Creamy Mushroom Smothered Chicken a warm, hearty, and deeply satisfying dish, this Creamy Mushroom Smothered Chicken brings together juicy pan-seared chicken breasts with a rich, savory mushroom gravy. It’s everything I want in a comfort meal—flavorful, creamy, and made in just one pan. Whether I’m winding down after a long day or cooking for family, this recipe always delivers that cozy, homemade feel.
Why You’ll Love This Recipe
I love how this dish strikes the perfect balance between simplicity and richness. With a short list of pantry staples and fresh ingredients, I can whip this up in under 40 minutes. The creamy mushroom sauce is velvety and full of umami, complementing the seared chicken beautifully. It pairs well with almost anything—mashed potatoes, rice, or even a chunk of crusty bread to soak up the sauce. Plus, it’s a one-pan recipe, which means fewer dishes and quicker cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 teaspoon garlic powder
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (optional)
Directions
I season the chicken breasts with salt, pepper, and garlic powder on both sides.
In a large skillet, I heat the olive oil over medium-high heat. I add the chicken and sear each side for 5–6 minutes until they’re golden brown and cooked through. Then, I transfer the chicken to a plate and set it aside.
Then I reduce the heat to medium and melt the butter in the same skillet. I add the sliced mushrooms and chopped onions, sautéing them for 5–7 minutes until the mushrooms are browned and the onions have softened.
I stir in the minced garlic and cook for another minute, just until fragrant.
Next, I sprinkle the flour over the mixture, stirring well to coat everything evenly. I let it cook for a minute to eliminate the raw flour taste.
While stirring continuously, I slowly pour in the chicken broth, followed by the heavy cream.
I bring everything to a gentle simmer, letting the sauce thicken for about 4–5 minutes.
After that I return the chicken to the skillet and spoon some of that luscious sauce over the top. I let it simmer together for another 3–4 minutes so the flavors can meld.
I finish it off with a sprinkle of fresh parsley and serve it hot.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 390 kcal per serving
Variations
I sometimes swap the chicken breasts for boneless thighs for extra juiciness.
To make it low-carb or keto, I skip the flour and use a low-carb thickener like xanthan gum.
When I want extra depth, I add a splash of dry white wine along with the broth.
For a dairy-free version, I replace the cream with coconut cream and use oil instead of butter.
Adding spinach or sun-dried tomatoes gives it a Mediterranean twist I really enjoy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stovetop over medium heat, adding a splash of broth or cream if the sauce has thickened too much. It also microwaves well in 1-minute intervals, stirring in between. I avoid freezing it, as the cream sauce may separate.
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FAQs
How do I know when the chicken is fully cooked?
I check that the internal temperature has reached 165°F (75°C) using a meat thermometer. The juices should run clear when I cut into it.
Can I make this dish ahead of time?
Yes, I often make it a day ahead. I just store the chicken and sauce separately and combine them when reheating to keep the texture just right.
What kind of mushrooms work best?
I usually use cremini or white mushrooms, but shiitake or baby bellas also add great flavor if I have them on hand.
Can I use milk instead of heavy cream?
I’ve tried it, but the sauce won’t be as creamy or rich. If I need a lighter option, I might use half-and-half instead.
What should I serve this with?
I like to serve it over mashed potatoes, but rice, pasta, or even cauliflower mash all work great for soaking up the sauce.
Conclusion
This Creamy Mushroom Smothered Chicken has become one of my go-to recipes for busy weeknights and relaxed weekend dinners alike. It’s rich, comforting, and surprisingly easy to make, all in one skillet. Whether I’m cooking for family or just myself, it always hits the spot. Give it a try the next time I crave something cozy and satisfying—it’s bound to become a regular in my dinner rotation.
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Creamy Mushroom Smothered Chicken
- Total Time: 35 minutes
- Yield: 4 servings
Description
A rich and comforting one-pan dish featuring juicy pan-seared chicken breasts smothered in a velvety mushroom and onion cream sauce. Perfect for weeknight dinners or cozy weekend meals.
Ingredients
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through. Transfer to a plate and set aside.
- Reduce heat to medium and melt butter in the same skillet. Add mushrooms and chopped onions. Sauté for 5–7 minutes until mushrooms are browned and onions are soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute to remove raw flour taste.
- Slowly pour in the chicken broth while stirring, followed by the heavy cream. Stir to combine.
- Bring to a gentle simmer and cook for 4–5 minutes until sauce thickens.
- Return chicken to the skillet and spoon sauce over the top. Simmer together for 3–4 more minutes.
- Garnish with fresh parsley if desired and serve hot.
Notes
Swap chicken breasts with boneless thighs for extra juiciness.
Use xanthan gum instead of flour for a low-carb version.
A splash of dry white wine adds depth to the sauce.
For a dairy-free version, use coconut cream and oil instead of butter.
Add spinach or sun-dried tomatoes for a Mediterranean twist.
Leftovers keep in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of broth or cream.
Not suitable for freezing due to the cream-based sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
