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A Creamy Mushroom Chicken recipe with tender and juicy chicken smothered in a delicious creamy garlic sauce. This is a quick and easy creamy chicken skillet recipe that’s perfect for busy weeknights and ready in just 30 minutes.
You may also like my creamy ranch chicken or my creamy chicken fajita skillet.
I prepare chicken alot for my family and this tender and juicy pan-fried chicken breasts is one of our favorite meals. It is made in a creamy garlic mushroom sauce that’s simple, easy to make, and ready to serve on your dinner table in just 30 minutes. You can serve it with a side of potatoes like this Garlic roasted potato skillet, pasta like this lemon ricotta pasta, oven-roasted veggies , rice or quinoa, or for a low carb option serve it with cilantro lime cauliflower rice.
I do not like to cook heavy meals, so I decided to lighten this dish up by using cream cheese instead of heavy cream and a small amount of cornstarch to thicken it up. This will be your go-to weeknight meal to serve your family all year round.
Why I love this recipe
- Creamy good: this chicken breast recipe with mushroom sauce is so delightfully good and flavorful. Tender and juicy chicken breast with each bite.
- Healthier: I skipped the heavy cream and high-fat milk products and used light (or fat-free) cream cheese to make the creamy garlic sauce.
- Quick and easy: It is so easy to make this creamy chicken recipe. It will take no longer than 30 minutes from start to finish. Perfect for those busy weeknights.
Ingredients you will need
Below is a quick list of ingredients you will need to make this recipe. Full measurements and a printable version can be found further down below in the recipe card.
- Olive oil or avocado oil
- Chicken breasts, boneless skinless: you can also use chicken thighs
- Fresh garlic cloves, crushed
- Button mushrooms halved
- Chicken broth
- Cornstarch
- Salt and pepper
- Cream cheese, light or fat-free
- Fresh chopped curly parsley
How to make creamy mushroom chicken
- First, cook the chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Next, make the creamy mushroom sauce: Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Next, add garlic, sauté until fragrant for another minute. Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture. Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
- Finally, combine the chicken with the sauce: Return chicken breast back into the pan, and spoon over with the hot sauce. Garnish with chopped parsley and serve warm.
Recipe tips
- Oil: I used olive oil, you may use any other oil, like avocado oil.
- Chicken: using chicken breast would be the leanest option as far as using chicken. You may use boneless chicken thighs, steaks, salmon, or shrimp.
- Cream: This mushroom chicken is made without any cream. Light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work great.
- Broth: Chicken or vegetable broth. If you don’t have any broth, you can just use water.
- Mushroom: The mushroom is the highlight of this recipe. Other veggie options are broccoli, green beans, spinach, and zucchini.
Frequently asked questions
You can certainly be frozen and served later. Place in an airtight container before storing it. It may be easier to store individual servings for easier reheating when you only need to serve 1-2 servings at a time. Freeze the mushroom chicken for up to 3 months and reheat in the microwave when ready to serve
Boneless and skinless chicken breasts take 4-5 minutes on each side to cook through. Chicken with bone in them will take a few minutes more to cook thoroughly. The key is to cook over medium heat to allow the chicken to cook without burning. You can always use a food thermometer to check the doneness of your chicken. Insert the thermometer into the thickest part of the chicken until it reaches 160o F.
So long as you avoid deep frying your chicken, you are already cooking it healthier. To cook chicken healthier you can grill like, roast it, or bake it. You can also pan-fry or stir-fry with a small amount of oil. Avoid adding sugar marinades to your chicken to prevent unnecessary added calories.
Yes. Chicken thighs can be used instead of chicken breasts. Other protein option like salmon will work, too.
More chicken recipes
- Easy Chicken Stroganoff
- Healthy Grilled Chicken and Mango Salad
- Grilled Cilantro Lime Chicken
- Chicken Shawarma Bowl
- Instant Pot Chicken Curry
- Grilled Lemon Garlic Chicken
What to serve it with
- Cooked Rice
- Roasted Garlic Cauliflower
- Cilantro Lime Cauliflower Rice
- Garlic Butter Mashed Cauliflower
- Grilled Cauliflower Steaks
- Garlic Hasselback Potatoes
- Roasted Smoked Sweet Potatoes
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Creamy Chicken Mushroom Recipe
Video
Ingredients
- 2 tablespoons olive oil, divided, avocado oil
- 1.5 pounds chicken breasts, boneless and skinless
- 3 garlic cloves, crushed
- 8 ounces button mushrooms, halved
- 1 1/4 cup chicken broth
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces Light cream cheese, softened
- 1 tablespoon fresh chopped curly parsley
Instructions
- Heat one tablespoon of the 2 tablespoons olive oil in a pan over medium-high heat.
- Add the 1.5 pounds chicken breasts to the skillet and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Heat the remaining one tablespoon of oil, add the 8 ounces button mushrooms (sliced), and cook until slightly golden brown. Then add the 3 garlic cloves (minced), and sauté until fragrant.
- Meanwhile, in a small bowl, whisk the 1/2 teaspoon cornstarch with 2 tbsp of water until fully dissolved. Pour the 1 1/4 cup chicken broth and cornstarch mixture into the pan.
- Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook until the liquid starts to bubble. Stir in the 4 ounces Light cream cheese and whisk well until the sauce is smooth and thickened.
- Return the chicken breast back into the pan, and spoon over with the hot sauce.
- Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.
Notes
- Oil: we used olive oil, you may use any other oil
- Chicken: using chicken breast would be the leanest option as far as using chicken. You may use boneless chicken thighs, steaks, salmon, or shrimp.
- Cream: light cream cheese works great for this recipe. For a keto-friendly option, heavy cream or coconut milk would work great.
- Broth: Chicken or vegetable broth. If you don’t have any broth, you can just use water.
- Mushroom: mushroom is the highlight of this creamy chicken skillet. Other veggie options are broccoli, green beans, spinach, and zucchini.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Winner, winner, chicken dinner!
Thank you Marcia
It was OK, I love a good sauce but I feel this is lacking something.
Exactly what I wanted!
I added some broccoli and some onions. SO so yummy!
Absolutely loved this! I came across this recipe after an internet search for recipe with chicken and mushrooms without white wine. I didn’t have any white wine on hand and was in the mood for something like this. This is a keeper! All of my family enjoyed it! Thank you for posting it!
Good recipe but takes forever to thicken. I added more cornstarch. 1/2 tsp just doesn’t do the trick.