Creamy Chicken Breast With Mushrooms

This Creamy Chicken Breast With Mushrooms is a comforting and flavorful dish that brings together tender chicken, earthy mushrooms, and a rich cream sauce. I love how simple it is to prepare, yet it feels like a restaurant-quality meal.

Why You’ll Love This Recipe

I like this recipe because it’s hearty, creamy, and perfect for both weeknight dinners and special occasions. The sauce is velvety and infused with the flavors of onion and mushrooms, making it a dish I always come back to. I also enjoy that it pairs well with pasta, rice, or crusty bread, making it versatile for different meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large yellow onion
1 lb boneless skinless chicken breasts
8 ounces cremini or button mushrooms
1 ⅔ cups half-and-half or heavy cream for a richer sauce
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons freshly chopped parsley

Directions

1. I start by slicing the onion thinly and cleaning the mushrooms, then slicing them as well.
2. I season the chicken breasts with salt and pepper on both sides.
3. In a large skillet, I heat the olive oil over medium-high heat and sear the chicken breasts for 4–5 minutes per side, until golden brown and cooked through. I remove them from the pan and set them aside.
4. In the same skillet, I add the onions and sauté until soft and lightly caramelized.
5. I stir in the mushrooms and cook until they release their juices and become tender.
6. I pour in the half-and-half (or heavy cream) and bring it to a gentle simmer, stirring to combine.
7. I return the chicken breasts to the skillet, spooning the sauce over them, and let everything simmer together for 5 minutes.
8. I finish with freshly chopped parsley before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 25 minutes to cook, for a total of 35 minutes.

Variations

Sometimes I add garlic for extra depth of flavor. I also enjoy stirring in a splash of white wine before adding the cream for a brighter sauce. For a richer dish, I use heavy cream instead of half-and-half. If I want a lighter option, I substitute with milk and thicken the sauce with a little cornstarch.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and sauce gently in a skillet over low heat, adding a splash of cream or milk if the sauce thickens too much. I don’t recommend freezing this dish, as the cream sauce can separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless skinless thighs for a juicier and more flavorful option.

Do I need to slice the chicken before cooking?

No, I usually cook the breasts whole, but slicing them thinly helps them cook faster.

Can I make this dairy-free?

Yes, I replace the cream with coconut milk or a dairy-free cream alternative.

What type of mushrooms work best?

I like using cremini for their flavor, but button mushrooms work just as well.

Can I add cheese to the sauce?

Yes, a little Parmesan adds extra richness and depth.

How do I know when the chicken is cooked?

I check that it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.

Can I prepare this ahead of time?

Yes, I make it a few hours ahead and reheat gently before serving.

What can I serve this with?

I love serving it over pasta, mashed potatoes, rice, or even polenta.

Can I add vegetables to the sauce?

Yes, spinach or peas make a great addition for color and freshness.

Can I freeze this recipe?

I don’t recommend freezing, since the cream sauce can split after thawing.

Conclusion

I love how this Creamy Chicken Breast With Mushrooms is both comforting and elegant, with a rich sauce that ties everything together. It’s quick enough for a weeknight but special enough for guests, making it one of my go-to chicken recipes.

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