Chicken and Mushroom Recipe

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Our chicken and mushroom recipe 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 recipes, be sure to add Honey Garlic Chicken Bites and Chicken Poblano Soup to your menu soon.

close up of chicken in a skillet in a cream of mushroom sauce

This chicken recipe is a guaranteed hit with the family, earning a 5-star review every time it’s served. Surprisingly, even the mushrooms are a beloved part of this dish!

The secret lies in the luscious creamy sauce, which elevates this simple one pot meal to the ranks of ultimate comfort food. It’s the perfect choice for cozying up on a chilly winter night or enjoying a comforting dinner on a rainy summer evening.

Additionally, this recipe provides an excellent opportunity for young chefs to learn the art of sautéing mushrooms. When prepared correctly, mushrooms offer a delightful richness and savory flavor that is simply irresistible. In fact, they’re so delicious that you might find your kids eagerly asking for more mushroom recipes. It’s a fantastic way to introduce them to the joys of cooking and exploring new flavors.

ingredients for chicken and mushrooms

Ingredients

  • Chicken breasts: Chicken breasts serve as the main protein in this dish. They can be boneless and skinless for a healthier option.
  • Butter: Butter adds richness and flavor to the dish.
  • Olive oil: Olive oil is used for sautéing the mushrooms and onions. It adds a pleasant taste to the overall dish.
  • Sliced mushrooms: Mushrooms provide a savory and earthy flavor to the dish. They can be white button mushrooms or any other variety of your choice.
  • Onion: Diced onion adds a sweet and aromatic flavor to the dish.
  • Chicken broth: Chicken broth serves as the base for the sauce. It adds depth of flavor and richness to the dish.
  • Half and half: Half and half is a dairy product that adds creaminess to the sauce. It is a mixture of equal parts whole milk and light cream.
  • Ground thyme: Ground thyme is an herb that adds a warm and earthy flavor to the dish. It pairs well with chicken and mushrooms.
  • Salt and pepper: Salt and pepper are essential seasonings that enhance the overall taste of the dish. They should be adjusted according to personal preference.
  • Cornstarch: Cornstarch is a thickening agent used to thicken the sauce. It helps create a velvety and smooth texture.

These ingredients, combined together, create a delicious chicken and mushroom dish with a creamy and flavorful sauce. The amounts of each ingredient can be adjusted based on personal preference and the desired serving size.

Step by Step Instructions

To prepare the chicken for the dish, begin by prepping the chicken breasts. If the chicken breasts are very thick, slice them in half lengthwise to create thinner pieces. This will help with even cooking. Place the chicken breasts on a sheet of plastic wrap and cover them with another sheet of plastic wrap. Using a kitchen mallet or a rolling pin, gently pound the chicken to an even thickness. This helps tenderize the meat and ensures it cooks evenly.

Now it’s time to cook the chicken. Heat a combination of butter and olive oil in a large skillet over medium-high heat. The butter adds richness and flavor while the olive oil helps prevent the butter from burning. Once the pan is hot, carefully add the chicken breasts. Sear them for approximately 5 minutes on each side or until they reach an internal temperature of 165 degrees Fahrenheit, ensuring they are fully cooked. The cooking time may vary depending on the thickness of the chicken breasts.

Once the chicken is cooked to the desired temperature, remove it from the pan and transfer it to a plate or cutting board. To keep the chicken warm, cover it with foil while you prepare the remaining components of the dish. This resting period also allows the juices to redistribute within the chicken, resulting in a more tender and flavorful meat. Set the chicken breasts aside until you’re ready to add them back to the dish.


Next, melt 1 tablespoon of butter in a large skillet or pan over medium heat. Add 1 tablespoon of olive oil and let it heat up. Then, add 8 ounces of sliced mushrooms and 1 medium diced onion to the pan. Sauté them for about 4 minutes, or until they become softened. Stir occasionally to ensure even cooking.

