Print

Creamy Mushroom Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

This Creamy Mushroom Chicken recipe features tender pan-seared chicken breasts simmered in a rich and velvety mushroom sauce made with baby bella mushrooms, garlic, thyme, chicken broth, and half and half. It’s a quick and delicious meal perfect for weeknights, coming together in just 20 minutes and serving four.

Ingredients

Chicken

  • 2 chicken breasts (sliced in half vertically)
  • Salt and pepper, to taste
  • 2 tbsp olive oil (divided)
  • 2 tbsp butter (divided)

Mushroom Sauce

  • 8 oz. baby bella mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 1/2 tsp fresh thyme (chopped), plus more for garnish
  • 1/2 cup chicken broth (plus 1-2 tablespoons for deglazing)
  • 1/4 cup half and half
  • 1 tbsp cornstarch

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half vertically to create 4 thinner pieces. Season both sides generously with salt and pepper.
  2. Pan-Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
  3. Sauté Mushrooms: To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add the sliced mushrooms and cook for 3-4 minutes until they start to soften. Add 1-2 tablespoons of chicken broth to deglaze the pan and continue cooking until mushrooms are fully tender.
  4. Add Garlic and Thyme: Add the remaining tablespoon of butter, minced garlic, and chopped thyme to the skillet. Sauté for about 1 minute until fragrant.
  5. Make the Sauce: In a small bowl, whisk together the chicken broth, half and half, and cornstarch until smooth. Reduce heat to medium-low and pour this mixture into the skillet. Stir and bring to a low simmer to allow the sauce to thicken.
  6. Combine and Simmer: Nestle the cooked chicken back into the skillet among the mushrooms. Continue simmering for 3-5 minutes, allowing the sauce to thicken and slightly reduce, coating the chicken beautifully.
  7. Garnish and Serve: Garnish the dish with fresh thyme and add additional salt and pepper to taste. Serve warm and enjoy your creamy mushroom chicken.

Notes

  • Slicing the chicken breasts in half helps them cook evenly and speeds up cooking time.
  • Be sure to deglaze the pan with chicken broth after sautéing mushrooms to capture all the browned bits for extra flavor.
  • If you want a thicker sauce, add a little more cornstarch slurry gradually.
  • Use fresh thyme for best flavor, but dried thyme can be substituted if necessary.
  • This dish pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Find it online: https://cookedbysarah.com/creamy-mushroom-chicken-recipe/