Why You’ll Love Mushroom Chicken Recipe
This recipe is easy to make in one skillet, which means less cleanup and more flavor. The chicken turns out juicy and flavorful, while the mushrooms create a deep, savory sauce that tastes rich without being too heavy. It is a versatile meal that pairs well with mashed potatoes, rice, or noodles, and it is ideal for both weeknight dinners and casual entertaining. The combination of sherry, broth, cream, and thyme gives the sauce a comforting homemade flavor that feels classic and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds boneless skinless chicken breast cutlets or boneless chicken thighs
3 tablespoons butter
1 tablespoon olive oil or other cooking oil
2 pounds button mushrooms, sliced, or cremini mushrooms
¾ cup sliced onions, quartered and sliced thin
4 to 5 cloves garlic, minced
1 teaspoon dried thyme or 1 to 2 tablespoons fresh thyme leaves
2 tablespoons cornstarch
½ cup cooking sherry or white wine
1 ½ cups chicken broth
¼ cup heavy cream
Salt and pepper
Directions
Start by heating a large cast-iron skillet or sauté pan over medium heat. Add the butter and olive oil and let the butter melt completely. Season the chicken generously on both sides with salt and pepper.
Place the chicken in the hot skillet, working in batches if needed so the pan is not overcrowded. Sear the chicken for 3 to 5 minutes per side, depending on the thickness and whether you are using cutlets or thighs. Once cooked through and golden on the outside, transfer the chicken to a plate and set it aside.
Add the onions to the same skillet and sauté for 2 to 3 minutes until they begin to soften. Stir in the minced garlic and cook for 1 more minute.
Add the sliced mushrooms and thyme to the skillet. Sprinkle the cornstarch over the mushrooms and toss well to coat. Cook for 5 to 8 minutes, stirring regularly, until the mushrooms soften and begin to release their moisture.
Pour in the cooking sherry and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor. Let the sauce simmer for another 5 to 8 minutes until it reduces and thickens to a light gravy consistency.
Stir in the heavy cream and mix until the sauce is smooth and creamy.
Return the chicken to the skillet and turn each piece to coat it in the mushroom sauce. Simmer for 2 to 3 minutes more, just until the chicken is warmed through and everything is well combined.
Serve hot with potatoes, rice, or egg noodles for a complete meal.
Servings and timing
This recipe makes 4 servings.
Prep and cook time together take about 45 minutes, making it a practical option for a full homemade dinner without spending hours in the kitchen.
Variations
You can make this recipe with chicken thighs for even more flavor and tenderness. If you prefer a lighter sauce, you can reduce the heavy cream or leave it out for a more brothy mushroom gravy. Cremini mushrooms are a great substitute for button mushrooms and bring a slightly deeper flavor. For a brighter finish, add a little fresh parsley at the end. You can also swap the cooking sherry for dry white wine if that is what you have on hand. To make it even heartier, serve it over buttered noodles or mashed potatoes so they soak up all the sauce.
Storage/Reheating
Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly as it chills, but it will loosen again when reheated.
To reheat, place the chicken and sauce in a skillet over low to medium heat and warm gently until heated through. You can add a splash of chicken broth or cream if the sauce needs thinning. It can also be reheated in the microwave in short intervals, stirring the sauce between each round for even heating.
For best results, avoid overheating, as this can make the chicken less tender.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work very well in this recipe and often stay extra juicy. Just be sure to cook them a little longer if needed.
What kind of mushrooms are best for this dish?
Button mushrooms and cremini mushrooms are both excellent choices. Cremini mushrooms have a slightly deeper, richer flavor.
Can I make this recipe without cream?
Yes, you can leave out the heavy cream for a lighter sauce. The dish will still be flavorful from the mushrooms, broth, and sherry.
What can I use instead of cooking sherry?
Dry white wine is a good substitute. If you prefer not to use either, you can use a little extra chicken broth.
How do I know when the chicken is done?
The chicken should be golden on the outside and fully cooked in the center. It should no longer be pink, and the juices should run clear.
Can I make this recipe ahead of time?
Yes, you can make it ahead and reheat it gently before serving. The flavors often become even better after sitting for a bit.
Why is cornstarch added to the mushrooms?
The cornstarch helps thicken the sauce as the broth and sherry simmer, giving it a smooth gravy-like texture.
What should I serve with mushroom chicken?
This dish goes well with mashed potatoes, rice, egg noodles, or even crusty bread to soak up the sauce.
Can I freeze leftovers?
You can freeze it, but creamy sauces sometimes change texture after thawing. For best quality, refrigerating and enjoying within a few days is recommended.
How can I add more flavor to the sauce?
You can add fresh thyme, a little parsley, extra garlic, or even a small splash of additional sherry or broth while simmering to deepen the flavor.
Conclusion
This Mushroom Chicken Recipe is a simple, comforting meal packed with savory flavor and a creamy mushroom sauce that makes every bite satisfying. It is easy enough for a weeknight but special enough to serve to guests, and it pairs beautifully with your favorite sides. Whether you use chicken cutlets or thighs, this is the kind of reliable dinner recipe you will want to make again and again.
Mushroom Chicken Recipe
A rich and savory mushroom chicken dish featuring tender chicken simmered in a creamy garlic and herb mushroom sauce. Perfect served over rice, noodles, or potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
- Diet: Halal
Ingredients
- 3 pounds boneless skinless chicken breast cutlets (or boneless chicken thighs)
- 3 tablespoon butter
- 1 tablespoon olive oil (or other cooking oil)
- 2 pounds button mushrooms (sliced (or cremini mushrooms))
- ¾ cup sliced onions (quartered and sliced thin)
- 4–5 cloves garlic (minced)
- 1 teaspoon dried thyme (or 1–2 tbs fresh thyme leaves)
- 2 tablespoons cornstarch
- ½ cup cooking sherry (or white wine)
- 1 ½ cups chicken broth
- ¼ cup heavy cream
- Salt and pepper
Instructions
- Set a large cast-iron skillet or sauté pan over medium heat. Add the butter and olive oil. Season the chicken pieces generously with salt and pepper on both sides.
- Once the butter has melted, add the chicken to the skillet. Work in batches if needed. Sear for 3-5 minutes per side until cooked through. Transfer cooked chicken to a plate and set aside.
- Add the onions to the same pan and sauté for 2-3 minutes. Add the garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and thyme. Sprinkle in the cornstarch and toss to coat. Sauté for 5-8 minutes, stirring regularly, until softened.
- Pour in the cooking sherry and chicken broth. Stir well, scraping the bottom of the pan, and cook for another 5-8 minutes until the sauce begins to thicken.
- Once the sauce reaches a light gravy consistency, stir in the heavy cream.
- Return the chicken to the pan and coat with the sauce. Simmer for 2-3 minutes until heated through. Serve warm.
Notes
- You can substitute chicken thighs for a juicier result.
- Cremini mushrooms can be used for a deeper flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Serve over rice, egg noodles, or mashed potatoes for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 150 mg
