Name: Cream of Mushroom Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 small boneless, skinless chicken breasts, pounded to even thickness; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon salt; 1 teaspoon cracked black pepper; 2 tablespoons butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 8 ounces fresh mushrooms, sliced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/4 cup chicken broth + 1 teaspoon apple cider vinegar; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese

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This Cream of Mushroom Chicken is a comforting, flavorful weeknight dinner that features perfectly seared chicken breasts baked in a rich, creamy mushroom sauce. Made from scratch—without any canned soups—this dish is savory, indulgent, and simple enough to enjoy any night of the week.

Why You’ll Love This Recipe

The combination of tender chicken, sautéed mushrooms, and a homemade creamy sauce makes this dish irresistible. It’s full of flavor thanks to garlic, herbs, and Parmesan cheese, yet it’s easy to prepare in just 45 minutes. Perfect for serving over rice, pasta, or mashed potatoes, this meal is both cozy and elegant.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

small chicken breasts, boneless and skinless
olive oil
garlic powder
paprika
salt
cracked black pepper
butter
small onion, finely chopped
garlic, minced
fresh mushrooms, sliced
dried thyme
dried rosemary
chicken broth
apple cider vinegar
all-purpose flour
heavy cream
grated Parmesan cheese

Directions

Preheat oven to 375°F (190°C).
Season chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
In an ovenproof skillet, heat olive oil over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown. Remove and set aside.
Melt butter in the same skillet over medium heat. Add onion and sauté until soft and translucent, about 3 minutes.

Add garlic and mushrooms, cooking until mushrooms are browned and liquid has evaporated.
Stir in thyme and rosemary and cook for 1 minute.
Pour in ¼ cup chicken broth mixed with apple cider vinegar. Simmer for 2 minutes until slightly reduced.

Sprinkle flour over the mushrooms and stir constantly for 2 minutes to cook out raw flour taste.
Gradually whisk in the remaining chicken broth and heavy cream. Simmer until thickened.
Stir in Parmesan cheese until smooth. Adjust seasoning with salt and pepper.

Return chicken to the skillet, spoon sauce over the top, and bake for 20 minutes or until internal temperature reaches 165°F.
Let rest for a few minutes before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Herb Twist: Add fresh parsley or basil for a brighter flavor.

Mushroom Mix: Use a mix of cremini, shiitake, or button mushrooms for added depth.
Cheesy Upgrade: Sprinkle extra Parmesan or Gruyère on top before baking.
Low Carb: Serve over cauliflower rice instead of pasta or potatoes.

Spicy Kick: Add a pinch of red pepper flakes while sautéing mushrooms.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Do not overheat, as the cream sauce may separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and remain juicy. Adjust cooking time slightly as thighs may need a few extra minutes.

Can I make this ahead of time?

You can prepare the mushroom sauce in advance and store it in the fridge. Add the seared chicken just before baking.

What can I serve with this dish?

It pairs perfectly with rice, pasta, mashed potatoes, or roasted vegetables.

Can I use fresh herbs instead of dried?

Yes, substitute 1 teaspoon dried thyme or rosemary with 1 tablespoon fresh.

Is this recipe gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Can I skip the vinegar?

The apple cider vinegar adds brightness and balances the richness of the cream. You can omit it, but the flavor will be slightly less vibrant.

How do I prevent the sauce from separating?

Add cream gradually and keep the sauce at a gentle simmer. Avoid boiling vigorously.

Can I double the recipe?

Yes, use a larger skillet or split into two pans for even cooking.

How do I know when the chicken is cooked?

The internal temperature should reach 165°F. The sauce may continue thickening as the chicken rests.

Can I freeze this dish?

Yes, freeze cooked chicken and sauce separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

This Cream of Mushroom Chicken is a rich, comforting dish that elevates simple chicken breasts with a luxurious, homemade mushroom sauce. Easy to make, full of flavor, and versatile, it’s a perfect weeknight dinner or a cozy meal for guests.