Creamy Mushroom Chicken
This Creamy Mushroom Chicken is so easy and so flavor packed! Juicy, pan seared chicken is coated in a lusciously creamy mushroom sauce. Hearty, satisfying and bound to be a weeknight hit! It’s my kids favorite creamy chicken recipe and when it’s kid approved, we know there is no problem for adults!
Ready in less than 30 minutes, this tender chicken is cooked in a creamy mushroom sauce, perfectly seasoned with herbs and spices and a simple chicken mushroom recipe that’s super satisfying.
Looking for more creamy chicken recipes? I got you. Why not also try my Spinach Stuffed Chicken Breast and my Creamy Tuscan Chicken , Creamy Caesar Chicken and Creamy Cajun Chicken. You will love them!
Why you’ll love this Creamy Mushroom Chicken
- Juicy chicken breasts. The chicken breasts are dusted in flour and pan fried, to make them tender on the inside, with crispy edges.
- A delicious mushroom sauce. Made with chicken broth, cream and seasoned with herbs and spices – this mushroom sauce has depth and loads of flavor.
- An easy chicken recipe. Using kitchen staples, this hearty mushroom chicken recipe goes from pantry to table in 25 mins!
Ingredients
- Chicken Breast
- AP Flour
- Seasoning: Salt, pepper, paprika
- Olive Oil
- Mushroom Sauce: Mushrooms, onion, chicken broth, cream, garlic, parmesan, salt, pepper, olive oil , parsley.
How to make Creamy Mushroom Chicken
- Coat the chicken: Place the sliced chicken breasts into a bowl of flour, pepper, slat and paprika. Coat well.
- Sear the chicken: In a large skillet with olive oil, pan sear the chicken on each side until golden brown. Set aside.
- Add the sauce: First, add onions to the skillet until they caramelize, then add the mushrooms, garlic and other sauce ingredients. Allow to thicken then add the chicken back in.
- Remove from heat, garnish, serve and enjoy!
Recipe notes and tips
- Be sure to pat the chicken dry before coating in the flour mix.
- When washing your mushrooms, don’t let them soak. Mushrooms are sponges and will drink up water, diluting the sauce. Just rinse thoroughly and pat dry.
- I used skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work!
- Add in some chili flakes for an extra kick of heat!
- Garnish with chopped parsley.
- When reheating any leftovers, reheat on a low heat so the chicken gets warm all the way through.
FAQ’s
What to serve with this Creamy Mushroom Chicken
This chicken dish goes well with all kinds of sides, here’s some ideas:
I used cremini mushrooms, but you can use baby bella, white mushrooms, or whatever you can get your hand on, they all work great!
I prefer using heavy milk because it thickens up better, but if you really have to use use half and half cream, be sure to add about 2 tablespoons of grated parmesan cheese to thicken up the sauce.
It will all depend on how thick the chicken is, but since I sliced them lengthwise to thin them up, it only took about 4-5 minutes to cook. If you are using a whole chicken breast in one piece, be sure to use a small or medium sized chicken and pound it to adjust the thickness. This will help the chicken cook faster. Check for internal temperature of 165F for doneness.
Variations to the recipe
This recipe can be adapted in various ways, feel free to mix things up! Here’s some ideas:
- Use a variety of mushrooms to add a mix of flavor and textures.
- Sprinkle in some red pepper flakes for a spicy kick.
- Add some spinach or sundried tomato, they work so well!
- Use red meat instead of chicken or even shrimp with the same sauce to create other creamy mushroom dishes.
- Serve with potato wedges, fries or pasta.
Other chicken recipes
I hope you enjoy all the recipes I share with you, including this Creamy Mushroom Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Creamy Mushroom Chicken
This Creamy Mushroom Chicken is so easy and so flavor packed! Juicy, pan seared chicken is coated in a lusciously creamy mushroom sauce.
Instructions
-
Pat dry the chicken breast with paper towel. Slice each chicken breast in half lengthwise to create two thin pieces from each breast.
-
In a small bowl, mix together the flour, black pepper, salt, and paprika. Coat the chicken cutlets with the flour mixture.
-
Heat a large skillet and add in the olive oil. Pan sear the chicken cutlets on each side for 3-5 minutes until golden brown on the outside. Remove and set aside on a plate.
-
In the same skillet, add 1 tbsp. of olive oil. Sauté the onions until they caramelize. Add the butter and when it melts, add in the sliced mushrooms and cook until the water is cooked off.
-
Add in the garlic and sauté for a minute. Then add in the flour and mix until the flour blends in well with the mushroom.
-
Add in the chicken broth, heavy cream, black pepper, and salt. Mix well and let the mixture simmer on low heat for 3-4 minutes until the sauce thickens up.
-
Add in the parmesan cheese and mix well. Cook for 1 minute. Return the chicken back into the pan and coat with the mushroom sauce. Cover and simmer on low heat for another 3-5 minutes.
-
Remove from heat, garnish with fresh chopped parsley and serve.
Notes
- Be sure to pat the chicken dry before coating in the flour mix.
- When washing your mushrooms, don’t let them soak. Mushrooms are sponges and will drink up water, diluting the sauce. Just rinse thoroughly and pat dry.
- I used skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work!
- Add in some chili flakes for an extra kick of heat!
- Garnish with chopped parsley.
- When reheating any leftovers, reheat on a low heat so the chicken gets warm all the way through.
Nutrition
Calories: 437kcal | Carbohydrates: 14g | Protein: 10g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 106mg | Sodium: 833mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 1mg
