This Chicken and Mushroom dish comes together quickly in one skillet with boneless skinless chicken breasts, white buttons mushrooms, and a luscious creamy sauce. In less than 30 minutes you too can have a delectable meal on the table made with all natural ingredients.
I love to serve this tasty and tender chicken for those busy weeknight meals. I usually include a starch like mashed potatoes, white rice, or angel hair pasta. If it is a special occasion or company is coming I like to include some Homemade Biscuits and fresh green beans.
How to make Chicken and Mushrooms
Start by cooking the mushrooms in a large pan with a little butter over medium high heat. Then reduce the heat and add the garlic. Plate the mushrooms and garlic.
Then add a little oil to the skillet and brown the chicken. Plate the chicken and add the cream, chicken broth, Worcestershire Sauce, marjoram, onion powder, and fresh ground black pepper. Bring to a low boil over medium low heat. Then reduce the heat and simmer for about ten minutes.
Finally season with salt and pepper to taste. Then add the mushrooms and chicken back to the skillet. Simmer until heated through and top with fresh thyme leaves and chopped rosemary.
Recipe notes and helpful tips
- Use white button or cremini mushrooms.
- If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
- For optimal flavor use fresh thyme, parsley, or rosemary.
- Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
- Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
- I do not recommend freezing this recipe.
How to prep fresh rosemary
If you are lucky enough to have the land and you love to cook do yourself a favor and grow some fresh herbs. Rosemary is one of my favorites and it is very low maintenance. You simply put it into the ground and keep it watered. It is dog and cat friendly too. It is so aromatic and when I need some for a recipe I simply cut a little off the plant, wash it, dry it real well, and snip it right into my dish with my kitchen scissors. Little tiny small snips so there is a little bit in each bite.
How to prep fresh thyme
I also grow a thyme plant every year. It is also very low maintenance and dog and cat friendly. Essentially all you want from the thyme plant is the beautiful, tasty and fragrant leaves. Be sure to dry the sprigs well after washing. It is a pain when the herb wants to stick your hands more than it wants to go in the dish. If you run your fingers up the sprig you can push those leave right off and into your recipe. It takes practice but after a while you will become a pro at it.
More chicken recipe for your enjoyment!
Mushroom Chicken Recipe
Ingredients
- 2 tablespoons butter
- 1 lb. white button or cremini mushrooms sliced thick
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 chicken cutlets about 1/2 inch thick about 6 ounces each
- ½ cup chicken broth
- 1 ½ cups heavy cream
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon marjoram or oregano
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- ½ tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary snipped
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown. Reduce the heat to low and add the garlic. Cook for 1 minute, stirring constantly. Plate the mushrooms and garlic.
- Heat the oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
- Add the chicken broth stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes, then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil, then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
- Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.
Notes
- Use white button or cremini mushrooms.
- If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
- Fresh thyme and rosemary really take this recipe over the top.
- Bring the cream to a low boil over medium low heat stirring frequently. You don't want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
- Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
- I do not recommend freezing this recipe.
Nutrition
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Kelli fowler
Can’t wait to make this on Sunday for the family with rice and broccoli
Beth Pierce
Thank you! Enjoy, Kelli!
Anna
This recipe is absolutely delicious!! Restaurant quality like my husband would say, highly recommended.
Beth Pierce
Thank you, Anna! I am so glad that you and your husband enjoyed it!
G.N.
Delicious
Mary DiSalvo
I made this for dinner tonight and my husband and I loved it. I didn’t have heavy cream so used 1/4 lb. Butter Melted, 3/4 cup skim milk and 1 T flour as a substitute. And I didn’t need to add any salt at the end. The fresh rosemary and Thyme were a nice touch. I’m sure I’ll make this again.
Beth Pierce
Thank you, Mary! I love a cook that can improvise.
Monica
Yes yes yes! Loved this recipe – normally I make chicken marsala, but I didn’t have marsala wine. So I found this recipe and I sure am glad I did. The Worcestershire sauce makes this dish.
Beth Pierce
Thanks, Monica! I am so glad that you liked it.
Tina
What a versatile recipe! I like a lot of veggies and had a lot on hand, so I included not only mushrooms, but also onions, yellow bell peppers, broccoli, and sun-dried tomatoes. I used the juice from the cooked veggies versus chicken broth (there was so much veggie juice, so that was perfect!). I didn’t want my sauce to reduce by half because of all the extra veggies, so instead I added guar gum to the heavy cream, let it get to the point where it started to boil, and added all my veggies and chicken immediately. I served it on gluten free fettuccine and topped it with parmesan cheese. My son and I both devoured it! The next day, I added a dollop of pesto to one of my servings and that was delicious too. I will definitely make this again!! Thank you so much for sharing such a simple white sauce!
Beth Pierce
Thanks for the tips, Tina! So glad that you and your son enjoyed it!
Kelly
Delicious! Everyone loved it – definitely guest-worthy!
Beth Pierce
Thanks, Kelly! So glad that you liked the recipe.
John Reilly
Yummy. My second time making it. A lot like beef stroganoff but with chicken. Not sure “plating” of mushrooms and chicken is the quite right term-just removing and setting aside. Plating usually refers to arranging food on a plate to be served to a guest. In this case, the “plated” items are just later returned to the pan. Following the stroganoff link, I used sour cream instead of heavy cream–what I had in the fridge. And if you are trying to save money, chicken thighs or legs (often on sale) work. You can debone or just leave them to cook when you add broth to make sure they cook through. I’m also adding reconstituted dried mushrooms–a lot of flavor, and using the liquid instead of the broth, and serving over either homemade egg noodles (stroganoff) or tonight Italian Farro. The flavors in this recipe are delicious so lots of ways to use what you have.
Beth Pierce
Thanks, John for all the great tips. So glad that you like the recipe1
Khushboo
This dish looks really so yummy. I can’t wait to try this weekend. I am sure my family will love eating it.
Natasha Mairs
This would be my dad’s perfect meal. It’s his birthday next month, so I may treat him and make it for him
Beth Pierce
Sounds like a great plan!
Yeah Lifestyle
Sometimes simple ingredients make the best meal! I love the combination of thyme with chicken and it was delicious topped with the mushrooms
Tammy
This was so delicious! I love creamy dishes like this during the cooler months…it’s just so comforting and easy to make too!
Sarah Stockley
Chicken and mushrooms go together so well. This was a really tasty and simple recipe to follow, which was a hit with the whole family.
Beth Pierce
Thanks, Sarah! I am so glad that the family liked the chicken and mushrooms!
Samantha Donnelly
I do seem to cook a lot of chicken and am always looking for new recipes. My family would love this and it sounds amazing
Joan
Delicious recipe and the sauce made the chicken tender.
Beth Pierce
Thanks, Joan! So glad that you liked it!
Gabriella
Thank you for this delicious recipe I just made it.
Beth Pierce
You are most welcome Gabriella! So glad that you liked it.