There’s a certain magic to a Sunday evening, isn’t there? The pace of the week slows down, and there’s a collective desire for a meal that’s deeply comforting and just a little bit special. On evenings like these, when the air gets a little cooler, my kitchen is inevitably filled with the incredible aroma of this Creamy Mushroom Chicken Dinner Recipe. It’s more than just a meal; it’s a hug in a skillet.
Imagine tender, golden-brown chicken breasts swimming in a velvety, savory mushroom sauce that’s rich with garlic, herbs, and a hint of white wine. It looks and tastes like something you’d order at a fancy restaurant, but I’m going to let you in on a little secret: it’s shockingly easy to make at home, all in one pan.
This is the recipe I turn to when I want to impress guests or simply treat my family (and myself!) to something wonderful without spending hours in the kitchen. In this post, you’ll learn how to build layers of flavor to create a truly unforgettable chicken and mushroom sauce from scratch.
The Ultimate Comfort Food Classic
This dish feels timeless for a reason. Creamy sauces with mushrooms and herbs are a cornerstone of classic European cooking, beloved for their ability to turn simple ingredients into something truly luxurious. My version is inspired by those rustic, elegant meals, streamlined for the modern home cook. The real magic happens in the pan, where the chicken, mushrooms, and aromatics all leave behind flavorful bits that become the soul of the sauce.
Why This Recipe is a Keeper:
- Elegant Yet Easy: It has a „wow“ factor that’s perfect for a date night or dinner party, but it’s simple enough for a special weeknight treat.
- One-Pan Simplicity: Searing the chicken and building the sauce in the same skillet means less cleanup and, more importantly, a much more flavorful sauce.
- Incredibly Rich Flavor: We’re building flavor every step of the way—from searing the chicken to browning the mushrooms and deglazing the pan. The result is a sauce with incredible depth.
- So Versatile: This chicken is a perfect companion to so many side dishes, from mashed potatoes to pasta to simple crusty bread.
Ingredients & Equipment
For the Creamy Mushroom Chicken:
- Chicken Breasts: 4 medium boneless, skinless (about 170g / 6 oz each). You can also use boneless, skinless chicken thighs.
- Olive Oil: 1 tablespoon.
- Butter: 2 tablespoons, unsalted.
- Cremini Mushrooms: 225g (8 oz), cleaned and sliced. Cremini (or „baby bella“) mushrooms have a deeper, earthier flavor than white mushrooms.
- Shallot: 1 large, finely chopped. A shallot provides a milder, more delicate flavor than an onion.
- Garlic: 3 cloves, minced.
- Dry White Wine: 60 ml (1/4 cup), such as Chardonnay or Pinot Grigio. This is optional but adds amazing depth. You can substitute with extra chicken broth.
- Chicken Broth: 180 ml (3/4 cup), low-sodium.
- Heavy Cream (Schlagsahne): 120 ml (1/2 cup).
- Dijon Mustard: 1 teaspoon. This adds a subtle tang that cuts through the richness.
- Fresh Thyme: 1 teaspoon, chopped (or 1/4 tsp dried thyme).
- Salt and Black Pepper: To taste.
- Fresh Parsley: Chopped, for garnish.
Helpful Equipment:
- A large, heavy-bottomed skillet (cast iron or stainless steel is perfect)
- Tongs
- Wooden spoon
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Step-by-Step Instructions
Let’s build some flavor! The key is not to rush the browning steps.
Step 1: Prepare and Sear the Chicken Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in your large skillet over medium-high heat. Carefully place the chicken in the hot pan and cook for 5-7 minutes per side, until deeply golden-brown and cooked through. Transfer the chicken to a plate and set it aside.
Step 2: Brown the Mushrooms Melt the butter in the same skillet. Add the sliced mushrooms in a single layer (work in batches if needed to avoid overcrowding). Let them cook, undisturbed, for 3-4 minutes until they are beautifully browned on one side. Then, stir and continue cooking until they have released their liquid and are nicely caramelized. This step is crucial for deep mushroom flavor!
Step 3: Sauté the Aromatics Add the chopped shallot to the skillet and cook for 2-3 minutes until softened. Add the minced garlic and chopped thyme and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 4: Deglaze the Pan Pour in the white wine to deglaze. Use your wooden spoon to scrape up all the wonderful browned bits stuck to the bottom of the pan—this is pure flavor! Let the wine bubble and reduce by about half.
