Creamy mushroom sauces make me weak in the knees. Anyone else? The chicken here is purely a vehicle for the creamy, garlicky, heavenly mushroom sauce. And the crispy onions? Well that’s just icing on the cake! This Creamy Mushroom Chicken with Crispy Onions is a really simple and scrumptious dinner with plenty of customizable options that I’ll outline for you below. Tuck this one in your back pocket (browser bookmarks?) because I’m sure you’re going to be making it again and again. ;)
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What Are “Crispy Onions”?
I’m not sure how popular crispy fried onions are outside the U.S. so I wanted to take a second to explain and link out to this product for those who are unfamiliar. They’re basically deep fried onions that you can buy in a carton and are often used to top the classic Thanksgiving recipe, Green Bean Casserole. The onions are super crispy, a little salty, and they just add a wonderful texture and flavor in contrast the to the creamy mushroom sauce. The only brand I know that makes them is French’s, but you might be able to find a generic version at some grocery stores.
Can I Use Chicken Thighs?
Yes, boneless, skinless chicken thighs will work beautifully for this recipe and, because they are already thin and flat, will not require the pounding step that I show for the chicken breasts below. I do not suggest bone-in chicken thighs or breasts for this recipe because they require a much longer cooking time.
Can I Substitute the Mushrooms?
Not a mushroom lover? No problem. This recipe would also be great with spinach. Simply make the sauce without the mushrooms by adding the garlic to the skillet after removing the chicken, then proceeding to deglaze the skillet with broth as directed below. After adding the cream, simmer for a few minutes to thicken the sauce, then stir in fresh spinach until wilted. Finally, add the chicken and warm through.
Make it Dairy-Free
Full fat coconut milk will work well here in place of the heavy cream, just as it does in my Vegan Creamy Mushroom Ramen. Make sure to use full-fat coconut milk in a can, not the kind in a carton, which is thinner and meant to be a substitute for dairy milk. Shake up the can well before measuring, to distribute as much fat throughout the liquid as possible. Also, use coconut oil or your cooking oil of choice in place of butter.
Pictured with Steamed Green Beans and mashed potatoes.
Creamy Mushroom Chicken with Crispy Onions
Servings 4Ingredients
- 8 oz. baby bella mushrooms ($1.69)
- 2 boneless, skinless chicken breast (about 1.3 lbs. total) ($5.63)
- 1 pinch salt ($0.02)
- 1 pinch pepper ($0.02)
- 2 Tbsp butter, divided ($0.26)
- 4 cloves garlic ($0.32)
- 1/2 cup chicken broth ($0.07)
- 1/2 cup heavy cream ($0.39)
- 1/4 cup crispy fried onions ($0.37)
- 1 Tbsp chopped fresh parsley (optional garnish) ($0.05)
Instructions
- Rinse and slice the mushrooms. Set the sliced mushrooms aside.
- Place the chicken breasts on a cutting board and cover with plastic wrap. Use a mallet or rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch thick. Cut each chicken breast into two pieces, and season with a pinch of salt and pepper.
- Add one tablespoon of the butter to a large skillet and heat over medium. Once the butter is melted and the skillet is hot, add the chicken and cook until golden brown on both sides (about 5 minutes per side). Remove the chicken to a clean plate and cover with foil or an upside down plate to keep it warm.
- Add the second tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet begins to dry up again. Add the minced garlic and sauté for about a minute more.
- Pour the chicken broth into the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the heavy cream and stir to combine.
- Return the chicken to the skillet and spoon mushroom cream sauce over each piece. Allow the chicken to simmer in the sauce for about 5 minutes more, or until the sauce is slightly reduced. Top the chicken with the crispy fried onions and serve.
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Equipment
- Color Cutting Boards
- Rolling Pin
- Chef’s Knife
- Stainless Steel Pots and Pans
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Creamy Mushroom Chicken with Crispy Onions – Step by Step Photos
Wash and slice 8oz. baby bella mushrooms. Set the mushrooms aside.
Place two boneless, skinless chicken breasts (about 1.3 lbs. total) on a cutting board and cover with plastic wrap. Use a mallet or a rolling pin to gently pound the chicken until it is an even thickness, about ¾-inch. This helps the chicken cook quickly and evenly in the skillet.
Cut each chicken breast in half to create four portions, then season each with a pinch of salt and pepper.
Add one tablespoon butter to a large skillet and heat over medium. When the butter is melted and the skillet is hot, add the chicken and cook until golden brown on each side (about 5 minutes per side). Remove the chicken to a clean plate and cover to keep it warm (either foil or another plate turned upside down).
Add another tablespoon of butter and the sliced mushrooms to the skillet. Sauté the mushrooms until they release all their water and the skillet dries up again. Add four cloves minced garlic and continue to sauté for about a minute more.
Add ½ cup chicken broth to the skillet and stir to dissolve any browned bits off the bottom. Add ½ cup heavy cream to the skillet and stir to combine.
