Tender chunks of chicken in a creamy mushroom sauce make a deliciously easy mid-week supper. The mushroom sauce is made with finely chopped mushrooms, making it ideal for those who don’t like the texture of whole mushrooms. Serve with crusty garlic bread and a fresh tomato salad.
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Creamy Mushroom Chicken
This recipe for chicken in a creamy mushroom sauce was invented by my daughter as a way of getting her boys to eat mushrooms.
Mushrooms in any shape or form have always been a family favourite, so it was a sad day when not only one, but both her boys refused to eat them. Luckily she came up with the idea of pulverising the mushrooms in a food processor to get rid of the texture and disguise the flavour by adding copious amounts of cream and garlic. They loved it! Crisis averted!
The chicken is tenderised by marinating it in a mixture of soy sauce and cornflour for half an hour which not only tenderises it but adds extra flavour too.
Once this prep has been done, the recipe is super simple to throw together and can be on the table in half an hour, making it an ideal mid-week supper. We like to serve it over tagliatelle, but you could use any pasta. It is equally delicious when served over a bed of fluffy rice.
You can use any type of mushroom for this recipe, but I like to use either button mushrooms or chestnut mushrooms. I find that the darker open Portobello mushrooms tend to make the sauce turn a darker colour.
Did you know that mushrooms are packed with nutritional value? They’re low in calories, are great sources of fibre and protein. They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D. They have the additional benefit of being fat and cholesterol-free.
What you will need
You can get the complete list of ingredients and full instructions on how to make this chicken in a creamy garlic and mushroom sauce on the printable recipe card below.
There are only two main ingredients in this creamy mushroom chicken and you’ll more than likely have the other ingredients in your pantry.
- Chicken breasts cut into bite-sized pieces. You should allow one breast (about 150g) per person
- A punnet of mushrooms which should be either finely chopped or pulverised in a food processor. I prefer white closed-cap mushrooms or chestnut mushrooms.
- Soy sauce and cornflour are used as a marinade
- Cream and milk to make the sauce
- Garlic as much or as little as you like
- Olive Oil and a knob of butter for frying the chicken.
- Salt and finely ground black pepper to taste.
What to do
There are only a few steps:
Cut the chicken into bite-sized pieces and mix it with cornflour and soy sauce. Set aside to marinate while you prepare the mushrooms.
Blitz the mushrooms in a food processor or chop them finely with a sharp knife.
Chop the garlic finely at the same time.
Heat the olive oil in a frying pan or wok then add the mushrooms and garlic and fry on a low heat until the mushrooms have released their moisture. Stir continuously until the volume of the mushrooms has been reduced by about half.
The aroma that comes out of the mushrooms and garlic is amazing!
Remove the mushrooms from the pan and set them aside.
Add another tablespoon of olive oil to the pan and fry the chicken until lightly seared to seal it. The soy sauce from the marinade will make the chicken look darker than it actually is so don’t accidentally over-cook the chicken. It will continue to cook once you add the sauce.
Add the mushrooms back to the chicken and stir well.
Now add the cream and stir over a low heat until the cream has reduced slightly.
Pour in the milk, cover the pan with a lid and allow to simmer for about 20 minutes until the chicken has cooked through.
To thicken the sauce, make a slurry with cornflour and water (or milk) and stir it slowly into the sauce, stirring over a low heat until the sauce has thickened sufficiently.
Serve with your favourite pasta, a leafy green salad and a slice of garlic bread.
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Can I freeze creamy garlic mushroom pasta?
Absolutely, this dish freezes really well. Pack the cooked chicken and sauce into rigid plastic containers (Tupperware is ideal) and store it in the freezer for up to 6 months.
Allow to defrost in the fridge and then reheat gently in a large saucepan until piping hot.
If you find that the sauce splits when defrosted just stir in a small amount of cornflour mixed with milk and simmer gently for a few minutes. It should come back together nicely.
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You may also like to try these other pasta recipes:
- Pasta Pescatore – fisherman’s pasta
- One-pan pasta – a delicious cheesy noodle dish
- Ham and mushroom tagliatelle – in a creamy sauce
- Creamy seafood linguine – with prawns and lobster
- Homemade chilli bolognese – classic comfort food
Or if you are more interested in chicken and mushrooms, here are some recipes for those too:
- Chicken and mushroom quiche – a classic quiche in a rich shortcrust shell.
- Chicken and mushroom puff pie – an easy midweek supper made with a cheesy choux pastry and filled with creamy chicken and mushrooms.
- Ham and cheese stuffed mushrooms – perfect as an appetiser or an accompaniment to a barbeque.
Chicken in a creamy mushroom sauce
(Click the stars to rate this recipe)
- 1¼ pounds / 600 grams chicken breasts cubed
- 2 tablespoons soy sauce
- 2 tablespoons / 15 grams cornflour or cornstarch for the marinade
- 8 ounces / 250 grams mushrooms finely chopped
- ½ cup / 125 ml single cream
- 1½ cups / 400 ml milk
- 3 to 4 cloves garlic finely minced
- 2 to 3 tablespoons Olive oil
- 1 tablespoon Butter
- 2 tablespoons / 15 grams cornflour / cornstarch for thickening
- Salt to taste
- Ground black pepper
- Cut the chicken into bite-sized pieces and mix it with cornflour and soy sauce. Set aside to marinate while you prepare the mushrooms.1¼ pounds / 600 grams chicken breasts, 2 tablespoons soy sauce, 2 tablespoons / 15 grams cornflour or cornstarch
- Finely chop the mushrooms in a food processor along with the garlic. If you don't have a food processor, chop them as finely as possible with a sharp knife.8 ounces / 250 grams mushrooms, 3 to 4 cloves garlic
- Heat the olive oil in a frying pan or wok then add the mushrooms and garlic and fry on a low heat until the mushrooms have released their moisture. Stir continuously until the volume of the mushrooms has been reduced by about half.Remove the mushrooms from the pan and set them aside.2 to 3 tablespoons Olive oil
- Add another tablespoon of olive oil to the pan along with a knob of butter and fry the chicken until lightly seared to seal it.. The soy sauce from the marinade will make the chicken look darker than it actually is so don’t over-cook it.1 tablespoon Butter
- Add the mushrooms back into the chicken and stir in the cream. Leave on a low heat for 5 minutes until the cream starts to reduce.½ cup / 125 ml single cream
- Pour in the milk, stir and then cover the pan with a lid and leave to simmer for 20 minutes until the chicken is cooked through.1½ cups / 400 ml milk
- To thicken the sauce mix the cornflour with 2 tablespoons of water or milk and gradually add to the sauce, simmering and stirring until the desired consistency is obtained. Do not allow the sauce to boil.2 tablespoons / 15 grams cornflour / cornstarch
- Season with salt to taste and plenty of ground black pepper.Salt to taste, Ground black pepper
- Spoon the chicken onto a bed of tagliatelle (or other pasta) and serve with a fresh green salad and slices of garlic bread.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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