Creamy Mushroom Chicken

Share this recipe:

Creamy mushroom chicken is an easy delicious dinner recipe that’s ready in 25 minutes.

Creamy Mushroom Chicken

This creamy mushroom chicken recipe has so much delicious flavor. My husband really enjoyed the mushroom sauce and drizzled it all over rice. I could see it being excellent with pasta as well.

The recipe comes together in two main steps: First the chicken is seared in a frying pan to get the perfect crispy edges. Next, the creamy sauce is made using broth, cornstarch, spices, and heavy cream. Mushrooms and the cooked chicken are added at the end.

It’s full of delicious flavors and can be ready on your dinner table in less than 30 minutes.

Recipe Ingredients

For Seasoning Chicken:

• 2 Tbsp salted butter
• 2 Tbsp olive oil
• 3 boneless skinless chicken breasts – flattened with meat mallet, then sliced into 4 pieces each
• Salt and pepper – to season chicken
• ½ cup all-purpose flour – for dredging

For The Sauce:

• 1 cup beef broth
• ½ Tbsp chopped fresh thyme – or ½ tsp dried thyme
• 2 tsp soy sauce
• 1 tsp garlic powder
• 1 tsp dijon mustard
• 3 Tbsp cornstarch – plus 3 Tbsp cold water
• 1 cup heavy cream
• 12 oz mushrooms – sliced

Kitchen Equipment Used

• Frying pan or cast iron skillet works great for getting crispy chicken
• Meat mallet
• Spatula
• Measuring cups – this is a magnetic set that sticks together in the drawer to keep things more organized.

How To Make Creamy Mushroom Chicken

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  Slice 12 oz cremini mushrooms and set aside. Place a piece of plastic wrap above and below 3 chicken breasts. Using a meat mallet or rolling pin, flatten the chicken breasts so that they are the same thickness.

STEP 2: Slice each chicken breast into 3-4 pieces and place them into a large bowl. Season generously with salt and pepper and toss together. Next, sprinkle some all purpose flour over top. Toss the chicken with the flour until it’s evenly coated with a thin layer of flour. Repeat with more flour if necessary.

STEP 3: Heat a frying pan with 2 Tbsp olive oil. Once hot, sear the chicken strips on each side for 2-3 minutes until a golden crispy coating forms. Place them on a plate and repeat with the rest of the chicken. NOTE: do not overcrowd the pan while cooking the chicken (it won’t get crispy enough).

Set all the chicken aside for now.

STEP 4: Add 1 cup beef broth to the pan and gently simmer. Once hot, use a spatula to scrape up any crunchy bits from the chicken. These add great flavor.

STEP 5: Next add in ½ Tbsp fresh thyme, 2 tsp soy sauce, 1 tsp garlic powder and 1 tsp dijon powder. Mix together and cook 1 minute.

STEP 6: In a small bowl, mix together 3 Tbsp cornstarch with 3 Tbsp cold water. Stir until there are no more lumps. Add the liquid cornstarch to the frying pan and stir slowly for 1 minute.

STEP 7: Next, add in 1 cup heavy cream and bring the sauce to a simmer, stirring slowly during the process until the sauce begins to thicken. About 1-2 minutes.

STEP 8: Stir in 12 oz sliced mushrooms and cook 2-3 minutes until they soften. Next, add the cooked chicken slices and mix into the sauce. Cook another 2 minutes to heat the chicken then serve.

How To Store Leftovers

• Refrigerate – Store in an airtight container or plastic bag in the fridge up to 5 days.
• To Reheat – This recipe can be reheated for a minute or two in the microwave, heated in a skillet on the stove, or in the oven until warmed through.

Share this recipe: