Easy Chicken and Mushrooms in Cream Sauce Recipe

There’s something truly magical about a dish that feels like a warm hug on a plate, isn’t there? This Chicken and Mushrooms in Cream Sauce recipe is exactly that. It transports me back to cozy evenings, the kind where the world outside fades away and all that matters is good food and good company. What I love most is how incredibly simple it is to make, yet it tastes like it came straight from a fancy restaurant. You’re going to want to bookmark this one!

Why You’ll Love Chicken and Mushrooms in Cream Sauce

• Fast: Perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
• Easy: Seriously, even if you’re new to cooking, you can totally nail this!
• Giftable: Imagine making this for a friend who’s under the weather or just needs a little pick-me-up. It’s like a culinary care package!
• Crowd-pleasing: Whether it’s family dinner or a get-together with friends, this dish is always a winner.

Ingredients

• 4 boneless, skinless chicken breasts: The star of our show! Make sure they’re nice and plump.
• 1 tablespoon olive oil: Our trusty friend for getting that beautiful sear.
• 1 cup mushrooms, sliced: Cremini or white button mushrooms work wonderfully here, but feel free to experiment!
• 2 cloves garlic, minced: Because everything is better with garlic, right?
• 1 cup heavy cream: This is what makes our sauce luxuriously creamy.
• ½ cup chicken broth: Adds depth of flavor and helps create that velvety sauce.
• 1 teaspoon dried thyme: A classic herb that pairs beautifully with chicken and mushrooms.
• 1 tablespoon butter: For sautéing those lovely mushrooms to perfection.
• Salt and pepper to taste: The essential flavor boosters!
• Fresh parsley, chopped (for garnish): A little pop of green and freshness to finish it off.

How to Make Chicken and Mushrooms in Cream Sauce

Alright, let’s get cooking! Gather all your ingredients and let’s make some magic happen.

1. Sear the Chicken: Grab a large skillet and heat the olive oil over medium-high heat. While the pan is heating up, season your chicken breasts generously with salt and pepper. Once the oil is shimmering, carefully place the chicken in the skillet. Cook them for about 6-7 minutes on each side, until they’re a beautiful golden brown and cooked all the way through. Don’t overcook them! Once they’re done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Mushrooms: Add the tablespoon of butter to the same skillet. Toss in your sliced mushrooms and sauté them for about 3-4 minutes. You want them to get nice and tender, maybe even a little browned.
3. Aromatic Garlic: Now, add your minced garlic to the skillet with the mushrooms. Cook for just about 1 minute more, until you can smell that wonderful garlic aroma. Be careful not to burn it!
4. Deglaze the Pan: Pour in the chicken broth. Use a wooden spoon or spatula to scrape up all those yummy browned bits stuck to the bottom of the skillet. That’s where so much flavor is hiding! Let it come to a gentle simmer.
5. Create the Creamy Sauce: Stir in the heavy cream and the dried thyme. Let this delightful mixture simmer for about 5-6 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of your spoon. Oh, the aroma in your kitchen right now must be amazing!
6. Bring it All Together: Gently return the cooked chicken breasts to the skillet. Spoon that gorgeous cream sauce all over the chicken. Let it all cook together for another 2-3 minutes, just to let the flavors meld and ensure the chicken is heated through.
7. Garnish and Serve: Sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve immediately and enjoy your delicious creation! This dish is fantastic served alongside some fluffy rice or your favorite pasta, maybe even some of our garlic butter steak bites with creamy parmesan shells for a truly indulgent meal.

Substitutions & Additions

This recipe is so forgiving and adaptable! Here are a few ideas:

• Veggies: Feel free to add other vegetables like sliced onions, bell peppers, or even some spinach towards the end of cooking the mushrooms.
• Herbs: If you have fresh thyme, use about a teaspoon of chopped leaves instead of dried. Fresh rosemary or sage would also be lovely.
• Cheesy Goodness: For an extra decadent touch, stir in about 1/4 cup of grated Parmesan cheese into the sauce just before returning the chicken to the pan.
• Spice it Up: A pinch of red pepper flakes can add a subtle kick if you like a little heat.
• Lighter Option: If you’re looking for a slightly lighter sauce, you could try using half-and-half instead of heavy cream, but it won’t be quite as rich.

Tips for Success

• Don’t Overcrowd the Pan: When cooking the chicken, make sure there’s enough space between the pieces so they can sear properly and get that lovely golden crust. Cook in batches if necessary.
• Pat Your Chicken Dry: Before seasoning and cooking the chicken, pat it dry with paper towels. This helps achieve a better sear.
• Taste and Adjust: Always taste your sauce before serving! Adjust salt and pepper as needed. You might find it needs a little more of one or the other.
• Prep Ahead: You can slice your mushrooms and mince your garlic ahead of time to make the cooking process even faster.

