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This creamy chicken and mushroom skillet recipe features juicy chicken breasts coated in a deliciously rich ‘n velvety mushroom sauce! My favorite mushroom chicken recipe!
Why You’ll Love This Recipe
- Rich, Velvety Mushroom Sauce: The tastiest, creamiest sauce is made with heavy cream, chicken broth and white wine!
- Juicy Chicken breasts are cooked just right, with a golden exterior that this amazing mushroom sauce will mouthwateringly stick to.
- Easy Chicken Dinner that wins dinnertime, every time. Just like Cajun chicken drumsticks, chicken Dijon, and garlic Parmesan chicken.
Amazing Chicken Breast with Creamy Mushroom Sauce
Ever since I was a little kid, mushrooms have been one of my favorite foods—sautéed in a skillet, steamed, fried, even dipped in chocolate. Okay, maybe not that one—but it’s worth a taste, isn’t it?
So when I tell you that today’s recipe is truly the most AMAZING chicken breast with creamy mushroom sauce, I mean it. You’ll be making the juiciest chicken with the just-right golden exterior that truly gets this out-of-the-world mushroom sauce to coat it in cozy rich goodness.
This is my favorite mushroom chicken recipe! This rich, velvety sauce is truly better than the rest because it boasts from-scratch flavor packed with loads of mushrooms, the creamiest sauce made with heavy cream, white wine, and chicken broth and a touch of Parmesan and garlic for irresistible flavor!
Creamy Chicken Mushroom Sauce Recipe Ingredients
- Chicken: use boneless skinless chicken breasts
- Olive oil
- Butter: we’ll use unsalted butter so we can add the exact right amount of salt in ourselves
- Mushrooms: use crimini, shiitake, portobello, whichever you’d like. Just make sure it’s 1/8-inch thick.
- Garlic
- Dry white wine, chicken broth, heavy cream are the magical trifecta of savory & creamy flavor
- Lemon Juice: use a citrus squeezer to make fresh lemon juice, which is best for the recipe
- Salt & pepper
- Parmesan: 1/4 cup in the sauce adds just enough creaminess and tang; we’ll add more on top when serving for a touch more cheesy flavor
How to Make Chicken and Creamy Mushroom Sauce
- Cook chicken: Slice chicken breasts in half length-wise, dry and season with salt and pepper. Cook over medium heat in a skillet coated with oil for about 5 minutes on each side. Set aside.
- Make mushroom sauce: Melt butter and olive oil in the same skillet. Cook mushrooms until browned and tender. Set aside.
- Add wine, cooking until two-thirds evaporated. Stir in chicken broth, heavy cream, lemon juice, salt, pepper, and Parmesan. Cook for 2-3 minutes, then stir in mushrooms, cooking another 3-6 minutes until sauce is bubbling and thickened.
- Make mushroom chicken: Add chicken to mushroom sauce, spooning sauce on top. Garnish with parsley and Parmesan. Enjoy!
Portobello Mushroom Chicken
If you’re craving portobello mushroom chicken, slice portobello mushrooms in 1/8″ inch slices. Then, follow the recipe as directed. That’s it!
Creamy Mushroom Chicken With Mashed Potatoes
To make creamy mushroom chicken with mashed potatoes, follow my popular quick and easy mashed potatoes recipe. It’s creamy, rich, and yields satisfying potatoes that go so well with this creamy chicken and mushroom skillet.
For more delicious ideas like this creamy mushroom chicken recipe, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Chicken Breast Recipes
For more easy chicken recipes, try my chicken garlic parmesan pasta and chicken fettuccine Alfredo.
Creamy Mushroom Chicken Recipe
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts
- ¾ teaspoon salt, or to taste, divided
- ½ teaspoon black pepper, or to taste, divided
- 2 ½ tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 10 ounces mushrooms, such as crimini, shiitake, etc., thinly sliced (about 1/8” thick)
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 cup heavy cream, room temperature
- ½ teaspoon lemon juice, freshly-squeezed
- ¼ cup grated parmesan cheese, plus optionally more for serving
- Garnish: thyme, chopped parsley or chives
Instructions
- Slice chicken breasts in half length-wise to ½ inch thickness. Pat dry and sprinkle ¼ teaspoon each salt and pepper all over. Heat 1 ½ tablespoons olive oil in a large skillet over medium heat. Cook undisturbed for about 4-6 minutes on each side until golden.1 Set chicken aside on a plate.
- Increase heat to medium high. Melt 1 tablespoon butter and 1 tablespoon olive oil. Add mushrooms and cook until moisture is mostly gone and mushrooms are browned and tender, stirring occasionally. Add garlic and cook until golden. Set mushrooms aside on a separate plate.
- Add wine to the hot skillet, cooking to let steam off until 2/3 evaporated. Stir in chicken broth, heavy cream, lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, and Parmesan. Cook for 1-3 minutes, stirring occasionally. Stir in mushrooms. Cook and stir occasionally for another 3-6 minutes until sauce is tannish brown, bubbling, thickened.2
- Add chicken, spooning sauce on top. Garnish with thyme and parmesan (if you prefer) to taste. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- 1: According to the USDA, chicken should be cooked until it reaches an internal temperature of 165°F. But since chicken will continue to cook even off the heat (carryover cooking), you can cook it until it reaches about 150-155°F for juicier chicken. Do what makes you comfortable!
- 2: Once you turn the heat off, the sauce should be a creamy and thick liquid. Mine took 5 minutes. Sauce will thicken just a bit after cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
