Creamy Mushroom Chicken

Updated: Sep 22, 2019

*cue New Apartment by Ari Lennox*

So I just moved to Chicago. A chance for a fresh start and new beginnings. I moved here for graduate school, but it is also gave me the perfect excuse to try new things in the kitchen. Before leaving Atlanta, I was honestly busy between packing and working, and a little tired of the kitchen in my apartment so I did not cook very much. And when I was cooking, I cooked the same 2-3 meals. It was some variation of sautéed spinach or kale and grilled chicken or salmon. I was tired, y'all. 

I absolutely love the kitchen in my new apartment so I have been re-inspired to try cooking different dishes. In my first few days in my place, I found myself craving some comfort food. I came up with cooking this dish because I absolutely love cheesy, creamy goodness. I did not want the carbs of an alfredo, so I settled on a creamy chicken and added tomatoes, mushrooms, rosemary, and scallions. It was a quick and easy fix and goes great with rice, pasta, potatoes (roasted, baked, or mashed), a salad or spinach. Here’s a taste of home, from my kitchen to yours!

Author: Zaza

Prep Time: 10 minutes

Cook Time: 25 minutes 

Yield: 3 servings


  • Garlic salt

  • 1 pound chicken breast

  • Fresh cracked black pepper

  • Unsalted Butter

  • ½ cup heavy cream

  • 1 pack baby portabella mushrooms

  • 1 bunch of scallions

  • Handful of cherry tomatoes

  • ½ red onion

  • Shaved parmesan cheese

  • Olive oil

  • 6 cloves of garlic


  1. Wash produce.

  2. Chop veggies and aromatics: Slice scallions, dice red onion, crush or mince garlic, half tomatoes, slice mushrooms, and finely chop rosemary.

  3. Next, wash and season chicken breast with garlic salt and pepper (make sure not to touch veggies after you touch raw chicken. Contamination in the kitchen is a huge no no). 

  4. Put a pan on medium high heat and add olive oil. Swirl pan to distribute oil evenly. Once the oil heats for about 30 seconds, sear chicken breast. Sear on each side for about 5 minutes or until the inside of the chicken reaches 165°F. 

  5. Remove the chicken from the pan, and add two tablespoons of butter. Immediately after, add mushrooms, garlic and red onions. Sauté until fragrant.

  6. Slowly add half and half into the pan, then add chicken breast and top with tomatoes and rosemary. Reduce the heat of the pan and add parmesan. Once the sauce has slightly thickened, garnish with scallions and black pepper. Serve immediately!

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