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Creamy Mushroom Chicken in a warm skillet with golden chicken and caramelized mushrooms, served on a wooden table.

Creamy Mushroom Chicken (Easy One-Pan Dinner!)

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This is the best Mushroom Chicken recipe! It’s an easy, one-pan dinner that features tender chicken cutlets smothered in a rich, velvety mushroom cream sauce. The sauce is a homemade, decadent gravy that tastes just like a restaurant meal, but it’s simple enough for any weeknight!

  • Total Time: 35 minutes
  • Yield: 4

Ingredients

Scale

For the Chicken:

  • 2 large boneless, skinless chicken breasts (sliced into 4 thin cutlets)

  • 1/2 cup all-purpose flour (for dredging)

  • Salt and Black Pepper

  • 3 tbsp Olive Oil

  • 2 tbsp Unsalted Butter

For the Rich Cream Sauce:

  • 10 oz mushrooms, sliced (Baby Bella or Cremini)

  • 3 cloves garlic, minced

  • 2 1/2 cups chicken broth

  • 1/3 cup heavy cream

  • 1 tsp soy sauce (for savory depth)

  • 1/2 tsp dried thyme

  • 1/4 tsp onion powder

  • Garnish: Fresh parsley, chopped

Instructions

  1. Prep Chicken: Slice chicken breasts into thin cutlets (1/2-inch thick). Lightly dredge in flour, salt, and pepper.
  2. Sear Chicken: In a large skillet over medium-high heat, add the oil and 1 tbsp butter. Sear chicken 4–5 minutes per side until golden brown. Set aside.
  3. Cook Mushrooms: In the same pan, add remaining butter and cook mushrooms until deeply golden and caramelized (5-7 minutes). Remove and set aside.
  4. Build Sauce Base: Turn heat off. Pour in chicken broth and scrape up all those wonderful brown bits (the “fond”) from the bottom of the pan. Stir in the garlic, thyme, and onion powder. Reduce slightly.
  5. Finish Sauce: Reduce heat to low. Whisk in the heavy cream and soy sauce. Let it simmer gently until the sauce thickens and coats the back of a spoon.
  6. Combine & Serve: Return the chicken and mushrooms to the pan. Spoon the sauce over the chicken, cover partially, and let everything heat through for 3-5 minutes. Garnish with parsley and serve!

Notes

  • Don’t Wash the Pan!: My most important tip! The “fond” (brown bits) left in the pan after searing the chicken and mushrooms is the secret to a rich, complex, restaurant-quality sauce.
  • The Cream Secret: Once you add the heavy cream, the sauce should only simmer gently. Never bring it to a hard boil, as that can cause the cream to separate.
  • Slicing Thin: Slicing the chicken into thin cutlets ensures that the chicken cooks quickly and remains tender and juicy.
  • Sauce Refresh: The sauce will be very thick after chilling! To reheat, warm it gently on the stovetop and whisk in a splash of chicken broth or milk to bring it back to a perfect, velvety consistency.
  • Ultimate Comfort: Serve this Mushroom Chicken over a big scoop of my Garlic Butter Mashed Potatoes!
  • Author: Ellie
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner
  • Method: Simmering
  • Cuisine: American

Find it online: https://www.spoonfulhome.com/mushroom-chicken/