Creamy Herb Mushroom Chicken

Creamy Herb Mushroom Chicken is a savory skillet dish where tender chicken is nestled in a rich, herbaceous mushroom sauce. It’s perfect for a comforting dinner and comes together in just about 30 minutes.

Why You’ll Love This Recipe

• Quick and easy one-pan meal
• Deliciously creamy and full of umami flavor
• Versatile and pairs well with rice, pasta, or vegetables
• Family-friendly and great for meal prep
• Can be made dairy-free or gluten-free with easy swaps

Ingredients

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

• Boneless, skinless chicken thighs or breasts
• Olive oil or butter
• Fresh mushrooms, sliced
• Garlic, minced
• Chicken broth or stock
• Heavy cream or unsweetened canned coconut milk
• Fresh or dried herbs: thyme, parsley, basil
• Garlic powder, salt, and black pepper
• Arrowroot flour or cornstarch (optional, for thickening)
• Fresh spinach or arugula (optional)

Directions

this recipe

1. Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper and sear each side until golden brown (about 3–5 minutes per side). Remove from the skillet and set aside.
2. In the same pan, add mushrooms and cook until browned. Add garlic and sauté until fragrant (about 1 minute).
3. Pour in chicken broth and cream (or coconut milk). Stir in herbs, garlic powder, salt, and pepper.
4. Return the chicken to the pan, cover, and simmer for 10 minutes or until the chicken is fully cooked.
5. (Optional) Mix arrowroot flour or cornstarch with a bit of water and stir into the sauce to thicken.
6. Stir in fresh spinach or arugula just before serving, allowing it to wilt.
7. Serve hot, garnished with fresh herbs.

Servings and timing

• Servings: 4–6
• Prep time: 5 minutes
• Cook time: 25 minutes
• Total time: 30 minutes

Variations

• Use chicken breasts instead of thighs for a leaner option
• Make it dairy-free with full-fat coconut milk
• Add Parmesan cheese for a richer flavor
• Swap in other herbs like rosemary or oregano
• Include veggies like bell peppers or zucchini for extra nutrition

Storage/reheating

• Store in an airtight container in the fridge for up to 3 days
• Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce
• Can be frozen for up to 2 months; thaw overnight in the fridge before reheating

FAQs

Can I use chicken breasts instead of thighs?

Yes, just slice them thinner or pound to even thickness for quicker cooking.

Can I use canned mushrooms?

Fresh mushrooms are preferred for flavor and texture, but canned mushrooms can work in a pinch.

How do I keep the sauce from curdling?

Use low heat when adding cream or coconut milk and avoid boiling after adding it.

Is this recipe gluten-free?

Yes, if you use a gluten-free thickener like arrowroot or cornstarch and ensure the broth is gluten-free.

Can I skip the thickener?

Yes, the sauce will be thinner but still flavorful.

What herbs work best in this dish?

Thyme, parsley, and basil are traditional, but you can also try rosemary or oregano.

Can I make this ahead of time?

Yes, it reheats well and can be made up to 2 days in advance.

Can I freeze this dish?

Yes, though the texture of the sauce may change slightly. Freeze in an airtight container.

What sides go well with this dish?

Mashed potatoes, rice, pasta, or crusty bread are great for soaking up the sauce.

Is it keto-friendly?

Yes, especially if you use heavy cream and serve with low-carb sides like cauliflower rice.

Conclusion

Creamy Herb Mushroom Chicken is a flavorful, comforting meal that feels indulgent yet is simple to prepare. With its creamy sauce, tender chicken, and earthy mushrooms, it’s a dish you’ll want to make again and again. Whether for a quick weeknight dinner or a cozy Sunday meal, this recipe delivers every time.

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