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closeup shot of creamy mushroom chicken in a cast iron skillet with parsley garnish

Creamy Mushroom Chicken Recipe

This restaurant style creamy mushroom chicken is so easy and fast to make at home. This will easily become a part of your weekly dinner rotation, it's that good!
Course chicken, Lunch/Dinner, Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 1642kcal


For the Chicken

  • 4 tbsp butter
  • 450 grams chicken sliced half
  • Salt and pepper to season

For the Creamy Mushroom Sauce

  • 2 tablespoons butter
  • 1 teaspoon oil
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 250 grams mushroom sliced
  • 1 cup cream
  • 1/2 cup water
  • 1 chicken cube
  • Salt & pepper to season
  • 1 teaspoon dried tarragon
  • 1/4 cup freshly grated Parmesan cheese


For the Chicken

  • In a skillet, melt the butter and cook the chicken on both sides until golden brown and cooked through.
  • Remove and place on plate set aside.

For the Creamy Mushroom Sauce

  • Now to same pan add more butter and a little bit of oil.
  • Add chopped onion and sauté. Then add garlic and sauté a few seconds, until it's fragrant.
  • Add the sliced mushrooms, and cook until softened and golden brown, about 4-5 minutes.
  • Add the cream, water and chicken cube. Cook until the chicken cube has dissolved.
  • Now add the salt & pepper, dried tarragon.
  • Mix, and simmer for a few minutes, until the sauce has slightly thickened.
  • Add the parmesan cheese, and mix.
  • Add the cooked chicken, and simmer for 2-3 minutes until the chicken has warmed through.
  • Serve immediately!


Calories: 1642kcal | Carbohydrates: 89g | Protein: 147g | Fat: 76g | Saturated Fat: 25g | Cholesterol: 426mg | Sodium: 1090mg | Potassium: 3705mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1909IU | Vitamin C: 16mg | Calcium: 1255mg | Iron: 5mg