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–+ servings

Creamy Mushroom Chicken: Your Easy Weeknight Joy

This Creamy Mushroom Chicken is a must-try dish that combines tender chicken and earthy mushrooms in a savory sauce, perfect for a comforting weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Can substitute with chicken thighs
  • 2 tablespoons Olive Oil Butter can be used for richer taste
For the Seasoning
  • 1 teaspoon Salt Sea salt recommended
  • ½ teaspoon Black Pepper Freshly ground for best flavor
  • 1 teaspoon Garlic Powder Can use fresh garlic instead
  • 1 teaspoon Onion Powder Substitute with fresh onions if desired
  • 1 teaspoon Paprika Smoked paprika adds depth
For the Sauce
  • 1 medium Onion Shallots can be used for sweetness
  • 2 cloves Garlic Minced
  • 8 ounces Cremini Mushrooms Shiitake or portobello are great substitutes
  • ½ cup Dry White Wine Can substitute with chicken broth or lemon juice
  • 1 cup Chicken Broth Low-sodium recommended
  • 1 cup Heavy Cream Half-and-half can be used
  • 2 tablespoons All-Purpose Flour Cornstarch is a gluten-free alternative
  • 2 tablespoons Butter Margarine can be used for dairy-free
For Garnish and Additional Flavor
  • 2 tablespoons Fresh Parsley Chopped
  • ¼ cup Parmesan Cheese Nutritional yeast as dairy-free substitute
  • ¼ cup Sun-dried Tomatoes Optional
  • ¼ teaspoon Red Pepper Flakes Omit for milder dish

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Mushroom Chicken
  1. Begin by cutting the chicken breasts into bite-sized pieces. In a large bowl, combine the chicken with olive oil, salt, black pepper, garlic powder, onion powder, and paprika.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, searing for 3-4 minutes on each side until golden brown.
  3. In the same skillet, reduce heat to medium and add onion. Cook for about 5-7 minutes until translucent and fragrant.
  4. Add minced garlic and cook for an additional minute until fragrant. Stir in cremini mushrooms and cook for 8-10 minutes until browned.
  5. Pour the dry white wine into the skillet, scraping the bottom to release browned bits. Simmer for 2-3 minutes.
  6. In a small bowl, whisk together chicken broth and all-purpose flour until smooth. Pour into skillet and stir to combine.
  7. Lower the heat and add heavy cream and butter. Stir well and season with additional salt and pepper.
  8. Reintroduce the chicken to the skillet, mix well to coat in sauce, and heat through for 2-3 minutes.
  9. Garnish with fresh parsley before serving. Serve over rice, pasta, or cauliflower rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

For leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently to maintain creaminess.

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