Why You’ll Love Creamy Mushroom Chicken Recipe

It’s fast and mostly hands‑off—just sear the chicken, make the sauce, then combine.
The flavors are deep and layered: garlic, mushrooms, olives, herbs, and cream all work together.
You get veggies built right into the dish (spinach, mushrooms, sun‑dried tomatoes).
It’s versatile (you can swap chicken cuts, use dairy alternatives, adjust seasonings).
Leftovers reheat beautifully, making it great for meal prep or dinners with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Paprika
Dried thyme
Dried oregano
Sea salt
Freshly ground black pepper
Chili flakes
Boneless, skinless chicken breasts (sliced or halved)
Olive oil
Garlic (minced)
Sun‑dried tomatoes
Kalamata olives (sliced)
Mushrooms (such as cremini)
Heavy cream
Chicken stock
Parmesan cheese (freshly grated)
Fresh spinach

Directions

In a shallow bowl or on a work surface, mix the flour, paprika, part of the thyme, oregano, salt, and pepper.
Season the chicken breasts with the remaining thyme, oregano, salt, pepper, and chili flakes.
Dredge the chicken in the flour mixture, shaking off excess.
In a large nonstick skillet over medium heat, warm half the olive oil. Add the chicken and sear 3–5 minutes per side until golden (but not fully cooked through). Transfer to a plate and set aside.
Add the remaining oil to the skillet. Add garlic, sun‑dried tomatoes, olives, and mushrooms. Cook 3–5 minutes until fragrant and mushrooms soften.
Pour in heavy cream and chicken stock. Stir in Parmesan cheese, spinach, and season with salt and pepper. Allow the sauce to simmer until slightly thickened.
Return the chicken to the pan, spooning sauce over it, and continue cooking until the internal temperature reaches 165 °F (about 74 °C).
Taste and adjust seasonings if needed. Serve warm, with sauce spooned over.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use chicken thighs instead of breasts (boneless, skinless)—they remain juicier, especially if slightly thicker.
Make it gluten‑free by using a gluten‑free flour blend or cornstarch in place of all‑purpose flour.
Go dairy‑free by swapping heavy cream with coconut cream or a plant‑based creamer and using a vegan parmesan alternative.
Change up the veggies—you could add bell peppers, zucchini, or asparagus.
Omit olives or chili flakes if you prefer a milder, less tangy version.

Storage/Reheating

Once cooled, transfer leftovers into an airtight container. Store in the refrigerator for up to 3–4 days.
To reheat, warm in a skillet over medium heat. Add a splash of chicken stock (or a little water) if the sauce becomes too thick.
Freezing is not recommended, as the cream sauce may separate and lose texture when thawed.

FAQs

What type of mushrooms are best for creamy mushroom chicken?

Cremini (baby bella) mushrooms are ideal thanks to their rich, earthy flavor, but you can also use white button, shiitake, or portobello slices.

Can I use chicken thighs instead of breasts?

Yes — boneless, skinless chicken thighs work well. Just adjust cooking time since thighs may take a bit longer to reach safe internal temperature.

Is this recipe gluten‑free?

It can be. Use a gluten‑free flour blend or cornstarch instead of all‑purpose flour, and verify that all other ingredients (like stock) are gluten‑free.

Can I make this dish dairy‑free?

Absolutely. Use coconut cream, oat cream, or another non‑dairy alternative in place of heavy cream, and substitute a plant‑based cheese for Parmesan.

How can I reduce the sodium content?

Use low‑sodium chicken stock, reduce or omit added salt, and be cautious with salty ingredients like cheese, olives, or sun‑dried tomatoes.

What side dishes go well with this?

Serve over mashed potatoes, buttered noodles, white or brown rice, or even cauliflower mash. A green salad or steamed vegetables complements it nicely.

Can I prep part of it ahead of time?

Yes — you can slice the chicken and have the flour mixture ready in advance. But it’s best to cook and finish the sauce just before serving for optimal texture.

Why did my sauce turn out too thin?

Either the sauce didn’t simmer long enough to reduce, or the cream to liquid ratio was off. Let it simmer a bit more, or stir in a small amount of additional grated cheese to thicken.

Why did my sauce separate or curdle?

If the sauce is overheated (too high temperature) or cooled and reheated too vigorously, it may separate. Reheat gently and avoid boiling the cream.

Can I double the recipe?

Yes — it scales well. Use a larger skillet or cook in batches to ensure the chicken sears properly and the sauce reduces well.

Conclusion

This creamy mushroom chicken is a weeknight hero — elegant enough for company, yet easy enough for a busy evening. The sauce is rich but balanced with veggies and bold flavors, and it pairs beautifully with a variety of sides. Try it as written first, then feel free to customize with your favorite ingredients or dietary tweaks. Let me know if you’d like tips on pairing sides or converting this into a lighter version!

Creamy Mushroom Chicken

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This creamy mushroom chicken recipe features juicy seared chicken breasts smothered in a rich and savory mushroom sauce made with garlic, onions, cream, and parmesan. It’s an easy one-pan meal perfect for weeknights or special dinners.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Instructions

Heat olive oil and butter in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, then sear for 5-7 minutes on each side until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add the chopped onions and sauté until soft and translucent.
Add the garlic and mushrooms, cooking until mushrooms are tender and browned.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the Parmesan cheese and thyme, stirring until the sauce thickens slightly.
Return the chicken to the skillet and simmer for a few more minutes until everything is heated through and well coated in the sauce.
Garnish with chopped parsley before serving.

Notes

Use freshly grated Parmesan for best flavor and melting.
Substitute chicken thighs if preferred.
Serve over mashed potatoes, pasta, or rice for a hearty meal.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 420
Sugar: 3g
Sodium: 480mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 35g
Cholesterol: 135mg