This Creamy Mushroom Chicken is an elevated homemade version of the classic cream of mushroom chicken made with that can of soup.
This Creamy Mushroom Chicken is a delightfully simple recipe that requires little time to make. It's a great weeknight recipe that comes together in about 30 minutes. If you love mushrooms, you'll die for this creamy pan sauce. It's so much more flavorful than the cream of mushroom sauce you get in a can for your chicken.
How do you make Creamy Mushroom Chicken?
Start by searing some seasoned chicken breasts (or chicken thighs) in some butter. Remove them from the pan, then add some slice mushrooms and chopped onion or shallots. I opted to leave out chopped garlic just because I was out, but you would add it to the pan alongside the mushrooms and onion if you want.
Next, add one tablespoon of flour and stir until it's all been absorbed. Pour in a a glug of white wine, stir and let it reduce for a few minutes. Add some Dijon mustard, heavy cream, chicken broth and Italian seasonings to the pan. Stir everything together and let simmer until the sauce thickens a bit. Sprinkle some fresh parsley on top for color.
No problem! You can add more chicken broth and heavy cream to loosen up the sauce and to cut back on the saltiness.
I always use my meat thermometer to make sure my chicken is cooked to a safe temperature, which is 165 degrees. Here's a good option on Amazon.
This recipe would be delicious over rice, polenta, pasta or even mashed potatoes. For a low carb, option try it with my Roasted Garlic Cauliflower Rice.
If you love this recipe or change it up I would love to know! Please rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress!
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