This Creamy Mushroom Chicken Recipe is a delightful blend of tender chicken breasts bathed in a rich, velvety mushroom sauce that feels indulgent yet comforting. Perfectly seared chicken teamed with earthy cremini mushrooms and a touch of white wine makes this dish an extraordinary weeknight winner that’s both elegant and easy to prepare. The creamy sauce hugs each bite, creating a harmony of flavors that will quickly become a favorite in your dinner rotation.
Ingredients You’ll Need
The ingredients for this Creamy Mushroom Chicken Recipe are straightforward but each one plays an important role in building the dish’s luscious texture and deep flavor. From the simple flour coating that adds a golden crust, to the fresh shallots and garlic that infuse aroma, every element is essential to the magic happening in the pan.
- All-purpose flour: Used to dredge the chicken, giving it a beautiful golden crust when sautéed.
- Kosher salt: Divided for proper seasoning at different stages, enhancing natural flavors.
- Ground black pepper: Adds a subtle, warming spice to the dish.
- Boneless, skinless chicken breasts: The star protein that’s tenderized by pounding or slicing thinly for quick cooking.
- Unsalted butter (or olive oil): Provides richness and helps build layers of flavor during cooking.
- Small shallot: Adds a delicate sweetness and depth to the sauce.
- Garlic: For aromatic pungency that complements the mushrooms beautifully.
- Cremini mushrooms: Earthy and meaty, they create the signature flavor and texture in the creamy sauce.
- White wine: Introduces a slight acidity and brightness that balances the richness.
- Low-sodium chicken broth: Forms the liquid base and intensifies the chicken flavor.
- Heavy cream: Makes the sauce luxuriously smooth and creamy.
- Cornstarch: Mixed with water to thicken the sauce perfectly without lumps.
- Lemon juice: A fresh squeeze to brighten and finish the dish with a zing.
- Chopped fresh thyme (optional): Adds an herbal note that complements the mushrooms and cream.
How to Make Creamy Mushroom Chicken Recipe
Step 1: Prepare the Flour Coating
Begin by whisking together the all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a shallow dish. This simple mixture is the secret to getting that irresistible golden crust on your chicken breasts, which locks in juices and adds a subtle crunch.
Step 2: Dredge the Chicken
Next, carefully coat each chicken breast in the flour mixture until fully covered. This layer creates the perfect barrier that helps the chicken brown beautifully and ensures the sauce will thicken just right later on.
Step 3: Cook the Chicken
Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once melted and shimmering, add the chicken breasts and sauté for about 3 minutes on each side until they turn a gorgeous golden brown. If you need to cook in batches, add an extra tablespoon of butter for the next batch. After cooking, transfer the chicken to a plate and set aside to rest, soaking up the flavors you just created.
Step 4: Sauté Shallots and Garlic
In the same skillet, melt another tablespoon of butter. Toss in the finely chopped shallot and minced garlic, then sprinkle with the remaining ½ teaspoon of kosher salt. Let them sauté for 3 to 4 minutes until they become wonderfully soft and fragrant, laying the aromatic foundation for the creamy sauce.
Step 5: Cook the Mushrooms
Add the sliced cremini mushrooms to the skillet with a pinch of salt. Stir and cook them for a few minutes until they are tender and have released their rich, savory juices, which will blend beautifully into the sauce.
Step 6: Deglaze and Simmer
Pour in the white wine and chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Return the chicken to the pan, letting it all simmer together gently for about 5 minutes, allowing the flavors to meld and the chicken to finish cooking through.
Step 7: Add Cream and Thicken
Stir in the heavy cream and continue cooking for another 1 to 2 minutes until it starts to thicken slightly. Then, whisk in the cornstarch slurry—a mixture of cornstarch and water—and let the sauce simmer a couple more minutes, transforming it into a silky, luscious coating that clings to every bite.
Step 8: Final Touch
Finish by squeezing in fresh lemon juice to lift the flavors and, if you have it, sprinkle with chopped fresh thyme for a fragrant, herbal note. This final flourish brings balance and brightness to the sumptuous creaminess.
How to Serve Creamy Mushroom Chicken Recipe
Garnishes
Sprinkling chopped fresh thyme not only adds a burst of color but also a mouthwatering aroma that pairs beautifully with the creamy mushroom sauce. Alternatively, a few freshly cracked black peppercorns or a light drizzle of extra virgin olive oil can elevate presentation and flavor.
Side Dishes
This dish shines when served alongside creamy mashed potatoes, buttery garlic noodles, or fluffy rice, all of which soak up that luscious sauce perfectly. For a lighter touch, steamed green beans or roasted asparagus offer a crisp, fresh contrast to the richness.
