Mushroom Chicken Recipe

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. 

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.

• Olive oil – Olive oil is essential for getting a golden brown sear on the chicken and mushrooms.
• Chicken – Boneless skinless chicken breasts are an excellent lean cut of chicken. You could also use chicken cutlets or chicken tenders if you want to cut down on the cooking time. Boneless skinless chicken thighs can also be used if you prefer dark meat.
• Shallots – Shallots are part of the onion family. They have a milder flavor compared to yellow and white onions. I love the way they almost melt into the mushroom cream sauce.
• Mushrooms – I used cremini mushrooms, sometimes called baby bellas. Feel free to experiment with different varieties of mushrooms. Oyster mushrooms and shiitake mushrooms would both be great alternatives.
• Thyme Fresh herbs are a great way to freshen and brighten up the flavors of a sauce. I love thyme leaves paired with mushrooms, but fresh parsley would work as well.
• White wine – It’s essential to use a dry white wine for the sauce. You don’t want it to taste sweet. Pinot Grigio or Sauvignon Blanc are both good options.
• Half and half – Half and half is a nice alternative to heavy cream when you want a lighter cream sauce. It’s a combination of whole milk and cream and has about half the fat and calories compared to heavy cream. The sauce won’t be quite as thick, but it will still have a somewhat creamy consistency and a rich flavor.

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.

1. 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. 
2. 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.
3. 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.

• Over brown, white or wild rice. Rice pilaf would be another great option.
• Turn it into a chicken pasta by serving the mushroom chicken on top of pasta. Orzo or egg noodles would be especially delicious and don’t forget to top it with parmesan cheese.
• Cauliflower rice for a low carb option.
• With creamy mashed potatoes, slow cooker mashed potatoes, or this cheesy cauliflower casserole.

• Ground turkey and mushroom stroganoff
• Philly cheesesteak skillet
• Ground beef stroganoff
• One pot creamy chicken and asparagus
• Spinach and sun dried tomato dip stuffed mushrooms

If you make this mushroom chicken recipe, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!

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 mushroom chicken 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. Don’t use cooking wine.