Creamy Mushroom Chicken
My Creamy Mushroom Chicken is anything but basic. This rich and silky sauce is absolutely heavenly. The chicken gets a quick sear until golden brown, then everything comes together in one skillet with earthy mushrooms, lots of garlic & herbs, a splash of Marsala, chicken broth, and cream.
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Why You’ll Love This Creamy Mushroom Chicken
This chicken is creamy without being overly heavy, packed with savory mushroom flavor, and comes together in one skillet, which means less cleanup. The chicken gets browned first, which adds so much flavor to the finished dish. Then the mushrooms cook down until golden and tender before being coated in that luscious cream sauce. And honestly, the sauce is the best part. It’s garlicky, savory, creamy, and perfect spooned over mashed potatoes, rice, pasta, or anything else you can use to soak it up.
Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts work great here. If your chicken breasts are especially thick, slice them in half horizontally so they cook evenly and stay juicy.
- Mushrooms: Cremini or baby bella mushrooms are my favorite because they have a little more flavor, but white button mushrooms work just as well.
- Garlic: Fresh garlic makes a big difference in the sauce. I like using plenty because it pairs so well with the mushrooms and cream.
- Marsala wine: A little splash of marsala adds an additional layer of flavor without overpowering the whole dish.
- Chicken broth: The main body of the sauce.
- Heavy cream: This is what gives the sauce that rich, silky texture. Half-and-half can work if you want something a little lighter, but the sauce won’t be quite as luscious.
- Parmesan: A little freshly grated Parmesan adds another layer of savory flavor and helps give the sauce some body.
- Herbs: Thyme and sage are especially good with mushrooms. Fresh parsley at the end adds a little freshness and color.
Tips For Getting It Just Perfect
Don’t skip the sear. Get the skillet nice and hot before adding the chicken. You want a golden-brown crust on the outside before it goes into the sauce. This is one of the best ways to amp up a sauce, searing the protein or veggies.
Scrape up those browned bits. Once you add the broth, scrape the bottom of the skillet with a wooden spoon. All those little browned bits are packed with flavor and make the sauce that much better.
Keep the sauce at a gentle simmer. You don’t want the cream boiling aggressively. A gentle simmer will thicken the sauce while keeping it smooth and creamy. Once the dish cools slightly it will thicken up even more.
Storage Tips
- Refrigerate: Store in an airtight container for 3–4 days.
- Freeze: Now I don’t recommend freezing this dish only because the cream sauce will end up separating when it’s thawed. But if you decide to freeze it anyways, you can freeze it up to 2 months.
- Reheat: Gently warm in a skillet over medium-low heat. Add a splash of chicken broth or cream if the sauce is too thick.
- Microwave: Reheat in short intervals, stirring between intervals.
- Tip: Store pasta separately so it doesn’t soak up the sauce.
What To Pair With: This creamy Chicken Marsala pairs beautifully with mashed potatoes, egg noodles, creamy polenta, or crusty bread to soak up the rich sauce. For a lighter side, serve it with roasted asparagus, green beans, or a simple green salad.
CHECK OUT A FEW OF MY FAVORITE DINNERS!
- BBQ Pulled Pork Tater Tots (Dirty Tots)
- Dumpling Bake (Viral One-Pan Trader Joe’s Dumplings)
- Jalapeño Popper Tater Tot Chicken Casserole
- Marry Me Chicken
- Crock-Pot Honey Garlic Chicken
If you make this Creamy Mushroom Chicken, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog!
Creamy Mushroom Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 oz cremini or baby bella mushrooms, sliced
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, minced
- 1 tablespoon fresh sage leaves, minced
- 3 tablespoons Marsala wine
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped parsley, for garnish
- Kosher salt and freshly ground black pepper, to taste
- For serving: mashed potatoes, egg noodles, polenta, or crusty bread
Instructions
- If the chicken breasts are especially thick, slice them in half horizontally to create thinner, even pieces. Season both sides generously with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and sear for about 4–5 minutes per side, or until deeply golden brown and nearly cooked through. Make sure the chicken breasts or pieces are not crowding the skillet, you may need to do this in two batches.
- Transfer the chicken to a plate and set aside. It's not finished cooking, it will continue to cook in the sauce until done.
- Reduce the heat to medium.
- Add the mushrooms and shallots to the same skillet. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden brown and the shallots are softened. If the pan seems dry, add a small splash of olive oil or another teaspoon of butter.
- Add the thyme and sage. Cook for about 30 seconds, just until fragrant. Last, add the garlic and cook for an additional 30 seconds.
- Pour in the Marsala and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet. Let the Marsala simmer for 1–2 minutes, allowing it to reduce slightly.
- Pour in the chicken broth and bring to a gentle simmer.
- Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 4–5 minutes, stirring occasionally, until the sauce begins to thicken.
- Stir in the Parmesan cheese. Return the chicken and any juices from the plate back to the skillet. Spoon the sauce and mushrooms over the chicken.
- Simmer gently for another 5-6 minutes, or until the chicken is cooked through and reaches 165 F in the thickest part. Taste and adjust with additional salt and pepper as needed.
- Garnish with parsley and serve with mashed potatoes, egg noodles, polenta, or plenty of crusty bread for soaking up the sauce.
