Creamy Mushroom Chicken (2024)

This Creamy Mushroom Chicken Recipe is full of veggies and seasonings for a flavor-loaded meal that comes together in a single skillet in minutes. Serve it on its own or with your favorite sides for a restaurant-worthy meal no one can resist!

What’s in This Creamy Mushroom Chicken Recipe?

• All-Purpose Flour – If needed, a 1:1 gluten-free all-purpose flour can be substituted to make this recipe gluten-free.
• Seasonings – Paprika, dried thyme, dried oregano, sea salt, black pepper, and chili flakes create a bold, savory flavor with just a hint of heat.
• Skinless Chicken Breasts – Cut these in half, lengthwise to create equal-sized pieces that cook evenly. If preferred, boneless, skinless chicken thighs can be substituted. However, we recommend pounding them out until they’re fairly thin.
• Olive Oil – We love the bold, peppery taste of olive oil, but avocado oil will also work.
• Garlic – Whole fresh garlic cloves are best, but pre-minced garlic can be used if you want to save some time.
• Heavy Cream – This is crucial to create a rich, velvety sauce! Do not substitute low-fat cream. If needed, evaporated milk can be used in its place.
• Chicken Stock – This helps thin out the sauce without diluting the flavor. Low-sodium varieties are best.
• Parmesan Cheese – For the best taste and a creamy consistency, use a block of cheese and grate it yourself.
• Fresh Spinach – Baby spinach adds a pop of color and extra nutrients.
• Sun-Dried Tomatoes – These add a tangy, salty taste we love. If you can’t find sun-dried tomatoes, cherry tomatoes will also work.
• Mushrooms – We use cremini mushrooms, also known as baby bella mushrooms, but any kind you like best will taste great!
• Kalamata Olives – These add a salty, tangy taste that pairs fabulously with the rich sauce. However, if you’re not an olive fan, they can be omitted.

Dredge, Cook, Eat: How to Make the Best Creamy Mushroom Chicken

Below is an overview of the recipe steps. Scroll down to the recipe card below for the complete details!

1. Bread the chicken. Combine the flour, paprika, thyme, oregano, salt, and black pepper in a shallow bowl. Then, season the chicken with the chicken with salt, pepper, oregano, thyme, and chili flakes. Next, dredge the chicken through the flour mixture, coating each piece completely. Shake off any excess flour.
2. Sear. Heat the oil in a large non-stick skillet over medium heat, add the flour, and cook on both sides until the pieces are seared. Be careful not to overcook! Transfer the chicken to a plate, and set it aside.
3. Create the creamy sauce. Add the remaining oil to the skillet along with the garlic, sun-dried tomatoes, mushrooms, and olives. Allow the ingredients to toast just until fragrant, stirring frequently. Then, add the heavy cream, chicken stock, cheese, spinach, salt, and pepper. Stir to combine, and simmer until the mixture thickens.
4. Cook the chicken. Add the chicken back to the skillet, spoon some of the sauce on top, and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Serving Suggestions

This quick creamy mushroom chicken pairs well with everything! However, we love to serve it over mashed potatoes or noodles to soak up all the sauce.

Then, add a veggie side dish such as easy baked carrots or parmesan Brussels sprouts. And don’t forget the cheesy focaccia or garlic dinner rolls!

How to Store and Reheat

Once cooled, leftovers can be transferred to an airtight container and stored in the refrigerator for up to three to four days. We don’t recommend freezing this recipe as the sauce won’t thaw well!

When you’re ready to eat, warm your chicken in a skillet over medium heat. Add a splash of chicken stock as needed if the sauce becomes too thick.

More Scrumptious Chicken Recipes

• Creamy Herb Chicken
• Cream Chicken Recipe
• Cheddar Cheese Herb Chicken
• Greek Lemon Chicken