Add the cooked chicken back to the skillet and spoon the creamy mushroom sauce over the chicken. Let the chicken simmer in the sauce for about 5 minutes, or until warmed through and the sauce is slightly reduced.
Top the chicken with crispy fried onions (I used about ¼ cup total).
Garnish with chopped fresh parsley, if desired, then serve. This goes really well with mashed potatoes or pasta, so the creamy sauce can be spooned over top like a gravy.
Really good. I used a variety of mushrooms I had that needed used. I also cut boneless skinless chicken thighs into bite size pieces. I will make this again!
I loved this recipe, so easy and quick! I used boneless skinless thighs, and I wish I would’ve made more of the sauce! I added some italian seasoning, but that’s it for additions. I think it says a lot about a recipe when you don’t have to add a lot more seasonings, which normally I have to do for it to be flavorful. The crispy onions make it soooo good, highly recommend not skipping on those. I served it with parmesan risotto, and roasted asparagus! Delish!
This is sooo good! It tastes like you are eating the best part of a green bean casserole with some chicken for protein. I did add some Worcestershire Sauce to the mushrooms and it was a great addition.
Really simple and easy recipe and the flavor is really good but unfortunately the chicken was way overcooked. Next time I make it I think I’ll reduce the sauce separately and spoon it over the chicken instead of adding the chicken back to the pan.
Another hit with the family. There were no left overs.
This is so easy and delicious, love it. I went to make it and my mushrooms were bad so I just put in an onion and some broccoli, was so so tasty and I better it’s even better with mushrooms!
Love this recipe. Had some leftover pesto lying around so added a couple of tablespoons. Also carmelized some onions and used those because I just could not bring myself to buy a can of fried onions – trying to save money on groceries.
This is SOOO delicious.
Very tasty and remarkably simple. I ended up adding some fresh spinach at the end which worked really nicely.
This was SO GOOD! Everyone in the family ate it and loved it. I added a little extra pepper to the gravy and used chicken breasts. I served it with some leftover rice and they worked really well together. I plan on keeping this dinner as a regular in our monthly menu. Thanks!
This is so tasty! I made it one night when my dad came over to visit. Served it with mashed potatoes and green beans. Delicious.
I have made this so many times! It is absolutely delicious! Thanks Beth!
A definite winner of a chicken dinner. I’d read through the reviews and saw a number of people adding onions, so I had less than a quarter cup of chopped yellow onion I cooked with the mushrooms.
Otherwise, I followed the recipe as is. Next time I’d probably simmer the sauce without the chicken and get it thickened before adding the chicken back in.
The flavors were good and I recommend not skipping the fried onions. I didn’t use French’s but another one found in the produce section sold as a salad topping. Now to stop eating them ….
This is “lick the plate after you’re finished” tier good.
I’ve made this 3 times so far, but I learned from the first time making it that there’s no such thing as too much of this sauce, so I double the heavy cream and chicken stock the second and third time. This has totally replaced my previous chicken and mushroom staple dish and I’ve told my friends and family that liked my previous chicken and mushroom recipe to try this one instead.
I used bone-in thighs when I cooked dinner for my in-laws this weekend. It went really great. They loved it! Since I had to use the bone-in pieces, I cooked the chicken in the oven separately. Seasoned them with salt, pepper, and rubbed them with generous amount of butter, and then put them in the oven at 425*F for 40 minutes. I cooked the creamy mushroom sauce as per the recipe, and then mixed the juices from the sheet pan of the cooked chicken. It ended up tasting amazing! Thank you, Beth!
The first time I tried it, I liked it but thought the sauce was a bit bland, maybe it was my ingredients. The second go-around I added a teaspoon of worcestershire sauce and a quarter of a red onion and it was much more flavorful.
Mild but flavourful weekday meal with a few simple ingredients. Would work well for families with kids. The crispy onion topping is a highlight/must!
The crispy onion and chicken recipe is great. We made this recipe at home. Excellent in terms of taste. Such a recipe can be easily prepared in every home. We all love it. Thanks
If I did use bone in Thighs how much do you project it would add to the cooking time?
Unfortunately, it’s too hard for me to estimate without testing it.
Made this and followed directions exactly, but used white button mushrooms instead of Bella. It was an easy to follow recipe and delicious! Served with egg noodles and a side of Brussel sprouts.
I make this with Better Than Bouillon’s mushroom base instead of the chicken broth and it’s screamingly good. I usually serve it with roasted sweet potatoes and carrots, which also go great with the sauce. This has become one of our favorite cold-weather dishes.
Could this be done with condensed cream of mushroom soup?
You could probably do something similar, yes. I wouldn’t be able to offer any specific instructions without trying it first, though.
This looks so good! I will make. 😍 😋 It’s nice to expand the things I know how to cook and have more variety. And less boring, repeat meals. 😁
Very good! I cooked this for my dad, husband, and brother in law and they all loved it. Very good recipe. I always cook recipes as written–no substitutions.
Delicious! I added a touch of chardonnay to the sauce (while drinking chardonnay of course) and it added an extra oomph!
