This one pan chicken breast and mushroom recipe with a decadent, creamy sauce can be on your table in 30 minutes flat. It is one of our absolute favorite easy chicken recipes! Pan seared chicken breast pairs deliciously with caramelized onions and mushrooms in a creamy sauce in this chicken recipe.
If you’re looking for easy 30-minute recipes for chicken breast, you don’t have to stress about, you’ve come to the right place! Recipes with chicken are known to be lifesavers! Everyone will love this perfectly pan seared chicken with mushroom sauce.
The creamy mushroom sauce is what really makes this chicken dish. It starts out with caramelizing onions and mushrooms, then adding heavy cream, chicken broth, dijon mustard, and Worcestershire.
Finally, you add the pan seared chicken breast back in all this creamy goodness, and it’s ready to serve with a little garnish of fresh parsley and thyme.
Chicken Breast with Mushroom Recipe Ingredients
Pan seared chicken breast with mushrooms requires just a handful of common ingredients:
- 4 boneless skinless chicken breasts
- salt
- pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1.5 cups white mushrooms, sliced
- 1/2 yellow onion, sliced
- 1 tbsp all purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp fresh thyme, stems removed (optional for garnish)
- 1-2 tsp flat leaf parsley, chopped (optional for garnish)
How to Make Mushroom Sauce
The best part about this chicken breast recipe might be how easy it is to make:
- Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat.
- When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.
- Using the same pan and any drippings from the meat, add mushrooms and onions and cook until golden brown and caramelized. You may need to add a little more oil if pan becomes too dry.
- Add flour and stir to coat. Cook 1-2 minutes.
- Add in chicken broth, heavy cream, Worcestershire sauce, and dijon mustard and whisk gently until thickened.
- Add salt and pepper to taste.
- Place chicken breasts back in the pan and cover with the mushroom and chicken gravy. Allow to heat through.
- Plate and spoon sauce over chicken to serve.
- Optional: Garnish with fresh thyme and parsley.
What Sides to Make with Chicken Breast Recipes
This dish is wonderful over a risotto recipe or mashed potatoes with a big spoonful of the creamy mushroom sauce poured over top.
Brown Sugar Glazed Carrots also make a great side dish along with a fresh seasonal salad such as this Fresh Vegetable Salad with Creamy Balsamic Dressing.
Rhubarb Dump Cake or this easy 3-Ingredient Caramel Apple Cake for dessert will finish off the meal beautifully!
For drinks, try serving Moscato Sangria or Rose Sangria with Summer Berries.
This one pot chicken breast recipe will be a favorite in your weeknight dinner rotation or for a night when you need something elegant but easy for guests. Give it a try this week!
Let us know what you think of this chicken breast and mushroom recipe in the comments below and with a rating! We would love to hear from you. What side dish do you serve with chicken breast and mushrooms?
Try these other Easy Mushroom Recipes!
If you love mushroom recipes as much as we do, you’re guaranteed to love this collection of recipes using mushrooms:
- Pork Chops with Mushroom Gravy
- Creamy Mushroom Pasta
- Button Mushrooms Recipe
- Mushroom Spinach Pasta
- Chicken and Mushroom Pie
- Baked Portobello Mushrooms
- Mushroom Swiss Burger
- Mushroom Risotto Recipe
- Air Fryer Mushrooms
- Hungarian Mushroom Soup
- Sauteed Mushrooms and Onions
- Vegetarian Stuffed Mushroom Recipe
📌 Pin Chicken Breast and Mushroom Recipe to save for later!
Pan seared chicken breast pairs deliciously with caramelized onions and mushrooms and a decadent, creamy sauce in this chicken breast and mushroom recipe!
- 4 chicken breasts (boneless and skinless)
- salt
- pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1.5 cups white mushrooms (sliced)
- 1/2 yellow onion (sliced)
- 1 tbsp all purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp fresh thyme ( stems removed, optional for garnish)
- 1 tsp flat leaf parsley (chopped, optional for garnish)
-
Pat chicken breasts dry and season generously with salt and pepper on both sides.
-
Heat olive oil and butter in a large skillet over medium-high heat.
-
When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.
-
Using same pan and any drippings from the meat, add mushrooms and onions and cook until golden brown and caramelized. You may need to add a little more oil if pan becomes too dry.
-
Add flour and stir to coat. Cook 1-2 minutes.
-
Add in chicken broth, heavy cream, worcestershire sauce, and dijon mustard and whisk gently until thickened.
-
Add salt and pepper to taste.
-
Place chicken breasts back in the pan and cover with sauce. Allow to heat through.
-
Plate and spoon sauce over chicken to serve.
-
Optional: Garnish with fresh thyme and parsley.
Recipe Video
RECIPE TIPS:
- When searing the chicken breasts, don’t flip if they are sticking to the pan. This means the chicken is not ready to flip. Wait another minute and try again.
- Consider using thinner chicken breasts or cutting them in half horizontally if they are thick so that they can cook all the way through without getting overdone or taking extra long to cook.
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