Creamy Mushroom Chicken

4.46 from 11 votes

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This Creamy Mushroom Chicken is an easy, one pan dinner that’s a must make for mushroom lovers! Pan seared chicken breasts in a rich and creamy mushroom sauce with white wine, shallots and fresh thyme. 

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Creamy Mushroom Chicken in a skillet with a wooden spoon holding one of the chicken breasts.

If you love mushrooms then you’re going to love this Creamy Mushroom Chicken! I’m picky when it comes to mushrooms. I prefer varieties such as cremini and shiitake mushrooms that have more flavor. I don’t like mushrooms when they’re raw. And, I really despise them if they came out of a can. 

My husband absolutely loves mushrooms, so he was thrilled when I made this chicken recipe. One of his favorite mushroom heavy meals are these pork medallions with creamy mushroom leek sauce.

One of the things I love so much about this creamy mushroom chicken is that it’s all made in one pan. I have a lot of skillet and one pot meals on the blog, because let’s be honest, it’s one of the easiest and stress free ways to cook. No one wants to be staring at a sink full of dirty dishes after they finish a delicious meal. Speaking of, here’s what you need to make this one.

Ingredients used to make Creamy Mushroom Chicken on a sheet pan.

Ingredients Needed to Make Creamy Mushroom Chicken

  • olive oil
  • boneless skinless chicken breasts
  • shallots
  • mushrooms
  • fresh thyme
  • dry white wine
  • half and half
Creamy Mushroom Chicken breasts in a metal skillet with a dish towel around the handle of the skillet.

How to Make Creamy Mushroom Chicken

Start by heating olive oil in a large skillet. Once it’s hot add in your seasoned chicken breasts. Brown them on the first side for several minutes and then flip and cook on the other side until they’re cooked through.

I highly recommend slicing the chicken in half lengthwise before cooking it so that it’s thinner. Likewise you can buy chicken cutlets. This will cut down on the cooking time and prevent you from having overcooked chicken on the outside and undercooked on the inside.

Remove the chicken onto a plate and add the remaining olive oil into the skillet. Add in the shallots, mushrooms and thyme and sauté for several minutes until they’ve softened. Pour in the wine and cook for another couple minutes. Stir in the the half and half until the sauce is heated through and simmering. 

Add the chicken back into the skillet and coat it with the sauce. You can garnish with chopped thyme and parsley if you’d like. See some serving suggestions below or eat it as is out of the skillet.

closeup photo of Creamy Mushroom Chicken in a skillet.

How to Clean Mushrooms

Keep the mushrooms in their original packaging or a porous paper bag for the longest shelf life. Don’t clean them until you are ready to use them. 

Use a damp paper towel and brush off any dirt or debris from the mushrooms. You can also quickly rinse them under water and pat them dry.

If the stems are tough or dried you will want to cut them off. If you’re using shiitake mushrooms I recommend cutting off the stems as they can be particularly tough and chewy.

A wooden spoon holding up one of the Creamy Mushroom Chicken breasts.

Frequently Asked Questions

Can I Use Chicken Thighs?

Yes. Boneless skinless or skin on chicken thighs would be great to use in this recipe. Always remember to cook your chicken until the thickest part reads 165° F. on a meat thermometer.

The Best Variety of Mushrooms to Use

For this recipe you can use any variety of mushrooms that you like. I recommend using either a mix of wild mushroom or if you can’t find that, a combination of cremini and shiitake mushrooms. White button mushroom are fine to use in this recipe, but they won’t have as much flavor.

Can I Omit the Wine?

Yes. If you don’t cook with wine or don’t have any, replace it with chicken broth. You can also use a combination of chicken broth with a tablespoon or two of white wine vinegar. This will give you the acidic and flavor qualities of the wine without the alcohol. 

Creamy Mushroom Chicken on top of rice on a brown plate with a fork.

How to Serve It

  • Over brown, white or wild rice. Rice pilaf would be another great option.
  • Over pasta. Orzo or egg noodles would be particularly delicious.
  • Cauliflower rice for a low carb option.
  • With mashed potatoes or this cheesy cauliflower casserole.
Creamy Mushroom Chicken on top of brown rice on a brown plate.

More Recipes Using Mushrooms

4.46 from 11 votes

Creamy Mushroom Chicken

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Pan seared chicken breasts coated in a rich and creamy mushroom sauce with white wine, shallots and fresh thyme. 
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Ingredients 

  • 2 tablespoons olive oil, divided
  • 1 1/4 pounds boneless skinless chicken breasts, halved lengthwise (cutlets)
  • 1/2 cup diced shallots
  • 16 ounces mushrooms, I used cremini and shiitake
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup half and half or cream

Instructions 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 3-4 minutes and then flip and cook on the other side until they're cooked through.
  • Remove the chicken onto a plate and cover with a piece of foil to keep them warm. Add the remaining 1 tablespoon of olive oil into the skillet. Add in the shallots, mushrooms and thyme and sauté for several minutes until they've softened.
  • Pour the wine into the skillet and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Lower the heat to medium-low and stir in the the half and half. Taste for seasoning.
  • Bring the sauce to a simmer and then add the chicken back in. Coat the chicken with the sauce and garnish the top with chopped thyme and parsley. Serve immediately.

Nutrition

Calories: 368kcalCarbohydrates: 11gProtein: 48gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 127mgSodium: 122mgFiber: 3gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.46 from 11 votes (11 ratings without comment)

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2 Comments

  1. Carol says:

    Do you brine your chicken breasts before you cook them?

    1. Danae says:

      Nope. Just slice them in half lengthwise or use chicken cutlets so that they don’t take as long to cook in the skillet.