This chicken with creamy mushroom sauce features pan-seared chicken breasts with an easy, flavorful mushroom cream sauce. It's perfect for a one-pan weeknight dinner in just 20 minutes! In this post, I'll provide simple, step-by-step instructions and tips to help you make this dish perfectly every time!
Why this Recipe Works
You can never have enough quick and easy chicken dinners for those busy weeknights. This chicken with creamy mushroom sauce is a regular in my house and features a delicious mushroom cream sauce that my kids love!
Best of all, this dish is ready in just 20 minutes and made in one pan, so clean-up is a breeze!
For another quick and easy chicken dinner, check out my Chicken Florentine.
Ingredient Notes
- Chicken - You can use chicken cutlets or make your own by cutting boneless, skinless chicken breasts in half length-wise. Aim for around ½ inch thickness.
- Mushrooms - I used cremini, aka "baby bella", mushrooms, but white mushrooms will also work. I recommend using whole mushrooms and slicing them yourself. Be sure to thoroughly rinse them and dry them before using.
- White Wine - I used a Sauvignon Blanc for this recipe. You can substitute chicken broth if desired.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Season the Chicken - Season the chicken with salt and pepper, then lightly coat with flour.
- Cook the Chicken - Set a large sauté pan over medium heat and add the olive oil. When the oil is hot, add the chicken and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
- Cook the Mushrooms - Melt the butter in the pan, then add the mushrooms and cook for 4-5 minutes until browned and sizzling. Add the garlic and cook for another 30-45 seconds. Add the flour and cook for 1 minute, stirring constantly until lightly browned.
- Make the Sauce - Stir in the cream and white wine and cook for 1-2 minutes until thickened. Then add the thyme and season with additional salt and pepper if desired.
- Combine the Chicken and Sauce - Add the chicken back to the pan and cook for another minute or two to warm the chicken, then serve.
Expert Tips
- Chicken cutlets will cook quickly and more evenly than thicker chicken breasts. If using breasts, place your palm flat on the chicken and cut the breast in half lengthwise to make a cutlet. Alternatively, you can pound them out with a kitchen mallet.
- The sauce will thicken a bit more after adding the chicken back to the pan so it's okay if it's still a little thin. If the sauce is too thick, stir in additional cream, milk, or chicken broth to thin it out.
Serving Suggestions
The cream of mushroom sauce is a little rich, so I love serving this easy chicken dinner with a simple steamed veggie like green beans. My garlic butter green beans are a good choice for a little more flavor. And my Instant Pot garlic mashed potatoes are a great option for soaking up the delicious mushroom sauce!
Storage and Reheating
Store leftovers in an air tight container and refrigerate for up to 4 days.
To reheat, place the chicken in a baking dish and heat in a 275°F oven for 8-10 minutes or until warmed through. Individual portions can be reheated in the microwave.
Frequently Asked Questions
Chicken breasts can dry out quickly when over cooked. Searing the chicken in a skillet for 2-3 minutes per side until it reaches an internal temperature of 165°F will ensure moist and juicy chicken.
Quick and flavorful pan sauces like this creamy mushroom sauce are a great way to add flavor to your chicken dinner.
More Chicken Recipes
📖 Recipe
Chicken Breasts with Creamy Mushroom Sauce
Ingredients
- 1½ pounds chicken cutlets
- 2 Tablespoons flour
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 8 oz mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- ¼ cup dry white wine, or chicken broth
- 1 pint heavy cream
- ½ teaspoon dried thyme
Instructions
- Season the chicken with salt and pepper, then lightly coat with flour.
- Set a large sauté pan over medium heat and add the olive oil. When the oil is hot, add the chicken and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
- Melt the butter in the pan, then add the mushrooms and cook for 4-5 minutes until browned and sizzling. Add the garlic and cook for another 30-45 seconds. Add the flour and cook for 1 minute, stirring constantly until lightly browned.
- Stir in the cream and white wine and cook for 1-2 minutes until thickened. Then add the thyme and season with additional salt and pepper if desired.
- Add the chicken back to the pan and cook for another minute or two to warm the chicken, then serve.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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