One Pan Creamy Mushroom Chicken

5 from 7 votes
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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!

Creamy mushroom chicken in a pan

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, rice, or 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!

Spooning sauce over mushroom chicken

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.
Ingredients for chicken with mushroom sauce

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.

Steps for cutting and flattening chicken breast

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.

Steps for breading and cooking chicken breasts

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.

Steps for cooking mushrooms with cream

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.

Adding cooked chicken to mushroom sauce

FAQs

Can I use chicken thighs?

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.

When is the chicken done?

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.

Can I freeze chicken with mushroom sauce?

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.

How to thicken the creamy mushroom sauce?

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.

A serving of creamy mushroom chicken

More chicken recipes

If you try this easy 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

5 from 7 votes
By: Samira
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!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

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

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

  • Use high-quality ingredients: For the best restaurant-quality flavor, use high-quality chicken breasts, rich chicken broth, fresh mushrooms, and delicious wine.
  • Don’t skip the de-glazing: There is so much flavor in all those little brown bits at the bottom of the pan, so make sure to de-glaze the pan thoroughly, scraping up all the brown bits.
  • Don’t wash mushrooms: It can make them watery and reduce browning, thus missing out on flavor and texture. Instead, wipe them with a damp towel.
  • For a full-bodied flavor: Use a combination of mushrooms, such as cremini plus shiitake or cremini, button, and shiitake, etc.
  • Use other proteins: You can use this mushroom sauce for chicken, steak, meatballs, fish, and even vegetarian/vegan meat alternatives.
Optional Add-ins:
  • 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.
Serving Recommendations: This recipe pairs with several types of side dishes:
Check the blog post for more tips!
Course: Main
Cuisine: American, Global
Freezer friendly: No
Shelf life: 3-4 Days

Nutrition

Calories: 508kcal, Carbohydrates: 17g, Protein: 27g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 155mg, Sodium: 747mg, Potassium: 930mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1323IU, Vitamin C: 4mg, Calcium: 192mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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