Creamy Baked Mushroom Chicken

A cozy, flavor-packed one-pan chicken dinner smothered in a rich, creamy mushroom sauce—perfect for busy weeknights or comforting Sunday meals.

🕒 Recipe Snapshot

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Dietary Info: 🥛 Contains Dairy | 🍗 Gluten-Free (if using GF broth) | 🍄 Low Carb

✅ Ingredients (Checklist Style)

Boneless, skinless chicken breasts
Fresh mushrooms (button or cremini), sliced
Yellow onion, sliced
Garlic cloves, minced
Butter
Olive oil
Chicken broth
Heavy cream or half-and-half
All-purpose flour or cornstarch (for thickening)
Salt & pepper
Paprika (optional)
Fresh thyme or parsley (for garnish)

📋 Instructions

Preheat Oven to 375°F (190°C).
Sear Chicken: In a skillet, heat olive oil and butter over medium-high. Season chicken with salt, pepper, and paprika. Sear until golden on both sides (about 2–3 minutes per side). Remove and set aside.
Sauté Veggies: In the same pan, add more butter if needed. Sauté onions and mushrooms until soft and browned (5–6 minutes). Stir in minced garlic and cook for 1 more minute.
Make Sauce: Sprinkle flour or cornstarch over the mushrooms and stir. Slowly pour in the broth and cream, whisking to combine. Simmer for 3–4 minutes until slightly thickened.
Bake It: Place the seared chicken in a baking dish. Pour the mushroom cream sauce over the chicken. Bake uncovered for 25–30 minutes, or until chicken is fully cooked (internal temp: 165°F).
Serve: Garnish with chopped parsley or thyme before serving.

💡 Quick Tips

Slice mushrooms evenly for consistent cooking.
Use chicken thighs for juicier results.
Make it dairy-free: substitute cream with coconut milk.

🍽️ A One-Dish Comfort Classic

This Creamy Baked Mushroom Chicken is one of those no-fuss dishes that tastes like a cozy Sunday supper but comes together easily enough for a Wednesday night. I made this after finding half a pint of mushrooms and leftover cream in the fridge—and it turned out to be a weeknight winner!

📸 Step-by-Step Guide

🔪 Prep & Sear the Chicken

Sear seasoned chicken breasts in a bit of oil and butter until golden brown. This helps lock in juices and adds flavor to the final bake.

Tip: Don’t cook fully—just get that golden crust.

🍄 Cook the Mushrooms & Onions

In the same skillet, toss in sliced mushrooms and onions. Sauté until deeply browned and soft. Garlic goes in last to avoid burning.

Tip: Let mushrooms brown undisturbed at first—don’t stir too much.

🥄 Build the Sauce

Sprinkle flour (or cornstarch slurry for GF) into the veggies and stir. Add broth and cream slowly, whisking well. Simmer briefly.

Troubleshooting: If sauce is too thin, simmer longer or add a little more flour.

🔥 Bake to Perfection

Pour sauce over the seared chicken in a baking dish. Bake uncovered for 25–30 minutes.

Visual cue: Sauce should be bubbling and chicken lightly golden.

🧂 Ingredient Deep Dive

Chicken Breasts: Lean, mild, and perfect for creamy sauces. Thighs also work well if you want more richness.
Mushrooms: Button or cremini mushrooms offer that deep, earthy flavor that pairs beautifully with cream.
Heavy Cream: Adds luscious body to the sauce. Half-and-half works in a pinch.
Onions & Garlic: Essential aromatics to deepen the flavor base.

🔄 Substitutions & Swaps

Ingredient	Substitution Option
Heavy Cream	Half-and-half, evaporated milk, or coconut cream (for dairy-free)
Mushrooms	Zucchini or bell peppers (different flavor, still tasty!)
Chicken Breast	Boneless thighs or turkey cutlets
Flour	Cornstarch or gluten-free flour blend
Butter	Olive oil or vegan butter (for dairy-free)

🎨 Variations & Serving Suggestions

🌶️ Flavor Variations

Add a splash of white wine when sautéing mushrooms for depth.
Stir in ½ tsp Dijon mustard into the sauce for subtle tang.
Sprinkle Parmesan over top before baking for a cheesy crust.

🌱 Dietary Modifications

Low-Carb/Keto: Use cream and avoid flour or use xanthan gum for thickening.
Dairy-Free: Swap butter for oil and cream for full-fat coconut milk.

🍽️ Serving Ideas

Serve over mashed potatoes, rice, or egg noodles.
Pair with a crisp side salad or roasted green beans.
Great with a slice of sourdough to mop up the sauce.

❄️ Storage & Reheating

🧊 Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw in fridge overnight.

🔥 Reheating

Oven: 350°F covered for 15–20 minutes until warmed through.
Microwave: Reheat in 1-minute intervals, stirring sauce in between.

🕓 Make-Ahead Tips

Sear chicken and prep sauce a day ahead; bake before serving.
Sauce can be made 2 days in advance and stored separately.

🔍 Nutrition (Per Serving)

Calories: ~360 kcal
Protein: 34g
Fat: 22g
Carbs: 8g
Fiber: 1g
Sugar: 2g
Allergens: Contains dairy

Naturally gluten-free if made with GF broth and cornstarch.

❓ Frequently Asked Questions

Q: Can I use chicken thighs instead?
A: Absolutely! They’ll be juicier and even more flavorful.

Q: What if I don’t have heavy cream?
A: Use half-and-half or evaporated milk for a lighter sauce.

Q: Can I freeze this dish?
A: Yes, it freezes well! Let it cool first, portion, and store in freezer-safe containers.

Q: My sauce is too thin—what went wrong?
A: It may not have simmered long enough. Try cooking the sauce a bit more before baking, or stir in a cornstarch slurry.

❤️ Behind the Recipe

This dish was born on a chilly evening when I needed dinner fast and had only a few ingredients on hand. I threw this together on instinct—and wow, it became an instant household favorite. It’s now on our regular rotation, especially during fall and winter when comfort food hits differently.

I love how this recipe checks all the boxes: simple prep, cozy vibes, and enough sauce to pour over anything. If you’re a fan of creamy, one-pan meals—this one’s for you.

🗣️ Join the Conversation!

Tried this recipe? Let me know in the comments below!
Tag your photos on Instagram with #CreamyMushroomChicken – I’d love to see your version!
Got a favorite veggie or variation to add? Share it—I’m always looking for new twists!