Creamy Mushroom Sauce Chicken Breast Recipe (Tasty & Gluten-free)
Can we take a moment to rave about this flavorful, finger-licking, and satisfyingly delicious creamy mushroom chicken breast recipe? This chicken dinner recipe is a win-win situation. Packed with nutritious ingredients and smothered in creamy, garlicky sauce. This is one restaurant-quality food you and your family will enjoy. It is a versatile recipe that is perfect for Sunday dinner, holidays, and still easy for weeknight meals.
Mushroom Garlicky Sauce Chicken Breasts for a Win!
Need to break free from the same old dinner rotation items? Turn your chicken dinner into a culinary masterpiece with my creamy garlic mushroom chicken breast recipe. Easy enough for any night of the week, but delicious enough for Sunday dinners and entertaining guests. Listen, you’ll love this spectacular chicken breast recipe smothered in mushroom sauce. Plus, it’s gluten-free too! Wink wink!
My kids love this recipe. BTW, they love all recipes in white sauce, including my chicken fettuccine Alfredo, shrimp Alfredo, salmon in coconut lime sauce, and smothered garlic butter Christmas chicken breasts. All of which is restaurant-quality food at home. And thankfully, this one has joined the team.
Mushroom chicken breast recipe makes an excellent holiday recipe if you are tired of the Turkey recipes. The last time I made this recipe, we served it with baked potatoes, though you could easily serve it with mashed potatoes, baked creamy gnocchi, or Mac and cheese. This recipe is so good, you are bound to put it in rotation.
What Type of Mushroom to Use for Creamy Mushroom Chicken Recipe?
I used baby button mushrooms in this recipe, however, you can use whatever mushrooms you have in the fridge or desire. You could even use a combination of mushroom types for a truly phenomenal flavor.
Why You Will Love This Dreamy and Creamy Chicken Breasts Smothered in Mushroom Garlic Sauce:
- It tastes like something you’d get at a restaurant, yet it’s homemade.
- It’s so simple and quick to make; perfect for a beginner cook.
- Kid-friendly; remains one of my kiddos’ fav!
- There’s no can of goop used in this recipe.
- You can count on it for a great dish when you entertain guests and during the holidays!
- This recipe is naturally gluten-free; however, you may use a small amount of flour to thicken it if you desire it to bethicker.
- Nutritious and flavorful recipe
- Comforting yet health-ish
Ingredients For Creamy Garlic Mushroom Chicken Breast Recipe:
- Chicken Breasts
- Baby button mushrooms (cleaned and sliced)
- Milk or half & half
- Chicken broth (I used homemade but store bought could work too)
- Parmesan
- Olive oil
- Garlic cloves; (grated)
- White/yellow onion (diced)
- Dry rosemary
- Dry thyme
- Small Maggi cubes
- Black or white pepper (as needed)
- Salt (as needed)
- Gluten-free flour (optional, for thickening)
- Lemon (optional)
- Fresh parsley
- Green onions
How to Make Creamy Garlic Mushroom Chicken Breast from Scratch (Step-By-Step):
Make this creamy garlic mushroom chicken breast tonight, and your family will ask for it week after week. Here’s how!
- Prep the Chicken
If you wish, wash and dry your chicken breasts, dabbing them with paper towels. Slice them in the middle, making them about 7 or 8 slices; if using smaller breasts, leave as is. Lay your sliced chicken breasts on a clean surface and liberally sprinkle salt and pepper on both sides.
- Sear the Chicken Breasts
Place your pan on the stove and set your heat to medium-high. Add one tablespoon of olive oil to the pan, then pan-fry your chicken for 3 minutes on each side. Repeat until all the chicken is browned, then remove from pan and set aside.
- Cook the Mushrooms
In the same pan, add a little more oil if need be, then add your clean mushrooms to it. Cook mushrooms for a few minutes (about 10 minutes or until cooked) and add your diced onions and eventually garlic.
- Make the Mushroom Sauce
Add the chicken broth to the pan, stirring it in. Then, add the half and half and gently combine well. Stir in the parmesan cheese, ensuring it is well distributed.
- Add Back the Chicken to Finish Cooking
Add the chicken back to the pan along with the liquid drippings. Make sure the chicken is well immersed in the sauce. Sprinkle some cut fresh parsley leaves. Finally, ensure your temperature is on low and simmer for the next 12 – 15 minutes. Taste and adjust flavors, ensure your chicken breasts are tender, your sauce is thickened to your desired satisfaction, and creamy and delicious. Squeeze in a small amount of lemon juice to finish cooking, and serve!
Tips/Recipe Notes For Making the Chicken in Mushroom Sauce:
- For the mushrooms, you can also buy them triple-washed and already sliced if you want to save time.
- Flour is optional and can help you thicken the sauce if you’re using milk. If you need this to be gluten-free, use your gluten-free all-purpose flour as a thickener.
- If you choose to use flour to thicken things up, you will need to add it before adding the broth in the sauce step listed above.
- When searing the chicken in the second step, it doesn’t need to be fully cooked. It will finish cooking later in the sauce.
What to Serve With Creamy Chicken Breasts:
We served this as a Sunday dinner meal with baked potatoes, and it was a dinner to remember. Here are some of my other sides that you might like with this dish:
- Brown Butter Polenta
- Whole Roasted Potatoes
- Air Fryer Roasted Sweet Potatoes
- Oven Roasted Mixed Root Vegetables
- Mashed Sweet Potatoes or Mashed Regular Potatoes
How Do You Store Creamy Garlic Mushroom Chicken Breast Leftovers?
