Creamy Mushroom Chicken Recipe

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Our Creamy Mushroom Chicken features a velvety mushroom sauce over boneless chicken breasts. Make this easy chicken mushroom recipe in just one pan!


Creamy Mushroom Chicken

Say hello to your new favorite weeknight dinner! All you need are a handful of ingredients to have this delicious family meal on the table in under 30 minutes.

This mushroom chicken recipe makes enough to feed the whole family, and you can stretch it even further by adding a few side dishes.

Plus, it’s made from scratch, without condensed soup, so you can feel good about serving it too!

Although this creamy mushroom chicken recipe is very easy to make, there’s a hands-off option as well!

Check out my incredibly simple recipe for Instant Pot Cream of Mushroom Chicken. That dish is a “set it and forget it” favorite of mine!

Chicken Mushroom Recipe Tips

  • Cut down on prep time. Buy your mushrooms pre-sliced and swap the boneless breasts for tenders instead. Slice them into halves or thirds, then cook as directed.
  • Use different mushrooms. Don’t feel like you have to use Baby Bella mushrooms.

    If you prefer something else, any small round variety will work well in this creamy chicken and mushroom recipe.
  • Soften the cream cheese. Doing so will help it melt more quickly in the skillet.

    Simply place it on the counter before starting this chicken mushroom recipe, and it will be ready to go when you need it!
  • Check internal temperature. Use an instant-read thermometer to ensure the chicken is fully cooked to an internal temp of 165°F.

    Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run completely clear.
  • Feeding a crowd? You can easily double this chicken mushroom recipe by using a large Dutch oven, though you may need to cook the meat in batches.

    In that case, heat another tablespoon of oil before each batch to prevent sticking.
cooked chicken in skillet next to bowl of mushrooms and sauce

Serving Suggestions for Creamy Mushroom Chicken

Creamy mushroom chicken goes well with a variety of side dishes.

Add a green salad for a simple meal, or cook up some chicken flavored rice or Instant Pot mac and cheese along with your favorite vegetable.

For a heartier meal, add some crispy air fryer potatoes. Or, serve this creamy chicken and mushroom dish over tender fettuccine for an easy pasta meal!

Kitchen Tools You Will Need

  • Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly, so the meat gets a nice sear for this mushroom chicken recipe. 
  • Instant Read Cooking Thermometer – Ensure your meat is at the correct temperature and is safe to eat!
mushroom sauce in a skillet

Mushroom Chicken Recipe FAQ

What are Baby Bella mushrooms?

Baby Bellas, also known as Cremini, are simply young Portobello mushrooms. They have a firmer, meatier consistency than other varieties. The flavor can be extra savory, so use a white button variety if you prefer a milder flavor.

How do I make a thinner mushroom sauce?

To make more mushroom sauce for this creamy chicken and mushroom dish, simply stir in a little chicken broth or stock until the sauce reaches the desired consistency.It helps to warm the broth first — and be sure to stir constantly. This prevents the cream cheese from separating.

How long do I store leftovers?

Leftover creamy mushroom chicken can be refrigerated for up to 4 days. Allow the dish to cool before transferring to an airtight container. Reheat on the stove, adding a splash or two of broth as needed. You may want to cover creamy mushroom chicken with a lid to help soften the sauce and warm the dish quickly and evenly.

mushroom chicken with rice on white plate

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chicken with creamy mushroom sauce on a plate with rice

Other Easy Chicken Breast Recipes

Creamy Mushroom Chicken Recipe

Donna Elick
Creamy Mushroom Chicken features a velvety mushroom sauce over boneless chicken breasts. Make this easy chicken recipe in just one pan!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine American
Method Stovetop
Servings 6



  • 2 tablespoons olive oil, divided
  • 3 chicken breasts, about 1 ½ pounds, sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup baby bella mushrooms, sliced
  • 4 ounces cream cheese
  • 1/2 cup Italian salad dressing


  • Heat 1 tablespoon of olive oil in a saute pan over medium-high heat. Add the chicken, salt, and pepper to the pan. Cook until the chicken is golden brown and reaches an internal temperature of 165°F.
  • Remove the chicken from the pan and add the remaining 1 tablespoon of olive oil to the pan. Once the oil is heated, add in the mushrooms and cook until they are golden brown.
  • Stir in the cream cheese and Italian dressing. Once the cream cheese is melted, add the chicken back into the pan and cook just until the chicken is warmed.

Donna’s Notes

If you want to thin it out, you can add some chicken stock until you get the desired texture of the sauce. Just make sure you’re adding a little at a time, so the cream cheese doesn’t separate.
You can store leftovers in an airtight container in the fridge for up to four days for the best freshness.
You can add a splash of chicken stock when you reheat it to make sure the cream cheese isn’t too thick.


Serving: 1 | Calories: 286cal | Carbohydrates: 4g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 580mg | Sugar: 3g | Fiber: 1g | Calcium: 30mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for mushroom chicken recipe

Originally published December 2021. Updated and republished September 2023

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  1. 5 stars
    This tasted amazing. I love mushrooms, and the creaminess of it makes it 10 times better! I’m definitely going to be making this again!

  2. I prefer dark meat poultry. Has anyone tried this with sliced thigh meat? I know it would take just a bit longer to cook through.

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