Let me tell you, if there’s one dish that never fails to bring big smiles around my dinner table, it’s Chicken and Mushrooms. This recipe balances succulent, golden chicken with a dreamy, savory mushroom sauce—garlic, Parmesan, and a swirl of cream meld together for a deeply satisfying result. Whether you’re aiming to impress at a special gathering or just cozying up at home, this is the kind of comfort food that feels special, yet so simple to make. Each bite delivers tender chicken, earthy mushrooms, and a sauce you’ll want to scoop up with every bit of crusty bread!

Chicken and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Chicken and Mushrooms is that every ingredient does the heavy lifting—nothing is here just for show. All it takes are a handful of pantry and fridge favorites, but trust me, when you bring them together, the flavors are so much more than the sum of their parts!

Chicken Breasts: Make sure they’re boneless and skinless for quick, even cooking and that juicy, tender finish.
Salt: Just half a teaspoon, but it brings out the savory depth in the chicken and sauce.
Black Pepper: Adds a gentle kick and balances the richness of the cream.
Olive Oil: Helps give those chicken breasts a gorgeous golden crust.
Unsalted Butter: Two tablespoons for richness; use one for the chicken and one for the mushrooms for flavor in every component.
Cremini or Button Mushrooms: Eight ounces, sliced—choose whichever you love, they both soak up flavor and offer a meaty bite.
Garlic: Three cloves, minced, because nothing beats that aromatic punch with mushrooms.
Chicken Broth: A half cup, to deglaze the pan and create the foundation for the cream sauce.
Heavy Cream: A half cup adds all the luscious, silky texture and rounds out the flavors.
Parmesan Cheese: A quarter cup grated gives savoriness and helps thicken the sauce without overwhelming it.
Fresh Thyme Leaves: One tablespoon (or one teaspoon dried) for a bright, herbal note that pops in each bite.
Chopped Fresh Parsley (optional): A final shower of vibrant green makes the dish pop visually and taste fresh.

How to Make Chicken and Mushrooms

Step 1: Season the Chicken

Start by laying out your chicken breasts and seasoning them generously on both sides with salt and black pepper. This simple step ensures every forkful is perfectly flavorful, and takes less than a minute—don’t skip it!

Step 2: Sear the Chicken

Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. As soon as the butter melts, add your chicken. Give them 5–6 minutes per side until they’re beautifully golden and cooked through. Once they’re done, move them to a plate, tent with foil or cover, and keep warm. The goal: lock those juices in!

Step 3: Cook the Mushrooms

In that same glorious skillet, throw in the remaining butter along with your sliced mushrooms. Let them sizzle for 5–6 minutes, stirring just occasionally. You’ll see them shrink, turn golden, and start smelling irresistible.

Step 4: Add Garlic

Sprinkle in the minced garlic and let it cook for about 30 seconds. Give it a quick stir—there’s nothing like the fragrance of garlicky mushrooms filling your kitchen!

Step 5: Build the Sauce

Pour in the chicken broth and scrape up all the flavorful browned bits from the bottom of the pan—that’s where a ton of flavor lives! Now, add the heavy cream, Parmesan, and thyme, stirring gently. Bring everything to a simmer and cook for 3–4 minutes, letting the sauce thicken just enough to coat the back of a spoon.

Step 6: Finish the Chicken and Mushrooms

Carefully return your cooked chicken to the skillet. Spoon that decadent mushroom sauce over the top, and let everything warm through for another 2 minutes. Toss on a little fresh parsley right before serving for a pop of color and freshness.

How to Serve Chicken and Mushrooms

Garnishes

This dish absolutely loves a scattering of fresh parsley or a few extra thyme leaves on top—just before serving makes all the difference. The herbs add a spark of color and brighten the whole plate, providing a contrast to the richness of the sauce.

Side Dishes

Chicken and Mushrooms practically begs to be served with something that can soak up that glorious sauce. I adore creamy mashed potatoes, fluffy rice, or a big hunk of crusty bread. Even simple buttered noodles, steamed veggies, or a crisp salad turn this meal into a feast.

Creative Ways to Present

For a little twist on tradition, try serving Chicken and Mushrooms family-style right in the skillet—it looks rustic and inviting. Or, slice the chicken and fan it over rice or polenta with the mushroom sauce drizzled on top for a bit of flair. If you want to impress, plate each chicken breast on a bed of sautéed spinach or roasted asparagus and spoon a generous helping of sauce over each.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (it happens, though rarely in my house!), let the Chicken and Mushrooms cool completely before transferring to an airtight container. It will keep in the fridge for 3–4 days, and the flavors only get better as they mingle.

Freezing

Yes, you can freeze Chicken and Mushrooms! Place cooled portions into freezer-safe containers or bags. The creamy sauce may separate a little upon thawing, but give it a good stir when reheating and it’ll come right back together. Freeze for up to 2 months.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce seems too thick. You can also microwave single servings, stirring every 30 seconds to ensure even heating. Just be careful not to overcook, so the chicken stays tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work wonderfully for Chicken and Mushrooms, offering even more flavor and staying exceptionally juicy. Just adjust the cooking time as needed.

What’s the best way to clean mushrooms for this recipe?

Wipe the mushrooms clean with a damp paper towel or use a soft brush. Avoid soaking them in water, as mushrooms absorb moisture quickly and can get soggy once cooked.

Can I make Chicken and Mushrooms dairy-free?

You can! Swap the butter for a plant-based alternative and use coconut cream or your favorite unsweetened non-dairy creamer. It won’t taste exactly the same, but it will still feel lush and comforting.

Is it okay to add other vegetables?

Of course! Baby spinach, peas, or sun-dried tomatoes all pair beautifully with Chicken and Mushrooms. Add them toward the end, just before simmering everything together.

Can I prepare the sauce ahead of time?

Definitely—you can make the mushroom sauce up to 2 days in advance. Simply store it covered in the fridge, then gently reheat and add the freshly cooked chicken when ready to serve.

Final Thoughts

There’s something truly magical about sharing a homemade dish like Chicken and Mushrooms with the people you love. Whether you’re a first-timer or a kitchen pro, this recipe is a keeper—simple ingredients, bold flavors, and pure comfort at the end of a busy day. Give it a try, and let me know how much you enjoy every creamy, mushroomy bite!

Chicken and Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy chicken and mushroom dish that is easy to make on the stovetop. Perfectly seared chicken breasts smothered in a rich mushroom sauce with hints of garlic and thyme, finished with a touch of cream and Parmesan.

Ingredients

Scale

Ingredients for Chicken:

4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Ingredients for Mushroom Sauce:

2 tablespoons unsalted butter
8 ounces cremini or button mushrooms (sliced)
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon chopped fresh parsley (optional)

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Instructions

Season and Sear Chicken: Season chicken breasts with salt and pepper. Sear in a skillet until golden brown and cooked through. Set aside.
Prepare Mushroom Sauce: In the same skillet, cook mushrooms in butter until golden. Add garlic, then chicken broth. Stir in cream, Parmesan, and thyme. Simmer until slightly thickened.
Combine and Serve: Return chicken to skillet, spoon sauce over, and simmer briefly. Garnish with parsley. Serve hot with preferred sides.