Go Back

Creamy Mushroom Chicken - Comfort Food Made Simple

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts or thighs (about 1.5–2 pounds total)
  • Salt and black pepper
  • All-purpose flour: 2–3 tablespoons, for light dredging (optional but helpful for browning and thickening)
  • Olive oil: 2 tablespoons
  • Butter: 2 tablespoons
  • Mushrooms: 12 ounces cremini or button, sliced
  • Shallot or onion: 1 small shallot (or 1/2 small onion), finely chopped
  • Garlic: 3 cloves, minced
  • Fresh thyme or rosemary: 1–2 teaspoons chopped (or 1/2 teaspoon dried)
  • Chicken broth: 1 cup (low-sodium preferred)
  • Heavy cream: 3/4 cup (or half-and-half for a lighter sauce)
  • Dijon mustard: 1 teaspoon (optional, for subtle tang)
  • Parmesan cheese: 1/4 cup finely grated (optional, for extra depth)
  • Lemon juice: 1–2 teaspoons, to finish
  • Fresh parsley: A small handful, chopped, for garnish

Method
 

  1. Prep the chicken: Pat dry and season both sides with salt and pepper. If using, lightly dredge in flour, shaking off excess. This helps create a golden crust and slightly thickens the sauce later.
  2. Brown the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and sear until deeply golden, about 4–5 minutes per side. Transfer to a plate; it will finish cooking in the sauce.
  3. Sauté the mushrooms: Lower heat to medium, add butter. Stir in mushrooms with a pinch of salt. Cook, undisturbed, for 2–3 minutes to get color, then stir occasionally until browned and their moisture evaporates, about 6–8 minutes total.
  4. Add aromatics: Stir in shallot (or onion) and cook 1–2 minutes until softened. Add garlic and thyme; cook 30 seconds until fragrant. Avoid burning the garlic.
  5. Deglaze and simmer: Pour in chicken broth, scraping up browned bits. Stir in Dijon, if using. Bring to a gentle simmer and reduce by about one-third, 3–4 minutes.
  6. Make it creamy: Reduce heat to medium-low. Stir in heavy cream and Parmesan, if using. Simmer 2–3 minutes until slightly thickened and glossy.
  7. Finish the chicken: Nestle chicken back into the skillet with any juices. Simmer gently 4–6 minutes, turning once, until cooked through (internal temp reaches 165°F/74°C). Add a splash more broth if the sauce gets too thick.
  8. Brighten and serve: Stir in lemon juice. Taste and adjust salt and pepper. Sprinkle with parsley and serve over mashed potatoes, rice, or buttered noodles.