Chicken with Mushroom Sauce

This creamy, delicious chicken with mushroom sauce is made from scratch. Learn how to make this classic comfort food with no canned soup.

I know, I know. Most of us are all about shortcuts and when it comes to mushroom chicken that usually means canned soup. And that’s fine – but sometimes you need to take a break from the easy stuff and make something really fabulous from scratch that will wow your family tonight.

This recipe for chicken with mushroom sauce is worth it! It takes only a little more time to prepare, but once you’re done, you’ll have an amazing meal on your hands!

Cooking mushroom sauce from scratch really is not as hard as it seems. Plus you are in total control of the flavor profile.

Seriously, the best thing about this easy chicken recipe is that it’s from scratch. No canned soup here! It’s a great dinner option for busy weeknights but also a star at any dinner party.

What is the Best Way to Clean Mushrooms?

Mushrooms are easy to clean. To remove dirt, wipe them with a damp paper towel. Do not wash mushrooms by submerging them in water because they will absorb the water and become soggy or slimy.

A quick rinse is perfectly fine however. Just be sure to dry the mushrooms off so that they brown better.

How to Store Leftover Chicken with Mushroom Sauce

To store chicken leftovers, put the chicken and mushrooms sauce in an airtight container. Make sure chicken and mushroom sauce is cooled to room temperature before storing in the refrigerator. Put the chicken and mushrooms sauce in the refrigerator within two hours of serving or eating chicken.

Store chicken and mushrooms sauce for no more than three days in the refrigerator.

You can reheat the chicken and mushrooms sauce by using a microwave or over low heat on a stove top.

How to Make Homemade Poultry Seasoning

Combine together the following in a small bowl:

• 4 teaspoons ground sage
• 3 teaspoons ground thyme
• 2 teaspoon ground marjoram
• 1 teaspoon ground rosemary
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper

This will make about 4x as much as you need for this recipe, you can store the remaining poultry seasoning in a spice jar in your pantry for another time.

About the Ingredients for Chicken with Mushroom Sauce

Chicken – We used chicken quarters, but you can use almost any cut of chicken you desire. You may need to adjust the cooking time accordingly. Boneless chicken breasts will require only 18-20 mins cooking time total.

Flour – If you want to make this gluten free or low carb or keto, either swap with a gluten free flour or skip dredging the chicken entirely and just pan fry them after seasoning. If you do not have special dietary requirements, I do recommend dredging in flour as it creates a texture on the chicken that the sauce sticks to very nicely.

Seasoning – Salt and pepper, and poultry seasoning. See above for homemade poultry seasoning recipe.

Oil – Olive oil is best here, but you can swap with any neutral flavoured oil.

Mushrooms – White button mushrooms or cremini mushrooms are best here just because they are what you will find in most grocery stores. Cremini has a stronger, earthier flavour which I think helps them hold up really well in the cream sauce.

Garlic – Fresh minced garlic is best but you can substitute with garlic powder if necessary.

Chicken stock – You can use either low sodium or regular. Be sure to check if the sauce needs more seasoning either way! If you want a richer tasting sauce, swap in some sherry. Even white wine will work.

Heavy cream – Heavy cream will give the sauce the best flavour. You can use light cream if that is what you have on hand. Milk will do in a pinch if you add a little flour or cornstarch to thicken the sauce, but for best flavour, stick with cream.

Optional: Parmesan cheese. Adding some grated parmesan cheese to the sauce is really lovely, I don’t always make it that way though.

Looking for More Easy Chicken Dinner Recipes?

Turmeric Lemon Skillet Chicken is fried crisp then braised in a fragrant sauce.

This Gluten Free Quinoa Chicken Parmesan has a surprisingly crisp coating your entire family will enjoy! This is a healthy twist on a classic recipe whether you eat gluten free or not.

This Spinach & Feta Stuffed Chicken is an easy week-night meal that looks and tastes anything but. It’s a no-fuss chicken dinner recipe that is sure to be a hit!

Crock Pot Chicken Thighs with Potatoes & Carrots is a perfect family dinner you can set up in the morning and come home to – ready to eat!

How to Make Chicken with Mushroom Sauce

Yields: 4 Servings | Prep time: 15 Mins | Cook time: 40 Mins

Ingredients:

• 4 chicken quarters
• 1/3 cup flour
• Salt and Pepper, to taste
• 1 Tablespoon poultry seasoning
• 3 Tablespoons olive oil
• 3 cups mushrooms, sliced
• 3 teaspoons minced garlic
• 1 cup chicken stock
• 1/2 cup heavy cream

Directions:

Place the flour, salt, pepper and 1/2 Tablespoon poultry seasoning in a shallow bowl and stir to combine.

Dredge each chicken quarter in the flour mixture. Set aside.

Place 2 Tablespoons of the olive oil in a large skillet over medium heat.

Sear each chicken quarter, about 4 minutes per side, until well browned.

Set chicken on a clean plate.

Add remaining oil, if needed, as well as the minced garlic into the same skillet.

Continue to cook 1 minute, then add the mushrooms and cook until sautéed, about 5 minutes.

Whisk in the chicken stock, then add the chicken back to the pan.

Bring the broth to a boil over medium-high heat, then cover and simmer for 20 minutes until the chicken reaches 165F.

Remove the chicken to a clean plate and whisk in the remaining poultry seasoning and heavy cream.

Increase heat to medium-high until boiling, then reduce to medium-low and allow the sauce to thicken. Adjust to taste.

Serve the chicken with the mushroom cream sauce served on top.