Go Back
Creamy Mushroom Chicken
Print

Creamy Mushroom Chicken

Pan-seared chicken breasts topped with a homemade creamy mushroom sauce made with baby bella mushrooms, garlic, Parmesan and a hint of thyme. An easy skillet dinner that’s especially good served over mashed potatoes.
Course Dinner, Lunch
Cuisine American
Keyword chicken and mushroom skillet, chicken with mushroom cream sauce, creamy mushroom chicken, homemade mushroom cream sauce, mushroom chicken recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1-1.5 lbs Boneless Skinless Chicken Breasts or Thighs
  • 1 tsp McCormick Umami Seasoning with Mushrooms & Onion
  • 1 tsp Chicken Seasoning use any kind you like
  • 1 tsp Black Pepper, divided
  • 1 tbsp Olive Oil
  • 3 tbsp Salted Butter, divided
  • 1/2 Yellow Onion, Diced
  • 8 oz Baby Bella Mushrooms, lightly chopped
  • 4-5 Garlic Cloves, minced
  • 2 tbsp All Purpose Flour
  • 1 Cup Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/4 tsp Dried Thyme Leaves
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Additional Chicken Seasoning or to taste
  • 1/4-1/2 Cup Freshly Shredded or Grated Parmesan Cheese
  • 2 tsp Freshly Chopped Parsley plus more for garnish if desired
  • Salt Only if needed after tasting the final dish

Instructions

  • Season both sides of the chicken with the umami seasoning, 1 teaspoon chicken seasoning and approximately half of the black pepper.
  • Heat the oil and 1 tablespoon of butter in a large skillet over medium heat.
  • Add the chicken and cook for approximately 4–5 minutes per side, or until browned and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate and loosely tent with foil.
  • Add the remaining 2 tablespoons of butter to the same skillet. Add the onion and mushrooms, season with the remaining black pepper and sauté for about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Sprinkle the flour over the mushroom mixture. Stir well and cook for about 2 minutes
  • Slowly stir in the chicken broth, scraping the browned bits from the bottom of the skillet.
  • Stir in the heavy cream, thyme, Worcestershire sauce and ¼ teaspoon chicken seasoning.
  • Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce has thickened.
  • Reduce the heat to low. Add the Parmesan and stir until completely melted.
  • Stir in the fresh parsley. Taste the sauce and add salt only if needed.
  • Serve the chicken over garlic mashed potatoes, if desired, and spoon the creamy mushroom sauce generously over the top. Garnish with additional fresh parsley.

Notes

Chicken breasts vary in thickness, so use the cooking time as a guide and cook chicken to an internal temperature of 165°F (74°C).
Different chicken seasoning blends contain different amounts of salt. Start conservatively and taste the finished sauce before adding additional salt.
The sauce will continue to thicken slightly as it sits. If it becomes thicker than you’d like, stir in a splash of chicken broth.
For the smoothest sauce, reduce the heat before adding the Parmesan and stir until melted.

Estimated Nutrition Information

Per serving, based on 4 servings and not including mashed potatoes or side vegetables:
Calories: approximately 490
Protein: approximately 47 g
Carbohydrates: approximately 9 g
Fat: approximately 30 g
Saturated Fat: approximately 15 g
Fiber: approximately 1 g
Sugar: approximately 3 g
Sodium: approximately 850 mg*
*Nutrition information is an estimate and will vary significantly depending on the specific ingredients used.