Our creamy chicken and mushrooms is a simple and delicious meal your whole family will love. Mushrooms are sauteed and blended with chicken broth and 1/2 and 1/2 then thickened into a creamy sauce that pairs perfectly with the seared chicken.
In under 30 minutes, you will have one of the best creamy chicken recipes on the dinner table. Serve as a stand alone dish or with any side. From roasted vegetables to mashed potatoes, you’ll have a restaurant style meal ready in no time.
For more chicken skillet recipes, be sure to add Chicken A La King, Gluten-Free Chicken And Dumplings or Gluten Free Chicken Fried Rice to the menu soon.
Mushroom Chicken
This is an easy chicken recipe that receives a 5-star review from the family every time.
Yes, even with the mushrooms!
The secret is the creamy sauce. It turns this one pot dish into one of the best comfort foods. Perfect for any cold winter night or rainy summer evening.
This is also a great recipe for any young chef to learn the technique of sautéing mushrooms. If cooked correctly, mushrooms have a rich and savory flavor that is irresistible. They are so good that you’ll even find your kids asking for more mushroom recipes.
Keep your kids’ confidence growing in the kitchen with Air Fryer Taquitos, Gluten Free Blueberry Muffins, and Oven Baked Chicken Tacos.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
Equipment
- cutting board
- chefs knife
- plastic wrap
- kitchen mallet
- tin foil
- large skillet
- measuring spoons
- measuring cups
- small bowl
- stir spoon
Ingredients
- 2 pounds chicken breasts ✅
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 1 1/2 cups chicken broth + 2 tablespoons, divided ✅
- 1/2 cup half and half
- 1/4 teaspoon ground thyme ✅
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Slice the chicken breast in half lengthwise if they are very thick. Place on plastic wrap then cover with plastic wrap. Using a kitchen mallet pound the chicken thin to an even thickness.
Cook the chicken
Heat the butter and olive oil over medium-high heat in a large skillet. Sear chicken for 5 minutes on each side, or until internal temperature reaches 165 degrees.
Remove chicken breasts from the pan. Cover with foil to keep warm and set aside.
Sauté onions and mushrooms
Place onions and mushrooms into the pan. Sauté until softened, about 4 min.
Make the slurry
In a small bowl combine the cornstarch and 2 tablespoons of chicken broth. Stir well.
Make the sauce
Add the chicken broth and half and half to the onion and mushrooms.
Add the cornstarch slurry, ground thyme, salt, and pepper. Cook over medium heat for 5 minutes. The sauce will thicken as it cooks.
Add the chicken and serve
Add the chicken breasts back to the mushroom mixture. Serve hot.
Serving Suggestions
If you’re wondering what to make with chicken and mushrooms, then you are in the right place. We have narrowed it down to the most popular side dishes that are all kid approved.
- Roasted vegetables Roasted Broccoli and Carrots, Roasted Frozen Brussels Sprouts, Roasted Frozen Vegetables, Roasted Frozen Cauliflower, Roasted Frozen Broccoli
- Air fryer veggies Air Fryer Brussels Sprouts, Air Fry Green Beans, Air Fryer Asparagus, Air Fryer Spaghetti Squash
- Potatoes Pan Fried Sliced Potatoes, Gluten Free Cheesy Potatoes, How To Make Microwave Baked Potatoes, Gluten Free Scalloped Potatoes, Cheesy Mashed Potatoes
- Rice: Jasmine Rice (Instant Pot), Long Grain White Rice (Instant Pot), Basmati Rice (Instant Pot), Quinoa Instant Pot
This chicken mushroom recipe can also be served with Gluten Free Rolls, Gluten Free Cornbread Muffins, biscuits, pasta or Gluten Free Artisan Bread.
If you go with the crusty bread, use the slice to soak up all the excess cream sauce on the plate… You can thank us later!
Storing Instructions
In the fridge: Store leftovers in a covered container once completely cooled in the fridge for up to 3 days.
