Mediterranean Creamy Mushroom Chicken

This Mediterranean Creamy Mushroom Chicken is rich, aromatic, and comforting without being heavy. Tender chicken is seared until golden, then simmered in a velvety sauce made with mushrooms, garlic, herbs, and cream. A touch of olive oil keeps it light, while fresh thyme or parsley adds that Mediterranean freshness. It’s a simple one-pan meal that feels restaurant-worthy but comes together easily on a weeknight.

Total Time: 40 minutes
Servings: 4

Ingredients

Chicken:

Boneless, skinless chicken breasts or thighs – 1 ½ lbs (about 4 pieces)

Mushrooms:

Sliced mushrooms (cremini or white) – 2 cups

Aromatics:

Garlic – 3 cloves, minced

Shallots or onion – ½ cup, finely chopped

Fats:

Olive oil – 2 tbsp

Sauce Base:

Heavy cream – 1 cup

Chicken broth or stock – ½ cup

Dry white wine or sherry (optional) – ¼ cup

Seasoning:

Salt – ½ tsp (adjust to taste)

Black pepper – ¼ tsp

Fresh thyme or parsley – 2 tbsp, chopped

Thickener:

All-purpose flour – 1 tbsp

Optional Flavor Enhancements:

Dijon mustard – 1 tsp

Grated Parmesan cheese – 2 tbsp

Instructions

Prepare the Chicken:
Pat the chicken dry and season both sides with salt and pepper. Lightly dust with flour to help it brown and thicken the sauce later.

Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove and set aside on a plate.

Sauté the Aromatics and Mushrooms:
In the same pan, add a little more olive oil if needed. Add shallots (or onion) and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Stir in the sliced mushrooms and cook for 5–7 minutes until they release their moisture and start to brown.

Deglaze the Pan:
Pour in the white wine or sherry (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for about 1–2 minutes to reduce slightly.

Make the Sauce:
Stir in the chicken broth and heavy cream. Add Dijon mustard or Parmesan if using. Simmer gently for 3–4 minutes until the sauce thickens slightly.

Combine and Simmer:
Return the chicken to the pan and spoon the sauce over the top. Reduce the heat to low, cover, and cook for 5–7 minutes until the chicken is fully cooked and the sauce is creamy.

Finish and Serve:
Sprinkle with chopped parsley or thyme. Serve warm with rice, mashed potatoes, or Mediterranean sides like couscous, roasted vegetables, or crusty bread.

Tips & Variations

Choosing the Chicken:
Both breasts and thighs work well. Breasts give a leaner dish, while thighs stay juicier and add more depth to the sauce. If using breasts, slice them in half horizontally for quicker, even cooking.

Perfect Searing:
Make sure the pan and oil are hot before adding the chicken—this locks in juices and creates a golden crust. Avoid overcrowding the pan so the chicken browns instead of steaming.

Mushroom Tips:
Cremini mushrooms give a more robust flavor, while white mushrooms are milder. Don’t salt them right away—let them brown first to prevent sogginess. You can mix in a few sliced portobellos for an earthier taste.

Balancing the Sauce:
Heavy cream gives a silky texture, but you can use half-and-half for a lighter version. If the sauce gets too thick, add a splash of broth or milk. For a deeper, slightly tangy flavor, stir in a teaspoon of Dijon mustard or a bit of grated Parmesan.

Herb Options:
Fresh thyme and parsley are classic choices. Basil or oregano will give it a stronger Mediterranean flavor, while rosemary adds a rustic touch. Sprinkle herbs at the end to keep their flavor bright.

Wine Substitute:
If you prefer not to use wine, just replace it with extra broth and a squeeze of lemon juice for acidity.

Gluten-Free Option:
Skip the flour coating and instead thicken the sauce with a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) added at the end. The sauce will still turn out silky.

Extra Flavor Variations:

Mediterranean twist: Add chopped sun-dried tomatoes or a handful of baby spinach to the sauce in the last few minutes.

Creamier style: Stir in a spoonful of cream cheese or mascarpone.

Cheesy version: Top with mozzarella or feta before serving for a comforting, gratin-style dish.

Storage & Reheating:
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat slowly on low heat, adding a splash of milk or broth to loosen the sauce. This dish also freezes well—just thaw overnight and reheat gently.

Serving Ideas:
Serve it over buttered noodles, mashed potatoes, rice, or orzo, or keep it Mediterranean with lemon couscous, grilled vegetables, or a fresh tomato-cucumber salad on the side.

Q&A

Q: Can I use milk instead of cream?
Yes, though the sauce will be thinner. To keep it creamy, use whole milk and add an extra teaspoon of flour or a bit of cream cheese to help thicken it.

Q: What can I use instead of white wine?
You can replace it with the same amount of chicken broth plus a squeeze of lemon juice or a teaspoon of apple cider vinegar. It gives the sauce a similar brightness without alcohol.

Q: How do I keep the chicken tender?
Don’t overcook it during the searing stage—just brown each side. It’ll finish cooking gently in the sauce, which keeps it juicy and flavorful.

Q: Can I make this ahead of time?
Yes. Cook everything and let it cool completely, then refrigerate. When ready to serve, warm it slowly on low heat with a splash of broth or milk to revive the sauce.

Q: What’s the best side to serve it with?
This dish pairs beautifully with rice, mashed potatoes, or pasta. For a Mediterranean-style meal, serve it with lemon couscous, roasted vegetables, or a side of garlic bread.

Nutrition

(per serving, based on 4 servings)

Calories: 430

Protein: 34g

Fat: 28g

Carbohydrates: 8g

Fiber: 1g

Sugars: 2g

Sodium: 460mg
(Values may vary slightly based on the cut of chicken and cream used.)

Conclusion

This Mediterranean Creamy Mushroom Chicken is a satisfying balance of richness and freshness. The tender chicken, earthy mushrooms, and velvety herb-infused sauce come together in one comforting skillet. It’s elegant enough for a dinner party but simple enough for a weeknight meal. Serve it with a squeeze of lemon and a sprinkle of herbs for that final Mediterranean touch — creamy, flavorful, and endlessly comforting.