How to Store Chicken and Mushrooms in Cream Sauce

Leftovers are fantastic! Once the dish has cooled down, store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave. You might want to add a splash of milk or cream when reheating to bring back that creamy consistency.

FAQs

Is it okay to use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work wonderfully. They tend to be a bit more forgiving and stay moist, so just adjust the cooking time as needed until they’re cooked through.

Can I make this dairy-free?

You can try substituting the heavy cream with a full-fat coconut milk or a cashew cream for a dairy-free option. The flavor will be slightly different, but still delicious!

What should I serve with this dish?

This creamy chicken and mushroom dish is incredibly versatile! It’s wonderful served over pasta, rice, mashed potatoes, or even with some crusty bread for dipping. You could also pair it with a simple side salad or some roasted vegetables. If you’re a fan of comforting pasta dishes, you might also enjoy our creamy garlic butter chicken alfredo pasta!

We hope you adore this simple yet elegant Chicken and Mushrooms in Cream Sauce as much as we do! Don’t forget to follow us on Pinterest for more delicious recipes!

Chicken and Mushrooms in Cream Sauce

This Chicken and Mushrooms in Cream Sauce recipe is incredibly simple to make, yet tastes like it came straight from a fancy restaurant. Perfect for busy weeknights or a cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken and Mushrooms in Cream Sauce

• 4 boneless, skinless chicken breasts chicken breasts The star of our show! Make sure they’re nice and plump.
• 1 tablespoon olive oil Our trusty friend for getting that beautiful sear.
• 1 cup mushrooms Cremini or white button mushrooms work wonderfully here, but feel free to experiment!
• 2 cloves garlic Because everything is better with garlic, right?
• 1 cup heavy cream This is what makes our sauce luxuriously creamy.
• ½ cup chicken broth Adds depth of flavor and helps create that velvety sauce.
• 1 teaspoon dried thyme A classic herb that pairs beautifully with chicken and mushrooms.
• 1 tablespoon butter For sautéing those lovely mushrooms to perfection.
• salt and pepper The essential flavor boosters!
• fresh parsley chopped, for garnish

Equipment

• Large Skillet
• Plate
• Wooden spoon or spatula

Method

 

1. Step 1: Grab a large skillet and heat the olive oil over medium-high heat. While the pan is heating up, season your chicken breasts generously with salt and pepper. Once the oil is shimmering, carefully place the chicken in the skillet. Cook them for about 6-7 minutes on each side, until they’re a beautiful golden brown and cooked all the way through. Don’t overcook them! Once they’re done, remove the chicken from the skillet and set it aside on a plate.
2. Step 2: Add the tablespoon of butter to the same skillet. Toss in your sliced mushrooms and sauté them for about 3-4 minutes. You want them to get nice and tender, maybe even a little browned.
3. Step 3: Now, add your minced garlic to the skillet with the mushrooms. Cook for just about 1 minute more, until you can smell that wonderful garlic aroma. Be careful not to burn it!
4. Step 4: Pour in the chicken broth. Use a wooden spoon or spatula to scrape up all those yummy browned bits stuck to the bottom of the skillet. That’s where so much flavor is hiding! Let it come to a gentle simmer.
5. Step 5: Stir in the heavy cream and the dried thyme. Let this delightful mixture simmer for about 5-6 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of your spoon. Oh, the aroma in your kitchen right now must be amazing!
6. Step 6: Gently return the cooked chicken breasts to the skillet. Spoon that gorgeous cream sauce all over the chicken. Let it all cook together for another 2-3 minutes, just to let the flavors meld and ensure the chicken is heated through.
7. Step 7: Sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve immediately and enjoy your delicious creation! This dish is fantastic served alongside some fluffy rice or your favorite pasta, maybe even some of our garlic butter steak bites with creamy parmesan shells for a truly indulgent meal.

Notes

This recipe is so forgiving and adaptable! Feel free to add other vegetables like sliced onions, bell peppers, or even some spinach towards the end of cooking the mushrooms. If you have fresh thyme, use about a teaspoon of chopped leaves instead of dried. Fresh rosemary or sage would also be lovely. For an extra decadent touch, stir in about 1/4 cup of grated Parmesan cheese into the sauce just before returning the chicken to the pan. A pinch of red pepper flakes can add a subtle kick if you like a little heat. If you’re looking for a slightly lighter sauce, you could try using half-and-half instead of heavy cream, but it won't be quite as rich.