Easy Chicken with Mushrooms and Zucchini in Cream Sauce Recipe

Name: Easy Chicken with Mushrooms and Zucchini in Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon butter; 2 (5 ounce) boneless, skinless chicken breasts, cubed; salt and freshly ground pepper to taste; 1 tablespoon olive oil; 4 green onions, chopped; 2 green zucchini, cut in half lengthwise and into 1/4-inch slices; 8 large fresh mushrooms, sliced; 1 tablespoon all-purpose flour; 0.75 cup heavy whipping cream; 1 tablespoon chopped fresh parsley

Cook Time: 15 minutes

Recipe for Creamy Chicken with Zucchini and Mushrooms

Ingredients:

1 tablespoon butter
2 (5 ounce) boneless, skinless chicken breasts, cubed
Salt and freshly ground pepper, to taste
1 tablespoon olive oil
4 green onions, chopped
2 green zucchinis, cut in half lengthwise and into 1/4-inch slices
8 large fresh mushrooms, sliced
1 tablespoon all-purpose flour
cup heavy whipping cream
1 tablespoon chopped fresh parsley

Directions:

Step 1: In a skillet, melt butter over medium heat. Add cubed chicken and cook until slightly browned, stirring frequently for 5 to 7 minutes. Season with salt and pepper. Transfer the chicken to a plate and cover with foil or a bowl to keep warm.
Step 2: In the same skillet, heat olive oil over medium heat. Add chopped green onions and cook until soft, about 2 minutes.
Step 3: Add zucchini slices to the skillet and cook until softened, about 5 minutes.
Step 4: Add sliced mushrooms and stir everything together. Cook for another 2 minutes.
Step 5: Return the cooked chicken to the skillet. Sprinkle with flour and stir well to combine.
Step 6: Pour in the heavy whipping cream, stir, and cook for 3 to 5 minutes, until the sauce has thickened.
Step 7: Sprinkle chopped fresh parsley over the dish and serve hot.

Nutrition Facts (per serving):

Calories	671
Total Fat	51g
Saturated Fat	27g
Cholesterol	224mg
Sodium	257mg
Total Carbohydrate	18g
Dietary Fiber	4g
Total Sugars	6g
Protein	40g
Vitamin C	44mg
Calcium	132mg
Iron	3mg
Potassium	1233mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of the Dish

The recipe for Easy Chicken with Mushrooms and Zucchini in Cream Sauce is a contemporary American creation, designed for quick and simple weeknight dinners. It reflects the modern trend of cooking meals that are both flavorful and easy to prepare, often using ingredients that are widely available in most grocery stores. While this dish doesnt have a deep historical legacy, it is part of the larger tradition of American "comfort food" that combines poultry, vegetables, and a rich, creamy sauce. Cream-based chicken dishes like this one have become staples in the everyday American kitchen, particularly with the rise of convenience cooking methods like sauting and one-pan meals.

Regional Variations

Though this dish has no specific regional origin, its ingredients are widely used in various American kitchens. Zucchini, a common vegetable in American cuisine, is especially popular in summer months when it is in season. Mushrooms, too, are a staple in American cooking, often used to add depth to sauces and stews. The simplicity of the dish allows it to be easily adapted based on local preferences. For instance, in the southwestern United States, cooks might add a bit of chili powder or cumin for a hint of heat, while in the Pacific Northwest, fresh herbs like thyme or rosemary might be incorporated to enhance the earthy flavors of the mushrooms.

Distinguishing Features

Compared to similar chicken dishes, this recipe stands out due to the combination of zucchini and mushrooms in a creamy sauce. Unlike classic chicken Alfredo or chicken pot pie, which often rely on heavy cream and cheese, this dish uses a lighter, simpler base of cream and a small amount of flour to thicken the sauce. The inclusion of zucchini provides a fresh, slightly sweet contrast to the savory chicken and mushrooms, giving the dish a balance of textures and flavors. Another distinguishing feature is its short cooking timeready in under 30 minutes, this dish is designed for busy weeknights when time is limited.

Where It's Typically Served

This dish is often served in casual dining settings, either at home or in cozy family-style restaurants. It is ideal for a weeknight dinner and pairs well with side dishes like rice, pasta, or a light salad. In some variations, it might be served over a bed of angel hair pasta or with crusty bread to soak up the creamy sauce. The richness of the sauce, combined with the freshness of the zucchini and the savory chicken, makes it a versatile dish that can fit into a variety of meal plans.

