If you’re looking for easy skillet meals, look no further than this Creamy Mushroom Chicken recipe! Made with just a handful of ingredients, this 30 minute dinner idea is naturally gluten-free, low carb, and keto. Perfectly seasoned chicken is smothered in a creamy mushroom sauce – who can resist?
One busy night when I had some chicken breasts and heavy cream in the fridge and little else, I came up with the recipe concept for my one pan creamy garlic chicken.
Ever since I’ve been making new versions in my kitchen (like creamy roasted red pepper chicken, creamy sundried tomato chicken, and spinach and mushroom chicken). Today I’m sharing with you one of my latest creations: Creamy Mushroom Chicken.
This savory and creamy chicken dinner recipe is SO easy to make. You need just a handful of ingredients, and it takes less than 30 minutes from start to finish – prep included. Seasoned chicken breasts are smothered in a creamy mushroom sauce that’s reminiscent (although way better) of the popular dish from the 90’s involving a can of soup and pork chops. Nostalgia always gets the best of me, what can I say!?
Why You’ll Love This Recipe:
- It’s easy to make in one pan and in less than 30 minutes!
- You need just a few simple ingredients and seasonings, making it the perfect last-minute meal idea.
- Naturally keto, low carb, and gluten-free. The creamy sauce is made with just mushrooms and heavy cream – no flour needed.
- Chicken breast: You’ll need two large boneless, skinless chicken breasts to make this recipe. You’ll cut them in half to form 4 thin chicken cutlets.
- Mushrooms: Cremini are the best but regular button mushrooms work really well too!
- Butter: This provides a super yummy flavor and helps brown both the chicken and the mushrooms.
- Heavy Cream: A decadent creaminess is thanks to this lovely ingredient. You could try substituting light cream in its place if you prefer, but the sauce will not be as thick.
- Seasonings: To season the chicken and mushrooms you’ll make a simple blend of salt, black pepper, paprika, garlic powder, and dried thyme.
NOTE: Before you get started make sure your chicken is cut into thin chicken cutlets. This is done by running your knife through the breast at the halfway point of thickness, dividing the breast into two pieces. It’s very similar to how you would butterfly a chicken breast, but the two pieces are separated instead of joined together.
- Heavy-bottomed skillet: A good quality heavy-bottomed skillet will prevent your meat and other ingredients from burning. I high sided skillet like this one from Made In works well, as does a Dutch oven.
- Meat thermometer: The best way to confidently know if your meat is cooked is by checking the internal temperature. I use a digital meat thermometer, and I highly recommend that you keep one in your kitchen drawer.
How to Make Creamy Mushroom Chicken
Heat a heavy-bottomed saucepan or dutch oven over medium heat. Once it has preheated for a few minutes, add 3 tablespoons of the butter and swirl to coat the pan.
Add the salt, black pepper, paprika, garlic powder, and dried thyme in a small bowl and stir well.
Place the chicken breasts into the pan and sprinkle them with half of the seasoning mixture.
Cook the chicken for about 4-5 minutes, and then flip to cook on the other side for an additional 4-5 minutes.
Once the chicken pieces reach a minimum internal temperature of 165ºF (74ºC) remove them from the skillet to a plate.
Add the remaining 1 tablespoon of butter to the skillet, scraping up any browned bits that you can.
Once the butter is melted, add in the mushrooms and toss to coat them in the butter and pan drippings. Then sprinkle in the remaining seasoning mixture and stir well.
Note: If the butter and mushrooms don’t help loosen the browned bits on the bottom of your pan you can use 1/2 cup of broth or wine to deglaze the pan.
Making the Creamy Mushroom Sauce
Once the mushrooms are soft and browned, it’s time to add in the heavy cream. Just add it all at once to the skillet, using the bottom of a wooden spoon to really scrape up those browned bits in the pan.
Thickening the Sauce
Reduce the heat to medium-low and simmer the sauce for 3-5 minutes, scraping the bottom of the skillet and stirring the sauce until it has thickened.
