This Chicken with Mushroom Cream Sauce Recipe is an absolute game-changer when it comes to cozy, flavorful dinners that impress without a fuss. Imagine tender, perfectly cooked chicken breasts bathed in a luscious, velvety sauce loaded with earthiness from golden mushrooms and a subtle hint of thyme. Every bite is a comforting hug on a plate, making it an ideal weeknight meal or a special occasion treat. The combination of simple ingredients transforms into a rich, creamy delight that will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Chicken with Mushroom Cream Sauce Recipe lies in its straightforward ingredients, each one playing a crucial role in building depth of flavor and texture. From the juicy chicken breasts to the aromatic sautéed mushrooms and the creamy finishing touch, these components come together effortlessly.
- 4 boneless, skinless chicken breasts: These form the hearty base of the dish, providing tender and juicy protein.
- 1 tablespoon olive oil: Adds a fruity richness while helping the chicken brown beautifully.
- 1 tablespoon butter: Brings a silky finish and enhances the flavor as the base fat.
- 1 small onion, finely chopped: Offers a sweet, savory foundation when softened.
- 2 cloves garlic, minced: Gives the sauce a fragrant punch without overpowering.
- 2 cups sliced mushrooms: Cremini or white mushrooms work perfectly, adding earthiness and texture.
- 1/2 cup chicken broth: Helps deglaze the pan and infuses savory depth into the sauce.
- 1/2 cup heavy cream: Creates that luxuriously creamy consistency that coats the chicken flawlessly.
- 1/4 teaspoon dried thyme: Adds a subtle herbal note that rounds out the flavors beautifully.
- Salt and pepper to taste: Essential for seasoning and balancing all the elements.
- 2 tablespoons chopped fresh parsley (for garnish): Brightens the dish and adds a pop of fresh color.
How to Make Chicken with Mushroom Cream Sauce Recipe
Step 1: Cook the Chicken
Start by heating olive oil and butter in a large skillet over medium-high heat. Season your chicken breasts generously with salt and pepper—this is where flavor starts. Add the chicken to the hot pan and let it cook without fussing for about 6-7 minutes on each side until it’s lightly browned and cooked through. Once done, set the chicken aside—don’t let the delicious browned bits go to waste because they’ll add fabulous flavor to your sauce.
Step 2: Sauté the Vegetables
Using the same skillet (because all those caramelized bits will up your sauce game), toss in the finely chopped onion and minced garlic. Let these soften up for 2-3 minutes until they smell fragrant and start to melt into the skillet. Then add your sliced mushrooms. You want them to cook for another 5-7 minutes until they release their natural juices and take on a gorgeous golden hue—this step is key to a rich, flavorful mushroom cream sauce.
Step 3: Make the Sauce
Now it’s time to bring everything together. Pour in the chicken broth to deglaze the pan, scraping those savory bits off the bottom—that’s where the magic happens. Let the broth simmer for 2-3 minutes so it reduces just a bit. Next, stir in the heavy cream along with the dried thyme. Continue to cook for another 3-5 minutes until the sauce thickens up to a velvety consistency that will cling beautifully to the chicken.
Step 4: Combine Chicken and Sauce
Return the chicken breasts back into the skillet with the mushroom cream sauce. Spoon some of that luscious sauce over the top and let everything simmer together for about 3-4 minutes. This step warms the chicken through again and lets it soak up those deep, comforting flavors of the sauce, making each bite truly irresistible.
Step 5: Serve
Finish off with a sprinkle of fresh parsley to add a fresh pop of color and a hint of brightness that cuts through the richness. Plate it up and get ready to fall in love with this Chicken with Mushroom Cream Sauce Recipe all over again!
How to Serve Chicken with Mushroom Cream Sauce Recipe
Garnishes
Fresh chopped parsley is classic, but you can also add a sprinkle of freshly grated Parmesan or a few thyme sprigs for an elegant touch. A little lemon zest on top can brighten the dish if you want a subtle contrast to the creamy sauce.
Side Dishes
This dish shines alongside buttery mashed potatoes, creamy polenta, or even simple buttered noodles to soak up every drop of sauce. Roasted green beans or a crisp side salad provide a nice textural contrast and keep the meal balanced and colorful.
Creative Ways to Present
For a rustic vibe, serve the chicken on a wooden board with the sauce drizzled artfully on top and fresh herbs scattered around. Or, for a dinner party, place the chicken on individual plates with a swirl of sauce and a small heap of sautéed mushrooms as a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover chicken with mushroom cream sauce can be cooled and stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making second-day meals just as delicious.
Freezing
If you want to freeze your leftovers, keep the chicken and sauce together in a freezer-safe container for up to 2 months. Keep in mind the texture of the cream sauce may change slightly on thawing, but reheating gently often restores its creamy goodness.
Reheating
To reheat, warm the chicken and sauce slowly over low heat on the stove, stirring occasionally. Adding a splash of cream or broth can help revive the sauce if it thickened too much in the fridge or freezer.
FAQs
Can I use other types of mushrooms in this Chicken with Mushroom Cream Sauce Recipe?
Absolutely! While cremini or white mushrooms are recommended, you can easily swap in shiitake, portobello, or button mushrooms—each will bring its own unique flavor and texture to the sauce.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with olive oil and use coconut cream or a dairy-free heavy cream alternative in place of the heavy cream. The sauce will still be creamy and delicious but with a slightly different flavor profile.
How do I know when the chicken is cooked through?
The chicken is cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Cooking 6-7 minutes per side on medium-high heat usually achieves this for average-sized breasts.
Can I prepare this recipe ahead and reheat it later?
Definitely! This Chicken with Mushroom Cream Sauce Recipe reheats beautifully and the flavors even get better after resting. Just reheat gently to keep the sauce creamy and avoid drying out the chicken.
What wine pairs well with this dish?
A lightly oaked Chardonnay or a crisp Sauvignon Blanc complements the creamy mushroom sauce and tender chicken wonderfully, balancing richness with bright acidity.
Final Thoughts
There is something truly special about a homemade Chicken with Mushroom Cream Sauce Recipe that brings warmth and comfort to your table. With simple ingredients and straightforward steps, you can create a dish that feels both indulgent and satisfying. I encourage you to dive in, enjoy the cooking process, and savor every creamy, flavorful bite!
Print
Chicken with Mushroom Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A classic and comforting dish featuring tender boneless chicken breasts cooked to perfection and smothered in a rich, creamy mushroom sauce infused with garlic, onion, and thyme. Perfect for a hearty family dinner, this recipe combines simple ingredients to create a flavorful, satisfying meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Sauce & Vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms (cremini or white mushrooms work well)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened. Add the mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become golden brown.
- Make the sauce: Add the chicken broth to the skillet, stirring to deglaze the pan. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly. Stir in the heavy cream and thyme, and cook for an additional 3-5 minutes, until the sauce thickens.
- Combine chicken and sauce: Return the chicken breasts to the skillet, spoon some of the mushroom sauce over them, and simmer for 3-4 minutes to ensure the chicken is heated through and coated in the sauce.
- Serve: Garnish with fresh parsley and serve immediately.
Notes
- For a thicker sauce, cook it a few minutes longer to reduce further before adding the chicken back in.
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free alternative.
- Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.
- Ensure the chicken breasts are of even thickness for uniform cooking.