I added 1/2 cup white wine and reduced it a bit after browning the mushrooms, plus added a scoop of sour cream at the end (another commenter suggested the sauce needed a bit of acid). I served it with (instant) mashed potatoes and (frozen) veggies. My husband freaked out. Even the kids ate it (minus the mushrooms). It came together super fast but was very delicious. Great recipe.
This was spectacular! I served with mashed potatoes and roasted brussels sprouts. Yum!
We swapped out the chicken broth for white wine. It was nice. If I were going to make it again, I’d double the gravy, add half an onion, and maybe chop the chicken into bite size pieces so it’s easier to serve over potatoes.
I added 1/2 a cup of white wine, thyme, red pepper flakes, and half an onion. So good! I will definitely make this again.
When i made this is was very shroomy and savory but was missing something. I had some yogurt on hand and stirred in a heaping spoonful. Made it 100x better. Strongly suggest adding a spoonful of either yogurt or sour cream as a finisher. It was missing a bit of acid.
Ooh, love it! Thanks for sharing!
Such a delicious recipe. Will definitely earn a spot on my regular rotation of dinners.
Made it three times this week for family. Love it with a side of mashed potato.
This was so good ! I used button mushrooms because that’s all I had. I was looking for a recipe that had mushrooms in it. To use up leftover mushrooms from making spaghetti. Next time I will use four small chicken breasts instead of cutting two in half as recipe states . There is plenty if sauce.
Excellent meal. My kids prefer chicken thigh so I used those. I also added spinach, just wilted right near the end but kept the mushrooms too. The sauce was great over garlic mashed potatoes too
Holy cow this recipe is so delicious! I served with green beans because I was getting those “green bean casserole” vibes from the mushrooms and crispy onions. My husband told me I am a great cook after eating this, haha! Definitely going in the rotation. So easy!!!
Will make again. I think I need to pound the chicken a little more flat so it cooks up to 165 in the pan a little easier. Last night I had to cover it up and heat it longer than anticipated and I ended up losing a lot of the sauce. I’m a NOOB!
Do you have a suggestion on how to make a dairy free sauce?
I sometimes use full-fat coconut milk in place of dairy in rich sauces, but since this one has so few ingredients I’m not sure the coconut flavor will be masked. It tends to work better in dishes where the ratio of coconut milk to other ingredients is a little lower. That being said, I haven’t tried it, so it might work well!
Hello!
I made this the other night, using coconut milk. I definitely could taste the coconut, but it was pleasing.. Give it a try!
Thanks for sharing how it turned out for you! That really helps! :)
I made this for dinner today, and it was so delicious! I chopped the mushrooms a little smaller, because I am slowly trying to like them more. This recipe was perfect for a mushroom beginner! I used boneless skinless chicken thighs because they were what I had on hand, and they worked so well. I didn’t have to pound them.
I served this over roasted garlic mashed cauliflower and green beans.
Made this two nights ago and kicked myself because I forgot to add the crispy onions on top when I served it! It was so delicious I didn’t even notice! I topped it over rice and ate the leftovers for lunch this morning, with the onions and it was great! I actually didn’t even use heavy cream, I used almond milk and a dollop of sour cream just because it’s what I had at home, and it was great! Kind of stroganoff-esque
I made this a couple nights ago and it was amazing! And I loved how easy it was, I made it on a Monday when I had no motivation to cook. Every one of your recipes I have tried has turned out great. I really appreciate that since I hate to cook and spending the time to make something and have it not turns out makes me hate it so much more. Thanks for another awesome one!
You can also find crispy onions by the croutons. The smaller portion might be better for anyone who isn’t sure if they will like them or how else to use them.
I made it last night with rice pilaf and green beans and it was delicious and super easy. I’m looking forward to the leftovers for lunch today.
This is being added to our regular rotation by popular demand! I doubled the garlic and will double the mushrooms next time.
Made this for lunch and it was great. Really easy too! I didn’t have the crispy onions but I had crispy jalapenos and they worked perfectly. Thanks for another great recipe!
Crispy Jalapenos!!! I never heard of them! Love anything spicy.
Looking forward to trying this! I am not sure if it’s a seasonal Holiday item, but Trader Joe’s has carried fried onions.
This was indeed yummy. I’m thinking that by subbing green beans for the chicken, it will be that perfect Thanksgiving side dish minus the nasty cream soup
She has a FANTASTIC green bean casserole recipe on here, too! I make it just because, forget waiting for the holidays. So good!
THANK YOU for the dairy free suggestion – I will try it this coming week!
I love crispy onions, but fellow celiacs, beware: they may be drenched in flour for extra crispness.
One product you might not suspect not gf ;-)
Aldi has a house brand (Simply Nature) of organic gluten free crispy onions. The only gluten free one that I have found so far and they are really good. They used to sell them only around Thanksgiving but now carry them year round. So happy to have an option when making recipes that call for crispy onions. Can’t wait to try this recipe.