Mushroom Chicken is a simple and comforting dish where tender chicken pieces meet the rich, earthy flavor of mushrooms. The mushrooms add a nice, slightly chewy texture that pairs perfectly with the juicy chicken, and it’s all usually cooked in a flavorful sauce that brings everything together just right.
I love making Mushroom Chicken when I want something satisfying but not too heavy. One of my favorite tricks is to sauté the mushrooms until they’re golden brown before adding the chicken, which gives the dish a deeper flavor. It’s one of those recipes that feels like a warm hug on a plate.
We like to serve Mushroom Chicken over fluffy rice or creamy mashed potatoes to soak up the sauce, and it’s always a hit at the dinner table. It’s easy to make and makes everyone feel cozy and well fed, which is why it’s become one of my go-to dishes for busy weeknights or casual family meals.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender. You can use breasts if you prefer leaner meat, but watch cooking time to avoid drying out.
Mushrooms: Cremini mushrooms give a nice, deep flavor, but white button mushrooms work well too. If you want a meatier bite, try baby bella or shiitake mushrooms.
Heavy Cream: This creates a rich, creamy sauce. For a lighter option, use half-and-half or coconut milk, though the sauce won’t be as thick.
Chicken Broth: Adds flavor and moisture. If you don’t have broth, water with a bit of bouillon or stock cubes is a quick fix.
How Do You Get the Sauce Thick and Flavorful?
The sauce is key here. Start by sautéing your mushrooms until golden brown—that brings out their natural umami. Then add onion and garlic for depth.
- Add broth and simmer to reduce it slightly; this concentrates the flavor.
- Stir in heavy cream and Dijon mustard, which helps thicken and adds a gentle tang.
- Let the sauce simmer gently until it thickens—this can take around 3-5 minutes.
- Remember to taste and adjust salt and pepper to balance the flavors.
Patience in slowly simmering the sauce makes it creamy and rich without it breaking or getting too thin.
Equipment You’ll Need
- Large skillet – I use a skillet to sear the chicken and cook everything in one pan, making cleanup easy.
- Wooden spoon or spatula – for scraping up flavorful bits and stirring the sauce.
- Measuring cups and spoons – to get the broth, cream, and seasonings just right.
- Serving dish or plate – perfect for presenting your creamy Mushroom Chicken hot and ready to enjoy.
Flavor Variations & Add-Ins
- Use chicken breasts if you prefer a leaner cut, but watch your cooking time so they don’t dry out.
- ADD a splash of white wine or sherry at the beginning for a different depth of flavor.
- Mix in some chopped fresh herbs like thyme or parsley for added freshness.
- Stir in cooked spinach or peas near the end for extra color and nutrition.
How to Make Mushroom Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, totaling roughly 35 minutes to make a creamy, delicious Mushroom Chicken that’s perfect for a busy weeknight or relaxed weekend dinner.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Generously season the chicken thighs or breasts with salt and pepper on both sides. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 4-5 minutes per side. Once browned and mostly cooked through, remove the chicken from the pan and set it aside.
2. Cook the Mushrooms, Onion, and Garlic:
In the same skillet, add a bit more oil or butter if needed. Add the sliced mushrooms and sauté until nicely browned and their moisture has evaporated, about 6-8 minutes. Add the chopped onion and minced garlic, cooking until softened, around 2 minutes.
3. Make the Creamy Sauce and Finish the Dish:
Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Allow the broth to reduce slightly for 2-3 minutes. Stir in the heavy cream, Dijon mustard (if you’re using it), and thyme. Let the sauce simmer and thicken for 3-5 minutes. Return the chicken along with any juices back to the skillet, spooning sauce and mushrooms over it. Simmer everything together for another 5-7 minutes, until the chicken is fully cooked and the sauce has thickened nicely. Taste and adjust seasoning with salt and pepper.
4. Serve and Garnish:
Garnish the Mushroom Chicken with freshly chopped parsley and serve hot. This dish goes wonderfully over rice, mashed potatoes, or buttered noodles to soak up the creamy sauce.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely in the fridge overnight or use the defrost setting on your microwave before cooking. This helps it cook evenly and stay juicy.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or coconut milk for a lighter option, but keep in mind the sauce won’t be as thick or rich. To help thicken, you might simmer a bit longer or add a small cornstarch slurry.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to maintain the creamy sauce’s texture.
Can I Add Other Vegetables to This Dish?
Yes! Consider stirring in spinach, peas, or green beans near the end of cooking for extra color and nutrition. Just add them a few minutes before finishing so they don’t overcook.
