minute.
- Add the cream, cheese, garlic, and fresh herbs, and reduce the heat to medium. Stir and simmer for 2-3 minutes.Taste and adjust any of the flavors in the sauce to your liking now.
- Add the chicken back into the pan, and allow it to cook for 30-60 seconds or until warmed through.
- Enjoy the chicken breast with mushroom sauce while warm, then store any leftovers, once cooled (for no longer than 2 hours), in an airtight container in the refrigerator for up to three days.
Notes
- Dijon mustard: A small amount will add extra heat and tangy depth.
- Onion/ Shallots: Sauté with the garlic for more depth.
- Spinach: Stir a handful or two into the creamy mushroom sauce right at the end before adding the chicken again.
- Grains: Like regular rice, brown rice, or quinoa (or lower-carb cauliflower rice). You can also enjoy chicken breast in creamy mushroom sauce over pasta or low-carb zucchini noodles.
- Potatoes: Serve with creamy mashed potatoes, roasted potatoes, or even over a baked potato.
- Bread: Garlic bread, turmeric focaccia, or a piece of crusty loaf (optionally with butter).
- Other vegetables: Roasted broccoli and cauliflower, sautéed asparagus or green beans, brussel sprouts, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
