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Creamy Mushroom Chicken

By Lily Payen

on Sep 26, 2021, Updated Oct 28, 2023

6 Comments

Something about the combination of cream, mushrooms, and chicken is so warm and comforting. This creamy mushroom chicken is so simple to make and packed with great flavor!

I’m usually not a fan of the slimy texture of mushrooms on their own, but I absolutely love the taste they add to this dish. They are finely chopped and add the perfect flavor to this creamy meal.

What You’ll Need

Here is what you’ll need to make this creamy mushroom chicken:

• Chicken Breast: Source of protein. Chicken thighs will also work well here.
• Mushrooms: For added flavor and texture in the cream sauce.
• Garlic: For added flavor.
• Butter: Used to cook the chicken and vegetables.
• Heavy Cream: The base for the cream sauce.
• Chicken Stock: Another base ingredient for the cream sauce.
• Parmesan Cheese: For added flavor in the cream sauce.
• Flour: Used to thicken the cream sauce.
• Black Pepper
• Garlic Powder
• Paprika

Step By Step Instructions

1. Whisk together the sauce ingredients and set aside. 
2. Season the chicken with garlic powder and paprika.
3. Melt the butter in a pan on medium heat. Add the chicken into the pan and cook for a couple of minutes per side. Cut the chicken into strips and set aside.
4. Add a little more butter to the pan and add the minced garlic, moving around the pan to cook. 
5. Add the mushrooms and cook until tender. 
6. Lower the heat and pour the sauce into the pan allowing it to thicken. Once it thickens, add the chicken to the pan. Add salt to taste.

Ingredient Substitutions

• Chicken breast: Chicken breast may be substituted with chicken thighs or chicken tenders.
• Chicken stock: You may substitute the chicken stock with water, but the chicken stock adds more flavor. You may also substitute it for a sodium-free stock.
• Heavy cream: The heavy cream may be substituted with whole milk, half and half, or a dairy-free alternative. For a dairy-free alternative, I recommend using unsweetened coconut cream.
• Flour: Flour is used as a thickener and may be replaced with cornstarch.
• Butter: The butter is used to cook the chicken and may be replaced with oil.

Recipe Notes

• This recipe is not specifically a baby recipe, but a family recipe that I like to accommodate for my baby. Once I add the chicken back to the pan, I remove my baby’s portion and add salt and more parmesan to the rest for everyone else.
• I usually served this with a side of vegetables and potatoes or with pasta. When serving with pasta, toss the noodles in the sauce to fully coat.
• I like to use thinly sliced chicken breast in this recipe since it cooks more quickly, but any type of chicken breast may be used.

You may also like:

• Chicken and Broccoli Stir-Fry
• Creamy Pumpkin Pasta
• Mac and Cheese Bites

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5 from 8 votes

Creamy Mushroom Chicken

By: Lily Payen

Something about the combination of cream, mushrooms, and chicken is so warm and comforting. This recipe is so simple to come together and packed with great flavor!

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4 servings

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Ingredients 

1x2x3x

For the Chicken

• ▢ 1 lb chicken breast
• ▢ 1 heaping cup chopped mushrooms
• ▢ 2 cloves garlic, minced
• ▢ 2-3 tbsp butter

For the Sauce

• ▢ ½ cup heavy cream
• ▢ ¼ cup chicken stock
• ▢ ¼ cup parmesan cheese
• ▢ ½ tbsp flour
• ▢ ¼ tsp black pepper

US Customary – Metric

Instructions 

• Whisk together the sauce ingredients and set aside.
• Season the chicken with garlic powder and paprika.
• Melt the butter in a pan on medium heat. Add the chicken into the pan and cook for a couple of minutes per side. Cut the chicken into strips and set aside.
• Add a little more butter to the pan and add the minced garlic, moving around the pan to cook.
• Add the mushrooms and cook until tender.
• Lower the heat and pour the sauce into the pan allowing it to thicken. Once it thickens, add the chicken to the pan. Add salt to taste. Serve with potatoes and vegetables or over pasta!

Notes

• This recipe is not specifically a baby recipe, but a family recipe that I like to accommodate for my baby. Once I add the chicken back to the pan, I remove my baby’s portion and add salt and more parmesan to the rest for everyone else.
• I usually served this with a side of vegetables and potatoes or with pasta. When serving with pasta, toss the noodles in the sauce to fully coat.
• I like to use thinly sliced chicken breast in this recipe since it cooks more quickly, but any type of chicken breast may be used.

Nutrition

Calories: 271.02kcal, Carbohydrates: 3.25g, Protein: 27.98g, Fat: 15.74g, Saturated Fat: 8.71g, Polyunsaturated Fat: 1.01g, Monounsaturated Fat: 4.19g, Trans Fat: 0.01g, Cholesterol: 111.72mg, Sodium: 269.35mg, Potassium: 488.9mg, Fiber: 0.1g, Sugar: 1.54g, Vitamin A: 533.8IU, Vitamin C: 2.03mg, Calcium: 111.8mg, Iron: 0.62mg

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