This Creamy Mushroom Chicken is one of my favorite skillet recipes for turning simple chicken thighs into a cozy dinner in about 35 minutes. I keep the spirit of a good pan sauce here, using browned chicken thighs, mushrooms, garlic, Parmesan, and half-and-half (instead of heavy cream) to make a creamy, savory sauce without driving up the cost. The mushrooms help stretch the meal a little further, and the garlic makes the whole skillet smell AH-MAZING. The sauce is garlicky, mushroomy, and perfect spooned over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to complement the rich flavors!
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“Hands down the absolute best sauce I’ve ever made! And after I saved some in the fridge, and reheated it the next day, it only took a tiny bit of stirring with a fork to get it back to the perfect consistency of the first day! Thank you so much!”
Julee Bormet
A Creamy Mushroom Chicken Dinner
The base of this flavorful, creamy mushroom chicken recipe is a simple skillet pan sauce, which means all the flavor starts with the chicken. I brown the chicken thighs first, which leaves behind those little browned bits on the bottom of the skillet, then add broth and half and half to loosen them up so they can melt right into the sauce.
I use boneless chicken thighs here because they stay juicy and are usually one of the more affordable cuts. Then the mushrooms cook down until they’re browned and juicy, adding the most delightful umami (savory) flavor to the whole dish. The half-and-half also works well here because it has enough fat to stay smooth over gentle heat, especially once the Parmesan melts in and adds a little extra body to the sauce. It’s not meant to be a super thick gravy, but it should be silky enough to spoon over the chicken and whatever you serve underneath. That creamy sauce, though! 🤤
Recipe Success Tips
- Boneless chicken thighs keep this recipe budget-friendly. They’re also thin enough to cook quickly without slicing or pounding. If you only have chicken breasts, I’d use 2 breasts and filet them into 4 thinner pieces so they cook evenly, as we do in our creamy garlic chicken. Thin-cut pork chops also work well with this kind of sauce, but I’d follow the searing and simmering guidance from our creamy pork chops so they stay tender instead of overcooking!
- Brown the chicken first. Once the chicken hits the skillet, I don’t move it around too much so it can develop a nice golden surface. Browning adds flavor to the chicken and leaves behind the little savory bits that make the sauce taste so much better. The chicken should reach 165°F internally before serving.
- Let the mushrooms cook down. Slice the mushrooms about ¼-inch thick, so they have enough surface area to brown but don’t disappear into the sauce. They should shrink, darken slightly, and look glossy and tender before you move to the next step.
- Keep the sauce at a gentle simmer. Half-and-half works well in this pan sauce, but it can separate if it boils too hard. I keep the heat around medium-low and stir often so the sauce stays smooth while the Parmesan melts in. Using room-temperature dairy (let it sit out while you prep the other ingredients) also helps reduce the risk of the sauce separating once it hits the hot skillet.
- Taste before adding more salt. Broth and Parmesan can both vary a lot in saltiness. I always taste the sauce at the end before adjusting the seasoning to keep the sauce savory without accidentally pushing it too salty.
Creamy Garlic Mushroom Chicken
Cost $8.28 Recipe / $2.07 Serving
Ingredients
- 4 chicken thighs (boneless & skinless, $4.80*)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 1 Tbsp cooking oil ($0.04)
- 2 tsp garlic cloves (minced, $0.32)
- 8 oz. mushrooms (sliced, $1.78)
- ½ cup chicken broth ($0.06**)
- 1 cup half and half (room temperature, $0.74***)
- ¼ cup Parmesan cheese (grated, $0.37****)
- fresh parsley (for garnish, (optional) $0.17)
Instructions
- Gather and prep your ingredients
- Season both sides of the chicken thighs with salt and pepper.
- Heat a large skillet over medium, then add the cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.
- Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens. Now add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted.
- Pour the chicken broth into the skillet and stir to dissolve all the browned bits off the bottom.
- Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
- Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. The internal temperature of the chicken should reach 165℉ before serving.
- Top with fresh parsley for garnish, if desired. Enjoy!
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Creamy Mushroom Chicken Step-by-Step Photos
Gather all of your ingredients.
Season the chicken: Season both sides of 4 boneless, skinless chicken thighs with ½ tsp salt and ¼ tsp pepper. Pat the chicken dry with a paper towel first if it feels wet, because excess moisture can make it steam instead of brown in the skillet.
Brown the chicken: Heat a large skillet over medium heat, then add 1 Tbsp cooking oil. Swirl the oil around so it coats the bottom of the skillet. Once the oil looks shiny and moves easily across the pan, add the seasoned chicken thighs in a single layer. You should hear a steady sizzle when they hit the skillet.
