Creamy Mushroom Chicken Breast Recipe (One Pot Recipe)

Creamy Mushroom Chicken is savory, juicy and full of flavor. This chicken breast recipe is a crowd pleaser especially paired with garlic mashed potatoes!

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Mushrooms, chicken and mashed potatoes have always been my favorite to have for dinner, especially paired with a savory gravy or sauce. This recipe only uses one pot too, always a plus!

Ingredients for this Mushroom Chicken recipe:

• Baby Bella mushrooms
• salted butter
• boneless skinless chicken breast
• Salt/Pepper
• all-purpose flour
• cooking oil
• broth chicken or beef
• Worcestershire sauce
• low sodium soy sauce
• dijon mustard
• Shallot
• dried thyme
• garlic cloves
• cornstarch
• heavy cream

Tools You’ll Need:

• Large Skillet
• Measuring cups
• measuring spoons
• Sharp knife

Try these dinner recipes next…

• Bbq Turkey Meatballs
• Teriyaki Glazed Salmon Sheet Pan Dinner
• Soy Glazed Pork Bites
• Curried Shepherd’s Pie
• One Pot Ground-Turkey and Potatoes

Creamy Mushroom Chicken Breast Recipe

Serving 2, easily can be doubled

Ingredients

• 10 oz Baby Bella mushrooms, cleaned and thinly sliced
• 2 Tbsp salted butter
• 1 large boneless skinless chicken breast, Sliced lengthwise into 2-3 smaller pieces
• Salt/Pepper
• 1/4 cup all-purpose flour
• 2 Tbsp cooking oil
• 1 1/2 cups broth chicken or beef
• 1 Tbsp Worcestershire sauce
• 1 Tbsp low sodium soy sauce
• 1 tsp dijon mustard
• 1 Shallot, peeled and thinly sliced
• 1/4 tsp dried thyme
• 3 cloves garlic, minced
• 1 Tbsp cornstarch
• 1/4 cup heavy cream

Instructions

• Prep ingredients according to the list above
• In a bowl combine the broth, Worcestershire, soy sauce, dijon mustard, and thyme. Set aside.
• Add 1 tbsp butter to a large skillet and melt over medium-high heat. Add the sliced mushrooms and saute for about 5-6 minutes, stirring occasionally until golden brown. Season with a pinch of salt and pepper. Add mushrooms to a plate and set aside.
• Season each side of the chicken with a pinch salt and pepper. Dredge the chicken in the flour taping off the excess.
• Heat 2 Tbsp cooking oil in the same pan over medium-high heat. Add the 2-3 chicken pieces and cook for 4-5 minutes per side, until golden brown. Remove the chicken pieces from pan and set aside. 
• Turn the heat to medium, add 1 tbsp butter and the sliced shallots. Cook for 2-3 minutes, until soft. Season with a pinch of salt and pepper. Add the minced garlic and sauté for 1 minute stirring occasionally.
• Pour in the broth mixture and bring to a gentle boil. Let it reduce for 10 minutes.
• Combine cornstarch with 1 Tbsp of cold water in a small bowl. Add in the cornstarch slurry to the pan and mix. Reduce the heat to low.
• Stir in the heavy cream and mix in the mushrooms. Add the chicken back into the mushroom sauce and heat for 5 minutes.
• Enjoy warm with some mashed potatoes!