Juicy, fork-tender Chicken with Mushroom Sauce is a decadent, restaurant-quality meal with layers of flavor that can be whipped up in less than 45 minutes.

Chicken with Mushroom Sauce Recipe

With the cost of chicken breasts sometimes averaging $4-5 each where I live, I’m trying to come up with easy and delicious recipes that use more affordable cuts of chicken to serve to my family.

Today’s one-pan chicken with mushroom sauce recipe uses inexpensive chicken quarters but can use bone-in chicken thighs. The chicken quarters work beautifully in this dish because they stay juicy and tender while the creamy mushroom sauce slowly simmers to develop amazing depth of flavor.

If you’re used to just cooking with chicken breasts, you are probably used to cooked chicken looking completely white after it reaches it’s fully cooked temperature. However, with bone-in chicken the cooked chicken will have a lightly pink color even when fully cooked. Don’t let it freak you out – as long as an inserted meat thermometer reads 165F, your chicken is fully cooked. (But another nice thing about cooking chicken quarters is that they will stay juicy even if you want to cook it to a higher temperature.)

Our chicken and mushroom sauce recipe is similar to a chicken marsala but has a few key differences which results in a completely different flavor:

• First, we don’t use any wine or alcohol in this recipe, while chicken marsala incorporates marsala wine into the sauce.
• Next, we’re using bone-in chicken quarters for a rich, flavorful chicken that can withstand a long, slow simmer; chicken marsala is often prepared with chicken breasts which would overcook and become dry if simmered for that long.
• Finally, we use our homemade poultry seasoning to flavor the dish which brings a rich earthy, herby and slightly acidic flavor, while chicken marsala typically just uses thyme and parsley for seasoning

Serve this creamy chicken and mushroom sauce meal overtop of potatoes, rice or pasta and add a hearty side of roasted veggies or a fresh salad.

Leftover chicken with mushroom sauce can be stored for up to 3-4 days in an airtight container in the fridge.

Can chicken with mushroom sauce be frozen? Personally, I’m not a fan of freezing any sauces or soups containing heavy whipping cream as the cream can separate upon thawing and reheating. However, if desired, you can prepare this dish right up to the stage of adding in the heavy whipping cream and freeze. After thawing and reheating, proceed with the final couple of steps of the recipe.

Ingredients for Chicken with Mushroom Sauce

• Chicken Quarters
• All-Purpose Flour
• Salt and Pepper, to taste
• Poultry Seasoning <– grab our homemade poultry seasoning recipe here
• Olive Oil
• Mushrooms, sliced
• Minced Garlic
• Chicken Stock
• Heavy Whipping Cream

Scroll down to the printable recipe card for full measurements.

Tip: use bone-in chicken breasts or bone-in chicken thighs instead of the chicken quarters – whatever is most affordable when you go to shop for the ingredients.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Shallow Bowls
• Skillet
• Kitchen Tongs
• Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
• Meat Thermometer <– This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty. (Thermoworks also has a $15 pocket-sized model if you want to try that out first before investing in the MK4.)

How to Make Chicken with Mushroom Sauce

Place the flour, salt, pepper and 1/2 Tablespoon poultry seasoning in a shallow bowl and stir to combine.

Dredge each chicken quarter in the flour mixture. Set aside.

Place 2 Tablespoons of the olive oil in a large skillet over medium heat.

Sear each chicken quarter, about 4 minutes per side, until well browned.

Set chicken on a clean plate.

Add remaining oil, if needed, as well as the minced garlic.

Continue to cook 1 minute, then add the mushrooms and cook until sautéed, about 5 minutes.

Whisk in the chicken stock, then add the chicken back to the pan.

Bring the broth to a boil over medium-high heat, then cover and simmer for 20 minutes until the chicken reaches 165F.

Remove the chicken to a clean plate and whisk in the remaining poultry seasoning and heavy cream.

Increase heat to medium-high until boiling, then reduce to medium-low and allow the sauce to thicken. Adjust to taste.

Serve the chicken with the mushroom cream sauce served on top.

Pin this Creamy and Delicious Chicken with Mushroom Sauce recipe for a decadent weeknight dinner:

Grab your free printable recipe card for our easy chicken with mushroom sauce recipe:

I hope your family loves this easy chicken with creamy mushroom sauce recipe as much as mine does!

For more ways to enjoy chicken, check out our full chicken recipe collection here: