Creamy Mushroom Chicken (Easy One-Pan Dinner)
If you’re looking for a cozy, flavorful weeknight dinner that feels restaurant-worthy but takes less than 30 minutes, this Creamy Mushroom Chicken is going to be a new favorite. The chicken stays tender and juicy, and the creamy mushroom sauce is rich, savory, and perfect spooned over mashed potatoes, rice, or pasta.
This is one of those meals that tastes like you spent all day in the kitchen, but it comes together with just a handful of simple ingredients you probably already have on hand. I love making this on busy weeknights, and my family always cleans their plates!
It’s comforting, creamy, and packed with garlic, herbs, and golden sautéed mushrooms. It’s the perfect balance of simple and satisfying.
Why You’ll Love This Recipe
One-pan and ready in under 30 minutes
Rich, savory mushroom sauce
Amazing over pasta, mashed potatoes, or rice
Uses simple pantry ingredients
Great for weeknight dinners or meal prep
Ingredients You’ll Need
Chicken breasts
Mushrooms (white or baby bella)
Garlic
Chicken broth
Heavy cream
Worcestershire (optional but adds amazing depth)
Parmesan
Italian seasoning
Butter + olive oil
Salt & pepper
How to Make It
Sear the chicken until golden.
Sauté the mushrooms and garlic.
Build the creamy sauce with broth, cream, and Parmesan.
Add the chicken back in and simmer until the sauce thickens.
Serve with mashed potatoes, pasta, or rice. I like to spoon extra sauce on top!
What to Serve It With
Mashed potatoes
Buttered egg noodles
Steamed rice
Roasted veggies
Garlic bread
Recipe Tips
If your chicken breasts are thick, slice them horizontally so they cook evenly.
Baby bella mushrooms give the deepest flavor.
Simmer gently so the sauce thickens without breaking.
Creamy Mushroom Chicken
Ingredients
Method
- Season the chicken on both sides with salt, pepper, and Italian seasoning.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side, or until golden and cooked through. Remove from the skillet and set aside.
- Add the sliced mushrooms to the pan. Cook for 4–5 minutes until they release their moisture and turn golden.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and Worcestershire. Scrape up any browned bits from the bottom of the pan.
- Reduce heat to medium and stir in the heavy cream and Parmesan. Simmer for 2–3 minutes until the sauce thickens.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 more minutes to warm through.
- Garnish with fresh parsley and serve over mashed potatoes, pasta, or rice.
Notes
- Slice thick chicken breasts into cutlets for faster, more even cooking.
- Baby bella mushrooms give deeper flavor, but any variety works.
- For a lighter version, use half-and-half (sauce will be thinner).
If you love easy comfort meals, try my hearty cheesy potato casserole next.