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top view of mushroom chicken in a blue skillet
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4.98 from 80 votes

Easy Creamy Mushroom Chicken (No Heavy Cream!)

Juicy pan-seared chicken breasts cooked in a light creamy garlic mushroom sauce. Made without heavy cream and ready in just 30 minutes. A simple one pan dinner the whole family will love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Low Salt
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

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.
    many cooked chicken breasts in a skillet.
  • 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.
    Cooked sliced mushroom in a skillet.
  • 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.
    Close up creamy chicken recipe in skillet with mushroom and topped with chopped parsley.
  • Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.

Video

Notes

Substitutes:
  • 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.
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
 

Nutrition

Calories: 224kcal | Carbohydrates: 4g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 562mg | Potassium: 645mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg