Creamy Mushroom Chicken
Creamy Mushroom Chicken is a quick and comforting dish featuring tender chicken breasts or thighs simmered in a rich, savory cream sauce with earthy mushrooms and aromatic herbs. Perfect for weeknight dinners or special occasions, it combines simplicity with gourmet flavors using everyday ingredients.
Equipment
- Large skillet or sauté pan with lid
- Chef’s knife
- Cutting board
- Tongs
- Meat thermometer
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 10 oz mushrooms (cremini, button, or shiitake), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream (or substitute half-and-half or sour cream)
- 1 tsp Dijon mustard (optional)
- ¼ cup grated Parmesan cheese (optional)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Prep: Pound chicken breasts to even thickness (about ¾ inch). Season both sides with salt and pepper.
- Sear Chicken: Heat olive oil or butter over medium-high heat in a large skillet. Cook chicken 3-4 minutes per side until golden brown. Remove and set aside.
- Cook Mushrooms: Add mushrooms to the same pan. Sauté 5-7 minutes until golden and moisture evaporates.
- Add Aromatics: Stir in onions and garlic; cook until softened, about 2 minutes.
- Deglaze: Pour in white wine or broth; scrape up browned bits. Let reduce for 2-3 minutes.
- Make Sauce: Stir in cream, Dijon mustard, Parmesan, and thyme. Simmer gently until thickened, about 5 minutes.
- Finish Chicken: Return chicken to pan; cover and simmer until cooked through (165°F internal temp for breasts, 175°F for thighs), about 5-7 minutes.
- Serve: Adjust seasoning, garnish with parsley or chives, and serve hot.
Notes
- Pounding chicken ensures even cooking and tender texture.
- Don’t overcrowd the pan when searing chicken or mushrooms to get proper browning.
- Substitute cream with Greek yogurt mixed with broth for a lighter sauce (add yogurt at the end to avoid curdling).
- Make it dairy-free by using coconut or cashew cream and omitting Parmesan.
- Leftovers keep well refrigerated for 3 days and can be frozen (reheat gently).
- Serve with: pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.