Creamy Mushroom Chicken – A Comforting One-Pan Weeknight Favorite

This Creamy Mushroom Chicken is one of my go-to comfort meals—a rich, velvety dish that comes together in a single pan and fills my kitchen with irresistible aromas. The tender chicken breasts are smothered in a luxurious mushroom sauce infused with garlic, cream, and a hint of lemon for brightness. It’s the perfect balance of cozy and elegant, ideal for weeknights when I want something special without too much effort.

Why You’ll Love This Recipe

I love this dish because it’s simple to make yet feels like restaurant-quality comfort food. The chicken stays juicy and tender, while the mushrooms soak up all that creamy, garlicky goodness. The Dijon mustard adds a subtle tang, and the lemon juice keeps the sauce fresh and light. Plus, since everything cooks in one pan, cleanup is minimal—just the way I like it on a busy evening.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
½ cup chicken broth
¼ cup lemon juice
¾ cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
Salt & pepper, to taste
Fresh thyme or parsley, for garnish

Directions

1. I start by seasoning the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet, I heat the olive oil over medium-high heat. I add the chicken and sear each side for about 4–5 minutes until golden brown. Once browned, I remove the chicken from the pan and set it aside.
3. In the same pan, I reduce the heat to medium and add the butter. Once it melts, I toss in the sliced mushrooms and sauté for about 5–7 minutes, stirring occasionally, until they’re golden and tender.
4. I add the minced garlic and cook for another 30 seconds until fragrant.
5. I pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. I let it simmer for 2 minutes to reduce slightly.
6. I stir in the Dijon mustard and heavy cream, mixing until smooth. I bring the sauce to a gentle simmer, then whisk in the cornstarch slurry to thicken it to a silky consistency.
7. I return the chicken to the pan, spooning some of the sauce over the top. I cover and simmer for about 8–10 minutes, or until the chicken is cooked through and the sauce has thickened beautifully.
8. I garnish with fresh thyme or parsley before serving, and I love pairing it with mashed potatoes, rice, or pasta to soak up all that creamy sauce.

Servings and Timing

This recipe serves 2 to 3 people and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

I sometimes use boneless chicken thighs instead of breasts for extra juiciness. For a dairy-free option, I substitute coconut cream for the heavy cream. If I’m in the mood for something heartier, I add a handful of spinach or sun-dried tomatoes to the sauce. For extra indulgence, I sprinkle in some grated Parmesan cheese before serving.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. I try to avoid microwaving it too long to keep the chicken tender and the sauce smooth.

FAQs

Can I make this recipe ahead of time?

Yes, I often cook the chicken and sauce separately, then combine and reheat just before serving.

Can I use half-and-half instead of heavy cream?

Yes, though the sauce will be slightly lighter and less rich.

How do I know when the chicken is cooked through?

I check that it reaches an internal temperature of 165°F (74°C) or that the juices run clear when cut.

Can I use other types of mushrooms?

Absolutely—shiitake, baby bellas, or even oyster mushrooms all work beautifully.

What can I serve this with?

I love it with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.

How do I keep the sauce from curdling?

I lower the heat before adding the cream and avoid boiling it once it’s mixed in.

Can I make it without cornstarch?

Yes, I simmer the sauce longer to let it reduce naturally or use a bit of flour to thicken it.

Can I make it in the oven?

Yes, I sear the chicken first, then bake everything together at 375°F (190°C) for about 20 minutes.

Can I add vegetables to this dish?

Definitely—I sometimes add spinach, asparagus, or green beans toward the end of cooking.

Can I freeze this recipe?

Yes, though cream sauces can separate slightly when thawed. I stir well while reheating to bring it back together.

Conclusion

This Creamy Mushroom Chicken is the ultimate weeknight comfort food—simple, flavorful, and wonderfully satisfying. The golden chicken, tender mushrooms, and luscious cream sauce come together perfectly in one pan for a meal that feels both cozy and elegant. I love serving it on nights when I need something quick yet special—it never fails to impress and always hits the spot.

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