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20 Minute Chicken with Mushroom Sauce

This was a super quick dinner that I put together, so I apologize for lack of step-by-step pictures. I mostly wanted to make some food and eat it. It was one of those days. So to stick with that theme, I'm not going to write much about it. I mean, what's there to write about chicken with mushroom sauce? It's delicious and easy to make.

chicken with mushroom sauce

Actually, I do have one more thing to say. If you want your sauce on the creamier side, then increase the half and half to 1/2 cup and only use 1/2 cup of chicken broth. I bet that will be even more delicious. If you want this to be healthier or more kosher, then omit the half and half and add more broth. You get the idea.

Chicken with Mushroom Sauce

Makes 4 servings. Total time: 20 minutes.

  • 4 thin sliced chicken breasts
  • 1 pound baby bella mushrooms, cleaned and sliced
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 3/4 cup chicken broth
  • 1/4 cup half & half (don't use reduced fat, it will curdle!)
  • pinch of dried thyme
  • 2 tablespoons flour (I used whole wheat)
  • Salt, pepper, garlic powder to taste
  • Olive oil for cooking
  • Noodles, vegetables, or rice for serving.

1. Heat up some olive oil in a skillet, and add the chicken. Season the chicken with salt, pepper, and garlic powder and cook for 5 minutes. Flip the chicken, season the other side, and cook for another 3 minutes, or until the chicken is done. Remove from pan.


2. Add the chopped onion to the pan and cook on medium heat for 2 minutes until the onion starts to brown. Add the crushed garlic clove and cook for 1 minute. Add the mushrooms, stir well, and cook for 5 minutes until the mushrooms start to sweat.

3. Add the chicken broth and the thyme and bring to a simmer. Add the half and half, stir in the flour, and cook for 1 minute until everything is combined and the sauce starts to thicken.

chicken with mushroom sauce

4. Add the chicken to the creamy mushroom sauce, and season with more salt and pepper if desired.


Very simple! We ate this with garlic-sauteed asparagus leftovers and we dipped bread into the sauce, because I didn't want to bother with cooking noodles or rice.

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