Creamy Mushroom Chicken with Cherry Tomatoes

Achieve your delicious dinnertime dreams with this Creamy Mushroom Chicken with Cherry Tomatoes! Chicken breasts are seasoned and pan-fried to succulent perfection before being smothered with a creamy and savory mushroom and tomato sauce. Serve this 30-minute dish over egg noodles, rice, or quinoa for a satisfying meal everyone in the family will adore.

With a husband who works 36 hour shifts, two young kids at home, and a full-time job, quick and easy meals like this creamy mushroom chicken are a must. It’s easy to prep, satisfying, full of flavor, and stores well for leftovers. I’ll make it at the start of Tommy’s shift and the kids and I can eat off it for the next few days.

Although my kids (admittedly) aren’t always into the mushrooms and onions, my 6 year old is becoming a more adventurous eater. I also feel good about exposing both of them to healthy foods and new methods of preparing them. Both kiddos love eating the juicy chicken and twirling egg noodles or pasta in the creamy sauce, so I always count that as a win!

Although it’s not often the case, if there are leftovers at the end of Tommy’s shift, he loves warming them as a welcome home meal. Thankfully, the dish is also simple enough to prepare fresh for family meals — making it great for sunday supper — and it easily doubles when hosting our family and friends. It’s a frequent make in our dinner menu rotation and one I hope you embrace, too!

Looking for more easy and wholesome chicken dinners? Check out my Grilled Chicken Bang Bang Skewers, Lemon Pepper Chicken Marinade, or Grilled Chicken Shawarma Wraps.

Jump to:

• What Does it Taste Like?
• Why You Will Love Chicken in Mushroom Sauce
• Ingredients
• Substitutions
• Instructions
• Recipe Tips
• Recipe Variations
• Storage Directions
• Nutritional Info
• Pricing Info
• FAQs
• Other One Pot Recipes
• Recipe

What Does it Taste Like?

Juicy, succulent chicken is pan-fried until lightly crisp on the outside and covered with a creamy, cheesy, and savory mushroom and tomato sauce, making each bite a festival of complementary flavors and textures. The chicken is tender and moist, the sauce is velvety, and the umami-rich mushrooms slices and jammy tomatoes add intrigue and balance the heartiness of the chicken and richness of the sauce.

Why You Will Love Chicken in Mushroom Sauce

• Simple and Quick – Ready in less than 30 minutes and made in a few beginner-friendly steps, this recipe makes it possible to enjoy a delicious homemade meal even on the busiest weeknights.
• One-Pot Perfection – I always love a no-fuss wonder, made in just one pan with no fancy appliances!
• Comforting – Juicy, tender chicken is nestled in a creamy, savory mushroom sauce, making a wholesome and hearty home cooked meal to satisfy even the heartiest appetites.
• Versatile – This chicken skillet is quick and easy enough for weeknights but impressive and comforting for entertaining and Sunday supper. It’s a dish you can count on anytime.

Ingredients

• Chicken Breasts – Boneless skinless chicken breasts cook evenly and quickly, retaining their juices and supplying tasty lean protein. You will need 2 breasts; cut them in half lengthwise to 1/2 inch from the edge. Butterfly (or split) the breasts open before seasoning.
• White Mushrooms – The star of the creamy, cheesy, and savory sauce! Grab one 8 ounce package of mushrooms, wash them well, and slice them into 1/8-inch thick pieces.
• Cherry Tomatoes – For a pop of brightness and sweet, jammy flavor. You will need 8 ounces of tomatoes, or about 1 1/2 cups. Slice the large ones in half to make them uniform in size.
• Aromatics – Yellow onion adds sweet and savory notes to the sauce, complementing the savory mushrooms. Minced garlic contributes a mellow nutty flavor. Delish!
• Heavy Cream – A half cup of heavy cream makes the sauce rich and velvety.
• Parmesan Cheese – This hard cheese adds savory and rich cheesiness to the sauce. For the best melting, freshly shred the parmesan cheese with a box or handheld grater.
• Chicken Broth – For moisture, savoriness, and flavor! I recommend low-sodium broth to best control the seasoning, but you can use full-sodium if needed.
• White Wine – Choose a dry wine, such as chardonnay, Sauvignon blanc, or pinot grigio to add light acidity and dimension to the mushroom sauce. Though the wine doesn’t need to be top-shelf, I recommend wine you’d drink on its own (rather than cooking wine).
• Flour – We will dredge the chicken in all-purpose flour, locking in its moisture as it cooks and giving it a light and crisp exterior.
• Seasonings – Garlic powder, salt, and pepper season the flour mixture and fresh thyme adds light herbaceous notes to the mushroom sauce.

Substitutions

• Chicken – Swap 1 1/4 pounds oneless skinless chicken thighs for the breasts for fuller-flavored protein and extra B vitamins.
• Mushrooms – Substitute any combination of sliced cremini, chopped portabello, or oyster mushrooms for the white to add make the sauce extra savory and hearty.
• Flour – If needed, use whole wheat flour or 1-to-1 gluten-free flour instead of all-purpose.
• Tomatoes – Don’t have cherry tomatoes? No problem, simply substitute grape tomatoes or 1 1/2 cups of chopped Roma tomatoes.
• Cream – Swap half-and-half or whole milk for the heavy cream to make it the sauce lighter but still creamy.
• Cheese – Use pre-shredded or grated Parmesan cheese for convenience. It may not melt as well but the mushroom sauce for chicken will still be delicious.
• Thyme – Swap one teaspoon of dried thyme for fresh, to make this recipe more pantry staple-friendly.

