This Mushroom Chicken is cozy, simple, and full of flavor. Tender chicken breasts are cooked in a rich, savory mushroom gravy that’s perfect for pairing with mashed potatoes, rice, or pasta—whatever you have on hand. It’s a great go-to for a family dinner or a quiet night in. We especially love it with our homemade mashed potatoes for an easy, comforting meal that hits the spot every time.
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts. Season them with salt and pepper before cooking. Chicken thighs are a great alternative and add extra juiciness. If using a different cut, adjust the cooking time and ensure the chicken reaches an internal temperature of 165°F. For an easy shortcut, rotisserie chicken works well—just add it toward the end since it’s already cooked.
Mushrooms: Baby bella (cremini) mushrooms add a deep, earthy flavor to the gravy. White button mushrooms or shiitake mushrooms also work well, or mix different varieties for a more complex taste. If using canned mushrooms, add them near the end, as they’re already cooked.
Chicken Broth: If you don’t have chicken broth, substitute with chicken stock for a similar depth of flavor.
Heavy Cream: For the creamiest gravy, use heavy cream (heavy whipping cream). You can substitute with half-and-half or whole milk, but the gravy will be thinner and less rich.
Cornstarch: Mixed with chicken broth, cornstarch thickens the gravy. If needed, you can substitute flour, though it may slightly alter the texture and taste.
Mashed Potatoes: Serve the chicken and mushroom gravy over classic mashed potatoes, cooked rice, or egg noodles.
What to Serve with Mushroom Chicken
Pair this hearty dish with delicious sides for a complete meal:
- Roasted Vegetables: Brown Sugar Bourbon Carrots, green beans, Parmesan Asparagus, or Creamy Brussels Sprouts add freshness and color.
- Wedge Salad: A crisp green salad provides a refreshing contrast to the rich mushroom gravy.
- Crusty Bread: Serve with homemade rustic bread or a French baguette to soak up the sauce.
- Garlic Knots: Warm, buttery garlic knots complement the dish with extra flavor.
How to Store Mushroom Chicken
Once cooled to room temperature, transfer the mushroom chicken to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
Enjoy this creamy, savory Mushroom Chicken for a comforting and satisfying meal any night of the week!
Mushroom Chicken
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken breasts, (about 3 medium)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Mushroom Gravy
- 2 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 1 pound fresh baby bella mushrooms, sliced ¼ inch thick
- 1 teaspoon apple cider vinegar
- 1 cup chicken broth, divided
- 1 ½ cups heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ½ teaspoon Italian seasoning
- 3 tablespoons cornstarch
- Mashed potatoes, for serving
- Parsley, for garnish
Instructions
Chicken
- Season the chicken breasts on both sides with salt and pepper.
- To a large skillet over medium heat, add the oil. Once hot, add the chicken breasts and cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan, place it onto a plate, tent loosely with foil to keep warm, and set aside.
Mushroom Gravy
- To the same skillet over medium-low heat, add the butter. Once melted, add the garlic and cook for 1 minute.
- Add the mushrooms and cook for 6 to 7 minutes, or until they release their juices and the liquid has reduced. Stir in the apple cider vinegar, ½ cup of the chicken broth, heavy cream, salt, dry mustard, and Italian seasoning.
- In a small bowl, mix the cornstarch with the remaining ½ cup chicken broth until fully combined. Add the mixture to the skillet and simmer, stirring constantly, until it thickens slightly, about 2 to 3 minutes.
- Nestle the cooked chicken into the mushroom gravy.
- Serve the chicken and mushroom gravy over mashed potatoes. Garnish with parsley and serve immediately.
This recipe is adapted from Iamhomesteader’s Mushroom Chicken.
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