This post may contain affiliate links. Read my disclosure policy here. This Cream of Mushroom Chicken is one dish you won’t want to miss! Creamy, earthy, and deliciously savory, you can serve this with tons of sides, from pasta to veggies. If you love tasty chicken
dishes, you should try these Mini Chicken Pot Pies (VIDEO) and Chicken Broccoli Alfredo. I love this recipe for Cream of Mushroom Chicken. It’s satisfying and tasty, and works well
with so many other dishes. This is a quick recipe rundown with strep by step photos. For the full detailed recipe, scroll down to the printable recipe card. Pro Tip: Add the chicken broth slowly so you can mix it in, breaking up clumps of flour as you go. Otherwise, flour clumps will get lost in the sauce. How can I tell if my chicken is cooked? The best way to tell if the chicken tenders are fully cooked is by using an instant-read meat thermometer. The internal temperature in the thickest part of the chicken should be at least 165 degrees Fahrenheit. If you cut it and look inside, there should be no visible pink. How do I thicken cream of mushroom?Recipe Details
What You’ll Need
Ingredient Notes
Add-ins and Substitutions
How to Make Cream of Mushroom Chicken
Recipe Tips
FAQs
If the sauce for your Cream of Mushroom Chicken is too thin because of substitutions, you can thicken it up with a corn starch slurry. Mix a tbsp. of cornstarch and a tbsp. of water together, then stir it into your sauce. This should thicken it up quickly.
Serving Suggestions
This delicious Cream of Mushroom Chicken is a versatile dish that goes with everything. Here are some fabulous ways to serve it.
- Pasta: Serve it over a bed of pasta, or sub it into this Creamy Tuscan Chicken Pasta (Video), Cajun Chicken Pasta, or Spaghetti and Meat Sauce.
- Potatoes: This Cream of Mushroom Chicken is amazing on top of Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Potato Wedges, and Crispy Air Fryer French Fries.
- Grains: Pair this dish with some Wild Rice Recipe, Garlicky Israeli Couscous Recipe, Wild Brown Rice, or use it in this Creamy Chicken and Wild Rice Soup.
- Breads: There’s nothing better than fresh bread to sop up this amazing sauce. Try it with some Rustic Bread (overnight), Moist Buttermilk Cornbread, Buttery Brioche Bread, or Garlic Cheese Bread.
Make This Recipe in Advance
Make ahead: You can prepare the chicken tenders ahead of time and then store them in the fridge until you are ready to make the rest of the recipe.
Storing: You can store this Cream of Mushroom Chicken in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave. If needed, add a little more cream to recombine the sauce if it has “broken.”
Freeze: I don’t recommend freezing this because the cream will not defrost well.
More Creamy Chicken Dishes!
Creamy Chicken Pesto Pasta
Creamy Tortellini Alfredo
Creamy Chicken Gnocchi With Red Sauce
Creamy Chicken and Wild Rice Soup
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
Let’s connect on social media! 😍 find me @ Instagram, Facebook, YouTube, and Pinterest. And don’t forget to tag me if you try one of my recipes!
Full Recipe Instructions
- ▢ 1 lb chicken tenderloins seasoned with salt and pepper
- ▢ 2 tbsp olive oil
- ▢ 2 tablespoons unsalted butter
- ▢ 1 cloves garlic
- ▢ 8 ounces baby Bella mushrooms sliced
- ▢ 2 tbsp all-purpose flour
- ▢ 1/2 teaspoon thyme
- ▢ 1/2 teaspoon onion powder
- ▢ 1/2 teaspoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 1/2 cup chicken broth
- ▢ 1 cup heavy cream
Season 1 pound of chicken tenders with salt & pepper (both sides).
Now place 2 Tbsp olive oil and 2 Tbsp butter into a large pan and bring the heat to medium high. Cook the chicken tenders until browned and fully cooked through. Then remove and set aside.
In the same pan, add 1 minced garlic clove and 8 ounces sliced baby Bella mushrooms. Stir for a few minutes minutes on medium heat until the mushrooms become tender.
Now add tbsp all-purpose flour, 1/2 teaspoon thyme, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir for about one minute until there are no more patches of dry flour visible.
Bring the heat to medium-high and slowly pour in 1/2 cup chicken broth while mixing to prevent any clumps of flour to form.
Bring the sauce to a simmer and pour in 1 cup of heavy cream. Let it come to a simmer once again and add the cooked chicken back in. Serve it hot over butter pasta or mashed potatoes.
- Stir in the flour thoroughly- To make sure you cook the raw flour taste out and thoroughly mix it in, stir until there are no more patches of dry flour visible.
- Simmer!- This is important because it allows the broth and cream to reduce down and thicken so your Cream of Mushroom Chicken sauce is the right consistency.
- Substitute cream of mushroom soup- If you’re pressed for time, you can also use a prepared cream of mushroom soup as the base for this dish. Adjust seasonings accordingly.
Calories: 271kcal | Carbohydrates: 6g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 537mg | Potassium: 712mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!