If you’re looking for a warm, comforting dinner that comes together fast and makes everyone at the table smile, you’re going to love my Creamy Mushroom Chicken! It’s rich, creamy, full of flavor, and best of all it’s ready in less than 30 minutes!

This meal is one of my favorites because it feels like something fancy you’d get at a restaurant, but it’s actually super easy to make at home. You just need some chicken, mushrooms, cream, and a few pantry spices. That creamy sauce? Oh yes it’s the star of the show!

Method

Marinate the Chicken

To start things off, you’ll want to get your chicken ready and full of flavor. Take four chicken breasts and split each one in half horizontally. This helps them cook faster and more evenly. In a large bowl, add the chicken and season it with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and ½ teaspoon of black pepper. Use your hands or a spoon to rub the seasoning evenly all over the chicken pieces. Once the chicken is well coated, cover the bowl and let it marinate for about 1 hour. This step really helps the flavors soak in and keeps the chicken juicy during cooking.

Cook the Chicken

Once the chicken has marinated, it’s time to cook! Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, gently place the chicken pieces into the pan. Cook each side for about 4–5 minutes, or until they’re golden brown and fully cooked through. The outside should have a nice sear while the inside stays tender. Use tongs or a spatula to turn the chicken so it cooks evenly. Once all the chicken is cooked, remove it from the pan and set it aside on a plate.

Sauté the Mushrooms

Don’t clean the skillet just yet you’ll want to keep all those delicious bits left behind from the chicken. In the same pan, add 3 tablespoons of butter. Once it’s melted, toss in 3 cups of sliced mushrooms and 2 minced garlic cloves. Stir everything together to coat the mushrooms in the butter and garlic. Let them cook for about 5-7 minutes, stirring occasionally. The mushrooms will soften, shrink, and become golden and juicy. This step brings out their natural flavors and helps create the rich base of your sauce.

Make the Creamy Sauce

Now it’s time to make the star of the dish the creamy sauce! Pour in 2 cups of heavy cream and add 2 tablespoons of cream cheese to the pan with the mushrooms. Stir gently until the cream cheese melts into the sauce. Let it simmer for 3-5 minutes over medium-low heat, stirring often. The sauce will start to thicken and turn beautifully creamy. Be patient here this is where all the magic happens! The mushrooms will soak up the sauce, and everything will start to come together.

Put It All Together

Once your sauce has thickened, it’s time to bring back the chicken. Gently place the cooked chicken pieces back into the skillet and nestle them into the sauce. Then, add 2 cups of baby spinach right on top. Stir gently to mix the spinach into the sauce it will wilt quickly from the heat. Let everything simmer for another 2-3 minutes so the chicken warms up and the flavors can blend together. By now, your kitchen will smell amazing, and the dish will look rich and restaurant-ready.

Necessary Tools

Sharp knife
Cutting board
Large skillet or frying pan
Measuring spoons and cups
Tongs or spatula
Bowl for marinating
Stirring spoon

Creamy Mushroom Chicken – Easy, Fast & So Tasty!

Recipe by Henry AveryCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

hour

Cooking time

minutes

Total time

hour

minutes

Ingredients

4 chicken breasts (split in half)
3 cups sliced mushrooms
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
2 cups heavy cream
2 tbsp cream cheese
2 garlic cloves, minced
3 tbsp butter
2 cups baby spinach

Directions

Marinate the Chicken: First, split your chicken breasts in half so they cook faster. In a bowl, rub them with salt, garlic powder, thyme, rosemary, and black pepper. Let it sit for about 1 hour to soak in all the yummy flavors.
Cook the Chicken: Heat olive oil in your skillet over medium heat. Add the chicken and cook until golden on both sides and fully cooked. Take them out and set aside for now.
Sauté the Mushrooms: In the same skillet, add the butter, mushrooms, and minced garlic. Stir everything around and let the mushrooms cook for 5-7 minutes, until they’re soft and juicy.
Make the Creamy Sauce: Pour in the heavy cream and add the cream cheese. Let it simmer gently for 3–5 minutes until the cream cheese melts and the sauce gets thick and creamy.
Put It All Together: Add the cooked chicken back into the skillet. Toss in the baby spinach and stir it into the sauce until it wilts. Let everything heat through for a few more minutes. That’s it!

Notes

Don’t skip the marinating step! It makes the chicken super flavorful and juicy.
Be careful not to overcook the chicken. Once it’s no longer pink inside, it’s ready!
Make sure the cream cheese fully melts into the sauce so it’s nice and smooth.
Add the spinach at the end if you add it too early, it can get mushy.

Serving Suggestions

Serve over fluffy white rice, mashed potatoes, or buttery pasta (fettuccine is amazing here!).
A side of garlic bread makes this even more comforting.
Add a light salad if you want a touch of freshness on the side.

Fun Fact

Did you know mushrooms are actually fungi and not vegetables? They’re full of vitamins and even have some protein! Plus, they soak up flavors like a sponge, which makes them perfect for creamy sauces.

Conclusion

Creamy Mushroom Chicken is one of those easy dinners that makes you feel like a kitchen pro even if you’re just starting out. It’s simple, cozy, and full of flavor. Whether you’re feeding the family or making something special for yourself, this recipe is sure to impress.

Give it a try and let me know what you think! I’d love to hear if you served it with pasta, rice, or maybe even garlic bread (YUM!).