This Creamy Mushroom chicken is pure comfort food! Tender chicken fillets smothered in a delicious creamy mushroom sauce.
Everything is cooked in the same skillet or frying pan; this is quick and easy cooking where dinner can be on the table in under 30 minutes! This is a satisfying and cozy weeknight meal for the whole family.
Serve this chicken over pasta, rice, pasta, mashed potatoes, or go low carb with vegetables or salad. When you are in the mood for warming comfort food, this Creamy Mushroom Chicken is sure to be a winner!
Do you always buy Chicken Breasts?
I know every week two bulk packets of chicken breasts hit my trolley. They are great value, versatile, and my family loves them.
There are some more great ways to use chicken breasts at the bottom of this post.
To make those bulk chicken breast packets go even further and, more importantly, to make sure my chicken is tender and juicy, I cut each breast into two fillets or cutlets.
Creating fillets is fabulous because you get two pieces of chicken from each breast, and because you are cutting them in half, they cook more quickly, meaning they are less likely to go tough and dry out. WINNER WINNER CHICKEN DINNER!
Jump Menu
How to Fillet a Chicken Breast
Using larger chicken breast to make it easier.
- Pat the chicken breast dry to stop it sliding about the board.
- Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
Quick recipe rundown (see recipe card for full details)
- Fillet chicken – see above for details
- Coat and sear your chicken – season the chicken fillets, then coat in flour and sear them for 4 minutes per side
- Cook the mushrooms – Sauté the mushrooms until softened.
- Make the sauce – Remove the mushrooms from the pan and saute chopped onion, garlic, add flour, chicken broth, and an optional splash of sherry. Bring to a simmer and allow to thicken.
- Finish the dish – Add cream and mustard, bring to a simmer, then add the chicken and mushrooms back into the pan, cook for 4-5 minutes to reheat, and flavor the sauce further.
Recipe Tips
- Once you have filleted the chicken, it is going to be coated in flour, make sure you seasoned them first with salt and pepper.
- Once you have coated the chicken, there will be flour left; some of this will be used in the recipe to thicken the sauce, so don’t discard it. Once you have finished cooking, any remaining flour needs to be thrown out.
- Don’t cook the chicken fillets for too long; they need just 4 minutes on each side.
- Tent the chicken with foil when you remove it from the pan, this keeps it warm and also helps to tenderize it. Any juices that come out of the chicken can be added into the sauce (FREE FLAVOR!)
- Cook the mushrooms over high heat to get some color on them, and give them extra umami flavor.
- Once you have added the flour, add the chicken broth slowly stirring continuously, this will stop you getting a lumpy sauce.
- Once the sauce has come together, add the mushrooms back in and simmer the sauce until it is thick, then add the heavy cream and some mustard. Mustard doesn’t want to be boiled as it’s flavor can spoil.
- When you return the chicken to the pan, make sure you add any juices that have collected, and then only cook for a further couple of minutes, you don’t want the chicken to overcook.
Ingredient Substitutions
Chicken – feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
Mushrooms – use any mushrooms that you have available. I like baby Bellas, but this works with button mushrooms or large field mushrooms. If using field mushrooms, make sure you cook then for longer.
Onions – use any onion you have available, or substitute in a shallot.
Sherry – this adds a nice roundness to the sauce, but if you don’t have it available, you can use white wine or masala. If you don’t consume alcohol, then just leave it out.
Cream – the recipe uses heavy cream, you could use half and half, but the resulting sauce wouldn’t be quick as thick and rich.
Mustard – I use Dijon mustard, but you can use grain mustard, English mustard, or sweet American mustard.
Recipe Adaptions
- The beautiful creamy mushroom sauce is perfect for serving with other proteins, try swapping the chicken fillets for seared pork chops or some flashed fried steaks.
- If you are low on mushrooms or fancy a change, you can swap out some or all of the mushrooms for some fresh spinach.
- Add blue cheese to your sauce and make this a mushroom and blue cheese sauce. I would recommend 1/2 cup of blue cheese crumbs.
What to serve with your Creamy Mushroom Chicken
All that creamy sauce needs something delicious to soak it up.
- Pasta – try this herb pasta or this garlic bacon pasta
- Garlic bacon rice
- Creamy mashed potato
- Mashed white beans
- For some freshness why not add a green salad or some garlic green beans
- For those who prefer veggies, why not try a simple buttered vegetable dish.
Enjoy x
For more chicken breast recipes, why not try:
- Dill Pickle Stuffed Chicken Breasts
- Easy Crispy Lemon Pepper Chicken Breasts
- Skillet Greek Lemon Dill Chicken
- Grilled Sweet Cajun Chicken
- Crispy Oven Baked Chicken Schnitzel
- Garlic Butter Pasta with Garlic Chicken
- Baked Chicken with Cherry Tomatoes
- See ALL Chicken Breast Recipes
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One Pan Creamy Mushroom Chicken
Ingredients
For the chicken
- 2 chicken breasts – see note 1
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 1 tbsp butter
For the sauce
- 2 cups sliced mushrooms – see note 2
- 1 tbsp butter
- 1 small onion, chopped (- see note 3)
- 2 garlic cloves, finely minced
- 2 tbsp dry sherry – optional
- ¾ cups chicken broth/stock
- 1 ¼ cups heavy cream
- ½ tsp Dijon mustard – see note 4
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
To prepare the chicken
- Pat the chicken breast dry to stop it sliding about the board.
2 chicken breasts - Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.
1/4 cup all-purpose flour - Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)
1/2 tsp salt
1/2 tsp black pepper
To cook the dish
- Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken fillets to the pan.
2 tbsp olive oil
1 tbsp butter
4 chicken fillets - Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
- Turn the heat up to high and add the mushrooms to the pan, cook for 3-4 minutes until they are browned.
2 cups sliced mushrooms - Remove the mushrooms from the pan. (I put them on the same plate as the chicken)
- Turn the heat on the pan to low, add the butter and the chopped onion, stir well and cook for 2-3 minutes until softened.
1 tbsp butter
1 small onion (chopped) - Add the garlic and two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 5)
2 garlic cloves (finely minced)
2 tbsp flour - Slowly whisk in the chicken broth and sherry (if using).
3/4 cups chicken broth/stock
2 tbsp dry sherry (optional) - Bring to a simmer and cook gently for a minute.
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well.
1 1/4 cups heavy cream
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper - Add the chicken and mushrooms back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
- Season to taste and serve.
Notes
- Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
- Use any mushrooms that you have available. I like baby Bellas, but this works with button mushrooms or large field mushrooms. If using field mushrooms, make sure you cook then for longer.
- Use any onion you have available, or substitute in a shallot.
- I use Dijon mustard, but you can use grain mustard, English mustard, or sweet American mustard.
- Don’t worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.
Nutrition
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