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This creamy mushroom chicken is a weeknight staple in my house. One pan, 30 minutes, and a sauce so good you will want to put it on everything. I skip the heavy cream and use light cream cheese instead so it stays rich and creamy without being too heavy. Serve it over rice, pasta, or cauliflower rice and dinner is done.
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. As a certified nutrition coach and mom of five, that kind of swap matters to me.
Recipe Overview
Key Ingredients
Here is everything you need to make this recipe. Full measurements are in the recipe card below.
- Chicken breasts: I used boneless and skinless chicken breasts. Try to pick pieces that are close to the same size so they cook evenly. Chicken thighs work too if that’s what you have.
- Button mushrooms: The star of the sauce. Cremini or baby bellas work great if you want a deeper, earthier flavor.
- Light cream cheese: This is what makes the sauce creamy without heavy cream. It melts right into the broth and gives you that rich, velvety texture with a lot less fat.
- Chicken broth: Builds the base of the sauce. Vegetable broth works too. In a pinch, water with a bouillon cube is fine.
- Fresh garlic: Do not skip this. It is what makes the sauce taste like something. Pre-minced works but fresh is better.
- Cornstarch: Just a small amount to help the sauce thicken up. If you want a thicker sauce, add a little more.
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
- Chicken: Pat the chicken dry before cooking. This helps it get a nice golden sear instead of steaming in the pan. Do not skip this step.
- Sauce too thin? Half a teaspoon of cornstarch is a light thickener. If you want a thicker sauce, mix an extra half teaspoon with a little cold water and stir it in. Let it simmer for another minute or two.
- Cream cheese: Make sure it is softened before adding it to the pan. Cold cream cheese takes longer to melt and can leave lumps in the sauce.
- Do not overcrowd the pan. Cook the chicken in batches if needed. Crowding the pan traps steam and you lose that golden crust.
- Rest the chicken. After searing, let it sit covered while you make the sauce. It stays juicy and finishes cooking through gently when you add it back in.
Variations
- Add Parmesan: Stir in a few tablespoons of freshly grated Parmesan right before serving. It makes the sauce richer and more flavorful.
- Make it dairy free: Swap the cream cheese for full fat coconut milk. The sauce will be a little thinner but still creamy and delicious.
- Add spinach: Stir in a few handfuls of fresh spinach during the last few minutes of cooking for a nutritional boost.
- Spice it up: A pinch of red pepper flakes or a little Cajun seasoning in the sauce goes a long way if you like some heat.
- Use chicken thighs: Boneless skinless thighs stay even juicier than breasts and work perfectly in this recipe. Just add a couple extra minutes of cook time.
- Make it a pasta dish: Toss the finished dish with cooked pasta and a splash of pasta water to loosen the sauce. It turns into a full one pan meal.
Common 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
Yes. Heavy cream or coconut milk both work. The cream cheese version is lighter and makes it just as creamy.
Half a teaspoon of cornstarch is a small amount. If your sauce feels thin, whisk in a little more cornstarch (another 1/2-1 teaspoon) mixed with water and let it simmer for another minute or two.
Button mushrooms are easy to find and work great. Cremini or baby bellas have a deeper flavor if you want something richer.
Yes. Store it in the fridge for up to 5 days. Reheat slowly on the stovetop or in short microwave intervals so the sauce stays smooth.
Common Mistakes to Avoid
- Overcooking the chicken, which can make it dry.
- Crowding the pan, which will prevent the chicken from browning properly.
- Adding the cream cheese while it’s still cold, this can create lumps.
- Skipping the mushroom browning step. Browning adds so much flavor to the sauce.
- Using too much cornstarch, which can make the sauce overly thick. If you do, you can always add more milk or water to thin it out.
Meal Prep and Storage Tips
- Meal prep: This recipe is excellent for meal prep because the flavors continue to develop after a day in the refrigerator. Store portions with rice, potatoes, or vegetables for easy lunches and dinners throughout the week.
- Storing: The chicken can be refrigerated for up to 4-5 days in an airtight container and reheated gently on the stovetop or in the microwave.
More chicken recipes
- Easy Chicken Stroganoff
- Honey Garlic Chicken Meal Prep
- Healthy Grilled Chicken and Mango Salad
- Grilled Cilantro Lime Chicken
- Chicken Shawarma Bowl
- 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
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Easy Creamy Mushroom Chicken (No Heavy Cream!)
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
- Pat chicken dry before cooking for a better sear.
- Softened cream cheese melts smoother into the sauce. Cold cream cheese can leave lumps.
- For a thicker sauce, mix an extra half teaspoon of cornstarch with cold water and stir it in. Let it simmer for a minute or two.
- Store leftovers in the fridge for up to 5 days. Reheat slowly on the stovetop or in short microwave intervals.
- Freeze for up to 3 months in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added a can of cream of chicken soup to sauce and broccoli to mushrooms…yummy! Served on a bed of rice
Nice!
Easy to make, easy ingredients and great tasting!
Thanks Laura
Great recipe…simple/minimal prep time, nice flavor, highly recommend!
Thanks for the feedback
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.
so glad you liked it
Super great recipe! I didn’t measure exactly because I had less chicken, but wow it was good. Super easy too!
Thanks! So glad you loved it
This is one of my favorite recipes ever! I make it often and the whole family just loves it. 🙂
Thank you Stella
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.
Thank you. Yes if that happened next time add less broth. Did you let it cook more?
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.
Hi. I did use the same amount of broth as you. I just added it to a bowl and poured it.
I had the same issue! Did you find a resolution or a better portion size to use?
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!
2 of my kids won’t touch mushrooms! I love using fat-free cream cheese too!
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!
We love mushrooms too! Glad you both loved it.
Am i able to use something else other then cornstarch?
Yes, you may use flour or arrowroot powder.
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.
Thank you. I will remake this and add the garlic after! will update. Thanks
Can you make this in advance time have the same evening ?
Yes. Do you just want to serve it later or are you trying to cook it halfway earlier and finish cooking later when ready? You can always cook and cover it. Once ready, if it is a bit on the thick side, add a bit of broth or water and reheat on low.
Can I prepare this dish in a crockpot but firstly semi frying the chicken. Then adding all other ingredients.
Hi Patti, Yes you can do that. Should be fine.
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!
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.
Hi there. Was the heat on high? I am going to remake this and add a note on there after. Thanks for the suggestion
Love the taste especially with the mushrroms and easy to make!
Any one try it over pasta or pasta as a side.
Can you use whipped light cream cheese?
Yes, you can. I sometimes use this as well
How much heavy cream would you use in replacement of cream cheese? Or if you were going to use both ?
Use 1/2 cup if using only heavy cream. Or 1/4 cup cream and half the amount of cream cheese
Simple, easy, and delicious. Followed the recipe step by step and boy it’s amazing.
This makes me happy. Glad you liked it.
What is the nutritional breakdown? This sound so yummy!!!
Hi. It’s at the very bottom on the recipe card