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30-Minute Creamy Mushroom and Leek Chicken Breasts

Heidi Larsenby Updated: Jun 25, 2025

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One pan is all you need for this savory, and super easy, chicken with mushroom sauce that’s on the table in 30 minutes or less.

chicken with mushroom sauce in skillet with fork

Chicken with Mushroom Sauce

“Oh, man. This is going to be epic for breakfast.”

When I hear my husband make this comment as he’s eating this 30-minute, one-pan, winner winner chicken dinner, it’s like he’s whispering sweet nothings in my ear. Yes. My love language is food.

And this is the literal translation of my husband’s love language: “This is so good I want to eat it for every meal and holy sh*t, it would be so good with an over easy egg on top.” Don’t forget the hot sauce. As if.

Why thank you, babe. Chicken for breakfast? Sure! Why not use up those leftovers any which way the cravings blow?

He’s a smart man, my guy, with good taste. If I do say so myself.

ingredients to make creamy mushroom sauce for chicken

Each month a gaggle of us food bloggers have made it our monthly mission to spread the eat seasonal love by posting recipes using fresh produce no matter what time of the year. We have Becky of The Vintage Mixer to thank for the inspiration and coordination.

Funny enough, when I’m brainstorming for these monthly recipes I most often lean toward creating seasonal salads or baked goodies that use fresh berries or fruit.

But what about main dishes? Why should they be left out in the cold?

This creamy mushroom chicken recipe combines my monthly cravings to combine more and more seasonal ingredients—like January’s ombre colored leeks and earthy brown mushrooms—into our meals with one of the ingredients I most often am asked for more cooking options for: boneless chicken breasts.

Chicken breast. It’s so versatile, but if you’re like me, you veer toward the same dang recipes time and time again. This one-pan meal is a tasty, easy, get-it-on-the-table-in-30-minutes option you’ll find yourself going back to time and time again.

See how we did that? Now it’s going into your weekly rotation too. And that’s okay, it just gives me more inspiration to come up with more chicken breast recipes for you. I’m on it!

sliced leeks meant for creamy mushroom sauce for chicken

What’s in Chicken with Mushroom Sauce?

This spectacular creamy mushroom chicken recipe uses just 9 ingredients. Yep, you read that right! Here’s what you’ll need to make chicken with mushroom sauce:

  • Chicken breasts
  • Kosher salt and black pepper
  • Olive oil
  • Butter
  • Brown mushrooms
  • Leeks
  • White wine
  • Heavy cream
cooked chicken breasts meant for creamy mushroom chicken recipe

How to Make Chicken with Mushroom Sauce

This recipe uses boneless, skinless chicken breasts that have been cut in half to create two thinner cutlets. Chicken breasts are so big these days! Which makes them take a lot longer to cook.

But, because I wanted to cook these on the stove in just one pan and avoid any baking time in the oven, I cut them into two cutlets to speed up the cooking time. The thinner cut also emphasizes the crispy exterior with a still juicy bite.

To cut the breasts, you’ll want a sharp, skinny knife—this one is my favorite. Place your flattened fingers on the top of the breast and starting at the fatter end of the chicken breast, press down firmly with your fingers and slowly but methodically cut your way through the center of the chicken, applying pressure to evenly cut the breast in half.

Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce.

After the sauce has reduced and become creamy, add the chicken back to the pan and spoon the sauce over top.

making chicken with mushroom sauce

How to Clean Leeks

Leeks, while beautiful once cut with their rings of ombre colors, are notorious for being devils to clean. Dirt is often lodged in the outer layers of the leek (a member of the onion family) before they’re pulled from the ground.

To combat the dirt, strip the outer layers of the leek from the stalk (they’re pretty tough and won’t soften much anyway) and vigorously rinse water through the remaining layers. If after slicing you find a bit of dirt, simply run the leeks through cold water and swish the dirt away.

Is There a Heavy Cream Substitute I Can Use?

I used cream in this recipe but you can certainly use half and half. Just know that your creamy sauce won’t be quite as creamy if you do.

chicken with mushroom sauce and leeks in skillet

Tips for Making Chicken with Mushroom Sauce

When cooking your chicken, be sure not to crowd the pan and let the chicken cook undisturbed until ready to flip. The chicken will release from the pan easily once the side is seared.

I prefer brown button mushrooms, or commonly known as baby bella mushrooms, in my mushroom recipes over white mushrooms. They seem to have more flavor. To clean, lightly rub the dirt from the mushroom caps with a slightly damp paper towel or dish cloth.

It will seem a like you have a WHOLE lot of mushrooms and leeks with this amount. Don’t worry. They cook down, wilt and shrink. And once you taste them with the chicken, you’re going to want more anyway. At least we do.

creamy mushroom chicken on white plate with rice and carrots

More Easy Chicken Dinners You’ll Love

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.