In the freezer: Store the chicken (without the cream sauce) in a Ziploc bag, stasher bag or container in the freezer for up to 3 months. Thaw in the fridge overnight when ready to serve.
We recommend freezing without the cream sauce because it often separates when reheated and has an unappetizing consistency.
Reheating Instructions
Microwave: Heat in a microwave safe container in 20-30 second intervals until hot. Cover with a paper towel to keep the chicken from drying out.
Skillet: Return to a preheated skillet and simmer over low heat until hot or the internal temperature of the chicken reaches 165°F. Cover with a lid to keep the chicken moist.
If the cream sauce separates upon reheating, add a few tablespoons of half and half to bring the sauce back to the original consistency.
Variations for Chicken and Mushrooms
Another reason we love this one pan meal is that you can customize it to your liking or with ingredients that you have on hand. Check out the different substitutions below.
- Use boneless, skinless chicken thighs or tenderloins in place of the chicken breasts. If swapping, there is no need to pound the thighs or tenders thin like you need to with chicken breasts since they are smaller in size.
- You can also swap the chicken for boneless pork chops
- Use white button, cremini, baby Bellas, portobellos or shiitake mushrooms. It is best to slice all mushrooms, small and large, into equal sized pieces.
- Use a dairy free butter alternative and 1/2 cup of unsweetened coconut milk (in place of the 1/2 and 1/2) if looking to make this recipe dairy free
- You can add chicken broth, vegetable broth or beef broth
- Use a combination of 1/4 cup whole milk plus 1/4 cup heavy cream in place of half and half
- Omit the half and half altogether if looking to make mushroom chicken without cream
- Serve topped with grated parmesan cheese for a flavor boost
- Mix in chopped roasted garlic with the cream sauce
Frequently Asked Questions
We recommend storing canned mushrooms for another recipe as they become too mushy and reduce the overall flavor of the dish when added to this recipe.
Run quickly under water then paper towel until all dirt is removed. Soaking in water is not recommended since mushrooms will absorb the water.
Sure! Add in a few handfuls of fresh spinach when the half and half is added or sauté carrots, zucchini or fresh green beans with the mushrooms.
Make in a non-stick, stainless steel or a cast iron skillet. You could also cook in a Dutch oven pot if that is available.
How To Pound Chicken Thin
The first step in this recipe is to pound the chicken thin as it helps with even cooking and tenderizing the meat.
Follow the written instructions or learn how to pound chicken breasts thin with our step-by-step guide to How To Pound Chicken Thin. You can use this technique any time you’re cooking chicken for moist delicious chicken.
Thin chicken is also the answer to getting dinner on the table quicker than ever. We know firsthand how busy families can be during the week and even on the weekends.
Keep in mind that when thin, you can have chicken prepped and cooked in a skillet or oven in just 15 minutes.
How To Sauté Mushrooms
Over low to medium heat without liquid.
Mushrooms have a high water content and when heated that water is released from the veggie.
The longer you let the mushrooms cook, the richer the flavor will be. This recipe calls for cooking for 4 minutes at a minimum, but you can also cook up to 30 minutes.
The addition of the liquid after cooking helps to bring all the flavors together.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- The internal temperature of chicken needs to be 165°F before serving – use a meat thermometer to test your cooked chicken.
- “Searing” means to quickly cook over high heat until golden brown on each side. It is a great way to add more flavor to a skillet recipe.
- “1 1/2 cups chicken broth + 2 tablespoons, divided” means that you will use chicken broth at two different times in this recipe. Read the directions before you start and point to where you will add the broth.
