Recipe Overview
Why you’ll love it: A delicious, easy, and budget-friendly meal – it’s almost too good to be true! Creamy chicken and mushrooms is comforting, satisfying, and tasty. It’s a feel-good recipe that almost everyone likes.
How long it takes: 35 minutes
Equipment you’ll need: large skillet
Servings: 4
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. It’s somewhat similar to chicken à la King which you may be familiar with but without the extra vegetables like green peas and pimentos.
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.
Easy Creamy Chicken and Mushrooms
Comfort food. Tender chicken, flavorful mushrooms, and a rich creamy cheese sauce make a warm, satisfying meal. (Not a fan of mushrooms? Try my chicken Florentine recipe made with spinach.)
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 a small amount gives a huge punch of flavor. 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!
Serving Ideas
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.
Include a vegetable, too, such as sautéed Brussels sprouts, German red cabbage, or roasted carrots. Be sure to check out my complete list of side dishes.
Refrigerate: Place leftover chicken promptly in a covered container. Refrigerate for up to three or four days. I don’t recommend freezing leftovers.
Reheat: The best way to reheat chicken with mushroom sauce is on the stove over low heat. Microwaving leftovers tends to toughen the chicken and the sauce may separate.
More Chicken Dinner Recipes
Creamy Chicken and Mushrooms
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces (or boneless skinless chicken breasts, if you prefer)
- 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 (or another cheese of your choice)
- 3 tablespoons skim milk, more as needed
- cooked brown rice, for serving
- fresh parsley, for garnish
Instructions
- 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.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
- 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.1 yellow onion, diced, 8 ounces white mushrooms, sliced, 1 clove garlic, minced
- 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.3 ounces reduced-fat cream cheese, ½ cup grated extra sharp cheddar cheese, 3 tablespoons skim milk, more as needed
- Serve over cooked brown rice, and garnish with fresh parsley.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
wow, this is something unique recipe for me . i hope its so delicious and yummy as it looks. thanks for sharing this amazing and delicious recipe of creamy chicken mushroom rice.
Thank you!
This was not good. The flavors and textures do not blend.
I’m sorry to hear this one wasn’t a hit for you.
So simple and good! Exactly what we were looking for – Thank you!!!
I’m so glad to hear it! Thanks for taking the time to leave a review, it means a lot!
I’m sorry but I found this to be bland and tasteless. We ate it as we can’t waste food during pandemic but we won’t make again.
I’m sorry to hear you had a poor experience with this recipe.
HI Fern!
Sometimes fresh mushrooms will absorb salt from a recipe in the same way potatoes do. Blandness can be a product of that, especially when having leftovers. We just added a bit of table salt to our servings and it was delicious!!
Also, I butter my rice because I’m a sinner…
I like that it doesn’t use a can of soup. and I love mushrooms–the advantage of growing up near the mushroom capital of Kennett Square
This looks so comforting, creamy, and delicious!