How to Make a Creamy Mushroom Sauce?

A creamy mushroom sauce is easy to make and perfect for pairing with chicken, steak, or pasta. Here's how: Sauté Mushrooms: In a skillet, melt 2 tablespoons of butter over medium heat. Add 12 ounces of sliced mushrooms and cook until they soften and release moisture. Add Garlic & Seasoning: Stir in 3 cloves of minced garlic , ½ teaspoon of Italian seasoning , and salt & pepper to taste. Cook for 1-2 minutes until fragrant. Deglaze the Pan: Pour in ½ cup of chicken broth (or white wine) and let it reduce for 3-4 minutes. Make It Creamy: Stir in 1 cup of heavy cream and let the sauce simmer until thickened (about 5 minutes). Enhance the Flavor: Add ½ teaspoon of Dijon mustard and ¼ cup grated Parmesan cheese for extra depth. This creamy mushroom sauce is rich, flavorful, and perfect for many dishes!

What to Serve with Creamy Mushroom Chicken?

Creamy Mushroom Chicken pairs well with a variety of sides : ✔ Mashed Potatoes – Creamy potatoes soak up the sauce beautifully. ✔ Rice or Quinoa – A simple, fluffy base for the rich flavors. ✔ Pasta or Egg Noodles – A classic pairing for a complete meal. ✔ Roasted Vegetables – Try asparagus, Brussels sprouts, or green beans for a healthy side. ✔ Garlic Bread or Dinner Rolls – Perfect for scooping up extra sauce . For a lighter option , serve it with a side salad with balsamic dressing .

How to Make a Creamy Chicken and Mushroom Pie?

A creamy chicken and mushroom pie is a comforting and hearty dish. Here’s how to make it: Cook the Chicken: Sauté 2 cubed chicken breasts in butter until golden. Set aside. Sauté the Mushrooms: Cook 8 ounces of mushrooms , 1 chopped onion , and 2 cloves garlic until soft. Make the Sauce: Add ½ cup chicken broth , 1 cup heavy cream , and ½ teaspoon thyme . Simmer until thickened. Stir in the cooked chicken. Assemble the Pie: Pour the filling into a pie dish and cover with puff pastry . Bake: Brush with egg wash and bake at 375°F (190°C) for 25-30 minutes , or until golden brown. Enjoy this rich and creamy homemade pie !

How to Make Creamy Chicken and Mushroom Pasta?

For a delicious creamy chicken and mushroom pasta , follow these steps: Cook Pasta: Boil 12 ounces of pasta (penne or fettuccine) until al dente. Drain and set aside. Cook the Chicken: Sauté 2 sliced chicken breasts in olive oil , seasoning with salt, pepper, and Italian seasoning . Remove from the pan. Sauté the Mushrooms: Cook 8 ounces of sliced mushrooms with 2 cloves of garlic until softened. Make the Sauce: Add ½ cup chicken broth and 1 cup heavy cream , letting it simmer until thickened. Stir in ½ cup grated Parmesan cheese . Combine Everything: Return the chicken to the pan, add the cooked pasta, and toss to coat in the creamy sauce. Serve: Garnish with fresh parsley and extra Parmesan cheese . This rich and creamy pasta is quick, easy, and full of flavor ! 🍝

Creamy Mushroom Chicken – Easy One-Pan Dinner Recipe

Name: Creamy Mushroom Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thinner cutlets); Salt & black pepper (to taste); ¼ cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons butter; 12 ounces mushrooms (sliced – cremini or white mushrooms work best); 3 cloves garlic (minced); ½ teaspoon Italian seasoning; ½ cup chicken broth; ½ teaspoon Dijon mustard; ½ teaspoon lemon juice; 1 cup heavy cream

Ingredients

Scale

For the Chicken:

2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thinner cutlets)
Salt & black pepper (to taste)
¼ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter

For the Mushroom Sauce:

12 ounces mushrooms (sliced – cremini or white mushrooms work best)
3 cloves garlic (minced)
½ teaspoon Italian seasoning
½ cup chicken broth
½ teaspoon Dijon mustard
½ teaspoon lemon juice
1 cup heavy cream

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Instructions

Prepare the Chicken:
Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt and black pepper. Lightly dredge the chicken in flour, shaking off any excess.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the pan and set it aside on a plate.
Sauté the Mushrooms:
Reduce the heat to medium and melt butter in the same skillet. Add the sliced mushrooms and Italian seasoning, cooking until the mushrooms soften and release their moisture (about 5 minutes). Remove the mushrooms from the pan and set them aside.
Make the Sauce:
Add garlic, chicken broth, Dijon mustard, and lemon juice to the pan. Stir well and let it simmer for 3-4 minutes until slightly reduced. Pour in the heavy cream, stirring to combine.
Combine Everything:
Return the chicken and mushrooms to the pan. Let everything simmer for 5 minutes, until the sauce thickens and the chicken is fully cooked (165°F internal temperature).
Serve & Enjoy:
Garnish with fresh parsley (optional) and serve with mashed potatoes, pasta, or roasted vegetables.

Notes

Want a richer sauce? Add ½ cup grated Parmesan cheese for extra creaminess.
No Dijon mustard? You can leave it out or replace it with ½ teaspoon Worcestershire sauce.
Using chicken thighs? Increase the cooking time to 6-7 minutes per side.
Make it dairy-free: Swap heavy cream for full-fat coconut milk.
Thicker sauce tip: Stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water at the end.

Author: Sanae
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 450 kcal
Sugar: 2g
Sodium: 450mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg