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.
Tender and juicy pan-fried chicken breasts 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. This creamy chicken and mushroom recipe can be served with a side of potatoes, pasta or zucchini noodles, roasted veggies, rice or quinoa, or for a low carb option serve it with cauliflower rice. We lightened up this recipe by using cream cheese instead of heavy cream and a small amount of cornstarch to thicken it up. An easy chicken dinner recipe that will be your go-to weeknight meal to serve your family all year round. A comforting healthy chicken recipe that even the kids will love!
Why this chicken recipe is so good
- Creamy good: this chicken breast recipe with mushroom sauce is so delightfully good and flavorful. Tender and juicy chicken breast with each bite.
- Healthy: we skipped on 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
olive oil
chicken breasts, boneless skinless
garlic cloves, crushed
button mushrooms halved
chicken broth
cornstarch
salt and pepper
cream cheese, light or fat-free
fresh chopped curly parsley
How to cook the chicken with mushroom
- 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.
FAQ’s and tips
- 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: 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: mushroom is the highlight of this creamy chicken skillet. Other veggie options are broccoli, green beans, spinach, and zucchini.
Can i freeze chicken mushroom
A chicken mushroom recipe 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.
How long does chicken take to cook in a skillet
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.
What is the healthiest way to cook chicken breast
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 sugary marinades to your chicken to prevent unnecessary added calories.
other easy 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 with this creamy chicken recipe
- Cooked Rice
- Roasted Garlic Cauliflower
- Cilantro Lime Cauliflower Rice
- Garlic Butter Mashed Cauliflower
- Grilled Cauliflower Steaks
- Garlic Hasselback Potatoes
- Roasted Smoked Sweet Potatoes
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Creamy Chicken Mushroom Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1.5 pounds chicken breasts boneless skinless
- 3 garlic cloves crushed
- 8 ounces button mushrooms halved
- 1 1/4 cup chicken broth
- 1/2 tsp cornstarch
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 ounces Light cream cheese softened
- 1 tbsp. fresh chopped curly parsley
Instructions
- 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.
- Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
- 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.
- Return chicken breast back into the pan, and spoon over with the hot sauce.
- Garnish with chopped parsley and serve warm
Video
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.
Rach says
It was OK, I love a good sauce but I feel this is lacking something.
Alla Osi says
Exactly what I wanted!
I added some broccoli and some onions. SO so yummy!
Marie says
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!
Eric Shapiro says
Good recipe but takes forever to thicken. I added more cornstarch. 1/2 tsp just doesn’t do the trick.
Kim says
Added a can of cream of chicken soup to sauce and broccoli to mushrooms…yummy! Served on a bed of rice
Rena Awada says
Nice!
Laura says
Easy to make, easy ingredients and great tasting!
Rena says
Thanks Laura
TNH says
Great recipe…simple/minimal prep time, nice flavor, highly recommend!
Rena says
Thanks for the feedback
The Green Dart says
This was so crazy delicious, and very easy to follow – and by that I mean I was five vodka shots deep and cooking this was easy as putting on a hat. I served mine over brown rice, which I do highly recommend. The mushrooms were so meaty in that perfectly creamy, savory sauce.
Well done, I say. This will be a staple on my menu.
Rena says
so glad you liked it
Roxy says
Super great recipe! I didn’t measure exactly because I had less chicken, but wow it was good. Super easy too!
Rena says
Thanks! So glad you loved it
stella varela says
This is one of my favorite recipes ever! I make it often and the whole family just loves it. 🙂
Rena says
Thank you Stella
Crystal says
Made this recipe and it was SO GOOD!!!!
I tried to double the recipe tonight and the sauce did not thicken like it did the first time. Any recommendations? Maybe I shouldn’t have completely double the broth? I doubled everything.
Rena says
Thank you. Yes if that happened next time add less broth. Did you let it cook more?
Adela says
I followed your recipe exactly, but after putting 1 1/4 cup of chicken broth into my pan and adding cream cheese I realized that out was way too much broth. I then watched the video and in the video it also doesn’t seem like you are using that much. I am confused. I had to wait forever for it to boil down to a creamy texture.
Rena says
Hi. I did use the same amount of broth as you. I just added it to a bowl and poured it.
Sophia says
I had the same issue! Did you find a resolution or a better portion size to use?
Kamala says
I LOVED this recipe! Embarrassing to say, but I don’t like mushrooms. This dish is perfect without them. I also made it with fat-free cream cheese, and I couldn’t tell the difference! WINNER!
Rena says
2 of my kids won’t touch mushrooms! I love using fat-free cream cheese too!
Crystal Parada says
This recipe is very delicious!, especially if you are into mushrooms. My fiancee and I really enjoyed it. I didn’t use cornstarch or flour because I didn’t have any, but it still turned out great! Thank you for the recipe!
Rena says
We love mushrooms too! Glad you both loved it.
David Pogosyan says
Am i able to use something else other then cornstarch?
Rena says
Yes, you may use flour or arrowroot powder.
Zari Blackshire says
We thought it was amazing!! Great taste. I will have to agree with the garlic being added after mushrooms are cooked and my husband and I love mushrooms so we are going to try extra mushrooms next time. But had to give it 5 stars because the flavors are awesome. Thank you.
Rena says
Thank you. I will remake this and add the garlic after! will update. Thanks
Patti Bronstein says
Can I prepare this dish in a crockpot but firstly semi frying the chicken. Then adding all other ingredients.
Rena says
Hi Patti, Yes you can do that. Should be fine.
Cheri Neumann says
Recently had a heart scare and am now on low sodium/low fat somewhat Mediterranean diet. I just cut down the amount of light cream cheese and added a little extra cornstarch. Also added a splash of wine to the mushrooms. Excellent. One of my first very satisfying meals. Thank you!
Kristen Assell says
Yummy recipe. I used dairy free cream cheese to make it suit out dietary needs. Worked great. my only note would be the garlic should be added after the mushroom is cooked, my garlic burned while I was cooking the mushrooms because it really only needs about 30 seconds. Even with adding extra oil it did not stop it from burning . Then the sauce tasted a little like burnt garlic. Should have trusted my instinct but maybe it’ll save you.
Rena says
Hi there. Was the heat on high? I am going to remake this and add a note on there after. Thanks for the suggestion
Mickie L Still says
Love the taste especially with the mushrroms and easy to make!
Paula says
Any one try it over pasta or pasta as a side.
Patty says
Can you use whipped light cream cheese?
Rena says
Yes, you can. I sometimes use this as well
Raghavy says
How much heavy cream would you use in replacement of cream cheese? Or if you were going to use both ?
Rena says
Use 1/2 cup if using only heavy cream. Or 1/4 cup cream and half the amount of cream cheese
Juliann says
Simple, easy, and delicious. Followed the recipe step by step and boy it’s amazing.
Rena says
This makes me happy. Glad you liked it.
Lisa Osanna says
What is the nutritional breakdown? This sound so yummy!!!
Rena says
Hi. It’s at the very bottom on the recipe card