In this homemade cream of mushroom chicken recipe, pan fried chicken breasts are cooked to golden-brown perfection and cloaked in the creamiest, easiest white wine, lemon, and thyme mushroom sauce with a hint of cream.
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Pan Fried Chicken with Mushroom Sauce
Chicken breasts.
They can easily become the same-old, same-old. The same boring and blah, no-flavor piece of poultry.
Except for this from-scratch cream of mushroom chicken that’s simple? Yes. Flavorful? You know it. Boring? Hell no.
This 30-minute, weeknight chicken breast recipe makes all of your gluttonous, weekend brunches, boozes and binges merely a flash in the memory bank. In, yes, 30 minutes.
This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters without stressing out the cook, nor the staving eaters.
But really…it’s all about the cook in the end, right?
There are several levels of flavors that layer the delicious quotient in this quick dish. Shallots, different types of mushrooms, chicken broth and wine. Ingredients that layer with fresh thyme and a squeeze of lemon. And let us not forget Real® Seal butter and cream to add extra lusciousness to the whole shebang, making for a perfectly easy, weeknight, on-the-go dinner.
And for leftover lunch the next day. Because isn’t that really the best kind of dinner?
What’s in Cream of Mushroom Chicken?
Don’t let the name of this dish fool you — there’s no pre-made cream of mushroom soup in this easy chicken recipe. Oh no, the creamy mushroom sauce for the chicken is totally homemade and is incredibly easy to make. Pinky promise.
Here’s what you’ll need to make from-scratch cream of mushroom chicken:
- Chicken breasts
- Mixed mushrooms
- Shallot
- Butter
- Olive oil
- White wine
- Chicken broth
- Whipping cream
- Fresh thyme
- Lemon zest
- Fresh parsley
How to Make Cream of Mushroom Chicken (From Scratch!)
Two chicken breasts in this recipe are all you need to make 4 servings. I halve the chicken breasts and then flatten them lightly meat mallet. Instead of a dredging of egg, milk and flour, a simple seasoning of salt and pepper is really all that’s needed.
Pan-frying the chicken in a combo of butter and olive oil gives the chicken breasts a golden glow. Sort of like a day at the beach. Who doesn’t love that?
White wine and chicken broth are simmered down to half, then a pat of butter and a dash of cream and a sprinkle of thyme makes for a creamy, easy sauce to drape on the golden browned breasts.
What Type of Mushrooms Should I Use?
Use as many varieties of mushrooms to complement the chicken that you crave. White, brown, portobello, cremini, oyster, shiitake or porcini. Use what you have, use what you can find. And if you can only find one variety, that works too.
What Type of White Wine Should I Use?
Any white wine will work, but be sure to buy a wine you’d happily drink. Skip anything labeled as “cooking wine” and buy a bottle of the real stuff.
Can I Omit the White Wine?
If you’re out of wine or you’re opposed to cooking with alcohol, you can likely use all chicken broth in the sauce. However, the alcohol in the wine cooks out while the sauce simmers and makes for a richly flavored sauce.
Is There a Whipping Cream Substitute I Can Use?
You may be able to get away with half and half instead of whipping cream, but I wouldn’t use anything with less fat than that. There’s only 2 tablespoons total in the sauce, but even that small amount makes it ultra creamy!
Can I Use Chicken Thighs Instead of Breasts?
Most likely, yes! But note that chicken thighs may need to cook for a different amount of time than specified in the recipe below.
Do I Have to Pound the Chicken Breasts?
I highly recommend doing so, yes. Pounding the chicken breasts to an even thickness ensures that the meat cooks uniformly throughout and it speeds up the cooking process.
Can I Use Dried Thyme Instead of Fresh?
Perhaps, but fresh thyme is best. If using dried, scale back the amount you add to the mushroom gravy for the chicken since dried herbs are more potent than fresh.
Can I Prep Cream of Mushroom Chicken in Advance?
If you’ll be serving this chicken with mushroom sauce to guests, I wouldn’t recommend doing so. But if you’re looking to make planned leftovers for yourself I think that’d be fine. I recommend gently reheating the chicken and creamy mushroom sauce in a skillet for best results.
Tips for Making Cream of Mushroom Chicken
After pan frying the chicken breasts, be sure to tent them with foil to keep them warm while you make the creamy mushroom sauce.
I also recommend salting the mushroom sauce for the chicken after stirring in the broth. Depending on how salty your broth is, you may not need to add much extra salt.
When serving this homemade cream of mushroom chicken, I like to keep things simple by enjoying it alongside steamed rice, buttered noodles, or a side salad. The creamy mushroom sauce pairs well with almost any carb or veggie!
What to Serve with Cream of Mushroom Chicken
Round out your chicken dinner with a couple of these sides and dessert to really make your meal.
- Side: Easy Lemon Orzo Faux Risotto
- Side: Roasted Asparagus with Browned Butter
- Side: Easy Parmesan Buttered Noodles
- Dessert: Easy Crème Brûlée
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #every_day_delicious_kitchen.
Easy Chicken Breasts with Creamy Mushroom Sauce
Ingredients
- 2 boneless skinless chicken breasts 6 to 8 ounces each
- kosher salt and freshly ground black pepper
- 2 cups mixed mushrooms sliced
- 2 tablespoons minced shallots
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- ½ cup white wine
- ½ cup chicken broth
- 2 tablespoons whipping cream
- 2 teaspoons fresh thyme leaves
- ½ lemon zested
- Chopped parsley for garnish
Instructions
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick.
- Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate.
- Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
- Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
- Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
- Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.
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