The rosemary really adds to this Creamy Chicken and Mushrooms dish! Only one pot used the whole time, so it definitely saved me time on dishes. Even if you don’t like mushrooms, I know you will love this dish. I am not big into mushrooms, but I still enjoyed this dish! This mushroom chicken recipe serves about 4 people.
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What to serve with creamy chicken and mushrooms:
I really like making mashed potatoes with this recipe! Since the dish has a mushroom sauce, you do not need to make a gravy for the mashed potatoes. French fries would also be excellent because they can be dipped in the sauce.
Check out my other dishes with chicken breast:
- Chicken Francese
- Chicken in White Sauce
- Herb Chicken
- Garlic Parmesan Chicken
- Cajun Chicken
- Bacon wrapped Stuffed Chicken
Favorite brands to use for this recipe:
- chicken breasts-we have been buying locally from a butcher. This has saved us a lot of money!
- flour-this will coat the chicken
- butter-stick butter
- mushrooms-the whole or precut ones
- chicken broth-I make mine with bullion cubes and water
- corn starch-this will help thicken the sauce
- Parmesan cheese-also helps thicken sauce
- heavy cream-provides a creamy base
Overview of how to make creamy chicken and mushrooms:
- bread and cook the chicken-this is vital to do before making the sauce since it is a one pot meal.
- cook garlic and mushrooms in same pan-then remove them and place on the same plate as the chicken
- make white sauce-this will be your base
- Add remaining ingredients, then dump chicken and mushrooms back to white sauce
Variations of garlic mushroom chicken:
- air fryer chicken-the stove is not always necessary to cook chicken. You can easily air fry the breaded chicken in whole pieces and have them fully cooked in 10 minutes. Then, cut up the breaded chicken fillets to put in the sauce.
- oven bake chicken-this will take a bit longer, but using the oven is another way to cook chicken.
- more or less garlic-I don’t believe there is such thing as too much garlic! If you want to add more garlic than me, you definitely can! If you are not a garlic lover though, you can always reduce the amount.
- add more spices-I have quite a few spices in this dish. If you want to add even more spices you think are delicious, go for it.
- reduce spices-Since I have a lot of spices in this dish, it can be a bit flavorful for some. If that sounds like you, decrease the spice amount.
- substitute heavy cream-I hardly ever have heavy cream on hand. If you don’t either, you can use a substitution recipe. If you need a substitute, click here.
- more parmesan-adding more parmesan can definitely be an option!
Can I make this mushroom chicken recipe in advance?
- Yes, there are parts of this recipe you can make in advance to save time later.
- chicken fillets-you can always cook the chicken fillets in advance before making the rest of the mushroom sauce.
- mushrooms-cut mushrooms into slices in advance
How to store chicken with mushroom sauce:
- fridge-store this recipe in an air tight container in the refrigerator for up to one week
- freezer-this recipe can be a freezer meal! Make according to directions and let cool down to room temperature. Transfer chicken meal into a air tight container that has a lid, I always use an aluminum 9 x 13 dish with a lid. Seal the lid on tightly (I always use tape for extra security) and place in the freezer for up to one month. To reheat, place in the oven at 400 degrees until heated throughout (about 1 hour).
Creamy Chicken and Mushrooms
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- 2 medium chicken breasts pounded into about 1/4 inch thickness
- 1/4 cup flour
- garlic salt and pepper to season
- 2 tbsp olive oil
- 4 tbsp butter
- 8 oz chopped mushrooms
- 2 tbsp garlic
- 1 cup chicken broth
- 1/2 cup water
- 1 tsp of each: thyme, rosemary, oregano, Italian seasoning, and basil
- 2 tsp corn starch
- 1 tbsp lemon juice
- 1 tbsp spicy mustard
- 1/4 cup parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp parsley
- Place flour, garlic salt, and pepper in a shallow bowl. Roll chicken breasts in flour mixture. Place olive oil in a large sauce pan with deep edges over medium heat. Add in chicken breasts. Cook chicken breasts until golden on both sides. They should be done when a meat thermometer reaches 165 degrees. Take chicken out of pan and place on a plate.
- Add butter to same pan. Let melt. Add mushrooms and garlic to pan. Cook until mushrooms are soft. Replace mushrooms and place on chicken plate.
- In the same sauce pan as before, add chicken broth, water, thyme, rosemary, oregano, Italian seasoning, basil, corn starch, and spicy mustard. Stir. Bring to a boil.
- Add parmesan cheese, heavy cream, and parsley. Stir. Reduce to medium heat. Add back chicken and mushrooms into the sauce pan
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