Savory Mushroom and Cheese Chicken with Butter Sauce

I present a comforting dish of juicy chicken breasts topped with sautéed mushrooms and melted cheese, all draped in a rich buttery sauce. It’s an elegant yet simple plate that feels indulgent without being heavy.

Why You’ll Love This Recipe

I love how the earthy mushrooms blend with creamy cheese and butter sauce, transforming basic chicken into a restaurant-style meal. The flavors are deeply savory, and it’s easy to whip up in under 30 minutes—great for a satisfying weeknight or intimate dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• Olive oil or butter (for searing)

• Mushrooms (button, cremini, or your preference), sliced

• Garlic cloves, minced

• Unsalted butter

• Chicken broth or stock

• Grated cheese (such as Swiss, Gruyère, or mozzarella)

• Fresh parsley or thyme, chopped (for garnish)

directions

1. I season chicken breasts with salt and pepper.

2. I heat a skillet over medium-high heat with oil or butter, then sear chicken until golden and cooked through—about 5–6 minutes per side—then transfer to a plate and tent with foil.

3. In the same pan, I add a bit more butter and sauté the mushrooms until tender and browned.

4. I stir in minced garlic and cook briefly—about 30 seconds—until fragrant.

5. I pour in chicken broth and scrape up browned bits, letting it simmer briefly to concentrate flavor.

6. I swirl in additional butter to create a silky sauce.

7. I return the chicken to the pan, top each breast with sautéed mushrooms, then cover with grated cheese. I cover the skillet briefly until the cheese melts.

8. I finish by spooning the butter sauce over each portion and garnish with chopped parsley or thyme.

Servings and timing

• Servings: Serves 4

• Timing:

  • Prep: 10 minutes

  • Cook: 20 minutes

  • Total: about 30 minutes

Variations

• I add shallots or onions with the mushrooms for sweet complexity.

• I stir in a splash of white wine or sherry into the sauce for depth and acidity.

• I use a mix of cheeses—Gruyère for nuttiness or fontina for creaminess.

• I toss in spinach or sun-dried tomatoes at the end for color and brightness.

storage/reheating

• I store leftovers (chicken, mushrooms, and sauce) in an airtight container in the fridge for up to 3 days.

• To reheat, I gently warm in a skillet over low heat, adding a splash of broth to refresh the sauce and prevent drying.

• This dish also works well in meal prep—I package chicken separately from sides and reheat just before serving.

FAQs

What cut of chicken works best?

I use boneless, skinless breasts for ease, but thighs work beautifully too—they stay extra juicy and flavorful.

Can I use dried mushrooms instead of fresh?

Yes—I rehydrate dried mushrooms in warm water, drain, and sauté them. They add deep umami, so I reduce broth slightly.

Is the sauce very buttery?

It has a rich, silky finish from the butter, but it’s balanced by mushroom juices and broth—I find it indulgent without feeling greasy.

Can I make this gluten-free?

Absolutely—just ensure your chicken broth is gluten-free. Everything else is naturally gluten-free.

What should I serve alongside this chicken?

I love pairing it with mashed potatoes, pasta, rice, or even crusty bread to soak up the luscious butter sauce.

Conclusion

I find Savory Mushroom and Cheese Chicken with Butter Sauce to be the perfect blend of comfort and elegance. With tender chicken, earthy mushrooms, melty cheese, and a delightful buttery sauce, it’s a dish I return to time and again when I want something flavorful, satisfying, and effortlessly impressive.