This creamy mushroom chicken is rich, savory, and packed with flavor. It’s a total comfort food meal that feels fancy without the fuss. Served over buttery mashed potatoes, it’s the kind of dish that makes you want to sit down and actually savor dinner.
You’ll love this recipe because it’s simple but feels like something special. The creamy sauce comes together in one pan with mushrooms, garlic, and a splash of cream, making it perfect for an easy weeknight dinner or a cozy weekend meal. Paired with mashed potatoes, it’s hearty, satisfying, and totally crave-worthy.
Helpful Tips
- Brown the mushrooms until they’re almost crispy. This will give the most flavor to both the sauce and the dish as a whole, and the mushroom texture is perfect.
- Cut the chicken in half lengthwise to make thinner, more even pieces. They’ll cook better, without drying out and it’s just the right serving size for one person.
- Don’t skip deglazing the pan with a little white wine – or chicken broth if you wish – before adding the cream — it lifts all the flavorful bits into the sauce.
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Creamy Mushroom Chicken & Mashed Potatoes
Ingredients
- 2 boneless skinless chicken breasts halved lengthwise
- Salt and ground black pepper to season
- ½ cup flour
- 2 tablespoons butter
- 8 ounces baby bella mushrooms sliced
- ½ cup dry white wine
- 2 cloves garlic minced
- 2 cups chicken broth
- 1/2 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 tablespoon cornstarch + 1 tablespoon water
- 1/3 cup heavy cream
- 2 pounds Yukon gold potatoes peeled and quartered
- 2/3 cup heavy cream
- 4 tablespoons butter
- Salt and pepper to taste
- 1/4 cup fresh thyme chopped
Instructions
- Bring a large pot of water to a low boil. Add the potatoes and cook for about 20 minutes, until the potatoes are tender. Drain the water.
- Add the cream, butter, salt and pepper. Use a hand mixer to blend the potatoes until smooth. Taste and adjust the seasoning as necessary.
- Season both sides of the chicken filets and with salt and pepper. Dredge them in flour on both sides to coat. Set on a wire rack to rest.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and let them brown on each side without touching for 3-4 minutes. Don’t crowd them in the pan or they won’t brown well. Transfer to a plate.
- Add another tablespoon of butter to the pan. Once melted, add the chicken and brown on each side, without moving for 3-4 minutes, depending on thickness. Once golden, transfer to a plate.
- Pour in the white wine and garlic. Whisk the browned bits from the bottom of the pan. Simmer for 3 minutes, to reduce slightly. Pour in the chicken broth, onion powder, and thyme. Whisk and heat back up to a near boil. Add the cornstarch slurry and whisk to combine. Pour in the heavy cream. If the gravy is too thick, you can thin it with a bit of water, if necessary.
- Add the chicken and mushrooms back to the pan to heat up. Serve with potatoes. Garnish with fresh thyme.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.