Creative Ways to Present
For a special occasion, plate the chicken whole atop a bed of creamy polenta or wild rice. Garnish with a sprig of thyme and perhaps a lemon wedge on the side. You can even serve it family-style in a shallow casserole dish, encouraging everyone to dig in and enjoy the comforting goodness together.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Mushroom Chicken Recipe to an airtight container and store it in the refrigerator for up to 3 days. This dish retains its flavor impressively well, making for a fantastic next-day meal.
Freezing
You can freeze leftover chicken and sauce separately or combined in freezer-safe containers or heavy-duty freezer bags for up to 2 months. To keep textures intact, it’s best to freeze in portions sized for one or two servings.
Reheating
Reheat leftovers gently in a skillet over low-medium heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Stir frequently to ensure even warming without drying out the chicken, preserving that creamy texture you love.
FAQs
Can I use different types of mushrooms in this recipe?
Absolutely! While cremini mushrooms are preferred for their meaty texture and rich flavor, you can use button mushrooms, shiitakes, or even a mixed mushroom medley to personalize the dish.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with olive oil or a dairy-free margarine, and swap the heavy cream for coconut cream or a plant-based cream alternative, keeping the saucy richness intact.
Can I prepare this recipe with chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs work well, offering more flavor and moisture. Just adjust cooking times slightly, as thighs can take a bit longer to cook through.
What wine is best for deglazing in the Creamy Mushroom Chicken Recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer, you can substitute with extra chicken broth or a squeeze of lemon juice for acidity.
How do I thicken the sauce if it’s too runny?
Mix an extra teaspoon of cornstarch with cold water to create a slurry and stir it in slowly while simmering until the sauce reaches your desired consistency. Be sure to cook it a few minutes so it thickens fully.
Final Thoughts
I can’t recommend this Creamy Mushroom Chicken Recipe enough for anyone seeking that perfect combination of ease, elegance, and mouthwatering flavor. It’s a dish you’ll want to make again and again—whether for a cozy night in or to impress friends at your next dinner. Give it a try; your taste buds will thank you!
Print
Creamy Mushroom Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Mushroom Chicken recipe features tender chicken breasts cooked to golden perfection, then simmered in a luscious sauce made with sautéed mushrooms, shallots, garlic, white wine, chicken broth, and rich heavy cream. Finished with a touch of lemon juice and fresh thyme, this dish comes together in about 45 minutes and yields a comforting, flavorful meal perfect for any night of the week.
Ingredients
Chicken and Coating
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1½–2 pounds boneless, skinless chicken breasts (pounded flat or sliced thinly)
Sauté and Sauce
- 4 tablespoons unsalted butter (or olive oil, divided)
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (sliced)
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temperature)
- 1 tablespoon cornstarch (+ 2 tablespoons water to make slurry)
- 1 tablespoon lemon juice (from ½ lemon)
- Chopped fresh thyme (optional, for serving)
Instructions
- Prepare the flour mixture: In a shallow dish, whisk together the flour, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to create a seasoned coating for the chicken.
- Coat the chicken: Dredge each chicken breast thoroughly in the flour mixture, ensuring an even layer to help develop a golden crust during cooking.
- Heat the butter: Add 2 tablespoons of unsalted butter to a large skillet and place over medium-high heat until melted and shimmering.
- Sear the chicken: Cook the chicken breasts in the skillet for 3 minutes per side until golden brown, doing this in batches as needed. Add an additional tablespoon of butter for the second batch. Once browned, transfer the chicken to a plate and set aside.
- Sauté aromatics: Add another tablespoon of butter to the skillet. Once melted, add the finely chopped shallot and minced garlic. Sprinkle with the remaining ½ teaspoon salt and cook for 3-4 minutes until softened and fragrant.
- Cook the mushrooms: Stir in the sliced cremini mushrooms along with a dash of salt. Sauté until the mushrooms become tender and release their juices, about several minutes.
- Deglaze and simmer: Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken breasts to the skillet and simmer for 5 minutes to meld flavors and cook through.
- Add cream and thicken sauce: Stir in the heavy cream and cook for 1-2 minutes. Mix the cornstarch with 2 tablespoons of water to create a slurry, then add it to the skillet. Continue simmering until the sauce thickens to a creamy consistency, about 2 more minutes.
- Finish and serve: Remove from heat and stir in the lemon juice for brightness. Sprinkle with chopped fresh thyme if using, then serve the creamy mushroom chicken warm over your choice of sides.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use olive oil instead of butter.
- Ensure chicken breasts are pounded evenly for uniform cooking and quick searing.
- If white wine is unavailable, use additional chicken broth with a splash of lemon juice.
- Serve with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
- Fresh thyme is optional but adds a nice herbal note to the dish.