Store this right and you’ll have the tastiest leftovers for lunch! Put it in an airtight container and it will keep for up to 3 days in the fridge. Due to the half and half, freezing it will result in a grainier texture, but can be done for up to 3 months.
Variations and Substitutions of Creamy Chicken Breast in Mushroom Garlicky Sauce:
- Try different mushrooms if you like.
- Swap Parmesan for Asiago cheese.
- Experiment with your favorite seasonings and herbs to give it your own flair.
- Do you want or don’t eat dairy? Use coconut milk instead.
- Wanna use cream of mushroom? Go for it!
- Wish to use flour and still keep this gluten-free? Use gluten-free flour.
Creamy Mushroom Sauce Chicken Breast Recipe FAQs:
Yes, mushrooms add another layer of complexity to a dish, giving it a meatier flavor.
If you use half and half or heavy cream, this will naturally thicken. If you’re using milk, you can add some flour before you add the broth in, stirring to combine. Choose gluten-free flour if you or a guest can’t have gluten.
Well, canned soups have preservatives and tons of sodium you don’t need, so in my eyes, they’re not all that healthy. That’s why my recipe doesn’t include creamed soup cans.
Rosemary and thyme are always great with chicken and mushrooms. You could also try tarragon.
Yes, chicken and mushrooms are good for you, and the less processed ingredients you put with it, the healthier it’s going to be.
Either one will work great, though heavy cream will give you a thicker sauce.
recipe Card:
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Creamy Mushroom Chicken Breast Recipe (Tasty & Gluten-free)
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 – 5 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Can we take a moment to rave about this flavorful, finger-licking, and satisfyingly delicious creamy mushroom chicken breast recipe? This chicken dinner recipe is a win-win situation. Packed with nutritious ingredients and smothered in creamy, garlicky sauce. This is one restaurant-quality food you and your family will enjoy. It is a versatile recipe that is perfect for Sunday dinner, holidays, and still easy for weeknight meals.
Ingredients
- 3 – 4 chicken breasts (slice into halves)
- 1 pound of baby button mushrooms (cleaned and sliced)
- 2 cups of milk or half & half
- 1 cup of chicken broth (homemade or store-bought)
- ¾ cup parmesan
- 2 tablespoons olive oil
- 6 – 7 cloves of garlic (grated)
- 1 small bulb of white/yellow onion (diced)
- ½ teaspoon dry rosemary
- ½ teaspoon dry thyme
- 1 – 2 small Maggi cubes
- Black or white pepper (as needed); I added about ½ tsp
- Salt (as needed); I added about ½ tsp
- 1 – 2 Tablespoon(s) gluten-free flour (optional; this may be necessary if using milk or if you want this sauce to be thicker or thickened quicker)
- 1 lemon (optional)
- Fresh Parsley (a handful; optional, for garnishing)
- Green onions (a handful; optional, for garnishing)
Instructions
- Prep the Chicken. If you wish, wash and dry your chicken breasts, dabbing them with paper towels. Slice them in the middle, making them about 7 slices; if using smaller breasts, leave as is. Lay your sliced chicken breasts on a clean surface and liberally sprinkle salt and pepper on both sides.
- Sear the Chicken Breasts. Place your pan on the stove and set your heat to medium-high. Add one tablespoon of olive oil to the pan, then pan-fry your chicken for 3 minutes on each side. Repeat until all the chicken is browned, then remove from pan and set aside.
- Cook the Mushrooms. In the same pan, add a little more oil if need be, then add your clean mushrooms to it. Cook mushrooms for a few minutes (about 10 minutes or until cooked) and then add your diced onions. Cook the onions until they are softened, which should take about 7 minutes or less, and then add your grated garlic. Cook the garlic for a minute or two, and then add the dry rosemary, dry thyme, black pepper, salt, and Maggi cube. Stir very well.
- Make the Mushroom Sauce. Add the chicken broth to the pan, stirring it in. Then, add the half and half and gently combine well. Stir in the parmesan cheese, ensuring it is well distributed.
- Add Back the Chicken to Finish Cooking. Add the chicken back to the pan along with the liquid drippings. Make sure the chicken is well immersed in the sauce. Sprinkle some cut fresh parsley leaves, then ensure your temperature is on low and simmer for the next 12 – 15 minutes. Taste and adjust flavors, ensure your chicken breasts are tender, your sauce is thickened to your desired satisfaction, and creamy and delicious. Squeeze in a small amount of lemon juice to finish cooking, and serve!
Notes
For the mushrooms, you can also buy them triple-washed and already sliced if you want to save time.
Flour is optional and can help you thicken the sauce if you’re using milk. If you need this to be gluten-free, use your gluten-free all-purpose flour as a thickener.
If you choose to use flour to thicken things up, you will need to add it before adding the broth in the sauce step listed above.
When searing the chicken in the second step, it doesn’t need to be fully cooked. It will finish cooking later in the sauce.
more Chicken Breast Recipes to Try:
- Garlic Butter Chicken Breast
- Marry Me Chicken
- Chicken Breast Fritters
- Tomato Chicken Penne Pasta
- Chicken Breast Fajitas
- Oven-baked Bacon Wrapped Chicken Breasts
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