This quick 25-minute chicken dinner is perfect for a busy weeknight but fancy enough for guests. It features a pan-fried lightly crusted chicken breast drenched in a garlicky creamy mushroom sauce. It’s as delicious as it looks, truly a treat! This will easily become your go-to dinner when you are in a rush and want something quick and easy yet delicious.
Chichen Fungi ( Creamy Mushroom Chicken)
The Creamy Mushroom Sauce is the star of this dish. It adds richness and a wow factor to lean chicken breast, making it extra special!
This Chicken Fungi is a tasty, quick, and versatile dish that will definitely become a favorite in your recipe collection.
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⭐Why You'll Love This Chicken Fungi
Quick and Easy: This dish is perfect for a weeknight dinner, coming together fast and letting the flavors blend in the skillet.
Deliciously Crispy Chicken: The chicken has a golden, crispy crust thanks to olive oil and butter while staying juicy inside.
Rich, Creamy Sauce: The mushroom sauce is the star, rich and smooth with garlic, mushrooms, and a hint of parsley.
Comfort Food: It feels indulgent but is simple to make, ideal for a cozy night or impressing at dinner.
🧾Chicken Fungi Ingredients
Here’s the breakdown of what’s in this Chicken Fungi recipe:
Chicken Breasts: I use two chicken breasts for this recipe. Cutting them in half lengthwise keeps them tender and juicy, but you can also use boneless thighs if you prefer.
Salt and Black Pepper: These are for seasoning the chicken and mushrooms.
Extra Virgin Olive Oil and Butter: Perfect for sautéing and creating a nice sear on the chicken, plus they’re the base for the sauce.
Garlic Clove: Adds a lovely, savory aroma and deepens the sauce’s flavor.
Mushrooms: I go with white mushrooms for their earthy taste and meaty texture, but you can use cremini, baby bellas, or shiitake if you like.
Parsley: Adds a fresh, bright note and a pop of color, balancing out the rich sauce.
Cream: Heavy cream makes the sauce smooth and rich, helping it coat the chicken and mushrooms beautifully.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chicken Fungi
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Slice the chicken breasts in half to create 4 thin pieces. Season the chicken breasts with salt and black pepper on both sides.
2. Pan-fry the chicken breasts for 5-6 minutes per side, until golden brown and fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the sliced garlic and cook over medium heat for 30 seconds, then add the sliced mushrooms, season with salt and pepper, and cook for 5-6 minutes.
4. Stir in chopped parsley and cook for 1 minute. Add the cream and stir with the mushrooms. Simmer for 2-3 minutes, or until the sauce thickens a bit.
5. Put the cooked chicken breasts back in the skillet and turn them in the sauce to coat. Let them simmer for 2-3 minutes to blend the flavors.
6. Transfer the chicken fungi to plates, sprinkle with chopped parsley, and serve hot.
📖Variations
Chicken Thighs Option: If you like, you can use boneless, skinless chicken thighs instead of breasts. They stay juicy and flavorful even if they cook a little longer.
Mushroom Variety: Try mixing in different mushrooms, like cremini or shiitake, to add more depth to the flavor.
Add Wine for Depth: For a richer taste, add a splash of white wine to the skillet after cooking the mushrooms, just before adding the cream.
🍽 What to Serve with Chicken Fungi
I love serving my chicken fungi right away while it's hot. The sauce might thicken if it sits too long. It pairs perfectly with ciabatta or garlic bread to soak up that creamy mushroom sauce.
I also enjoy it with crispy potato wedges or bubble potato pillows —they complement the sauce nicely.
For sides, I go with Pasta Salad, Tomato Burrata Salad, or Cold Stuffed Tomato Salad.
I like to pair this dish with lemonade and finish off with a sweet Lemon Tiramisu.
💭Tips for Recipe Success
Even Chicken Pieces: Slice the chicken breasts into even pieces so they cook at the same rate. Thin, uniform slices give you a crispy outside and juicy inside.
Preheat Your Pan: Heat the skillet before adding oil and butter. A hot pan helps the chicken sear nicely and prevents sticking.
Use Both Oil and Butter: Combining olive oil and butter gives you the best flavor and helps prevent burning, thanks to the oil’s higher smoke point.
Cook Chicken in Batches: Don’t overcrowd the skillet. Cook the chicken in batches if needed, giving each piece space to brown evenly.
Avoid Overcrowding the Pan: Give mushrooms enough room to cook. If they’re too crowded, they’ll steam instead of browning.
Simmer the Sauce: Let the sauce simmer gently after adding cream. This helps it thicken and lets the flavors blend together nicely.
Storage: Store leftover Chicken Fungi in an airtight container in the refrigerator for up to 3-4 days.
🍛More Chicken Recipes to Try!
If you love this Chicken Fungi, you'll also adore these tasty chicken recipes: Chicken Pot Pie, Korean Fried Chicken, Chicken One-Pot Rice(Spanish Rice Recipe), Honey Garlic Chicken, Chicken Sandwich, Chicken Katsu Curry, Marry Me Chicken, Butter Chicken, and Mustard Chicken.
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Chicken Fungi
Ingredients
- 2 Chicken Breasts
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Extra Virgin Olive Oil
- 40 g Butter
- 1 Garlic Clove
- 200 g Mushrooms
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- Parsley
- 200 ml Cream
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thin pieces.
- Season the chicken breasts with salt and black pepper, ensuring both sides are evenly coated.
- Heat extra virgin olive oil and unsalted butter in a large skillet over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced garlic and cook for about 30 seconds over medium heat, until fragrant.
- Add the sliced mushrooms to the skillet and season with salt and black pepper. Cook the mushrooms for about 5-6 minutes, stirring occasionally, until they are tender and any liquid released has evaporated.
- Add chopped parsley and cook for a minute.
- Pour in the cream and stir to combine with the mushrooms. Bring the mixture to a simmer and cook for another 2-3 minutes, or until the sauce has slightly thickened.
- Return the cooked chicken breasts to the skillet, turning them in the sauce to coat well. Let them simmer together for another 2-3 minutes, allowing the flavors to meld.
- Transfer the chicken fungi to serving plates. Garnish with chopped parsley for a fresh flavor and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Best chicken dish ever! The mushroom sauce is incredible.