Mushroom Chicken is a simple and comforting dish featuring tender chicken pieces cooked with mushrooms in a flavorful sauce. The mushrooms bring a lovely earthiness that pairs perfectly with the juicy chicken, making it a hearty meal you can enjoy any day of the week.
I love making this dish because it’s so easy and satisfying. I usually start by sautéing the mushrooms until they’re golden and soft, then add the chicken to cook through in the same pan so all the flavors blend together. It’s a great recipe to have on hand when you want something warm and homey without a lot of fuss.
One of my favorite ways to serve Mushroom Chicken is over a bed of rice or with some buttery mashed potatoes. It soaks up the sauce beautifully, and makes for a filling meal that always leaves everyone asking for seconds. Plus, it’s a great way to get a little extra veggie goodness on the plate without any extra work!
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and stay juicy when cooked right. If you like darker meat, thighs work well too and stay tender.
Mushrooms: Cremini or button mushrooms bring earthiness and texture. You can swap for shiitake or portobello for a bolder flavor.
Heavy cream: It makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, but the sauce will be less thick.
Chicken broth: This adds savory depth. If you don’t have broth, use water with a bit of bouillon or soy sauce for extra taste.
Fresh herbs: Thyme is classic here, but rosemary or sage also work nicely with chicken and mushrooms.
How Do You Make Sure the Chicken Stays Juicy and Tender?
Getting juicy chicken is all about cooking it at the right temperature and not rushing.
- Pat the chicken dry to help brown the surface nicely.
- Don’t crowd the pan; cook the chicken in a single layer with space to sear.
- Cook on medium-high heat to get a golden crust, then flip only once.
- Use a meat thermometer if you have one—145°F (63°C) is safe for chicken breasts.
- Let the chicken rest a few minutes after cooking to lock in juices.
These steps help keep the chicken tender and give it a nice color and flavor.
What’s the Best Way to Cook Mushrooms for Maximum Flavor?
Cooking mushrooms well adds a deep umami flavor to your dish.
- Use a hot pan but not too high, so mushrooms brown without burning.
- Cook them in butter or a mix of butter and oil for richness.
- Don’t stir too often—let mushrooms sit a bit to get browned.
- Salt at the end of cooking to prevent mushrooms from releasing too much water early on.
The goal is golden, tender mushrooms with concentrated flavor to complement the chicken.
Equipment You’ll Need
- Skillet or frying pan – I recommend a large skillet to brown the chicken and cook the mushrooms all at once.
- Meat thermometer – helps ensure the chicken stays juicy by cooking to just the right temperature.
- Cooking spoon or spatula – for stirring and scraping up flavorful bits from the pan.
- Knife and cutting board – to slice mushrooms and chop herbs easily.
- Measuring cups and spoons – for precise ingredients like broth and cream.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for more tender, juicy meat that stays flavorful even if cooked a little longer.
- Use different herbs such as rosemary or sage to change the aroma and taste of the sauce.
- Add sautéed spinach or cooked green beans for extra veggies and color on your plate.
- Stir in a splash of white wine or sherry with the broth for a slightly tangy twist.
How to Make Mushroom Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms (cremini or button)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and 20-25 minutes to cook. Overall, you’ll have a delicious meal ready in about 30-35 minutes — perfect for a quick, comforting dinner.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Pat the chicken breasts dry with a paper towel. Sprinkle salt, pepper, and paprika evenly on both sides. Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 5-6 minutes on each side until they are golden brown and fully cooked. Remove the chicken from the pan and set it aside.
2. Sauté Garlic and Mushrooms:
In the same skillet, add butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced mushrooms. Cook them for 5 minutes, stirring occasionally, until the mushrooms are browned and softened.
3. Make the Creamy Sauce and Finish:
Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the pan — these add great flavor! Turn the heat to medium-low. Stir in the heavy cream and thyme, and let the sauce simmer for 3-4 minutes until it thickens a little. Return the cooked chicken breasts to the skillet, spoon the mushroom sauce over the top, and heat everything through for a couple of minutes. Taste the sauce and add more salt or pepper if needed. Garnish with chopped fresh parsley before serving.
Serve your mushroom chicken hot, over rice, mashed potatoes, or buttered noodles to enjoy the creamy sauce fully. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and keeps the chicken tender.
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, try using half-and-half or whole milk, though the sauce will be less rich and slightly thinner. For a dairy-free alternative, coconut milk works well and adds a subtle sweetness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to warm evenly.
Can I Add Other Vegetables to the Dish?
Yes! Feel free to add spinach, green beans, or bell peppers when cooking the mushrooms to boost the veggie content and add color. Just sauté them along with or after the mushrooms to keep them crisp-tender.