 

Creamy Mushroom and Leek Chicken Breasts is a family favorite one-pan dinner | foodiecrush.com
4.15 from 264 votes

30- Minute Creamy Mushroom and Leek Chicken Breasts

One pan is all you need for this savory, and super easy, chicken with mushroom sauce that's on the table in 30 minutes or less.
Print
Course Main Course
Cuisine American
Keyword chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6
Calories 272.43kcal

Ingredients 

  • 3 boneless skinless chicken breasts
  • kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter
  • ½ pound brown mushrooms , (about 16-18 mushrooms), gently cleaned with a damp paper towel
  • 3 leeks , sliced into ⅛ inch rounds, white and pale green parts only
  • ⅓ cup white wine
  • 1 cup cream or half and half

Instructions

  • To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.
  • Heat a large skillet to medium high heat. Add ½ tablespoon of butter and ½ tablespoon of the olive oil until the butter is melted then add 3 of the chicken breasts to the pan. Cook undisturbed until you can see that the chicken is cooking through on the one side, about 3-4 minutes. Use tongs to flip the chicken over once it is nicely browned and cook for an additional 3-4 minutes or until the thickest part of the chicken reaches 160 degrees F. Transfer to a plate and tent with aluminum foil to keep warm and rest.
  • Wipe out the pan with paper towels and add ½ tablespoon of butter and the remaining olive oil. Repeat with the remaining three chicken breasts. Transfer to the plate with the other cooked chicken.
  • Wipe out the pan again and over medium heat, and melt 1 tablespoon of the butter. Add the mushrooms and leeks to the pan with a pinch of kosher salt. Cook while stirring occasionally for about 5 minutes or until the mushrooms are softened and the leeks are becoming limp.
  • Add the wine and continue to cook for 2 minutes. Add the cream or half and half, raise the heat to medium high and cook for 5 minutes or until the cream coats the back of a spoon and has slightly reduced. Stir in the last tablespoon of butter to add a bit of gloss and adjust the seasoning to taste.
  • Add the chicken breasts back to the pan and top with the sauce, or transfer to serving plates and spoon sauce over them then. Serve with rice, noodles or farro.

Nutrition

Calories: 272.43kcal | Carbohydrates: 12.41g | Protein: 20.52g | Fat: 14.47g | Saturated Fat: 6.39g | Cholesterol: 76.81mg | Sodium: 191.1mg | Potassium: 701.94mg | Fiber: 1.54g | Sugar: 3.78g | Vitamin A: 1400.54IU | Vitamin C: 9.03mg | Calcium: 56.34mg | Iron: 2mg
chicken with mushroom sauce and leeks on white plate with fork

More Leek Recipes to Try

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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  3. Ellen

    Made this tonight for the family, and everyone but the picky eating 4 year old cleaned their plates! So simple, so delicious. I made it with chicken thighs, since that’s what we had in the fridge, and it was scrumptious!

    Reply

    • Kathleen

      Nope. Did you know that wine has no alcohol after cooking? Still retains it’s character… I use Pinot Grigio for cooking, also dry sherry.

      Reply

  8. JCarbonel

    Oh man the sauce! I could eat the leak and mushroom sauce with everything! I made it with half and half, and you’re right, its not as creamy as I wanted it to be. I want to try this sauce out with pork chops next time.

    Reply

  9. Susan P

    I made this for dinner last night and it was truly amazing. My family couldn’t believe that I actually made it. So much flavor, elegant and yet, simple. Thanks so much for the recipe.

    Reply

  16. marcie

    Leeks and mushrooms are two of my favorite things on the planet, and this chicken dinner certainly looks like a winner! I love that it’s done in 30 minutes, and I know it would be a sure fire hit in my house!

    Reply

  18. becky

    I must say that you have some of the most mouth watering chicken dishes on the web!! I see them on pinterest from time to time and can spot your lovely handiwork from a mile away! Can’t wait to try this… I do LOVE mushroom and leeks :)

    Reply

  19. Lisa

    Hey Heidi,

    This looks mouthwatering! It will be perfect for the leeks I picked up at the farmers market this week.

    One question. Speaking of picky men… mine prefers bone-in chicken thighs to chicken breasts. I assume most of the method would be the same, but how would you ensure the thighs are cooked through? Maybe throw it in the oven? How high/how long?

    Thanks for all your hard work :)

    Reply

    • Heidi Larsenheidi

      Yes, I’d rec’d that you put them in the oven, then adjust the cooking time. The bone-in breasts will take a bit longer, plan on baking at 350 degrees for about 40 minutes or until they reach 165 degrees internal temperature. You may want to check the temp at 30 minutes since you’ll be searing them first.

      Reply

      • Lynda Doline Bloch

        We like the thigh also but I debone it. Easily with cooking scissors I cut light as to leave the thigh in one piece. It lays nice and flat after doing this. Lynda

        Reply

  23. Laura ~ RYG

    My husbands love language is food too. He calls at like 10 a.m. each day to ask what’s for dinner. And I’m always thinking…..hmmmm. can’t you just stop over at your moms house and eat their? Because let’s face it. He won’t eat a peanut butter sandwich for dinner like the rest of us do! And yes, big Hot Sauce man here as well. Dumps Franks Red Hot (it’s produced in my town….I’m so proud!!!!) like the rest of us do. But yes, I’m making this.

    Reply

  25. Callen

    The mushroom/leek/cream recipe is an easy and yummy classic that you can do with beef, lamb, ham, duck and even fish and shellfish.

    Reply

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