One Pan Mushroom Chicken might just become your new weeknight obsession. Why? Because this Easy Chicken And Mushrooms recipe checks all the boxes: simple to make, big on comfort, and totally restaurant-worthy.
We’re talking juicy chicken breasts (pan-seared for that gorgeous golden crust), nestled in a thick, creamy mushroom gravy that tastes like it came straight off a steakhouse menu. And let’s be real—if you’re a sauce-lover like me, you’ll be spooning this stuff over everything. Mashed potatoes. Roasted veggies. A random slice of bread. Don’t judge.
Even my husband, who normally swerves away from fungi, has gone full fanboy for this dish. His exact words? “Tastes like something we’d get out—only better.” And trust me, he doesn’t hand out food compliments easily.
Why This Mushroom Chicken Works
This isn’t just another one-pan meal. It’s one of those Simple Chicken And Mushroom Recipes that delivers serious flavor with minimal effort. And you won’t be juggling five pans or dirtying every dish you own. Just one trusty skillet. That’s it.
Want to know the real secret? The sauce. It’s basically homemade gravy, but better. We’re building layers of flavor—from the browned mushrooms to the white wine deglaze, then adding rich broth, bouillon, and a splash of cream to finish. The result? Cozy, savory magic.
And yes, I did lick the spoon. Repeatedly.
Step-by-Step Highlights
Let’s break it down quickly:
- Sear the mushrooms in butter until golden and flavorful. This brings out their best side.
- Slice and dredge the chicken in a little flour for that crispy outside.
- Sear until golden. Don’t rush this—color = flavor.
- Deglaze with wine (or broth + butter if you’re skipping the booze).
- Simmer the sauce with beef broth, bouillon, and soy sauce for that rich umami.
- Stir in cream, toss the mushrooms back in, and bring the chicken home.
Finish strong: Spoon the thick, glossy sauce over your chicken and serve with mashed potatoes. Or try it with rice, noodles, or crusty bread for some serious dipping action.
Pro Tips That Make a Difference
- Cook the mushrooms first to get a golden color and deeper flavor. Don’t crowd them or they’ll steam instead of brown.
- White wine adds brightness. Try Pinot Grigio or Chardonnay. Or go bold with Marsala if you’re feeling fancy.
- No wine? Sub in ½ cup chicken broth + 1 tablespoon butter.
- Trying to keep things light? This dish can still earn a spot on your Health Dinner Recipes list. Just go easy on the cream and use a light hand with salt.
- Speaking of salt—opt for low-sodium broth and soy sauce if you’re watching your intake.
What to Serve With It
This one-pan wonder shines with creamy mashed potatoes (a.k.a. sauce sponges), roasted asparagus, or a crisp green salad. Want to really elevate it? Add a side of Avocado Dip and toast up some pita or flatbread. Sounds odd? Trust me, the cool dip next to warm chicken totally works.
Make-Ahead + Leftovers
This is one of those Chicken Mushroom Recipes that actually gets better the next day. Store leftovers in an airtight container in the fridge for up to 3 days—or freeze for a quick dinner later. The sauce stays creamy even after reheating (hello, lunch prep).
Final Thoughts (And a Few Surprises)
Need a go-to comfort meal that feels like a hug in food form? This Creamy Chicken And Mushroom Skillet is your answer. It’s the kind of dish you keep in rotation, not just for ease but because it tastes amazing.
And here’s the kicker: it’s secretly one of those Healthy Creamy Mushroom Chicken options—satisfying without being heavy, cozy without being over-the-top.
If you’re into meal prep, family-friendly dinners, or just want to feel like you have your life together at 6 PM, add this one to your weekly lineup.
Or you know, if you’re planning a cozy dinner and don’t want to spend hours in the kitchen because you’d rather be watching baking shows and pretending you might make a Resipi Kek later. (We’ve all been there.)
So, what are you waiting for? Grab your skillet. Let’s make chicken magic.
One Pan Mushroom Chicken – Simple Chicken And Mushroom Recipes
- Total Time: 1 hour 5 minutes
- Yield: 4 people
Description
This comforting dish features tender chicken breasts seared to golden perfection and served in a rich, creamy mushroom gravy that tastes like something you’d find in a high-end restaurant—but made right at home.
Ingredients
For the Chicken & Mushrooms:
- 10 oz. button or baby bella mushrooms
- 2 tbsp salted butter
- 2 boneless, skinless chicken breasts (large)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 3–4 tbsp olive oil
For the Sauce:
- 2½ cups beef broth
- 1 tsp chicken bouillon paste or 1 cube
- 1 tsp soy sauce (or swap for Worcestershire)
- 1 tsp onion powder
- ½ tsp each: ground mustard, dried thyme
- ½ cup dry white wine (see substitutions below)
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- ⅓ cup heavy cream
Instructions
- Step 1: Prep the Components
- Whisk together the broth, bouillon, soy sauce, and seasonings in a bowl. In a small jar or container, shake the cornstarch with 3 tablespoons of cold water until smooth. Pop that in the fridge until needed.
- Clean your mushrooms by wiping with a damp cloth or rinsing gently, then pat dry. If they’re large, slice them.
- Take each chicken breast and cut it horizontally into 2 or 3 thinner pieces. If they’re still a bit thick, pound them out gently to about ½ inch thickness.
- Step 2: Sauté the Mushrooms
- Melt butter in a large skillet over medium-high heat. Add mushrooms in a single layer (you may need to do this in batches). Let them cook without stirring for 3–4 minutes per side until they turn golden brown. Remove from the pan and set aside.
- Step 3: Sear the Chicken
- Season the chicken slices with salt and pepper. Lightly coat each piece in flour and shake off the excess.
- Heat a tablespoon or so of olive oil in the pan. Sear the chicken (a few pieces at a time, with room between each one) for about 4–5 minutes per side, or until a golden crust forms. Add more oil if needed. Set cooked chicken aside.
- 👉 Tip: Resist the urge to move the chicken too much while it sears—that’s how you get the best color and flavor.
- Step 4: Build the Sauce
- Pour off any extra oil but keep the browned bits in the pan (those are flavor gold). Turn heat to medium and add the garlic and wine. Use a spatula to scrape the bottom of the pan and let the wine reduce by half—this takes about 4 minutes.
- Pour in the broth mixture and turn up the heat just a bit to get a light boil. Let it bubble for 10 minutes to thicken and concentrate.
- Shake the chilled cornstarch slurry and drizzle it in slowly, stirring constantly. It’ll thicken up fast—lower the heat once it does.
- Now stir in the cream slowly and return the mushrooms to the pan.
- Step 5: Finish and Serve
- Place the chicken back into the skillet with any juices it released. Spoon that luscious sauce over the top. Cover the pan loosely and let it simmer for another 5 minutes so everything gets nice and hot.
- Serve it up with mashed potatoes, noodles, or your favorite green veggie. Roasted green beans or asparagus are both excellent sides.
Notes
Cooking Tips
- Wine Tips: Dry whites like Pinot Grigio or Chardonnay work best. Marsala also adds great flavor.
- No Wine? No problem—swap in ½ cup chicken broth and a tablespoon of butter.
- For Lower Sodium: Use unsalted butter, low-sodium broth, and skip the bouillon if needed.
- Why Sear Mushrooms First? Cooking them separately helps them brown up better and gives them a meatier texture.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. The sauce holds up well when reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 414kcal
- Sugar: 2g
- Sodium: 704mg
- Fat: 26g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 78mg