Creamy Chicken With Mushrooms

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 10/02/19
Creamy Chicken with Mushrooms

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
450 Calories
28g Fat
19g Carbs
30g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 450
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 57%
Cholesterol 112mg 37%
Sodium 609mg 26%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 13%
Protein 30g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this easy, delicious chicken dish over rice or split biscuits for a wonderful family meal. Serve along with a tossed salad or sliced fresh tomatoes and cucumbers. 

Toast points or puff pastry shells make a good base for this chicken as well.

Ingredients

  • 1 pound boneless chicken breasts
  • 2 tablespoons butter (divided)
  • 1 tablespoons​ extra-virgin olive oil
  • 1 medium onion (chopped)
  • 6 ounces mushrooms, sliced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups​ chicken broth
  • 1/2 cup​ heavy cream
  • 1 cup peas (cooked)
  • Kosher salt and pepper, to taste

Steps to Make It

  1. Cut the chicken into small cubes.

  2. In a large skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. Add the chicken and onions and cook, stirring, for 3 minutes.

  3. Add the sliced mushrooms and parsley and continue cooking, stirring, for about 5 minutes, or until mushrooms are golden brown and onions are softened.

  4. With a slotted spoon, move the chicken mixture to a bowl; set aside.

  5. In the same skillet, melt the remaining tablespoon of butter over medium heat. Add flour and stir until well blended. Add the chicken broth and cook, stirring, until thickened. Add the heavy cream and stir the chicken mixture back into the pan. Stir in the cooked peas and add salt and pepper, to taste.

  6. Continue cooking, stirring frequently, for 5 minutes.

  7. Serve over split biscuits or hot cooked rice.