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Easy to make Cream of Mushroom Chicken features juicy seared chicken in a homemade creamy mushroom sauce. A quick skillet meal perfect for family dinner that is ready in 30 minutes.
An easy to make family dinner recipe, this Creamy Mushroom Chicken features thin sliced chicken breasts in a luscious homemade cream of mushroom. For fans of mushrooms make sure you check out our Pork Chops with Cream of Mushroom and our Mushroom Sauce for Steak.
Ingredients & Substitutions
- Chicken Breasts: Substitute for chicken thighs as desired. For best results chicken thighs should be cooked to 180 degrees F while chicken breasts should be cooked to an internal temperature of 165 degrees F.
- Mushrooms: Use baby Bella or white mushrooms, or you can substitute with another mushroom of choice.
- Beef Broth: Using unsalted or low sodium will allow you to control the salt level of the meal.
- Flour: All purpose flour or a gluten free 1:1 flour can be used.
How to Make Cream of Mushroom Chicken
- Add butter and olive oil to a large skillet or broiler pan and heat over medium heat until the butter melts.
- Combine the salt, pepper, garlic powder, and onion powder together for the chicken seasoning. Pat the chicken dry and then sprinkle with seasoning blend.
- Next, sear the chicken in a skillet for 3-4 minutes on each side. Then, remove the chicken and set aside.
- In the same skillet add the remaining 2 tablespoons of butter and allow it to melt. Add in the sliced baby Bella mushrooms and cook over medium until darkened and softened. Stir in the minced garlic and cook an additional 30 seconds.
- Sprinkle the flour over the cooked mushrooms and garlic, stir to coat, and allow to cook for 2 minutes.
- Pour in the beef broth and stir until all the flour is incorporated, gently scrape the bottom of the skillet to ensure all bits are scraped off. Add the worcestershire sauce, salt and pepper. Stir to combine. Bring this mixture to a light simmer, this will thicken the sauce. Pour in the cream, stir to combine.
- Finally, add the chicken back into the skillet, and cook with the lid off for another 5-10 minutes at a low simmer until the chicken is cooked through, it should register at 165 degrees F internal temperature.
Serving
This Cream of Mushroom Chicken skillet is the perfect main dish for dinner. Serve over some creamy homemade Mashed Potatoes, cheesy mashed potatoes, or Cheese Grits.
Add a side of bread rolls or a house salad with homemade Blue Cheese Dressing or Homemade Ranch Dressing.
Storage
- Store: Leftovers can be stored in a sealed container in the refrigerator for 3-4 days.
- Freeze: Store in a sealed freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Reheat in a skillet on medium heat, add milk as needed to thin the sauce to desired consistency.
More Easy Family Dinner REcipes
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Cream of Mushroom Chicken
Easy to make Cream of Mushroom Chicken features juicy seared chicken in a homemade creamy mushroom sauce. A quick skillet meal perfect for family dinner that is ready in 30 minutes.
Ingredients
- 1½ pounds chicken breasts thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Mushroom Sauce
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 1½ cup beef broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon worcestershire sauce
- ½ cup heavy cream
Instructions
- Add butter and olive oil to a large skillet or broiler pan and heat over medium heat until butter melts.
- Combine the salt, pepper, garlic powder, and onion powder together for the chicken seasoning.
- Pat the chicken dry and then sprinkle with seasoning blend.
- Sear the chicken in the skillet for 3-4 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet add the remaining 2 tablespoons of butter and allow it to melt.
- Add the sliced baby Bella mushrooms and cook over medium until darkened and softened.
- Stir in the minced garlic and cook an additional 30 seconds.
- Sprinkle the flour over the cooked mushrooms and garlic, stir to coat, and allow to cook for 2 minutes.
- Pour in the beef broth and stir until all the flour is incorporated, gently scrape the bottom of the skillet to ensure all bits are scraped off.
- Add the worcestershire sauce, salt and pepper. Stir to combine. Bring this mixture to a light simmer, this will thicken the sauce.
- Pour in the cream, stir to combine.
- Add the chicken back into the skillet, and cook with the lid off for another 5-10 minutes at a low simmer until the chicken is cooked through, it should register at 165 degrees F internal temperature.
- Sprinkle with fresh diced parsley and serve.
Notes
- Chicken Breasts: Substitute for chicken thighs as desired. For best results chicken thighs should be cooked to 180 degrees F while chicken breasts should be cooked to an internal temperature of 165 degrees F.
- Mushrooms: Use baby Bella or white mushrooms, or you can substitute with another mushroom of choice.
- Beef Broth: Using unsalted or low sodium will allow you to control the salt level of the meal.
- Flour: All purpose flour or a gluten free 1:1 flour can be used.
Nutrition
Calories: 456kcal | Carbohydrates: 10g | Protein: 41g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 1212mg | Potassium: 929mg | Fiber: 1g | Sugar: 2g | Vitamin A: 754IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by @KJandCompany.co