Step 5: Create the Creamy Sauce Stir in the chicken broth and Dijon mustard. Bring the mixture to a simmer, then reduce the heat to medium-low and stir in the heavy cream. Let the sauce gently simmer for 3-5 minutes to thicken slightly. Season with salt and pepper to your liking.
Step 6: Finish the Dish Return the seared chicken breasts (and any juices from the plate) to the skillet, nestling them into the sauce. Spoon some of the creamy mushroom sauce over the top. Let everything simmer together for a final 2-3 minutes to allow the flavors to meld.
Step 7: Garnish and Serve Turn off the heat, sprinkle with fresh parsley, and serve immediately.
Notes, Tips, & Variations
- The Mushroom Secret: For the best flavor, don’t overcrowd the pan when cooking the mushrooms. A single layer and high heat will caramelize them rather than steam them.
- Make it Your Own: Feel free to add a handful of fresh spinach at the end until it wilts, or stir in a tablespoon of grated Parmesan cheese for extra savory flavor.
- Serving Suggestions: This dish is absolutely divine served over fluffy mashed potatoes, German Spätzle, or egg noodles. It’s also fantastic with crusty bread to sop up every last bit of the sauce. For a green side, try simple steamed asparagus or green beans.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
The Ultimate Creamy Mushroom Chicken Dinner Recipe
Ingredients
- 4 medium boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 225 g 8 oz Cremini mushrooms, sliced
- 1 large shallot finely chopped
- 3 cloves garlic minced
- 60 ml 1/4 cup dry white wine (optional)
- 180 ml 3/4 cup low-sodium chicken broth
- 120 ml 1/2 cup heavy cream (Schlagsahne)
- 1 tsp Dijon mustard
- 1 tsp fresh thyme chopped
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat and sear chicken for 5-7 minutes per side until golden and cooked through. Remove from pan.
- Melt butter in the same skillet. Add mushrooms and cook without stirring for 3-4 minutes, then continue cooking until well-browned.
- Add shallot and cook until soft (2-3 minutes). Add garlic and thyme and cook for 1 minute more.
- Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half.
- Stir in chicken broth and Dijon mustard. Bring to a simmer, then stir in heavy cream.
- Let the sauce simmer and thicken for 3-5 minutes. Season with salt and pepper.
- Return chicken and any accumulated juices to the pan. Spoon sauce over the top and simmer for 2 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- For the best flavor, ensure mushrooms are well-browned and not crowded in the pan.
- Serve with mashed potatoes, Spätzle, or crusty bread.
- Store leftovers in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQ)
1. What are the best mushrooms for this recipe? I highly recommend Cremini (baby bella) mushrooms because they have a richer, more robust flavor than standard white button mushrooms. However, you could also use a mix of wild mushrooms like shiitake or oyster mushrooms for an even deeper, earthier taste.
2. Can I make this creamy chicken recipe dairy-free? Yes, you can make a dairy-free version. Use a dairy-free butter alternative and substitute the heavy cream with full-fat canned coconut milk or a dairy-free cooking cream alternative made from cashews or oats. The flavor profile will be slightly different but still delicious.
3. What can I use instead of white wine? If you prefer to cook without alcohol, simply omit the wine and deglaze the pan with an equal amount of extra chicken broth. Add a small squeeze of lemon juice (about 1 teaspoon) at the end with the cream to mimic the acidity the wine provides.
4. Can I use dried herbs if I don’t have fresh thyme? Yes, you can substitute dried thyme for fresh. The general rule of thumb is to use one-third the amount of dried herbs as you would fresh. For this recipe, use about 1/4 to 1/2 teaspoon of dried thyme.
Did You Make This Recipe?
I truly hope you love this cozy Creamy Mushroom Chicken! If you make it, please feel free to leave a comment and a star rating below. I absolutely love hearing how my recipes turn out in your kitchens.
For more comfort food inspiration, be sure to follow me on Instagram and Pinterest. And if you’re looking for the perfect side dish, try this recipe with my Spicy Honey Glazed Chicken Dinner Recipe!
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