This one-skillet mushroom chicken is a tasty and easy dinner option for any night. It features juicy chicken breasts in a creamy sauce paired with sliced cremini mushrooms for added flavor.
Pair it with side dishes like mashed potatoes or white rice and a veggie like sauteed green beans or microwaved broccoli.
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Creamy One Pot Chicken & Mushrooms Recipe
This chicken and mushroom dinner has quickly become my new favorite one-pot meal! It's creamy, oh-so flavorful, and super easy to throw together!
It is an easy, one-skillet meal ideal for a quick dinner. It combines sautéed mushrooms and tender chicken cutlets in a creamy, garlic-infused sauce seasoned with herbs and optional Parmesan cheese.
This straightforward recipe serves four and pairs well with pasta or various sides, making it a versatile choice for any home cook.
🥘 Ingredients
There are no unique or hard-to-find ingredients here, just some common things you can find at any grocery store! I love adding some freshly grated Parmesan for an added cheese bonus, but it's up to you!
- Butter - 2-3 tablespoons of butter for sauteing your mushrooms.
- Mushrooms - 8 ounces of mushrooms. Use white mutton mushrooms, cremini, or baby Bella. You'll want them to be thickly sliced. If you really love mushrooms, you can use up to 16 ounces (or 1 pound).
- Olive Oil - 1-2 tablespoons of extra virgin olive oil for browning the chicken.
- Chicken - 1½ pounds of chicken cutlets (or chicken breasts), cut about ½-inch thick.
- Chicken Broth - ½ cup of chicken broth. You could swap this out for your favorite dry white wine if desired.
- Garlic - 2 teaspoons (or 2 cloves) of minced garlic.
- Heavy Cream - 1½ cups of heavy cream. This will make the sauce rich and creamy, and I don't recommend swapping it out for something else. However, you can try a heavy cream substitute if you need to!
- Worcestershire Sauce - 2 teaspoons of Worcestershire sauce (or use a Worcestershire sauce substitute).
- Seasonings - ½ teaspoon each of dried marjoram (or dried oregano), dried thyme, and onion powder, as well as ¼ teaspoon of both salt and pepper.
- Parmesan (optional) - ¼ cup of grated Parmesan cheese.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mushroom Chicken
This incredibly easy one-pot meal is perfect for whipping up a last-minute dinner! All you need is a large skillet, measuring utensils, and a wooden spoon!
This recipe is for 4 servings of mushroom chicken, which can be stretched further by serving it on a bed of angel hair pasta or with tons of tasty sides!
Step 1: Cook the mushrooms. Melt 2-3 tablespoons (28 grams) of butter in a large skillet over medium-high heat.
Add 8 ounces (227 grams) of mushrooms and cook until golden brown. Then, remove the mushrooms to a plate and set aside.
Step 2: Cook the chicken. Heat 1-2 tablespoons (15 milliliters) of olive oil in the same skillet over medium heat.
Add 1½ pounds (680 grams) of chicken cutlets and cook until it is done cooking and the outsides have browned. Remove the cooked chicken cutlets to a plate.
Step 3: Saute. Add ½ cup (118 milliliters) of chicken broth (or dry white wine), stirring with a wooden spoon to scrape any browned bits off the bottom of the skillet.
Then, add 2 teaspoons (6 grams) of garlic and saute while reducing the broth for a few minutes.
Next, add 1½ cups (355 milliliters) of heavy cream, 2 teaspoons (10 milliliters) of Worcestershire Sauce, ½ teaspoon each of dried marjoram (0.05 grams), dried thyme (0.5 grams), and onion powder (1 gram), and ¼ teaspoon (1.5 grams) of both salt and pepper.
Step 4: Simmer. Bring to a low boil, then reduce to a simmer. Let it simmer for 10 minutes or until the sauce has thickened and the volume has reduced by about half.
Step 5: Warm and serve. Add the mushrooms, chicken, and the optional ¼ cup (25 grams) of Parmesan cheese back to the skillet.
Warm for 2-3 minutes and then serve immediately.
