Mushroom Chicken is a comforting dish that brings together tender chicken pieces and earthy mushrooms in a simple, flavorful way. The combination of juicy chicken and the rich taste of mushrooms makes it an easy go-to for a satisfying meal any night of the week.
I love how versatile Mushroom Chicken is—you can keep it straightforward with just garlic and herbs, or add a creamy sauce to make it extra cozy. One tip I like is to let the mushrooms brown well; it really brings out their flavor and gives the dish a nice depth without much fuss.
My favorite way to serve Mushroom Chicken is over a bed of fluffy rice or alongside some buttered noodles. It’s one of those meals that feels like a warm hug on a plate, perfect for sharing with family or when I just want something simple and delicious after a busy day.
Key Ingredients & Substitutions
Chicken breasts: Boneless skinless breasts cook quickly and keep the dish lean. If you prefer more flavor, use thighs—they stay juicier and add richness.
Mushrooms: Cremini or white button mushrooms work well for their mild, earthy flavor. You can swap with baby bellas or portobellos for a meatier bite.
Butter and olive oil: Using both helps with browning and adds depth. You can use all butter or all oil if you want, but mixing them gives great flavor and sear.
Heavy cream: This makes the sauce creamy and smooth. For a lighter version, swap with half-and-half, but the sauce won’t be as thick.
Dijon mustard and Worcestershire sauce: These add a nice tang and umami boost. If you don’t have Worcestershire, soy sauce or tamari is an easy substitute.
How Do You Get Tender Chicken with a Rich Mushroom Sauce?
Start by seasoning your chicken well to enhance flavor. Heat your pan to medium-high and add oil and butter before the chicken. This helps you get a nice golden crust without sticking.
- Cook chicken 5-7 minutes per side; don’t rush—this locks in juices.
- After removing chicken, cook mushrooms slowly to brown them and bring out their flavor.
- Add garlic last to avoid burning—it cooks fast.
- Deglaze with chicken broth, scraping up all the tasty browned bits from the pan.
- Reduce heat before adding cream and flavorings, so sauce thickens gently without curdling.
- Return chicken to sauce just to warm it through, keeping it tender.
Following these steps creates a flavorful sauce and juicy chicken that’s easy to make any night!
Equipment You’ll Need
- Large skillet – I recommend a heavy-duty one for even heat and good browning. You’ll sear the chicken and cook the mushrooms here.
- Tongs or a spatula – to flip the chicken easily without breaking it apart.
- Measuring cups and spoons – for the broth, cream, and flavorings, so everything’s just right.
- Knife and cutting board – for slicing mushrooms, mincing garlic, and chopping parsley.
- Optional: A spoon or ladle – to serve the sauce over the chicken or rice.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Add a splash of white wine instead of chicken broth for a slightly tangy, deeper taste.
- Stir in some baby spinach or kale at the end for a boost of green and nutrients.
- Finish with a sprinkle of grated Parmesan or Pecorino for a cheesy touch.
How to Make Mushroom Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Mushroom Sauce:
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Optional: 1/4 cup sliced sun-dried tomatoes
For Garnishing:
- Fresh parsley, chopped
- Extra thyme sprigs
Time Needed
You’ll spend about 10 minutes prepping the ingredients and 25-30 minutes cooking. This means your Mushroom Chicken will be ready in just under 40 minutes—perfect for a weekday dinner!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning your chicken breasts well with salt and pepper on both sides. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for about 5 to 7 minutes on each side until they’re golden and cooked through. Once done, take the chicken out and set it aside.
2. Cook the Mushrooms and Garlic:
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook them down for 6 to 8 minutes, until they release their juices and start to brown. Then stir in the minced garlic and cook for 1 more minute until it smells wonderful.
3. Make the Creamy Mushroom Sauce:
If you’re using sun-dried tomatoes, add them now and give everything a good stir. Pour in the chicken broth and use a spoon to scrape the tasty browned bits off the bottom of the pan. Let this simmer for 2 to 3 minutes. Then reduce the heat to low and mix in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Let the sauce simmer gently for another 3 to 5 minutes as it thickens slightly.
4. Combine and Finish:
Put the cooked chicken breasts back into the pan with the sauce, spooning the mushrooms and sauce over the top. Let everything warm through for about 2 minutes. Taste and add more salt and pepper if you like. Finally, sprinkle on the chopped parsley and add some thyme sprigs to make it look pretty.
5. Serve and Enjoy:
Serve your Mushroom Chicken hot alongside fluffy rice, creamy mashed potatoes, or buttered noodles. It’s a cozy, flavorful meal that comes together quickly and makes great leftovers too!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. This helps ensure even cooking and the best texture.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half or whole milk mixed with a little flour can work. Keep in mind the sauce won’t be as thick or rich as with heavy cream.
How Should I Store Leftovers?
Keep any leftover Mushroom Chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid drying out the chicken and sauce.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the chicken and sauce ahead, then refrigerate separately. Reheat together just before serving for the best flavor and texture.