In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of chicken broth to make a slurry. Stir well until the cornstarch is fully dissolved. This slurry will help thicken the sauce later on.

Next, add 1 1/2 cups of chicken broth and 1/2 cup of half and half to the pan with the onions and mushrooms. Also, add the cornstarch slurry, 1/4 teaspoon of ground thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the pan. Stir everything together to ensure the ingredients are well mixed.

Keep the pan over medium heat and let the sauce cook for approximately 5 minutes. As it cooks, the sauce will begin to thicken. Stir occasionally to prevent sticking or burning. The sauce should reach a creamy consistency.

Once the sauce has thickened, add the chicken breasts back to the pan with the mushroom mixture. Allow the chicken to heat through in the sauce for a few minutes until it is fully cooked. Make sure the chicken is cooked to a safe internal temperature.

To serve, plate the chicken and mushroom dish while it’s still hot. You can accompany it with your choice of side dishes or garnishments. Adjust the cooking times and seasonings according to your preferences and taste. Enjoy your delicious chicken and mushroom dish!

close up of chicken in a skillet in a cream of mushroom sauce

Substitutions

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

Tips and Tricks

  • Properly pound the chicken: When pounding the chicken breasts to an even thickness, make sure to do it gently and evenly. This ensures that the chicken cooks evenly and remains tender and juicy.
  • Use a meat thermometer: To ensure the chicken is cooked to perfection, use a meat thermometer to check the internal temperature. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit (75 degrees Celsius). Insert the thermometer into the thickest part of the chicken breast to get an accurate reading.
  • Adjust the seasonings: The amounts of salt, pepper, and thyme in the recipe are suggestions. Feel free to adjust them to suit your taste preferences. You can always start with a smaller amount and add more if needed.
  • Add extra vegetables: If you want to incorporate more vegetables into the dish, you can add other options like diced bell peppers, zucchini, or spinach. Sauté them along with the mushrooms and onions for additional color and nutrition.
  • Garnish with fresh herbs: Before serving, garnish the dish with fresh herbs like chopped parsley or chives. This adds a pop of freshness and visually enhances the presentation.
close up of the creamy mushroom sauce over chicken in a skillet

Frequently Asked Questions

Can I use canned mushrooms?

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. 

Can I use a different type of mushroom for this recipe?

Absolutely! While the recipe suggests sliced mushrooms, you can experiment with different varieties such as cremini, shiitake, or oyster mushrooms to add a unique flavor and texture to the dish. Feel free to use your preferred type or even a combination of mushrooms for a more diverse flavor profile.

Can I add additional vegetables to the dish?

Absolutely! If you want to incorporate more vegetables, you can add diced bell peppers, zucchini, spinach, or any other vegetables you enjoy. Sauté them along with the mushrooms and onions to enhance the flavors and nutritional value of the dish.

What can I serve with this chicken and mushroom dish?

This dish pairs well with various side dishes such as rice, mashed potatoes, pasta, or a side salad. Choose your favorite accompaniments to complement the flavors and textures of the chicken and mushrooms.

Can I make this recipe ahead of time?

While the dish is best enjoyed immediately after cooking, you can prepare some elements in advance. For example, you can slice the mushrooms and dice the onions ahead of time to save preparation time. However, it’s recommended to cook the chicken and prepare the sauce fresh for the best results.

A close up of seared chicken in a skillet with mushroom sauce on top.

Storing & Reheating Instructions

Storing

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

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 its original consistency. 

More Chicken Recipes

close up of chicken in a skillet in a cream of mushroom sauce

Chicken And Mushroom Recipe

5 from 1 vote
Course Dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Our chicken and mushroom recipe 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. 

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 1 medium onion diced
  • 1 1/2 cups chicken broth plus 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.
  • 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.
  • Saute onions and mushrooms. Place onions and mushrooms into the pan. Saute 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.

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

Calories: 399kcal | Carbohydrates: 10g | Protein: 52g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 926mg | Potassium: 1120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg
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