This creamy mushroom chicken recipe is a rich and comforting one pan dish featuring tender chicken in a velvety garlic mushroom sauce. Perfect for a quick weeknight dinner!
A work colleague and friend recommended a Hairy Bikers recipe on the BBC Food website and this recipe for creamy mushroom chicken appeared on the same page as a related recipe. I clicked into it to see if we had all the ingredients as it looked delicious. We did have all the ingredients, so out came 2 chicken breasts from the freezer and we had it for our evening meal that night!
It’s a delicious dish with lovely moist chicken and a sauce that is so full of flavour, that is also surprisingly low in calories.
Tips
- Dairy-free option - use coconut cream or a plant-based alternative instead of crème fraiche.
- Herbs and spices - try adding thyme, rosemary or smoked paprika to the sauce for more depth.
- Alternative proteins - substitute the chicken for turkey or pork chops for variety.
- This creamy mushroom chicken recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Button, chestnut, or portobello mushrooms work best, but you can also use wild mushrooms like shiitake for a deeper flavour.
Yes - keep it in the fridge for up to 3 days and reheat gently on the hob with a splash of stock or cream to maintain the sauce’s consistency.
Yes - just adjust the cooking time since bone-in pieces take longer to cook through.
It pairs well with rice, mashed potatoes, pasta, or roast vegetables.
Add extra stock or a bit more crème fraiche while reheating to loosen the consistency.
It’s best eaten fresh, but if freezing, do so without adding the crème fraiche. Add it when reheating to prevent separation.
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How to make this Creamy Mushroom Chicken
Ingredients
- 2 skinless chicken breasts (weighing approx. 200g each)
- salt and freshly ground black pepper
- spray olive oil
- half an onion, finely chopped
- 1 fat clove garlic, crushed
- 100g chestnut mushrooms, sliced
- 250ml chicken stock (made with half a stock cube or pot)
- 100ml half-fat crème fraiche
- 2 tsp cornflour mixed with 2 tsp water
- 1 tbsp freshly chopped parsley
Instructions
- Season the chicken on both sides with some salt and freshly ground black pepper. Heat a few sprays of the olive oil in a non-stick frying pan, shallow casserole or a skillet pan on a medium heat, add the seasoned chicken breasts and fry for about 10 minutes (turning halfway through), or until well browned on both sides. Set aside on a plate.
- In the same pan, add a little more spray olive oil and fry the onion for 2 minutes, or until translucent. Add the garlic and fry for 1 minute, then add the mushrooms and fry until golden brown (approx. 3 to 4 minutes). If they start to stick, add a little stock to the pan.
- Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight-fitting lid, lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked through (you can check that the internal temperature is 74C by using a meat thermometer).
- Remove the pan from the heat and transfer the chicken to a plate. Stir the crème fraiche into the sauce, then return the pan to a medium high heat. Once it starts to bubble continuously, slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need it all – use as much as you need until the sauce has thickened slightly.
- Stir the parsley into the sauce then season, to taste, with some salt and freshly ground black pepper. Add the chicken back into the pan and let it warm through for a couple of minutes.
- Serve the chicken and sauce with some basmati rice, pasta, mashed potatoes and extra vegetables on the side.
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Creamy Mushroom Chicken
Ingredients
- 2 skinless chicken breasts (weighing approx. 200g each)
- salt and freshly ground black pepper
- spray olive oil
- half an onion finely chopped
- 1 fat clove garlic crushed
- 100 g (3.5 oz) chestnut mushrooms sliced
- 250 ml (1 cup) chicken stock (made with half a stock cube or pot)
- 100 ml (½ cup) half-fat crème fraiche
- 2 tsp (10.6 oz) cornflour mixed with 2 tsp water
- 1 tbsp freshly chopped parsley
Instructions
- Season the chicken on both sides with some salt and freshly ground black pepper. Heat a few sprays of the olive oil in a non-stick frying pan, shallow casserole or a skillet pan on a medium heat, add the seasoned chicken breasts and fry for about 10 minutes (turning halfway through), or until well browned on both sides. Set aside on a plate.
- In the same pan, add a little more spray olive oil and fry the onion for 2 minutes, or until translucent. Add the garlic and fry for 1 minute, then add the mushrooms and fry until golden brown (approx. 3 to 4 minutes). If they start to stick, add a little stock to the pan.
- Return the chicken to the pan and stir in the stock. Bring to the boil. Cover with a tight-fitting lid, lower the heat and simmer for 12 to 15 minutes, or until the chicken is cooked through (you can check that the internal temperature is 74C by using a meat thermometer).
- Remove the pan from the heat and transfer the chicken to a plate. Stir the crème fraiche into the sauce, then return the pan to a medium high heat. Once it starts to bubble continuously, slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need it all – use as much as you need until the sauce has thickened slightly.
- Stir the parsley into the sauce then season, to taste, with some salt and freshly ground black pepper. Add the chicken back into the pan and let it warm through for a couple of minutes.
- Serve the chicken and sauce with some basmati rice, pasta, mashed potatoes and extra vegetables on the side.
Notes
- Dairy-free option - use coconut cream or a plant-based alternative instead of crème fraiche.
- Herbs and spices - try adding thyme, rosemary or smoked paprika to the sauce for more depth.
- Alternative proteins - substitute the chicken for turkey or pork chops for variety.
- This creamy mushroom chicken recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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