Cook the chicken thighs for about 5 minutes on the first side, or until the bottoms are nicely golden brown. Flip the chicken and cook for about 5 minutes more on the second side, or until cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Make the sauce base: Add 2 tsp minced garlic to the same skillet and sauté for about 1 minute, until it softens and smells fragrant. Stir constantly here and keep an eye on it. If the skillet looks too hot or the garlic starts browning too fast, lower the heat slightly.
Then add 8 oz. sliced mushrooms to the skillet and stir to coat them in the garlicky oil and all those browned bits left from the chicken. Keep cooking for about 5-7 minutes, stirring occasionally, until they’ve wilted down, darkened slightly, and look glossy and tender. Now, pour ½ cup chicken broth into the skillet and stir well, scraping the bottom of the pan to loosen all the browned bits.
Make it creamy: Add 1 cup room-temperature half-and-half to the skillet and stir to combine. Let the sauce come up to a gentle simmer, then reduce the heat to medium-low. You want small bubbles around the edges of the pan, not a hard boil. Keep the sauce at a gentle simmer and stir often for about 5 minutes, until it looks smooth and slightly reduced.
Add the cheese: Stir in ¼ cup grated Parmesan cheese. Add it over medium-low heat so it melts smoothly instead of clumping. Taste the sauce and season with more salt and freshly cracked black pepper if needed. I always taste at this point because chicken broth and Parmesan can vary a lot in saltiness. If you use a well-seasoned broth or bouillon, you may not need much extra salt at all (I don’t usually add any here!)
Finish and serve: Add the cooked chicken thighs back to the skillet, along with any juices that collected on the plate. Spoon the creamy mushroom sauce over the top of the chicken so every piece is coated. Let everything warm together over low heat for a few minutes. Check that the chicken reaches 165°F internally before serving.
Top with fresh parsley, if desired, for color and freshness. Serve your creamy mushroom chicken hot with plenty of sauce spooned over the top. Enjoy!
What Else Can I Add?
I’m pretty obsessed with this recipe as it is. I think it’s the mushrooms, which get so juicy and savory before being smothered in the garlicky cream sauce, that get me every time! But this wouldn’t be a Budget Bytes recipe if you couldn’t make it work with what you’ve got! Here are a few yummy additions:
- Spinach: Stir in a handful of fresh spinach (or thawed frozen spinach) at the very end, just before serving. It only needs a minute or two to wilt into the sauce, and it adds color and nutrients without changing the flavor much.
- Asparagus: For a mushroomy take on our creamy asparagus chicken! Trim the woody ends, then cut the asparagus into 1 to 2-inch pieces. Add it before adding the broth and half-and-half.
- Onions: Thinly slice or dice an onion, then add it after browning the chicken and before adding the mushrooms. Cook until it softens and picks up a little color. This makes the sauce taste even more savory.
- Bell pepper: Slice a bell pepper into thin strips so it cooks quickly. Add it after the chicken is browned and before the mushrooms, then sauté until it starts to soften. I’d go for a red or yellow bell pepper here for sweetness and color.
- Frozen peas: I’ll add a handful of frozen peas during the last few minutes of simmering as they warm through quickly!
- Crispy onions: Sprinkle ¼ cup of crispy fried onions over the finished skillet right before serving, like in my creamy mushroom chicken with crispy onions recipe. They add a cozy casserole flavor, but I only add them at the end so they stay crisp.
- Extra garlic: If you want a really garlicky sauce, add another minced clove or two with the mushrooms!
Serving Suggestions
I’ve served this creamy mushroom chicken with sautéed green beans and a long grain and wild rice mix in the photos here, and I thought it was sooo satisfying and delicious. The rice soaks up the creamy mushroom pan sauce, and the green beans add something fresh and snappy to balance the plate. It’s also delicious over mashed potatoes for a seriously comforting meal, or you can keep it quick with pasta shapes like bowties, rotini, orzo, or penne because they cook fast and catch the sauce nicely.
For something lighter on the side, try a fresh and crunchy cucumber tomato salad. And if you don’t want to leave a single drop of sauce behind, serve it with my garlic bread or no-knead focaccia for swiping the plate clean. This recipe uses 4 boneless chicken thighs, so I portion it as 4 servings with some pan sauce. You can increase the servings easily, but use a larger skillet or brown the chicken in batches so the pieces sear nicely.
Storage & Reheating
Let your creamy mushroom chicken cool before storing, then transfer the chicken and sauce to an airtight container. Keep leftovers in the fridge for up to 3-4 days.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring the sauce often to keep it smooth. Add a splash of broth, half-and-half, or water to loosen it back up if needed. The microwave also works, but I’d use lower power or short bursts, stirring between each one, so the sauce doesn’t overheat or separate. Reheat leftovers to 165°F before serving.