More Cream of Chicken Recipes
- Gluten Free Dairy Free Cream of Chicken Soup
- Crockpot Ranch Chicken
- Grandmas Chicken Casserole Recipe
- Gluten Free Chicken Casserole
- Crockpot Green Bean Casserole (Fresh Green Beans)
- Crockpot Green Bean Casserole Recipe
- Gluten Free Tuna Casserole Recipe
- Gluten-Free Chicken and Dumplings Casserole
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chicken and Mushrooms
Equipment
Ingredients
- 2 pounds chicken breasts ✅
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 1 1/2 cups chicken broth + 2 tablespoons, divided ✅
- 1/2 cup half and half
- 1/4 teaspoon ground thyme ✅
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch ✅
Instructions
- ⭐️Prep the chicken. Slice the chicken breast in half lengthwise if they are very thick. Place on plastic wrap then cover with plastic wrap. Using a kitchen mallet pound the chicken thin to an even thickness.2 pounds chicken breasts
- ⭐️Cook the chicken. Heat the butter and olive oil over medium-high heat in a large skillet. Sear chicken for 5 minutes on each side, or until internal temperature reaches 165 degrees. Remove chicken breasts from the pan. Cover with foil to keep warm and set aside.1 tablespoon butter, 1 tablespoon olive oil
- ⭐️Saute onions and mushrooms. Place onions and mushrooms into the pan. Saute until softened, about 4 min.8 ounces sliced mushrooms, 1 medium onion, diced
- Make the slurry. In a small bowl combine the cornstarch and 2 tablespoons of chicken broth. Stir well.2 tablespoons cornstarch, 1 1/2 cups chicken broth + 2 tablespoons, divided
- ⭐️Make the sauce. Add the chicken broth and half and half to the onion and mushrooms. Add the cornstarch slurry, ground thyme, salt, and pepper. Cook over medium heat for 5 minutes. The sauce will thicken as it cooks.1 1/2 cups chicken broth + 2 tablespoons, divided, 1/2 cup half and half, 1/4 teaspoon ground thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper
- ⭐️Add the chicken and serve. Add the chicken breasts back to the mushroom mixture. Serve hot.
Notes
Tips
- Use boneless, skinless chicken thighs or tenderloins in place of the chicken breasts. If swapping, there is no need to pound the thighs or tenders thin like you need to with chicken breasts since they are smaller in size.
- You can also swap the chicken for boneless pork chops
- Use white button, cremini, baby Bellas, portobellos or shiitake mushrooms. It is best to slice all mushrooms, small and large, into equal sized pieces.
- Use a dairy free butter alternative and 1/2 cup of unsweetened coconut milk (in place of the 1/2 and 1/2) if looking to make this recipe dairy free
- You can add chicken broth, vegetable broth or beef broth
- Use a combination of 1/4 cup whole milk plus 1/4 cup heavy cream in place of half and half
- Omit the half and half altogether if looking to make mushroom chicken without cream
- Serve topped with grated parmesan cheese for a flavor boost
- Mix in chopped roasted garlic with the cream sauce
- Store up to 3 days in the fridge in an airtight container
- Only freeze the chicken (not the cream sauce)
- Reheat in the microwave or in a skillet over low heat.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Mari Klebe says
This looks great. I’ve never thought of potato flakes to thicken something. I usually toss flour in & it never works out right. I’ll keep potato flakes in mind. A recipe with wine. Great!
Jodi Danen says
Mari, potato flakes work well in a pinch as a thickener in many foods, and is much easier than making a roux! The wine is my favorite part too 🙂
Rebecca @ Strength and Sunshine says
Fantastic chicken recipe! The white wine is perfect for flavor!
Jodi Danen says
Thanks Rebecca! I love any opportunity to cook with wine 🙂
Melissa says
I love the tip about cooking chicken – thank you for a delicious recipe!
A2 Milk says
Loved this mushroom chicken recipe.
Catherine Sokolowski says
This definitely looks like something me and my husband will love. Can I use fat free 1/2 and 1/2?
Jodi Danen, RDN says
Hi Catherine! Yes, you can use fat-free 1/2 and 1/2. Let me know how you like that substitute!