Creamy Mushroom Chicken Recipe

Close up of someone spooning chicken breast with creamy mushroom sauce in this creamy chicken and mushroom skillet

Creamy Mushroom Chicken Recipe

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!

Prep Time8

Cook Time17

Total Time25

Course: Main Dish

Cuisine: American

Servings: servings

Author: Demeter Trieu

Equipment

Large Nonstick Skillet

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