Chicken with Mushroom and Onion Cream Sauce Recipe

There’s something truly special about the combination of tender chicken, golden onions, and earthy mushrooms coated in a velvety cream sauce. It’s the kind of dish that feels both indulgent and homely — the perfect centerpiece for a cozy family dinner, a casual gathering with friends, or even a romantic evening at home.

This Chicken with Mushroom and Onion Cream Sauce recipe was inspired by the classic comfort foods many of us grew up with — those creamy, hearty meals that filled the kitchen with irresistible aromas. It’s a modern take on an old-fashioned favorite, designed to be simple enough for weeknights yet elegant enough for special occasions. The best part? It’s made with wholesome ingredients and doesn’t require hours in the kitchen, making it a go-to meal when you want something both delicious and fuss-free.

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Why You’ll Love This Recipe

This chicken recipe is not just about great flavor — it’s about the perfect balance of textures and aromas. Here’s why it deserves a spot in your dinner rotation:

• Creamy and comforting: The luscious sauce hugs each piece of chicken, making every bite rich and satisfying.

• Simple ingredients: You probably already have everything you need in your pantry and fridge.

• Versatile: Serve it over rice, mashed potatoes, or pasta for a full meal.

• Family-friendly: Even picky eaters will love its mild, creamy flavor.

• Perfect for leftovers: The sauce keeps the chicken juicy and flavorful even the next day.

Whether you’re looking to impress guests or simply want a cozy dinner to unwind after a long day, this recipe checks every box.

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1½ pounds)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

For the Mushroom and Onion Cream Sauce:

• 2 tablespoons unsalted butter

• 1 medium yellow onion, thinly sliced

• 8 ounces cremini or white mushrooms, cleaned and sliced

• 3 cloves garlic, minced

• 1 tablespoon all-purpose flour

• 1½ cups chicken broth

• 1 cup heavy cream

• 1 teaspoon Dijon mustard (optional, for depth of flavor)

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves

• 2 tablespoons grated Parmesan cheese (optional)

• Fresh parsley, chopped (for garnish)

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Directions

1. Prepare the Chicken

Pat the chicken breasts dry using a paper towel to ensure they brown nicely. Season both sides evenly with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for about 5 to 6 minutes per side, or until they’re golden brown and cooked through (the internal temperature should reach 165°F).

Transfer the cooked chicken to a plate and cover it loosely with foil to keep warm.

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2. Sauté the Onions and Mushrooms

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced onions and cook for about 3 to 4 minutes until they begin to soften. Then, add the mushrooms and continue cooking for another 5 to 6 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.

At this stage, your kitchen will be filled with a savory aroma — the caramelized onions and earthy mushrooms create a rich base for the sauce.

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3. Add Garlic and Make the Roux

Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir well to combine. This step helps thicken the sauce. Continue stirring for about 1 minute to remove the raw flour taste.

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4. Add the Broth and Cream

Slowly pour in the chicken broth, whisking constantly to prevent lumps. Allow the mixture to simmer for 2 to 3 minutes until slightly thickened. Then, lower the heat and stir in the heavy cream. Add Dijon mustard, salt, pepper, and thyme, whisking until smooth and creamy.

Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it reaches your desired consistency.

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5. Return the Chicken to the Pan

Return the cooked chicken breasts to the skillet, nestling them into the creamy mushroom and onion sauce. Spoon the sauce over each piece to coat it well. Let everything simmer together for another 5 minutes, allowing the flavors to meld beautifully.

If desired, sprinkle a bit of grated Parmesan cheese into the sauce for an extra layer of savory richness.

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6. Garnish and Serve

Turn off the heat and sprinkle freshly chopped parsley on top for color and freshness. Serve hot with your favorite sides — creamy mashed potatoes, steamed rice, buttered noodles, or even roasted vegetables.

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Tips for Success

• Don’t overcrowd the pan: Cook the chicken in batches if necessary so it browns evenly.

• Use fresh mushrooms: They release less water than canned ones, resulting in a richer flavor and better texture.

• Adjust the thickness: If the sauce feels too thick, add a splash of chicken broth. If too thin, simmer it a few more minutes.

• Make it lighter: Substitute half-and-half or evaporated milk instead of heavy cream for a lighter version.

• Add veggies: Spinach, peas, or even sun-dried tomatoes can enhance the flavor and color.

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What to Serve with Chicken with Mushroom and Onion Cream Sauce

This dish pairs beautifully with a variety of sides. Here are a few ideas to complete your meal:

• Mashed Potatoes: Creamy mashed potatoes soak up every drop of the luscious sauce.

• Steamed Rice: A classic pairing that balances the richness of the dish.

• Buttered Egg Noodles: The perfect vehicle for the creamy sauce.

• Roasted Vegetables: Try carrots, broccoli, or green beans for added nutrition and color.

