Mushroom Chicken is like a warm hug in food form. It’s great for a simple dinner at home, but it also looks nice enough to serve when you have friends over.

It’s awesome because it’s a whole meal in one pan – you’ve got chicken, a creamy sauce, and lots of mushrooms. It’s easy to make, comforting, and super tasty.

Recipe Overview

This Mushroom Chicken recipe is all about juicy, pan-fried chicken with a yummy mushroom sauce on top. The sauce is creamy, but not too heavy, and it has a really good flavor.

It’s pretty quick and easy to make, especially if you buy mushrooms that are already sliced.

You can eat it with pasta, rice, mashed potatoes, or even some crusty bread to dip in the sauce.

If you love mushrooms, you’ll love this dish. It’s likely to become a family favorite! It is a relaxing meal that everyone can appreciate.

Mushroom Chicken Ingredients

1.5 pounds of chicken breasts (without bones or skin)
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
8 ounces of cremini mushrooms, sliced (about a medium container)
1/2 cup of chopped onion
2 cloves of garlic, minced (crushed)
1/2 cup of chicken broth (like chicken soup)
1/2 cup of heavy cream
1 tablespoon of chopped fresh parsley (optional, for decoration)

Ingredient Notes & Changes:

Chicken: You can use chicken thighs without bones or skin too, but you might need to cook them a bit longer.
Mushrooms: Cremini mushrooms are great, but you can use any kind you like, such as white button mushrooms or shiitake mushrooms.
Onion: Yellow or white onion is good.
Chicken Broth: Use chicken broth with less salt so the dish isn’t too salty.
Heavy Cream: Makes the sauce rich and creamy. You can use half-and-half instead, but the sauce won’t be as thick.
Parsley: Fresh tastes and looks the best, but you can use 1 teaspoon of dried parsley if that all you have.

Step-by-Step Instructions

First, get the chicken ready. Pat the chicken dry with paper towels and sprinkle salt and pepper on both sides.
Heat the olive oil in a big pan over medium-high heat. When the oil is hot, put the chicken in the pan and cook for about 5-7 minutes on each side. It should turn golden brown and be cooked all the way through. The chicken is done when a thermometer reads 165°F (74°C). Take the chicken out of the pan and put it aside.
Put the sliced mushrooms and chopped onion in the same pan. Cook for about 5-7 minutes, stirring sometimes. The mushrooms should get soft and brown, and the onion should look clear.
Add the crushed garlic to the pan and cook for about 30 seconds, until it smells good. Don’t burn the garlic!
Pour in the chicken broth and scrape the bottom of the pan to get all the tasty bits. This makes the sauce taste even better.
Stir in the heavy cream and let the sauce bubble gently. Turn the heat down to low and let it simmer for about 5 minutes, until the sauce gets a little thicker.
Put the cooked chicken back in the pan and push it into the sauce. Spoon some sauce over the chicken.
Keep simmering for 2-3 more minutes, until the chicken is hot and the sauce is as thick as you like it.
Sprinkle with fresh parsley, if you want, and serve right away.

Variations & Tips

For even more flavor, add a spoonful of butter to the sauce with the heavy cream.
To make this ahead, cook the chicken and sauce separately. Keep them in different containers in the fridge for up to 3 days. When you’re ready to eat, put the chicken and sauce in a pan and heat them up together.
Leftovers can be kept in a sealed container in the fridge for up to 3 days.
To reheat, warm the Mushroom Chicken in a pan, or microwave it until it’s hot.
Serve it on top of pasta, rice, or mashed potatoes. Or, serve with crusty bread.

Mushroom Chicken Key Details

Prep time: 10 minutes (time to get things ready)
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4
Equipment you’ll need: Big skillet (pan), measuring cups and spoons.

FAQ

Can I use different mushrooms?

Yes! Try different kinds like shiitake, oyster, or portobello mushrooms. Each kind will give the dish a different taste and feel.

How can I make the sauce thicker?

If you want a thicker sauce, mix a spoonful of cornstarch with two spoonfuls of cold water. Stir this into the simmering sauce until it gets thicker.

Can I use chicken thighs?

Yes, chicken thighs without bones and skin are a good choice. They have lots of flavor and stay juicy. Cook them until a thermometer reads 165°F (74°C).

Can I make this without dairy?

You can use coconut milk (the full-fat kind) or another dairy-free cream. The taste will be a little different, but it will still be yummy.

What if I don’t have fresh parsley?

You can use dried parsley instead. Use about 1 teaspoon of dried parsley.

How do I know when the chicken is cooked?

The best way is to use a meat thermometer. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should be clear, and the meat shouldn’t be pink.