Mushroom cream sauce is one of my favorite sauces of all time, and this easy mushroom chicken recipe is quickly becoming a new favorite at my house. The sauce has a great rich umami flavor from the mushrooms, chicken broth, and heavy cream. I could eat it with a spoon! If you love mushrooms as much as I do, this one’s for you!

partial overhead view of mushroom chicken in a Dutch oven.

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I love mushrooms in all forms, so I was surprised when I realized I hadn’t made a simple mushroom chicken recipe before. The rich and creamy sauce is easy to make and ridiculously delicious, which is why I always serve it up with some mashed potatoes so not one bit goes to waste!

What’s in This Mushroom Chicken Recipe?

Flour: Helps the chicken brown beautifully.
Chicken: I like boneless, skinless chicken breasts. If you can find the thinly sliced ones, even better!
Shallot: Have a delicate and less pungent flavor than onions, but still add a lot of depth.
Garlic: Creates a savory base of flavor.
Mushrooms: I like cremini mushrooms best. They’re also sometimes called baby Bellas.
White Wine: Adds a touch of balancing acidity. I like something light and acidic, like Pinot Grigio, Chardonnay, Sauvignon Blanc, or Riesling.
Broth: Low-sodium chicken broth helps to create a flavorful sauce. Veggie broth also works well.
Heavy Cream: Makes the sauce rich and creamy. I do not recommend using a lower-fat substitute.
Cornstarch: Helps thicken up the sauce.
Lemon Juice: Adds a pop of freshness and acidity to the finished sauce.

Tips for Success

If you’re not a drinker or don’t keep white wine on hand, white cooking wine, chicken broth, or a splash of white wine vinegar or lemon juice works well in a pinch.
Make sure the cream is at room temperature so that it incorporates evenly without splitting.

How to Store and Reheat

Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, adding a splash of cream or broth to loosen the sauce. I do not recommend freezing this recipe, as the cream sauce does not fare well.

lifting a piece of mushroom chicken from a dutch oven.

Serving Suggestions

I like to serve this mushroom chicken recipe over some buttered noodles or mashed potatoes to soak up all that yummy cream sauce. A side of asparagus is my favorite, but any veggie will do!

How to Make Mushroom Chicken Step by Step

Dredge the Chicken: In a shallow dish, whisk together ½ cup of all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Dredge 1½-2 pounds of boneless, skinless chicken breasts in the flour mixture.

dredging chicken in seasoned flour with a spatula.

Sear the Chicken: Add 2 tablespoons of unsalted butter to a large skillet set over medium-high heat. Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate.

Sauté the Mushrooms: Add in another tablespoon of butter. Once melted, add in 1 small finely chopped shallot and 3 minced cloves of garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened. Add in 16 ounces of sliced cremini mushrooms and a dash of salt and sauté for a few minutes until tender.

sauteed mushrooms in a dutch oven with a wooden spoon.

Thicken the Sauce: Pour in ¼ cup of wine and 1 cup of chicken broth, and add the chicken back in, and simmer for 5 minutes. Stir in ½ cup of room-temperature heavy cream, and cook for another 1-2 minutes. Add in 1 tablespoon of cornstarch mixed with with 2 tablespoons of water and let the mixture simmer for a couple more minutes until thickened. Finish with 1 tablespoon of lemon juice and a sprinkle of chopped thyme.