• Crusty Bread: Perfect for sopping up the extra sauce — you won’t want to waste a drop.

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How to Store and Reheat

Refrigerate: Let leftovers cool completely before transferring them to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days.

Reheat: Warm the chicken gently in a skillet over low heat. Add a splash of chicken broth or cream to loosen the sauce as it reheats. Avoid microwaving for too long, as the sauce can separate.

Freeze: This dish can also be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before reheating slowly on the stovetop.

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Variations to Try

One of the best things about this recipe is how adaptable it is. Here are a few variations you can explore:

• Chicken Thighs: Use boneless, skinless thighs for a juicier, richer flavor.

• Add Spinach: Stir in a handful of baby spinach just before serving for a pop of color and nutrients.

• Add Cheese: Mix in a small handful of shredded mozzarella or provolone for a cheesier sauce.

• Use Different Mushrooms: Try shiitake, oyster, or portobello mushrooms for an earthier, gourmet touch.

• Add a Touch of Lemon: A squeeze of fresh lemon juice can brighten the creamy sauce and balance the richness.

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Healthier Ingredient Swaps

If you’d like to make a lighter version of this creamy chicken dish without sacrificing taste, here are some simple substitutions:

• Use olive oil instead of butter: Reduces saturated fat while keeping a rich flavor.

• Replace heavy cream with Greek yogurt: Adds creaminess and extra protein.

• Use low-sodium broth: Helps control sodium intake without compromising taste.

• Add more vegetables: Increase the amount of mushrooms, onions, or add zucchini and spinach for extra nutrients.

These swaps make it easy to fit this comforting meal into a balanced diet.

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Common Mistakes to Avoid

1. Overcooking the chicken: Always use a meat thermometer to ensure it reaches 165°F — no more, no less — for juicy results.

2. Skipping the roux: The flour is essential for thickening the sauce, so don’t skip this step.

3. Adding cream too early: If added before the broth has thickened, the cream may curdle. Always simmer the broth first.

4. Using high heat for the sauce: Keep it on medium to low heat to prevent burning or curdling.

5. Not seasoning properly: Taste as you go — the right balance of salt, pepper, and herbs brings the sauce to life.

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Make-Ahead Option

If you’re planning to serve this for a dinner party or busy weeknight, you can prepare most of it ahead:

• Cook the chicken and sauce separately: Store them in separate containers in the fridge.

• Reheat and combine before serving: Warm the sauce on the stovetop, then add the chicken and simmer for a few minutes until heated through.

This method ensures the chicken stays tender and the sauce remains silky.

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Nutritional Information (Per Serving)

(Approximate values for one serving)

• Calories: 420

• Protein: 35g

• Fat: 25g

• Saturated Fat: 12g

• Carbohydrates: 8g

• Fiber: 1g

• Sugars: 3g

• Sodium: 550mg

This dish provides a satisfying balance of protein and healthy fats, making it both hearty and nourishing.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent alternative to chicken breasts in this recipe. They tend to be juicier and more flavorful due to their slightly higher fat content, which also helps them stay tender even after reheating. If you prefer dark meat, thighs will give your dish a richer, more savory taste. Just remember to adjust the cooking time — usually about 6 to 7 minutes per side depending on thickness. The key is to cook until the internal temperature reaches 165°F (74°C) to ensure the chicken is perfectly done but still moist. Many home cooks actually prefer thighs for creamy dishes like this because the meat absorbs the sauce beautifully, making every bite incredibly satisfying.

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2. Can I make this dish dairy-free?
Yes, this recipe can easily be adapted to be dairy-free without sacrificing its creamy, comforting texture. To make it dairy-free, simply replace the butter with olive oil or plant-based butter, and use full-fat coconut milk or a non-dairy creamer instead of heavy cream. Coconut milk gives the sauce a subtle, pleasant sweetness that pairs nicely with the savory chicken and mushrooms. If you’d like to keep the flavor as close to the original as possible, go for an unsweetened oat or soy cream alternative — both work well to create a smooth, rich sauce. With these adjustments, you can enjoy the same comforting meal while keeping it fully dairy-free and suitable for various dietary preferences.

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3. What if I don’t have Dijon mustard?
No problem! Dijon mustard adds a subtle tang and depth of flavor to the sauce, but it’s not a deal-breaker if you don’t have it on hand. You can simply omit it or use regular yellow mustard for a milder taste. If you prefer, a small squeeze of lemon juice can also mimic Dijon’s gentle acidity and brighten up the cream sauce. The goal of the mustard is to balance the richness of the cream and mushrooms, so any mild acidic element will work in its place.

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4. How can I thicken the sauce without flour?
If you’re avoiding flour or prefer a gluten-free option, cornstarch is a perfect substitute. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the simmering sauce. Within a few minutes, the sauce will thicken to a silky consistency. This method creates a smooth texture without changing the flavor, making it ideal for anyone with gluten sensitivities.

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