Go Back
5 from 2 votes
Creamy mushroom chicken
Creamy Mushroom Chicken
Total Time
30 mins
Servings: 4
Calories: 308 kcal
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ tbsp Onion powder
  • 1 lb boneless chicken thighs
  • 1 tsp olive oil
  • 8 oz Cremini mushrooms sliced into chunky pieces
  • 8 oz Baby portobello mushrooms sliced into chunky pieces
  • 3 garlic cloves minced
  • 1 shallot minced
  • 8 oz no salt added chicken broth
  • 4 tbsp low fat cream cheese
  • 2 tbsp low fat half & half
  • 1 whole scallion sliced
  1. Mix together your salt, pepper, and onion powder. Pat chicken thighs dry with a paper towel & season with the mixed seasonings.
  2. Heat a nonstick skillet on medium heat. Add olive oil & when hot, add chicken. Cook thighs about 3-4 minutes per side until fully cooked and browned on the outside. Repeat for second batch of chicken. Keep warm on a plate while you make the sauce.
  3. While the pan is hot, add in both types of mushrooms, spreading them out so they have a chance to brown and not just steam. Sauté for 3 minutes and add garlic & shallot. Cook for another 3 minutes or until mushrooms shrink and everything has browned. Stir all together.
  4. Stir in the chicken broth & cream cheese. The cream cheese will be sort of chunky at first, but keep the temperature on medium and it will melt right into it, about 3 minutes. Stir in half and half. Season with salt, pepper, & onion powder to taste. (NOTE: If you didn’t use unsalted chicken broth, skip the salt here). Let come to a simmer. Mix everything together and turn off the heat once the sauce is smooth.
  5. Add your chicken back to the pan to cover in the sauce. Before serving, top with scallion.
Recipe Notes

Side dish ideas: salad, sautéed spinach, mashed cauliflower, or mashed potatoes.