Creamy Mushroom Chicken Recipe

This creamy mushroom chicken recipe is the ultimate comfort food for a busy night. I pan-fry tender chicken breasts until golden and smother them in a rich, creamy garlic mushroom sauce—all in just 30 minutes. I like to keep this dish light and wholesome, making it perfect for regular weeknight meals without feeling too heavy.

Why You’ll Love This Recipe

I love this recipe because it’s rich without being overly indulgent. Instead of heavy cream, I use light cream cheese to create a velvety sauce that’s still full of flavor. The juicy chicken and sautéed mushrooms pair perfectly with the creamy garlic base. Plus, it comes together quickly in one skillet, making cleanup just as easy as prep. This is one of my go-to meals when I want something satisfying but don’t want to spend hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil or avocado oil

• Chicken breasts, boneless and skinless

• Fresh garlic cloves, crushed

• Button mushrooms, halved

• Chicken broth

• Cornstarch

• Salt and pepper

• Light or fat-free cream cheese, softened

• Fresh chopped curly parsley

Directions

1. I start by heating one tablespoon of oil in a pan over medium-high heat. Then I cook the chicken breasts for about 5 minutes on each side, until golden brown. Once done, I remove them and keep them covered to stay warm.

2. In the same pan, I add the remaining oil and cook the mushrooms until they’re slightly golden. Then I add the garlic and sauté for another minute.

3. While that cooks, I whisk cornstarch with 2 tablespoons of water in a small bowl until dissolved. I pour in the chicken broth and cornstarch mixture, season it with salt and pepper, and bring it to a simmer.

4. Once bubbling, I stir in the cream cheese and whisk until the sauce is smooth and thick.

5. Finally, I return the chicken to the skillet and spoon the sauce over each piece. I garnish with chopped parsley and serve it warm.

Servings And Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Keto-friendly: I swap the cream cheese for heavy cream or coconut milk.

• Protein options: I sometimes use boneless chicken thighs, shrimp, salmon, or even thin-cut steak instead of chicken breast.

• Vegetables: If I want more greens, I add broccoli, spinach, green beans, or zucchini.

• Broth substitute: When I’m out of broth, I simply use water and adjust the seasoning.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. When I’m ready to reheat, I warm it in the microwave or on the stovetop until heated through. I’ve also frozen this dish before—just let it cool completely first, then freeze for up to 3 months. To reheat from frozen, I thaw overnight in the fridge and warm it up the next day.

FAQs

1. How Do I Keep The Chicken From Drying Out?

I make sure not to overcook it—5 minutes per side on medium-high heat is usually perfect. Covering it after cooking helps lock in moisture, too.

2. Can I Make This Dish Dairy-Free?

Yes, I can use dairy-free cream cheese or full-fat coconut milk as a substitute. The texture stays creamy, and the flavor is still delicious.

3. What Type Of Mushrooms Work Best?

I prefer button mushrooms because they’re mild and soak up the sauce well. But cremini or even sliced portobello mushrooms also taste great in this dish.

4. Can I Prep This Ahead Of Time?

Absolutely. I sometimes cook the chicken and make the sauce ahead, then store them separately. When it’s time to eat, I just reheat both and combine them.

5. What Should I Serve It With?

I usually serve it over rice, pasta, or mashed potatoes. For a lighter option, I go for cauliflower rice or a side of roasted vegetables.

Conclusion

This creamy mushroom chicken has quickly become a regular meal in my kitchen. It’s easy, fast, and flavorful while still being lighter than traditional cream-based dishes. Whether I serve it with rice, pasta, or veggies, it always hits the spot. If I’m ever unsure of what to make on a weeknight, I know this recipe won’t let me down.

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