Creamy Mushroom Chicken is the perfect cold weather meal. Easy to make and delicious, your family will love this dish.
This Creamy Mushroom Chicken is made with tender chicken breasts, Parmesan cheese, onions, cream, wine, and of course, mushrooms. Thick and flavorful, it makes a great dinner any night of the week.
This dish is very versatile and can pair with almost any side. If you feel like comfort food, then it goes nicely with mashed potatoes or rice. Or if you want a lighter option, then try it with a side salad or some steamed vegetables.
This Creamy Mushroom Chicken also uses simple, but flavorful, ingredients. The main ingredients of chicken breasts, Parmesan cheese, and mushrooms can be found in any grocery store—or you might even have them on hand in your refrigerator!
Main Ingredients
- Chicken Breasts. Skinless, boneless chicken breasts for this recipe.
- Mushrooms. White button or baby bella work best, or a mix of the two.
- Onion. I prefer sweet yellow, but others, like red or white, also work.
- Wine. Any dry white wine can be used.
- Cream. Heavy cream is best. Half & Half can be used, too.
- Parmesan. This cheese helps to thicken the sauce, and it also brings a lot of flavor to the dish.
- Oil. Olive oil, grapeseed, or avocado are the best options here.
- Butter.
- Flour. This will be used for dredging the chicken.
- Seasonings. Salt and pepper.
How to Make Creamy Mushroom Chicken
1. On a cutting board, pound the chicken breasts with a mallet. Then, sprinkle them with salt and pepper, to taste.
2. Add the flour to a bowl and dredge each piece of chicken in it.
3. Add the oil to a large pot and place over medium heat. Place each chicken breast in the pot and fry on both sides until golden brown and cooked through. Remove the chicken to a separate plate.
4. Add the butter and onion, allowing them to cook and brown a little. Then, add the mushrooms and wine. Stir. Once they’ve caramelized and softened, add salt and pepper to taste.
5. Stir in the cream and then the Parmesan cheese. Reduce the heat to low.
6. Return the chicken to the pot and cover it with the mushroom cream sauce, continuing to simmer until it’s fully cooked through.
7. Plate and serve with your favorite side. Enjoy.
Helpful Tips & Tricks
Chicken thickness. It’s important to pound the chicken so that it is the same thickness throughout. This ensures that the meat will cook evenly.
Caramelization. Be patient and let the onions and mushrooms caramelize. This step adds a lot of flavor to the dish.
Browning. Using a paper towel, dab away any excess moisture on the chicken breasts to encourage browning during the frying stage. Also, do not move the chicken while it’s cooking, except when you flip it. Allowing it to remain still during cooking is another trick for better browning.
How to Store and Reheat
This Creamy Mushroom Chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, you can warm it up in a pot on the stove over medium-low heat. You can also heat it in the microwave, but keep in mind that the cream sauce will break and need to be stirred throughout warming.
Can You Freeze Creamy Mushroom Chicken?
Technically, you can freeze creamy sauces, but they do not fare well. The dairy in the sauce tends to break when frozen and turns the texture grainy as it’s reheated. You can slowly stir in more cream as you reheat it, to help smooth it out.
How to Serve
This versatile dish can be served with many different sides. Try any one of these:
Vegetables. Serve with a side of grilled, roasted, or steamed veggies.
Salad. Toss a side salad to be eaten alongside it.
Grains. Try rice, quinoa, mashed potatoes, etc.
Pasta. Mix it with your favorite pasta.
During the cooler months of fall and winter, we all enjoy heartier comfort foods. This Creamy Mushroom Chicken is the perfect dinner after a cold day. I hope you’ll enjoy this delicious recipe and share it with your friends and family this season.
More tasty chicken recipes:
- Chicken Rice Casserole
- Spinach Stuffed Chicken Breast
- Cabbage and Chicken
- Chicken and Yellow Rice Skillet
- Chicken Breast in Roasted Pepper Sauce
Video Tutorial
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Creamy Mushroom Chicken
Print Pin RateIngredients
- 1 1/2 lbs. boneless, skinless chicken breasts, cut diagonally into cutlets
- 3 tbsp. grapeseed oil
- flour, for dredging
- salt and pepper, to taste
For the Mushroom Sauce
- 8 oz. mushrooms, cleaned and thick-sliced
- 1 medium onion, thinly sliced
- 2 tbsp. butter
- 1/2 cup white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Parmesan
- salt and pepper, to taste
Instructions
- On a cutting board, pound the chicken breasts with a mallet. Then, sprinkle them with salt and pepper, to taste.
- On a cutting board, pound the chicken breasts with a mallet. Then, sprinkle them with salt and pepper, to taste.
- Add the oil to a large pot and place over medium heat. Place each chicken breast in the pot and fry on both sides until golden brown and cooked through. Remove the chicken to a separate plate.
- Add the butter and onion, allowing them to cook and brown a little. Then, add the mushrooms and wine. Stir. Once they’ve caramelized and softened, add salt and pepper to taste.
- Stir in the cream and then the Parmesan cheese. Reduce the heat to low.
- Return the chicken to the pot and cover it with the mushroom cream sauce, continuing to simmer until it’s fully cooked through.
- Plate and serve with your favorite side. Enjoy.
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