Fun Facts

The zucchini used in this dish is technically a fruit, although it is treated as a vegetable in cooking.
Mushrooms are one of the few foods that naturally contain vitamin D, which is why this dish can be a great addition to a diet during the winter months when sunlight exposure is limited.
Although this recipe is simple, many variations exist. For instance, some home cooks swap the chicken for turkey or add different vegetables such as bell peppers or spinach to increase the dish's nutritional value.
The heavy whipping cream in this recipe is what gives the sauce its rich, smooth texture, making it a comforting dish, especially during colder months.
Did you know that zucchini is a part of the squash family and was originally domesticated in the Americas? It is now grown and enjoyed all over the world, from North America to Europe and Asia.

FAQ about Easy Chicken with Mushrooms and Zucchini in Cream Sauce Recipe

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to do so on the stove over low heat, adding a splash of cream or water to restore the sauce's creaminess.

While you can freeze this dish, the cream sauce may separate once thawed, affecting the texture. If you plan to freeze, it’s recommended to freeze the chicken and vegetables separately from the cream sauce. Reheat them together and add a little fresh cream to bring it back to its original consistency.

Yes! You can substitute zucchini with other vegetables like yellow squash, bell peppers, or spinach. Just keep in mind that the cooking times may vary depending on the vegetable you choose.

This dish pairs well with a variety of sides such as rice, pasta, couscous, or even a simple green salad. For a low-carb option, you can serve it over zucchini noodles or spaghetti squash.

Yes, to make this dish gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Be sure to check all other ingredients for gluten content, such as certain broths or creams.

If you prefer a thicker sauce, you can add a little more flour or cornstarch (dissolved in a small amount of water) during the cooking process. Alternatively, simmer the sauce longer on low heat to reduce and thicken.

Yes, to make this dish dairy-free, substitute the heavy cream with a dairy-free alternative like coconut milk, almond milk, or cashew cream. You can also replace butter with a plant-based butter substitute.

Boneless, skinless chicken breasts work best for this recipe, as they cook quickly and stay tender. You can also use chicken thighs if you prefer a richer flavor, but they may take a little longer to cook.

Yes, you can use pre-cooked chicken, such as leftover rotisserie chicken. Just add it to the skillet after cooking the vegetables, and heat through before adding the cream sauce.

If you don’t have green onions, you can substitute them with regular onions or shallots. You can also skip them entirely if you prefer a simpler flavor.

Comments

Moxxie

10/06/2025 01:52:54 PM

I made this for dinner tonight and it was killer! The key is to use real butter and cream. We served it over a bed of rice. If you're not a fan of zucchini, sub in your own veggie or just leave it out. We'll definitely be making this again. Highly recommend.

Priscilla Brinker

10/17/2023 02:47:39 AM

I read the comments before making this recipe for the first time. The word "bland " kept appearing, so I proactively spiced it up a bit by adding four cloves of minced garlic and seasoning the chicken liberally with both the pepper that was called for and cajun seasoning, which was not. I also added strips of red and yellow bell pepper-more for added color than for taste. And because gluten-free is a necessity in my house, substituted 3/4 TBSP of cornstarch for the flour the recipe calls for. This last substitution is a little dicey, I'm never sure how to work that proportion, but it worked very well., making a thick, smooth cream sauce.

painterlady13

07/16/2021 06:03:38 PM

I am pleased with the results. I used one chicken breast and sliced it rather than cubed, and cooked it till just barely done and added some (Kinders Salt, pepper and garlic) mixture to the chicken while frying. I also was worried about it being bland so I sliced 4-5 cloves of garlic and cooked it till crisp, pulled that out and sautéed the vegies in the garlicy oil. No other changes but adding the extra garlic was the key. We put this over Angel hair pasta and it was perfect. and this one chicken breast fed 3 of us.

