Recipe

Classic Chicken and Mushrooms

Tender chicken, earthy mushrooms, and a lighter creamy herb sauce that tastes like Sunday dinner but fits a weeknight.

By Matt Campbell

•

4.8

A skillet of creamy chicken and mushrooms with thyme, served with a spoonful of sauce pooling around the chicken

This is the kind of classic chicken and mushroom dinner that makes the kitchen smell like you have your life together, even if you absolutely do not. We are talking golden seared chicken, mushrooms that actually brown (not steam into sadness), and a cozy sauce that feels creamy without going all in on heavy cream.

The trick is simple: build flavor in layers. Sear the chicken, take it out, brown the mushrooms hard, then deglaze the pan so all those crispy bits become sauce. We finish with a splash of milk or half-and-half and a little Greek yogurt for that creamy texture and gentle tang. It is wholesome, comforting, and still bright enough that you do not need a nap afterward.

A wooden cutting board with sliced mushrooms, minced garlic, and chopped parsley next to raw chicken breasts

Why It Works

Big comfort, lighter feel: A creamy sauce made with broth plus a modest amount of dairy, finished with Greek yogurt for richness without heaviness.
Real browning equals real flavor: We sear chicken and brown mushrooms (in batches if needed) so everything gets crisp edges and deep savoriness.
One pan, low drama: The skillet does all the work, and the sauce comes together right where the flavor lives.
Flexible: Works with breasts or thighs, and you can swap herbs based on what is in your fridge.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm gently in a skillet over medium-low heat with a splash of broth or water, stirring the sauce as it loosens. Avoid boiling so the yogurt stays smooth.

Microwave: Use 50 to 70% power in short bursts, stirring between rounds.

Freeze: You can freeze it for up to 2 months, but creamy sauces can separate a bit. If freezing, consider holding the Greek yogurt and stirring it in fresh after reheating.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, and they are extra forgiving. Use boneless skinless thighs and sear the same way. 165°F is food-safe, but thighs are often even better around 175 to 185°F if you like them extra tender.

What mushrooms work best?

Cremini (baby bella) are my go-to for flavor. White button mushrooms work too. If you want to level up, mix in shiitake or oyster for deeper savory notes.

How do I keep mushrooms from getting watery?

Use a hot pan, do not overcrowd, and do not salt them until they have browned. You can wipe mushrooms with a damp paper towel, or give them a quick rinse. If you rinse, just dry them well so they brown instead of steam.

Is this actually healthy?

It is a wholesome, balanced meal: lean protein, mushrooms, and a sauce built mostly on broth with moderate dairy. Pair it with whole grains and a green veg and you are in great shape.

Can I make it dairy-free?

You can. Use unsweetened oat milk or cashew milk. For the creamy finish, swap in a dairy-free yogurt or add a spoonful of cashew cream. If you skip yogurt entirely, thicken with an extra teaspoon of cornstarch (or simmer a minute longer) so the sauce still hugs the chicken instead of behaving like soup.

Help, my sauce looks split or curdled. Now what?

Turn the heat down (or off), then whisk in a splash of broth to smooth it out. Next time, keep it at a gentle simmer and add the yogurt off-heat or on very low heat after tempering.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (stainless steel or cast iron is ideal)
Tongs
Knife and cutting board
Measuring cups and spoons
Instant-read thermometer (recommended for perfectly cooked chicken)

I learned early on that “traditional” does not have to mean heavy. This dish is my weeknight version of the chicken and mushroom dinners I grew up loving, the ones that felt like a warm blanket after a long day. The first time I tried to lighten it up, I got cocky and pulled the cream entirely. The sauce tasted like polite beige water.

Now I do it the right way: brown everything like I mean it, deglaze the pan, then add just enough dairy to make it feel cozy. The Greek yogurt finish is my little secret handshake. Taste as you go, keep it relaxed, and if your mushrooms get a little too dark, congratulations. You just made it better.

Classic Chicken and Mushrooms

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/2 pounds boneless skinless chicken breasts (or thighs)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional but helpful)
2 tablespoons olive oil, divided
1 tablespoon unsalted butter (optional for extra flavor)
12 ounces cremini mushrooms, sliced
1 small yellow onion or 2 shallots, finely chopped
3 cloves garlic, minced
1 tablespoon all-purpose flour (or cornstarch slurry, see notes)
3/4 cup low-sodium chicken broth
1/2 cup milk or half-and-half
1 teaspoon Dijon mustard
1 to 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1/3 cup plain Greek yogurt (2% or whole), at room temperature
1 tablespoon chopped parsley
1 to 2 teaspoons lemon juice (optional but great)

Optional add-ins: A handful of baby spinach stirred in at the end, or 1/4 cup grated parmesan for a slightly saltier, thicker sauce.

Optional classic upgrade: 1/4 cup dry white wine (to deglaze). If using, reduce broth by 1/4 cup.

Instructions

Prep the chicken. Pat chicken dry. Season both sides with salt, pepper, and garlic powder. If breasts are thick, slice horizontally or pound to an even thickness (about 1/2 to 3/4 inch) so they cook evenly.
Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken until golden and cooked through to 165°F, about 3 to 6 minutes per side depending on thickness. Transfer to a plate.
Brown the mushrooms. Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter (if using). Add mushrooms in an even layer. If the pan is crowded, cook in 2 batches so they actually brown. Let them sit 3 minutes without stirring, then stir and cook 4 to 6 minutes more until deeply browned. If the pan looks dry, add a small drizzle of oil.
Build the base. Add onion (or shallots) to the mushrooms. Cook 2 to 3 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.
Thicken lightly. Sprinkle flour over the mushroom mixture and stir for 1 minute so it cooks off the raw taste.
Deglaze and simmer. Pour in chicken broth and scrape up the browned bits from the bottom of the pan. Optional: For a more classic vibe, deglaze first with 1/4 cup white wine, simmer 30 to 60 seconds, then add the broth. Stir in milk (or half-and-half), Dijon, and thyme. Simmer 3 to 5 minutes until the sauce lightly thickens.
Add the chicken back. Return chicken and any juices to the skillet. Spoon sauce over top and simmer 2 minutes to warm through.
Finish with yogurt (no curdling, please). Turn heat to low. In a small bowl, stir a spoonful of hot sauce into the Greek yogurt to temper it, then stir the yogurt mixture back into the skillet. Warm gently 1 minute. Do not boil.
Brighten and serve. Stir in parsley and a squeeze of lemon juice if using. Taste and adjust salt and pepper. Serve over brown rice, mashed potatoes, or egg noodles, and make sure everyone gets plenty of mushrooms and sauce.

Note: For gluten-free thickening, skip flour and whisk 2 teaspoons cornstarch with 2 tablespoons cold water. Stir it into the simmering sauce and cook 1 to 2 minutes until thickened.

Want a thicker sauce? Use 2 tablespoons flour instead of 1, or increase cornstarch to 1 tablespoon (mixed with cold water) for a more clingy, spoon-coating finish.

Pan note: Stainless steel gives you excellent browned bits for the sauce (just let the chicken release before you flip). Cast iron browns beautifully too, but holds heat, so lower the heat a touch before adding garlic and dairy.

A spoon stirring a creamy mushroom sauce in a skillet while seared chicken rests on top

Nutrition information is estimated.

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