Creamy Chicken Breast With Mushrooms
This Dreamy Creamy Chicken Breast With Mushrooms recipe is one of those dishes that instantly takes me back to my childhood kitchen. It’s a meal I still love to make because it feels like a warm hug in a bowl. This is a fantastic high-protein, one-pot recipe that comes together so quickly, making it a guaranteed hit that the whole family will love.
Why Will You Love this Recipe?
- Ultimate Comfort Food. The combination of tender chicken and earthy mushrooms in a rich, creamy sauce is classic comfort. It’s the perfect meal for a cozy night in when you need something satisfying and delicious.
- Quick and Easy. You can have this entire dish on the table in about 30 minutes, and it all comes together in one pan. It looks and tastes impressive but is secretly one of the easiest recipes you’ll make.
- Incredibly Versatile. This recipe is fantastic as is, but it also serves as a perfect base for whatever you have on hand. You can serve it over pasta, rice, mashed potatoes, or even just with a side of crusty bread.
Recipe Variations
- Add a Splash of Wine. For a deeper, more complex flavor, deglaze the pan with a splash of dry white wine after cooking the mushrooms. Let it bubble and reduce for a minute before adding the cream.
- Stir in Some Greens. About five minutes before it’s done cooking, toss in a few large handfuls of fresh spinach. The greens will wilt down perfectly into the creamy sauce, adding extra nutrients and color.
- Make it Cheesy. For an even more decadent dish, stir in about a quarter cup of grated Parmesan cheese along with the cream. It will melt beautifully into the sauce, making it extra rich and savory.
Tools You’ll Need
- A Deep Skillet or Sauté Pan. You’ll want a pan with sides high enough to hold the sauce without it splashing over. A 10 or 12-inch skillet works perfectly for this.
- A Sharp Knife and Cutting Board. This is essential for easily dicing the chicken, onion, and slicing the mushrooms. Good prep tools make the whole cooking process smoother.
- A Wooden Spoon or Spatula. You’ll need something for stirring the onions and scraping up any tasty browned bits from the bottom of the pan. A wooden spoon is great because it won’t scratch your skillet.
FAQ
How do I store the leftovers?
Store any leftovers in an airtight container in the refrigerator once the dish has cooled completely. This will keep it fresh and prevent the sauce from getting watery.
How long will it last?
This creamy chicken dish will keep well in the refrigerator for up to 3-4 days. The flavors actually meld together and can be even better the next day!
Can I freeze creamy chicken and mushrooms?
It’s possible, but be aware that cream-based sauces can sometimes separate or become grainy when thawed and reheated. If you do freeze it, thaw it overnight in the fridge and reheat it gently on the stovetop, stirring constantly.
What should I serve with it?
This dish is incredibly versatile! It’s fantastic served over mashed potatoes, egg noodles, rice, or gnocchi. A side of steamed green beans or a simple salad would also be a great addition.
What kind of mushrooms should I use?
The recipe calls for button mushrooms (“šampinjona”), but cremini (baby bella) mushrooms work wonderfully and have a slightly deeper flavor. You could also use a mix of wild mushrooms like shiitake or oyster for a more gourmet feel.
Is this recipe gluten-free?
Yes! As written, this recipe is naturally gluten-free. Just serve it with a gluten-free side like rice, quinoa, or mashed potatoes.
Can I make this dairy-free?
Absolutely. You can substitute the heavy cream with a full-fat canned coconut milk or a dairy-free cooking cream alternative for a delicious dairy-free version. The coconut milk will add a subtle sweetness that pairs nicely with the mushrooms.
Other Recipes You’ll Love
- Simple Creamy Mushroom Sauce
- Deep Fried Mushrooms
- Caramelized Onion and Mushroom Sauce
- Instant Pot Beef Stroganoff with Mushrooms
- Chicken and Mushroom Pide
- Texas Roadhouse Portobello Mushroom Chicken
- Texas Roadhouse Smothered Chicken
- Pork Chops with Mushrooms and Spinach
Creamy Chicken Breast With Mushrooms
Ingredients
- 1 large yellow onion
- 1 lb boneless skinless chicken breasts
- 8 ounces cremini or button mushrooms
- 1 ⅔ cups half-and-half or heavy cream for a richer sauce
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons freshly chopped parsley
Instructions
- Dice the chicken breasts into bite-sized cubes, then season them with salt and pepper.
- Finely dice the onion. Wipe the mushrooms clean with a damp cloth and slice them thinly.
- Heat the olive oil in a large, deep skillet over medium heat. Once hot, add the diced onion and a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until softened.
- If the onions start to stick or brown too quickly, add a splash of water (about 4 tablespoons) and continue to sauté for another minute.
- Add the seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken is white on all sides, about 5 minutes. It doesn’t need to be fully cooked through at this stage.
- Add the sliced mushrooms to the pan, season them with a little more salt and pepper, and stir to combine. Cook for about 5 minutes, allowing the mushrooms to release their water and begin to brown.
- While the mushrooms cook, finely chop the fresh parsley.
- Pour the half-and-half (or heavy cream) into the skillet and add the chopped parsley. Stir everything together.
- Bring the sauce to a gentle simmer and let it cook for another 2-3 minutes, allowing it to thicken slightly. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve the creamy chicken and mushrooms immediately with your favorite side, such as mashed potatoes, gnocchi, rice, or pasta. Enjoy!
