Mushroom Chicken Recipe
by Sommer Collier — on Aug 4, 2025 This easy and ultra-cozy creamy mushroom chicken recipe features tender and moist chicken breasts cooked in an irresistibly rich mushroom gravy. It’s quick to make in one pan, and is a true comfort food crowd pleaser for any occasion!
Sommer’s Recipe Notes
Nothing makes me happier than creating a recipe that is a triple-box-checker of being a home cooked dish, a surefire one-pan wonder, and a meal that truly impresses family and friends. This delicious and comforting chicken and mushrooms recipe is a dinnertime winner if there ever was one. My family loves it, and I think yours will too!
Here we have lean chicken breasts bathed in a creamy sauce with loads of delicate, silky mushrooms. The dish itself is delightfully rustic and simple for weeknights. But the luxurious creamy mushroom sauce adds a touch of elegance that also makes this a perfect dinner for holidays and gatherings!
Why You’ll Love Creamy Chicken with Mushrooms
- One pan recipe – The tender chicken, aromatics, and mushroom gravy all cook in one large skillet on the stovetop. Then simply pair with any sides you like for a full meal!
- Quick and easy dinner – From start to finish, this one-skillet main dish is ready to serve in 45 minutes or less.
- Incredible flavor – This recipe has fabulous savory flavors from the chicken and meaty-tasting mushrooms, balanced with a heavy cream and sherry gravy that is deeply rich and plate-licking delicious!
This also happens to be a totally gluten-free recipe that doesn’t require dredging the chicken in any flour before cooking… So it’s slightly lighter as well compared to other mushroom chicken recipes.
Ingredients and Tips
- Chicken – Save time by buying pre-sliced mushrooms and chicken cutlets or boneless thighs. If you buy whole breasts, slice them in half to make them thinner.
- Butter – Unsalted butter is best, so you have complete control over the flavor of the dish.
- Mushrooms – I prefer button mushrooms (aren’t they cute?), but cremini will also work well.
- Aromatics – We’re using a classic flavor cream of onion, garlic, dried thyme, salt, and pepper to finish.
- Gravy – The base of the decadent mushroom gravy includes cornstarch, sherry*, chicken broth, and heavy cream.
Recipe Note
*We add cooking sherry to our creamy mushroom chicken recipe to give it a little bit of extra oomph. Feel free to use white wine or extra chicken broth in place of the sherry.
How to Make Chicken with Mushrooms
Tip for Success – Take the time to stir and sauté the mushrooms for a good 5 to 8 minutes to reduce and thicken the sauce. Make sure to scrape the bottom of the pan as you stir!
Find the full Creamy Mushroom Chicken recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – You can store the cooled chicken and mushroom sauce in the same airtight container, and keep in the refrigerator for up to 3 days.
- Freezing – I don’t recommend freezing the cream-based sauce.
- Reheating – Reheat leftovers in a microwave-safe dish in short bursts for 10-15 seconds on 50% power until warmed through. You might need to add a splash of heavy cream or milk to loosen up the gravy.
Serving Suggestions
Oh my goodness, there are SO many options for what to serve with the best mushroom chicken!
This rich and creamy dish is delightful with fluffy mashed potatoes, pasta (like our garlic butter noodles or plain egg noodles), white rice or brown rice, or any of your favorite carb-y and starchy sides.
Any of these are perfect to enjoy with simple green veggie recipes that let the chicken and mushrooms shine. Pair them with steamed or air fried green beans or Brussels sprouts, steamed broccoli, air fried asparagus, or our new roasted broccoli and cauliflower!
Mushroom Chicken Recipe
Video
Ingredients
- 3 pounds boneless skinless chicken breast cutlets or boneless chicken thighs
- 3 tablespoon butter + 1 tablespoon olive oil or other cooking oil
- 2 pounds button mushrooms sliced (or cremini mushrooms)
- ¾ cup sliced onions quartered and sliced thin
- 4-5 cloves garlic minced
- 1 teaspoon dried thyme or 1-2 tbs fresh thyme leaves
- 2 tablespoons cornstarch
- ½ cup cooking sherry or white wine
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- Salt and pepper
Instructions
- Set a large cast-iron skillet (or sauté pan) over medium heat. Add the butter and oil to the skillet. Liberally salt and pepper the chicken pieces on both sides.
- Once the butter has melted, add the chicken pieces to the skillet. If they don’t all fit, work in batches. Sear the chicken pieces for 3-5 minutes per side, 3-4 mins for cutlets and 4-5 minutes for thighs. Set a holding plate to the side of the skillet. Once the chicken pieces are cooked, use tongs to move them to the holding plate.
- Add the onions to the pan. Sauté the onions for 2-3 minutes, then add the minced garlic and sauté for 1 more minute to soften.
- Place the sliced mushrooms and thyme in the skillet. Add the cornstarch to the mushrooms and toss to coat. Sauté the mushrooms for 5-8 minutes to soften, stirring regularly. Then add the cooking sherry and chicken broth.
- Stir and sauté the mushrooms for another 5-8 minutes to reduce and thicken the sauce. Make sure to scrape the bottom of the pan as you stir.
- Once the sauce reaches a thin-to-medium gravy consistency, stir in the heavy cream.
- Add the chicken pieces to the mushroom sauce. Turn them to coat in sauce. Allow the sauce to simmer for another 2-3 minutes to warm the chicken pieces. Serve warm with a side of potatoes, over rice, or with egg noodles.
Notes
- Storing Leftovers – You can store the cooled chicken and mushroom sauce in the same airtight container, and keep in the refrigerator for up to 3 days.
- Freezing – I don’t recommend freezing the cream-based sauce.
- Reheating – Reheat leftovers in a microwave-safe dish in short bursts for 10-15 seconds on 50% power until warmed through. You might need to add a splash of heavy cream or milk to loosen up the gravy.
Nutrition
Frequently Asked Questions
Nope. These two rich sauces are both delicious, but are entirely different. Our mushroom sauce with chicken is made with heavy cream and does not include any cheese, whereas Alfredo sauces include Parmesan cheese.
Technically, you could use whole fat milk. However, the sauce will not be nearly as luscious and thick. This is one of those comfort meals where you just gotta go all-in with the heavy cream for the best taste!
