Chicken And Mushrooms In Cream Sauce

Rich, creamy, and utterly decadent, this Chicken and Mushrooms in Cream Sauce recipe is a comforting treat for a chilly evening. Tender chicken, sautéed with a mix of earthy mushrooms and a hint of garlic, is smothered in a luscious cheddar-infused cream sauce that will leave you craving more.

Ready Time

45 mins

Yields

6 servings

Ingredients

1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, finely chopped
2 cups mixed mushrooms (button, cremini, shiitake), sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup grated cheddar cheese
1 teaspoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (optional)

Instructions

Season the chicken with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat.

Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.

Remove from heat and set aside. In the same skillet, add the remaining 1 tablespoon of butter.

Add the chopped onion and cook until softened, about 3-4 minutes.

Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Add the minced garlic and cook for 1 minute, until fragrant.

Pour in the heavy cream and bring the mixture to a simmer.

Let cook for 2-3 minutes, or until the sauce has thickened slightly. Stir in the grated cheddar cheese, Dijon mustard, and dried thyme.

Add the cooked chicken back into the skillet, tossing to coat with the creamy sauce.

Season with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Use chicken breasts or thighs, whichever you prefer, just make sure to cut them into 1-inch pieces so they cook evenly.

You can’t have too many mushrooms, so feel free to add more than 2 cups if you’re a mushroom lover! If you don’t have heavy cream, you can substitute it with half-and-half or whole milk, but keep in mind the sauce won’t be as rich.

Don’t overcook the chicken, 5-7 minutes is the sweet spot.

You can prep the ingredients ahead of time, chop the onion, mushrooms, and garlic, and even cook the chicken beforehand, then assemble everything when you’re ready to eat.

Fresh parsley adds a bright, fresh flavor, so don’t skip it if you have some on hand.

This recipe makes 6 servings, so it’s perfect for a small dinner party or a family dinner.

You can also store leftovers in the fridge for up to 3 days, just reheat gently over low heat.