Instructions

Ready to be the star of dinnertime with this creamy chicken mushroom recipe? It’s ready in a handful of anyone-can-do-it steps:

Step 1: Mix the flour, garlic powder, salt, and pepper in a medium bowl. Add the butterflied chicken breasts and turn them in the flour mixture until coated.

Step 2: Heat one tablespoon of avocado oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes, then flip and cook an additional 4-5 minutes or until the chicken reaches an internal temperatures of 165°F. Transfer the chicken to a plate and set aside.

Step 3: Add the mushrooms, onions, and remaining 1 tablespoon of oil to the skillet. Sauté on medium heat until the mushrooms and onion begin to soften, about 4-5 minutes. Add the minced garlic and sauté an additional 1 minute.

Step 4: Add the cherry tomatoes, broth, white wine, and fresh thyme to the skillet. Stir well to combine and bring the mixture to a simmer. Cook, scraping the bottom of the pan to release the browned bits, for 8-10 minutes until the tomatoes start to wrinkle.

Step 5: Reduce the heat to low, and add the cream and parmesan cheese. Stir frequently until the cheese is melted and the sauce is smooth and creamy.

Step 6: Nestle the chicken in the mushroom sauce, remove from the heat, and serve!

Recipe Tips

• Internal cooking temperature. Chicken breasts can differ greatly in their size, affecting their cooking time. Therefore, cook the chicken breasts until a food thermometer reads 165°F when inserted into the thickest part of the meat.
• Deglaze the pan. Once the liquid comes to a simmer, use a wooden spoon or spatula to scrape up the browned bits from the bottom. These bits add rich, savory flavor to the sauce, making this a step you don’t want to skip!
• Heat until warmed through. The chicken can cool off while making the sauce. For a piping hot meal, warm the chicken in the sauce for 2-3 minutes before removing the pan from the heat.

Recipe Variations

Add your own spin to this mushroom chicken by making any of the following optional adjustments:

• Extra Greens: Stir 2 cups of baby spinach or kale during the end of the tomato simmering time, cooking them until wilted before adding the cream and parmesan cheese.
• Chicken Thighs: Swap boneless skinless chicken thighs for the breasts for a richer, heartier protein. Keep an eye on the thighs as they cook, they may need an extra few minutes of cooking time to reach an internal temperature of 165°F.
• Dairy-Free: Avoid the tummy troubles by using a plant-based heavy cream alternative and vegan parmesan cheese instead of their traditional dairy counterparts.
• Gluten-Free: Mix your favorite 1-to-1 gluten-free flour with the seasonings before reading to make the recipe gluten-free.

Storage Directions

• Refrigeration: Leftovers keep covered in an airtight container in the fridge for up to 5 days.
• Freezing: Once cooled to room temperature, transfer the chicken to a freezer-safe container and freeze for up to 3 months. Defrost the chicken in the refrigerator overnight or until thawed through.
• Reheating: Add the chicken and mushroom sauce to a skillet and heat over low heat for 5 minutes, or warm it on gentle heat in the microwave until heated through.

Nutritional Info

Each serving of this mushroom chicken recipe comes in at 444 calories, most of which are from protein and fat. In fact, each serving offers 43 grams of lean protein — supporting muscle repair and development — and only 13 grams of carbs, making it a delicious low-carb meal.

The mushrooms and tomatoes add fiber and micronutrients, adding satisfaction and wholesome nutrition to the dish. Baby tomatoes are rich in phytonutrients such as lycopene and lutein, protecting eye health and heart health (source). Mushrooms are rich in B vitamins, vitamin D, and antioxidants (source), supporting the immune system, bone health, and metabolic functions. All wins in my book!

Though the heavy cream and parmesan cheese contribute significantly to the 25 grams of fat (some of which are saturated), this amount can fit into most well-balanced diets. It also makes the meal satiating, delicious, and filling. To make the recipe lighter in calories and saturated fat, use whole milk or half-and-half instead of cream and/or reduce the shredded Parmesan to 1/4 cup.

Not following a low-carb diet? Serve the creamy mushroom chicken recipe over hot egg noodles or pappardelle pasta, steamed quinoa or rice, or rice pilaf for a complete, macro-balanced dinner. You can also pair the meal with additional roasted, steamed, or air fryer vegetables for additional micronutrients, fiber, and flavor.

Total nutritional content per serving is:

• Calories: 444 calories
• Total Fat: 25 grams
• Protein: 43 grams
• Sodium: 548 mg
• Carbohydrates: 13 grams
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 3 tbsp flour: $0.02
• ½ tsp garlic powder: $0.01
• ½ tsp salt: $0.01
• ½ tsp pepper: $0.01
• 2 large chicken breasts: $5.98
• 2 tbsp avocado oil: $0.37
• 8 oz mushrooms: $2.23
• 1 medium yellow onion: $0.56
• 4 cloves garlic: $0.08
• 8 oz cherry tomatoes: $2.51
• 1 cup low-sodium chicken broth: $0.51
• ¼ cup white wine: $0.90
• 1 tbsp fresh thyme: $0.30
• ½ cup heavy cream: $0.70
• ½ cup freshly shredded parmesan cheese: $2.01

The total comes out to be around $16.00 or roughly $4.00 per serving!

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xoxo Megan