Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!
Full recipe with amounts can be found in the recipe card below.
- Chicken breasts. Boneless, skinless.
- Mushrooms. Any mushrooms will work.
- Olive oil.
- Lemon juice.
- Salt and pepper.
How to make creamy mushroom chicken
- Cook the chicken: Season the chicken generously with salt and pepper on both sides. Cook in a hot pan until golden brown on both sides then remove and set aside.
- Make the mushroom sauce: In the same pan, cook the mushrooms in olive oil and butter until golden brown and starting to caramelize. This might take a few minutes as mushrooms contain a lot of water and you need the water to cook out and evaporate before it can start browning. If there’s a lot of liquid in the pan, just give it time to evaporate and cook off. Add garlic and herbs then pour in cream. Season with fresh lemon, salt and pepper and allow to simmer for 5 mins. Add the chicken back into the pan, cook for 5 minutes then serve.
What herbs go with chicken and mushroom?
Thyme, parsley, sage, oregano and rosemary are all perfect herbs to flavor chicken and mushrooms with.
What to serve with creamy mushroom chicken:
- Garlic-Parmesan mashed potatoes
- Creamy cauliflower mash
- Spicy garlic baked potato wedges
- Rosemary Pecorino bread
- Almond, lemon and parsley pilaf rice
Chicken breast recipes
- Chicken breasts with olive, tomato and caper dressing
- Caprese stuffed chicken breasts
- Lemon herb chicken breasts
- Easy white wine Garlic butter chicken
Creamy mushroom chicken
Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!Print Pin Rate Add to Shopping ListGo to Shopping List
- 4 chicken breasts Halved into two thin cutlets each
- 1-2 tbsp olive oil
- 2 tbsp butter
- 2 cups portabellini/Cremini mushrooms Sliced (approximately 250g)
- 2-3 garlic cloves crushed
- 1 tsp dried oregano
- ½ tsp dried thyme
- juice of ½-1 lemon to taste
- 1½ cups cream (heavy/whipping)
- salt and pepper to taste
- Heat olive oil in a large frying pan.
- Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
- Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
- Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
- Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
- Sprinkle over chopped parsley (optional) and serve.
Calories: 398kcal | Carbohydrates: 4g | Protein: 26g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 153mg | Sodium: 204mg | Potassium: 628mg | Sugar: 1g | Vitamin A: 815IU | Vitamin C: 3.2mg | Calcium: 54mg | Iron: 0.9mg
Tried and tested. It was great, really delicious. I kept some left overs for the next day which I had with the noodles of two minute noodle without the flavouring. And again absolutely delicious.
Are you able to freeze this sauce, either with or without chicken ? Thanks
Creamy sauces tend to split once thawed so I wouldn’t recommend freezing.
This recipe came out amazing for me! I made it for my lunch meal prep for the week, and it definitely saved time/money. I would definitely recommend this dish. I ended up with 5 servings (probably cause I had more chicken, topped it on top of thin spaghetti, and added onion and zucchini). But anyway, this recipe is delicious! Taste just as great when reheated!
Denise van den Berg
Will the lemon juice not curdle the cream? Why I am asking is that I make my own yogurt using lemon juice and cream when yogurt is required in a recipe.
I use lemon juice in cream sauces all the time and I never have issues.
Denise van den Berg
I made this last njght and it came out perfectly with no curdling. Many thanks. I will be making it again!
I burned down the neighborhood trying to make this
Absolutely delicious meal. Made it for my family this evening and it was a HIT! Both my 3-year-old and 1-year-old ate it. I think it’s the first time our family has enjoyed the same meal cooked by me.
I am so pleased to hear that Candice. 🙂
Nice, easy, delicious-sounding recipe. The only thing I wonder about is why I should cook the breast cutlets until done and then cook them five minutes more, which is an eternity in the life of a boneless chicken breast.
Definitely cook them to your own preference, I’ve just found that there are so many variables with people cooking chicken in their own homes and people are generally quite nervous about under-cooking chicken. It also depends on the thickness of your chicken cutlets so if you’re comfortable cooking chicken breasts, I would 100% recommend cooking them to your own preference.
My kids love this and the leftovers are great for lunch the next day.
So happy to hear that!
Delicious recipe. The sauce is incredibly good. My family loved it.
That sauce is drinkable, isn’t it? 🙂
This was really tasty. And so easy.
So happy to hear that. 🙂
Made for dinner and we loved it. Added Parmesan to the sauce and served it over polenta. Delicious.
Love the idea of serving it with polenta. Yum!
Try some dill in it, too.
Mary Ann | The Beach House Kitchen
Yay for comfort food season! This looks totally scrumptious Alida. Love how easy it looks too!
It is so easy and SO delicious. 🙂