Once the sauce has thickened, add the chicken breasts back into the skillet and spoon the sauce over each one.
If you would like to, you can sprinkle on some fresh parsley as a garnish or even a little shaved parmesan cheese. But it’s totally delicious the way it is!
Variations and Substitutions
Heavy cream: If you don’t have heavy cream, you can try using light cream or full-fat canned coconut milk for a dairy-free option (substitute the butter for a dairy-free spread).
Mushrooms: Cremini mushrooms are what’s called for, but the dish is just as delicious when made with white button mushrooms. You could also try different mushrooms like shitake, oyster, chopped portabello, etc.
Chicken: The creamy mushroom sauce is reminiscent of the 90’s favorite that involves pork chops. I think pork chops would be a great alternative here, and can easily be substituted without changing other ingredients. Just be sure to cook your pork chops to an internal temperature of 145ºF (63ºC).
With Spinach and Parmesan: I’ve made a variation of this recipe, and I hope to post it with details soon. It’s made by adding grated parmesan into the sauce, as well as 2-3 cups of baby spinach. It’s super delicious, and an easy way to add a flavorful twist.
What to Serve with It
- Mashed potatoes
- Steamed vegetables
- Roasted potatoes
Low Carb and Keto Side Dishes
- Steamed green beans
- Mashed cauliflower
- Cauli rice
- Broccoli or other non-starchy vegetables
- Zucchini noodles
- Miracle noodles
- It’s essential to use a heavy-bottomed skillet or dutch oven for this recipe. Thin, cheaply made cookware will often cause food to burn. Your cookware should feel heavy and thick – and don’t forget to allow your skillet to heat up before adding the food!
- If you find that your chicken and mushrooms have caused too much browning on the bottom of the skillet, making it difficult for the food to move around easily, try deglazing the pan. Use some wine, broth, or even water to add to the hot skillet. Scrape up the bottom of the pan using a wooden spoon.
- Simmering the sauce for 3-5 minutes gives it an opportunity to thicken. You should be able to run a spoon through the middle without the sauce quickly filling in the space you left behind. This is a sure sign it has thickened enough.
More Easy Dinner Recipes
- Sheet Pan Smoked Sausage and Peppers
- One Pan Creamy Garlic Chicken
- Creamy Roasted Red Pepper Chicken
- Air Fryer Chicken Tenders (No Breading)
- Instant Pot Unstuffed Cabbage Rolls
Creamy Mushroom Chicken
- 2 chicken breasts boneless and skinless
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 4 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- 3/4 cup heavy cream
- Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
- Add ¼ teaspoon salt, ¼ teaspoon ground black pepper, paprika, garlic powder, and dried thyme to a small bowl and mix until combined. Set aside.
- Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.
- Add 3 tablespoons of the butter, and swirl with a wooden spoon or a pair of tongs until completely melted.
- Add the chicken breasts in a single layer and sprinkle with half the seasoning mixture. Cook for 4-5 minutes.
- Flip the chicken breasts, and cook for another 3-5 minutes, or until each chicken breast reaches a minimum internal temperature of 165F.
- Remove the chicken breasts from the skillet and place them on a plate. Set aside.
- Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.
- Add in the sliced mushrooms and toss to coat them with butter. Add in the remaining seasoning blend.
- Sauté the mushrooms until they are soft and have released most of their liquid, about 5 minutes. If the bottom of the skillet has significant browning making it difficult to cook the mushrooms, try deglazing the pan with some wine, broth, or water.
- Pour in the heavy cream and use the bottom of the wooden spoon to scrape up any browned bits on the bottom of the pan. Once most of the browned bits are scraped up, reduce the heat to medium-low.
- Simmer for 3-5 minutes, scraping the bottom of the skillet and stirring the sauce until it has thickened.
- Remove the mushrooms and sauce from the heat and add the chicken breasts back into the skillet. Spoon the sauce over them, or toss them to coat them with the sauce.
- Garnish with parsley, if desired, and serve immediately.
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