Creamy Mushroom Chicken Recipe
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This creamy mushroom chicken recipe is a fast and easy dinner that is absolute comfort food in a skillet. You can enjoy it as a main course, or shred the chicken and serve it over pasta, rice, or quinoa. But no matter how you serve it, you’ll want to sop up every last drop of that creamy sauce. Yum!
Want more comfort food dinner ideas? Try this Pecan Crusted Chicken, these Stuffed Baked Potatoes with Buffalo Chicken, or this Chicken Fajita Nachos recipe.
Why You’ll Love This Recipe
- It gets dinner on the table in under an hour.
- It’s a creamy, comforting dish that nobody will say no to.
- You can serve it several different ways, making leftovers a breeze to use up.
Recipe Variations
Don’t have chicken breasts? Thighs will work well as will turkey cutlets. Vegans and vegetarians can use tofu or portobello mushroom caps.
Don’t like thyme? Try Italian seasoning or rosemary instead. If you want a smokier flavor, use smoked paprika instead of regular.
What To Serve With Creamy Mushroom Chicken
Need ideas for what to serve with this recipe? Here are some suggestions:
- Mashed potatoes
- Garlic butter rice
- Pasta
- Polenta
- Cauliflower mash
- Zucchini noodles
- Spaghetti squash spaghetti
- Roasted carrots
- Grilled zucchini
- Quinoa
What You’ll Need To Make Creamy Mushroom Chicken
Boneless, skinless chicken breasts – Or chicken thighs trimmed of fat.
Cremini mushrooms – Baby bellas will work as well.
Red onion – Yellow onion will work in a pinch.
Extra virgin olive oil – Or avocado oil.
Fresh garlic
Salt
Black pepper
Paprika
Dried thyme – Or 2 tsp. fresh thyme.
Chicken broth – No sugar added.
Plain yogurt – Dairy-free works great too.
Fresh parsley for garnish – Optional
How To Make Creamy Mushroom Chicken
Gather, measure, and prep all the ingredients.
Pat chicken breasts dry. Season both sides with salt, pepper, and smoked paprika.
In a large skillet or Dutch oven, heat 4 tablespoons of oil over medium heat. Add chicken and cook for about 6–7 minutes per side, until golden and fully cooked (internal temp 165°F). Transfer chicken to a plate and set aside.
In the same skillet or Dutch oven, add the remaining 2 tablespoons of oil. Add the red onion and mushrooms. Cook for about 7–8 minutes, stirring occasionally, until mushrooms are browned and onions are softened.
Stir in the minced garlic and thyme. Cook another 1 minute, just until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom. Let simmer for 3–4 minutes to slightly reduce.
Remove the skillet or Dutch oven from the heat, and let cool for 1 minute. Slowly stir in the yogurt until you have a sauce that is creamy and smooth.
Return the chicken to the skillet or Dutch oven and spoon the sauce over the top. Simmer on very low heat for another 3–4 minutes until warmed through. Here you can easily cut up or shred the chicken if you plan to serve this mixed into rice or pasta.
Garnish with fresh parsley if you like.
Storing Creamy Mushroom Chicken
Store leftovers in an airtight container in the fridge for up to three days.
Freezing Creamy Mushroom Chicken
Freezing is not recommended for this recipe.
Reheating Creamy Mushroom Chicken
Reheat this in a microwave or on a stovetop in a pot or skillet. Heat gradually. Do not heat over high heat.
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Creamy Mushroom Chicken Recipe
Equipment
- 1 Large, cast iron skillet (or a Dutch oven)
- 1 tongs (or spatula)
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 4 large boneless, skinless chicken breasts (approximately 2 lbs.)
- 4 cups sliced cremini mushrooms (or baby bella mushrooma)
- 1 medium red onion (approximately 1 cup finely diced)
- 6 tbsp. extra virgin olive oil (divided)
- 6 large garlic cloves (pressed or minced)
- 1 tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. paprika
- 1 tsp. dried thyme
- 1 cup chicken broth (no sugar added)
- 1 cup plain yogurt (I used dairy-free almond-based yogurt, but dairy-based works fine too)
- fresh, chopped parsley (optional for garnish)
Instructions
- Gather, measure, and prep all the ingredients.
- Pat chicken breasts dry. Season both sides with salt, pepper, and paprika.
- In a large skillet or Dutch oven, heat 4 tablespoons of oil over medium heat. Add chicken and cook for about 6–7 minutes per side, until golden and fully cooked (internal temp 165°F). Transfer chicken to a plate and set aside.
- In the same skillet or Dutch oven, add the remaining 2 tablespoons of oil. Add the red onion and mushrooms. Cook for about 7–8 minutes, stirring occasionally, until mushrooms are browned and onions are softened.
- Stir in the minced garlic and thyme. Cook another 1 minute, just until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom. Let simmer for 3–4 minutes to slightly reduce.
- Remove the skillet or Dutch oven from the heat, and let cool for 1 minute. Slowly stir in the yogurt until you have a sauce that is creamy and smooth.
- Return the chicken to the skillet or Dutch oven and spoon the sauce over the top. Simmer on very low heat for another 3–4 minutes until warmed through. Here you can easily cut up or shred the chicken if you plan to serve this mixed into rice or pasta.
- Garnish with fresh parsley if you like and serve.
Notes
Nutrition
