Creamy Mushroom Chicken

Ingredients

• 4–6 (about 1 kg)chicken breasts
• 480 ml (2 cups)chicken broth
• 240 ml (1 cup)whipping cream
• ½ smallonion, chopped
• 2 clovesgarlic, minced
• 75 g (1 cup)mushrooms, sliced
• 1 tspsalt
• ½ tspblack pepper
• As neededolive oil
• 28 g (2 tbsp)butter
• 24 g (3 tbsp)plain flour
• To tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Season the chicken

   Season the chicken breasts with the salt and black pepper.

2. 2

   Brown the chicken

   Heat olive oil in a pan and cook the chicken for 4 minutes on each side. Transfer it to a plate.

3. 3

   Cook onion and garlic

   Add more olive oil to the same pan, then sauté the onion and garlic for 1 minute.

4. 4

   Sauté the mushrooms

   Add the sliced mushrooms and sauté for 1 minute.

5. 5

   Make the roux

   Move the vegetables aside to make space in the middle of the pan. Add the butter; once it has melted, add the flour and stir everything together.

6. 6

   Add liquids

   Pour in the chicken broth and stir to combine, then add the whipping cream.

7. 7

   Finish the chicken

   Season with salt and pepper, stir, then return the chicken to the pan. Cook for 1 minute and garnish with chopped parsley.

8. 8

   Serve with sides

   Serve with rice or mashed potatoes.

What is creamy mushroom chicken?

Creamy mushroom chicken is a pan-cooked chicken dish served with mushrooms in a rich, savoury sauce. It draws on familiar home-cooking traditions of pairing poultry with a cream sauce; no specific regional origin is given for this version.

Here, chicken broth and whipping cream form the sauce, while flour and butter help it thicken. The chicken is browned first, then briefly returned to the pan so the sauce and meat finish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 56g protein, 7g carbs, 38g fat.

Most of the protein comes from the chicken, while the cream, butter and olive oil contribute most of the fat. The flour and any rice or mashed potatoes served alongside provide most of the carbohydrates. Pair a serving with a generous portion of vegetables, and choose a moderate serving of the starchy side to balance the plate.

Choosing the chicken

Chicken breasts: The recipe calls for 4–6 breasts, about 1 kg in total. If they vary greatly in thickness, the thinner pieces may cook faster, so keep an eye on them as they brown.

Seasoning: Salt and black pepper go on the chicken before cooking, with another seasoning step in the sauce. Taste the sauce before serving, bearing in mind that broth can vary in saltiness.

Building the sauce

Aromatics: Sauté the onion and garlic briefly in the same pan used for the chicken. This lets them cook in the pan’s savoury residue without needing a separate pot.

Roux: The butter and flour are mixed into the vegetables before the liquids go in. Stir them together well, then add broth and cream to make a cohesive sauce.

Getting the texture right

Mushrooms: Sauté the sliced mushrooms for the stated minute before adding the butter and flour. They should soften slightly while retaining some shape.

Sauce: Stir as the broth and cream go in so the flour is dispersed. The method gives the returned chicken just 1 minute in the sauce, so check that it is cooked through before serving; the recipe does not specify an internal temperature.

Timing the pan

The method gives the chicken 4 minutes per side and the onion, garlic and mushrooms 1 minute each. These are cooking cues rather than a total time, which is not specified.

Use a pan large enough to hold the chicken without crowding it. If the chicken needs longer than the stated browning time to cook through, continue cooking it in the sauce rather than serving it underdone.

What to serve alongside

Rice: Plain rice is a simple accompaniment that catches the creamy mushroom sauce. Spoon the sauce over the rice just before serving.

Mashed potatoes: Their soft texture also pairs naturally with the sauce. Add a green vegetable on the side if you want a more balanced plate.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown in the pan.
• Use medium heat when sautéing the onion and garlic so they soften without scorching.
• Stir the flour into the melted butter thoroughly before adding the broth.
• Add the broth gradually while stirring to help prevent lumps.
• Taste the sauce before serving and adjust the salt and pepper to suit your broth.
• If the pan is crowded, brown the chicken in batches.

Variations

• Add thyme: Stir a little fresh or dried thyme into the sauce for an herbal note.
• Use mixed mushrooms: Replace some of the sliced mushrooms with another variety for a deeper mushroom flavour.
• Add spinach: Stir in a handful near the end and let it wilt in the hot sauce.
• Make it dairy-free: Use suitable plant-based cream and butter alternatives, noting that the sauce may have a different texture.
• Serve with pasta: Spoon the chicken and sauce over cooked pasta instead of rice or mashed potatoes.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; cook it in batches if needed.
• Burning the garlic: It can turn bitter quickly; sauté it briefly with the onion and keep the heat moderate.
• Adding flour late: It may clump in the liquid; mix it with the melted butter before adding broth.
• Skipping the stirring: Flour can settle or form lumps; stir as you pour in the broth and cream.
• Relying only on the clock: Chicken thickness affects cooking; check that the meat is cooked through before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring the sauce; add a splash of broth or water if it has thickened. Avoid vigorous boiling, which can affect the cream sauce.

Frequently asked questions