This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It’s quick and easy and can be on your table in half an hour.
Looking for another effortless chicken dinner? Try my well-loved Creamy Garlic Chicken or Creamy Bacon Chicken next that use a similar technique.
Why you’ll love it
Creamy chicken recipes are some of my readers’ favorites, and it’s easy to see why. I like to keep them simple with no fancy ingredients, and this creamy mushroom chicken is no exception. It’s ready in just 30 minutes for an upgraded family meal.
Juicy mushrooms and chicken just go together so well, and pairing them with a garlic cream sauce takes it over the top. Pantry essentials are transformed into a winning dish that’s special enough for company, but go ahead and eat it any old weeknight!
What you’ll need
Chicken – as always, my trick for tender chicken is cutting the chicken breasts in half lengthwise so they cook faster and don’t get all tough. You could also pound them thin if you prefer.
Flour – for dredging. The reason we use it is to get a nice crust on the surface of the chicken.
Olive oil and butter – for sautéing and making the base of the sauce
Mushrooms – cremini (or baby bellas), white mushrooms, or whatever you’ve got or the store has will be fine
Italian seasoning – it’s a convenient mix of fragrant dried herbs that’s all in a single jar
Garlic – use even more than suggested if you’re a garlic afficionado. I like to mince it with this garlic press so that peeling the cloves isn’t needed.
Chicken broth – to infuse savory flavor into the sauce
Lemon juice – a touch of acidity adds brightness
Dijon mustard – my tried-and-true way to add extra depth of flavor to sauces. It doesn’t make it taste like mustard, so don’t worry about that!
Heavy cream – for luxuriousness
How to make creamy mushroom chicken
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