A delicious, easy, and budget-friendly meal – it’s almost too good to be true! Creamy chicken and mushrooms is comforting, satisfying, and tasty.
Why you’ll love it: Chicken with a creamy mushroom sauce is a homey, feel good recipe that almost everyone likes.
How long it takes: 35 minutes
Equipment you’ll need: large skillet
Cold, blustery weather makes me want to warm up with something creamy, comforting, and easy to make (of course!) and this recipe fits the bill.
Here in Michigan, we currently don’t have much snow (can I find some wood to knock on?), but I know a lot of you were hammered with snow this weekend. Cold weather is a fact of life for most of us but it’s nothing some good comfort food can’t fix.
About this Creamy Chicken and Mushrooms Recipe
- Comfort food. Tender chicken, flavorful mushrooms, and a rich creamy cheese sauce makes a warm, satisfying meal.
- Budget friendly. Chicken thighs are usually less expensive than chicken breasts although boneless skinless chicken breasts work perfectly. I usually just buy what’s on sale. Mushrooms add more meaty texture with having to add a lot of extra chicken.
- Lower in fat. Many similar recipes use heavy cream but I lightened it up with skim milk, reduced-fat cream cheese, and then of course, sharp cheddar. I love the sharpness of a good extra sharp cheddar because it gives a huge punch of flavor without having to pile it on. More bang for your buck! However, if you’re looking for a creamy sauce without cheese, be sure to try my cream of mushroom chicken. It’s pretty amazing, too!
What To Serve With Chicken and Mushrooms
I usually serve creamy chicken and mushrooms on brown rice but it also goes well with farro, whole wheat pasta, jasmine rice, or quinoa. Cauliflower rice is a low carb option. Creamy chicken can be served with mashed potatoes or roasted potatoes, too.
Storage & Reheating
Refrigerate leftover chicken promptly in a covered container. It will keep for three to four days.
To reheat, I recommend heating chicken with mushroom sauce on the stove over low heat. Microwaving leftovers tends to toughen the chicken and the sauce may separate.
- 1 teaspoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 1 yellow onion, diced
- 8 ounces white mushrooms, sliced
- 1 clove garlic, minced
- 3 ounces reduced-fat cream cheese
- ½ cup grated extra sharp cheddar cheese
- 3 tablespoons skim milk, more as needed
- cooked brown rice, for serving
- fresh parsley, for garnish
- In a large skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook until browned on all sides and cooked through. Remove to a bowl and set aside.
- Reduce heat to medium and add onions. Cook, stirring, until softened and translucent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are cooked. Add chicken back in along with garlic. Cook for 1 minute or until fragrant.
- Reduce heat to medium-low and add cream cheese, cheddar cheese, and milk. Continue to cook over low heat until cheese has melted and a creamy sauce has formed. Add more milk if desired to thin sauce. Season to taste.
- Serve over cooked brown rice, and garnish with fresh parsley.
- Nutrition information does not include rice or parsley.
- If desired, substitute boneless skinless chicken breasts.
- Brown rice is more nutritious but if you prefer, substitute long grain white rice or jasmine rice. Quinoa or couscous are good substitutes, as well.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.