Introduction

This Creamy Mushroom Chicken is a simple yet elegant dish perfect for weeknight dinners or special occasions. Tender chicken breasts are cooked in a luscious sauce made with mushrooms, garlic, lemon, and cream. It’s rich, flavorful, and sure to impress.

This close-up image shows two golden brown chicken breasts cooked in a creamy mushroom sauce. The chicken pieces have a crispy, seared texture on top, partially covered by a smooth, light beige sauce dotted with sliced brown mushrooms and fresh green parsley leaves. The dish is inside a white pot, with the sauce slightly bubbling around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
½ cup chicken broth
¼ cup lemon juice
¾ cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
Salt & pepper to taste
Fresh thyme or parsley for garnish

Instructions

Step 1: Slice chicken breasts in half lengthwise to create cutlets and pat dry with paper towels.
Step 2: Wipe mushrooms clean and slice. Mix cornstarch and cold water to create a slurry and set aside.
Step 3: In a large skillet, melt butter with olive oil. Add mushrooms and brown them without stirring too often. Once golden, remove mushrooms from the pan and set aside.
Step 4: Season chicken with salt and pepper. Sear in the same skillet until golden and cooked through. Remove chicken and set aside.
Step 5: Add more butter to the skillet if needed, then sauté garlic for about 30 seconds until fragrant.
Step 6: Deglaze the pan by adding lemon juice, scraping up the browned bits from the bottom.
Step 7: Stir in chicken broth, Dijon mustard, and the cooked mushrooms. Let it simmer for a few minutes.
Step 8: Add heavy cream and the cornstarch slurry. Allow the sauce to bubble gently until it thickens.
Step 9: Return the chicken to the skillet and spoon the sauce over the top. Simmer for a couple of minutes until heated through.
Step 10: Garnish with fresh thyme or parsley and serve hot.

Tips & Variations

Use baby bella mushrooms for a deeper, earthier flavor or mix different mushrooms for variety.
For a lighter option, substitute half-and-half for heavy cream, but the sauce will be less rich.
Add a splash of white wine when deglazing for extra depth.
Serve over rice, pasta, or mashed potatoes to soak up the creamy sauce.
If you prefer thicker sauce, increase cornstarch to 1.5 tablespoons.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream from curdling. Add a splash of broth or cream if the sauce thickens too much during reheating.

How to Serve

A white pan sits on a white marbled surface, filled with four golden brown chicken breasts cooked to a crisp on the outside, each partially covered in a creamy, beige mushroom sauce. The sauce is thick with sliced brown mushrooms scattered evenly throughout, as well as small bits of green herbs sprinkled on top of the chicken and sauce for color. A beige cloth lies next to the pan, and fresh green herbs are placed nearby on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for cornstarch?

You can use all-purpose flour as a thickener by mixing it with water into a slurry, though the sauce may be slightly less glossy. Alternatively, arrowroot powder is a good gluten-free option.

Creamy Mushroom Chicken Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This Creamy Mushroom Chicken recipe features tender seared chicken cutlets smothered in a luscious sauce made from sautéed mushrooms, garlic, lemon juice, chicken broth, and a rich blend of heavy cream and Dijon mustard. Garnished with fresh thyme or parsley, this skillet dish is perfect for a comforting yet elegant meal.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
Salt & pepper to taste
1 tablespoon olive oil
2 tablespoons butter

Mushroom Sauce

8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
½ cup chicken broth
¼ cup lemon juice
¾ cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon cornstarch
2 tablespoons cold water

Garnish

Fresh thyme or parsley

Instructions

Prepare Chicken: Slice chicken breasts in half lengthwise to create thin cutlets. Pat them dry thoroughly with paper towels to ensure a nice sear.
Prepare Mushrooms and Slurry: Clean mushrooms by wiping them with a damp cloth, then slice them. Mix cornstarch with cold water to create a slurry and set it aside.
Sauté Mushrooms: In a large skillet, melt butter together with olive oil over medium heat. Add the mushrooms and cook without stirring too often until they are golden brown. Once browned, remove mushrooms from the skillet and set aside.
Cook Chicken: Season the chicken cutlets with salt and pepper. Using the same skillet, sear chicken cutlets until they develop a golden crust and are cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
Make Sauce: Add more butter to the skillet if needed. Sauté minced garlic for about 30 seconds until fragrant. Deglaze the pan with lemon juice, scraping up any browned bits for flavor.
Combine Sauce Ingredients: Pour in chicken broth and Dijon mustard, then add the browned mushrooms back to the skillet. Let the mixture simmer gently for a few minutes.
Thicken Sauce with Cream and Slurry: Stir in heavy cream followed by the cornstarch slurry. Allow the sauce to bubble and thicken, stirring occasionally to avoid lumps.
Finish Dish: Return the cooked chicken cutlets to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for 2-3 minutes until heated through and flavors meld.
Garnish and Serve: Sprinkle fresh thyme or parsley over the dish before serving hot for a fresh, aromatic finish.

Notes

For best results, use fresh mushrooms that are firm and not watery.
Make sure to pat the chicken dry before searing to get a good golden crust.
The lemon juice adds brightness balancing the rich cream sauce.
The cornstarch slurry is key for thickening the sauce without lumps.
You can substitute heavy cream with half-and-half for a lighter sauce but it may be less thick.
Serve with rice, mashed potatoes, or crusty bread to enjoy the delicious sauce fully.

Keywords: Creamy Mushroom Chicken, chicken cutlets, mushroom sauce, creamy chicken skillet, easy chicken dinner, lemon mustard sauce