Freezing
Freezing is safe, but it’s not my first choice for this recipe because the sauce can separate or turn grainy after thawing. If you do freeze it and don’t mind the possible texture changes, store the chicken and sauce in a freezer-safe container for up to 3 months, thaw overnight in the fridge, and reheat gently as above.
Other Skillet Chicken Thigh Recipes I Love:
- My Honey Chipotle Chicken is great for tacos, rice bowls, or a quick dinner with something cool and creamy on the side.
- Chicken and Apples Skillet pairs juicy pan-seared thighs with sweet apples and onions in a cozy apple cider pan sauce!
- Our Chicken Cacciatore uses canned crushed tomatoes for a budget-friendly sauce that still tastes deep and cozy.
More Creamy Chicken Recipes
Our Creamy Mushroom Chicken recipe was originally published 1/29/17. It was retested, reworked, and republished to be better than ever 7/15/26.
This is so delicious served over mashed potatoes. The whole family loves it.
As for budget friendly, I just bought 6 lb of boneless chicken breast at Aldi’s last weekend for $2.19 a kb and filled my freezer. While I appreciate chicken thighs, DH does not, so it’s white meat only at my house. This recipe, however, works just as well with breast cutlets, and cooks even faster. Heavy cream was in my fridge, and this recipe didn’t take much–I used half a cup and a quarter cup more of chicken broth. I also added about a c of coarsely chopped fresh spinach, since that was in the fridge, too, as well as about 1/3 c. diced red bell pepper. I also served the finished dish with French haricot verte, as are pictured above. It was delicious, and there’s plenty leftover for a 2nd meal. Pan sauces are the cook’s best friends–I have half a dozen easy ones to dress up meals!
Typo above–$2.19 per lb
Serving up soon. Taste tests say, YUM!!!! I like that it’s not a thick heavy sauce. I don’t feel the need to thicken with add-ins it before serving. It’s going to be a keeper. Thank you! <3
I’m a little late to the party but just tried this recipe tonight. Knowing I was adding 1/2 c chicken broth, I cut the half and half to 1/2 cup. Added almost a half cup of the parm and let it simmer. It didn’t really thicken. I might try full cream next time to see if it’ll thicken then.
My husband is thrilled I’ve found your website. Everything I’ve made from it he wants on a weekly rotation.
This is amazing!! I just made this and added onions and herbed cream cheese for lunch and it is soooo good!! Thank you for the recipe!
I had been meaning to make this recipe for a while, but I kept forgetting to pick up one ingredient or another. Finally, I just couldn’t take it any more and decided to make a substitution for the one ingredient I didn’t have (half & half). I had cream cheese, and since I’ve made similar sauces using cream cheese, I thought it would work out. It certainly did! The cream cheese melted nicely into the broth, and it looked a lot like the pictures in the recipe. Overall, this recipe was absolutely delicious, and I definitely will make it again. I’ll probably double the sauce, though, because I ended up with very little. It clung to the chicken and mushrooms, with little extra. I don’t know if it was because of the cream cheese, but either way, I don’t regret my substitution. I served it over some leftover mashed potatoes.
Good recipe. As others said, the sauce ends up being a little too runny for me. I add more parmesan and a couple of tablespoons of cornstarch to make it thicker.
I made this recipe today for my friend and, it was delicious!! I will try to make it with tofu too!
Delicious!
Loved it! My picky kids even really liked it! I added a half stick of butter and a bit more Parmesan and it was delicious!
Sauted peppers and onions into the recipe after reading the comments and very glad I did. As even with the addition I Found it a little too bland, especially to eat over noodles. Sauce did come together nicely though
I doubled the sauce but I think that was a bad move. It ended up being a bit too runny. Overall, I thought the flavors were nice and went swimmingly together. Just not totally sure I’d make again.
Holy moly. Just made this expecting a fight from my mushroom hating boys (6&8yo). They. Gobbled. It. Up.
Little one said it’s a keeper! I’m thinking I might add in some crumbled bacon and more garlic next time. Thanks for another crowd pleasing, budget keeping, easy to make recipe!
No mention of spinach in the list of ingredients. What’s up with that? How much ??
Last set of directions Mentions addition of spinach.
There is no spinach in this recipe. I garnished with a little parsley for the photos, but only for visual appeal. :)
Delicious. Super simple to put together. Since I’m going to enjoy this dish for lunch, I cut the chicken thighs into strips to make it easier to eat and served it with mashed potatoes. I want to make this recipe again later on. Thanks, Beth!!! ☺️