If you want ideas for what to eat with your chicken dinner, look at my post on what to serve with chicken! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Mushroom Selection: I recommend using either white button or cremini mushrooms for optimal flavor and texture in your dish.
- Preparing Chicken Breasts: If your chicken breasts are too thick, use a meat mallet to pound the thicker side until they're even. For more manageable portions, slice the breasts in half to create thinner cutlets.
- Herb Enhancements: Incorporating fresh thyme and rosemary can elevate the flavor profile of this recipe significantly. If fresh herbs aren't available, dried thyme and rosemary are also great options and will still impart a wonderful taste.
- Broth Alternatives: While chicken broth is typically used, don't hesitate to substitute beef or vegetable broth if that's what you have.
🥡 Storing & Reheating
If you have any leftovers, place them in a sealed, airtight container and store them in the refrigerator for up to 3 days.
Because of the high amount of cream, I don't recommend freezing this dish, as it will separate, and the texture won't be the same once it thaws out.
Reheating
Place your leftover chicken into a skillet over low heat. Stir occasionally until the chicken has warmed all the way through.
If the sauce separates, stir well with a couple of tablespoons of fresh heavy cream. This will make the creamy sauce as good as new!
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
No, I don't recommend freezing this dish. Dairy-based sauces are notorious for separating during freezing. Once it has thawed out and been reheated, the texture will not be the same as it was when freshly cooked.
Sure! You can prepare this recipe exactly the same way using boneless chicken thighs. Just make sure all of the pieces are approximately the same size and thickness for even cooking.
The best way to know when your chicken is done is to use a meat thermometer. Use an instant-read thermometer and place the probe into the thickest part of the meat. When ready, your chicken should have an internal temperature of 165°F (74°C).
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📖 Recipe Card
Mushroom Chicken
Ingredients
- 2-3 tablespoon butter
- 8 oz mushrooms (thick sliced, use white button mushrooms or cremini - up to 1 pound or 16 ounces mushrooms)
- 1-2 tablespoon olive oil (extra virgin)
- 1½ lbs chicken cutlets (or chicken breasts, cut about ½-inch thick)
- ½ cup chicken broth (or dry white wine)
- 2 teaspoon garlic (minced)
- 1½ cups heavy cream
- 2 teaspoon Worcestershire Sauce
- ½ teaspoon dried marjoram (or dried oregano)
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ¼ teaspoon each, salt & pepper
- ¼ cup Parmesan cheese (optional, grated)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Melt 2-3 tablespoon butter in a large skillet over medium-high heat. Add 8 oz mushrooms and cook until golden brown. Then, remove the mushrooms to a plate, and set aside.
- Heat 1-2 tablespoon olive oil in the same skillet over medium heat. Add 1½ lbs chicken cutlets and cook until done cooking and browned on all sides. Remove the cooked chicken cutlets to a plate.
- Add ½ cup chicken broth (or dry white wine) stirring with a wooden spoon to scrape the browned bits off the bottom of the skillet. Then, add 2 teaspoon garlic, and saute while letting the broth reduce for a few minutes. Next, add 1½ cups heavy cream, 2 teaspoon Worcestershire Sauce, ½ teaspoon dried marjoram, ½ teaspoon dried thyme, ½ teaspoon onion powder, ¼ teaspoon each, salt & pepper.
- Bring to a low boil, then reduce to a simmer. Let it simmer for 10 minutes or until it the sauce has thickened and has reduced by about half.
- Add the mushrooms, chicken, and the optional ¼ cup Parmesan cheese back to the skillet. Warm for 2-3 minutes and then serve immediately.
Notes
- I recommend using white button or cremini mushrooms for the best results.
- If your chicken breasts are too thick, you can use a meat mallet to pound the thick side until they are even on both sides. Cut them into cutlets by slicing the thickness in half.
- Fresh thyme and rosemary can really add some extra flavor to this recipe. Of course, you can use the dried version as well and it will still be super tasty.
- Sometimes I use beef broth instead of chicken broth. It seems like an odd combination, but it works well when you don't have any chicken broth on hand!
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
- I do not recommend freezing this recipe.
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