This post may contain affiliate links. Please read our disclosure policy.
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.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
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 recipeโฆsimple/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. ๐
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 shouldnโt 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 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 itโs 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