Mushroom Chicken

This creamy Mushroom Chicken recipe is the ultimate one-pan wonder—tender, pan-seared chicken cutlets smothered in a rich mushroom sauce. Ready in just 30 minutes with minimal prep, it’s perfect for busy weeknights when you want something hearty, comforting, and packed with flavor.

Why You’ll Love This Recipe

This dish combines juicy chicken with deeply savory mushrooms and a luscious, velvety cream sauce—all made in a single skillet. With just a handful of everyday ingredients, it delivers restaurant-quality results in less than half an hour. The sauce is rich without being too heavy, and the fresh thyme adds the perfect herbaceous finish. Serve it over mashed potatoes, rice, or pasta to soak up every last drop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large boneless, skinless chicken breasts (about 1¼ pounds)

• ¾ teaspoon kosher salt, divided

• ¼ teaspoon ground black pepper

• ¼ cup all-purpose flour

• 2 tablespoons olive oil, divided

• 2 tablespoons butter

• 12 ounces sliced mushrooms (e.g., 8 oz cremini + 4 oz shiitake)

• 1 medium shallot, finely chopped

• 2 cloves garlic, minced

• 1¼ cups low sodium chicken broth

• 1 teaspoon Dijon mustard

• 1 teaspoon sherry vinegar

• ½ cup heavy cream

• 2 teaspoons chopped fresh thyme (plus more for garnish)

Optional for serving:

• Mashed potatoes or rice

Directions

1. Prepare the Chicken:
   Slice each chicken breast horizontally to create 4 thinner cutlets. Pound to even thickness (about ½ inch) using a meat mallet. Season both sides with ½ teaspoon salt and the pepper.

2. Dredge:
   Lightly dredge each cutlet in flour and set aside.

3. Sear the Chicken:
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 chicken pieces and sear for 2–3 minutes per side until golden and cooked to 160°F. Transfer to a plate and cover with foil. Repeat with remaining oil and chicken.

4. Cook the Vegetables:
   Reduce heat to medium. Add butter, mushrooms, shallot, garlic, and remaining ¼ teaspoon salt. Cook for 10 minutes until mushrooms are browned and their liquid has evaporated. Remove to a plate.

5. Make the Sauce:
   Pour in chicken broth, scraping the bottom to deglaze. Whisk in Dijon mustard and sherry vinegar. Simmer until reduced by half (about 3 minutes).

6. Finish the Sauce:
   Slowly whisk in the heavy cream. Return the chicken and mushrooms to the skillet. Simmer briefly until warmed through and coated in sauce.

7. Serve:
   Sprinkle with chopped thyme and serve with mashed potatoes or rice, spooning extra mushroom sauce over the top.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Herb Swap: Use rosemary, sage, or parsley if thyme isn’t available.

• Dairy-Free: Substitute the cream with full-fat coconut milk or a dairy-free cream alternative.

• Vegetable Boost: Add spinach or peas in the final step for added greens.

• Lemon Finish: Squeeze a bit of lemon juice into the sauce for brightness.

• Gluten-Free: Use a gluten-free flour blend for dredging.

• No Cream: Use extra broth thickened with a cornstarch slurry instead of cream.

• Mushroom Mix: Try oyster or portobello mushrooms for extra depth.

• Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.

• White Wine: Replace part of the broth with dry white wine for extra flavor.

• Cheesy Option: Stir in grated Parmesan just before serving for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to keep the cream from separating.

Freezing is not recommended due to the cream-based sauce, which may separate upon thawing.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and stay juicy. Adjust cook time slightly as needed.

Do I have to use both types of mushrooms?

No, use whatever mushrooms you have on hand. Cremini, white button, or even portobello work well.

Can I make this dish ahead of time?

Yes, you can prep the chicken and mushrooms in advance. Reheat gently with a splash of broth or cream.

Is the sherry vinegar necessary?

It adds a subtle tang to balance the richness, but you can substitute with lemon juice.

What sides pair best with mushroom chicken?

Mashed potatoes, rice, egg noodles, or crusty bread are perfect to soak up the creamy sauce.

Can I omit the flour for a low-carb version?

Yes, skip dredging the chicken. The texture will be slightly different, but still delicious.

How do I know when the chicken is done?

Use a meat thermometer—160°F is ideal. The chicken will finish cooking while resting or simmering in the sauce.

Can I double the sauce?

Absolutely. If you want more sauce for serving over sides, increase the broth and cream accordingly.

Is this dish spicy?

No, it’s mild and family-friendly. Add chili flakes if you like a bit of heat.

What can I use instead of heavy cream?

You can use half-and-half or evaporated milk for a lighter option, but the sauce will be slightly thinner.

Conclusion

Mushroom Chicken is the kind of recipe that delivers big comfort with little effort. The creamy mushroom sauce, tender pan-seared chicken, and fragrant herbs come together in a beautifully balanced dish that’s ideal for weeknights but elegant enough for company. Serve it with your favorite sides, and enjoy a hearty, wholesome meal made from simple ingredients in just 30 minutes.

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