MILLIESMOM

02/12/2025 09:14:50 PM

So I read reviews before I began and noted several comments that said the dish lacked flavor; re-reading the recipe, I could understand why - the only seasoning is salt & pepper - no herbs or other spices. I also thought the directions regarding the mushrooms were unclear. My changes: Prior to cubing the chicken, I seasoned liberally with the Penzey's 'Liberty' rub in addition to the salt & pepper. I sauteed the mushrooms in butter first & set aside. In the same skillet, I sauteed the cubed chicken in butter & set aside. I then sauteed red onion (instead of green onion) and then added the zucchini. I returned the mushrooms & chicken to the skillet & then sprinkled with corn starch instead of the flour. Once the corn starch was absorbed, I deglazed the skillet with white wine. Once the wine reduced, I added the whipping cream and allowed to simmer while thickening. I served over ditalini pasta.

Roy

10/15/2019 10:06:23 PM

This is a great recipe for the change of season from summer to winter. Like with most recipes, I did add my own flair and flavor, and it turned out delicious. I added roasted red pepper slices, crushed red pepper, and Italian seasoning to the mix for a little extra flavor. Also, Instead of adding straight cream, I ended up making a roux with the flour and butter, added chicken stock, and then added a splash of cream for that added creaminess. Also, this dish is fantastic served over linguine. This will definitely be a weeknight staple this fall/winter.

Lynda S

02/28/2019 12:43:46 AM

I cooked the mushrooms with red onion for about ten minutes and then added the zucchini to cook for at least ten minutes. I then used light herb and garlic cream cheese with a little chicken broth instead of flour and cream, which made the sauce excellent.

jadejoode

12/19/2024 02:38:43 AM

The recipe is a great base to customize to your personal tastes. My boyfriend asked to add more veggies to his diet, so I added yellow squash with the zucchini and mushrooms, a minced garlic clove, some torn baby spinach & sliced grape tomatoes. After the veggies were cooked, I deglazed the pan with white wine, added the chicken, flour, and half & half, then added about .25 cup of shredded fresh parmesan cheese. Served with pearl couscous. Yummy!

Ronald Lee

01/08/2019 01:30:19 AM

Bro, I ate it and then ate more.

Laura

12/26/2018 10:42:01 AM

I cooked this in a wok, and the broccoli needed more time - was hardly cooked. The broccoli should be cooked first. The chicken should be cut in strips, as is normally done in Chinese style dishes. Red peppers would also be a nice addition. A good recipe with modifications.

Angela Schans

12/29/2018 05:03:58 PM

This dish was absolutely amazing! I had leftover turkey From Thanksgiving that I decided to take out of the freezer and find a recipe to use with it. I hit the jackpot with this one! Since my turkey was already cooked, I started out by frying up mushrooms in some leftover bacon grease With a little salt and onion powder, putting them aside I sautéed the green onions and zucchini and a little salt and olive oil just like the direction said. After that I mixed it all up together per the directions and finding no red peppers like other people had used I threw in a can of diced tomatoes! I served this wonderful dish with rice and have never been happier with any recipe! The only trick now is to not eat too much! This will definitely be a regular in our home.

Corie Phillips

08/31/2021 09:37:13 PM

Super savory, super easy, super quick and super delicious!! I reduced my cream sauce for 10 minutes more on low and then turned the heat off and let it sit before serving. Next time I will chop my zucchini instead of slicing.

Paul

03/09/2025 09:04:29 PM

really nice taste and easy to make

Shea Smith

10/30/2024 09:57:23 PM

Got someone that hates chunky veggies, so I thought I would try this with grated zucchini instead. I'll see how it goes over.

Nikki

08/28/2023 10:52:58 AM

This was good, but not as creamy as I had hoped for, with the intention of putting on top of spaghetti squash..... But that could just be because my zucchini's were probably a little bigger than intended. Flavor was good, next time i will just add more cream and adjust the flour accordingly. Some other spices would go well too.

tony

08/22/2023 12:32:01 AM

I thought it was amazing! I added some red pepper to give it a bit of heat. Awesome stuff

RusticLox7037

08/17/2023 09:46:29 PM

I felt it needed something, so I put it over instant cheese grits. Wow! Delicious!

CCrisco

04/07/2023 01:15:48 AM

My family loved it. I did add some cajon seasoning to spice it up.

mtnmike

08/31/2021 10:36:50 PM

I keep making this recipe! Wonderful, delicious, fast!

Corie Phillips

08/31/2021 09:37:13 PM

Robin Hoffman

08/03/2021 09:57:17 PM

It turned out fantastic. My husband wants me to make it again soon.

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