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.
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 Needed to Make Creamy Mushroom Chicken
- olive oil
- boneless skinless chicken breasts
- fresh thyme
- dry white wine
- half and half
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.
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.
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.
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.
More Recipes Using Mushrooms
- ground turkey and mushroom stroganoff
- creamy mushroom and spinach pasta
- Hungarian mushroom soup
- white mushroom pizza
- spinach and sun dried tomato dip stuffed mushrooms
- 4 teaspoons 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
- 1/2 cup dry white wine
- 1/3 cup half and half or cream
- Heat 2 teaspoons 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 2 teaspoons 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.
Amount Per Serving: Calories: 368Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 127mgSodium: 122mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 48g