Creamy Tomato Mushroom Chicken Sauce

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Creamy Tomato Mushroom Chicken1


Creamy Tomato Mushroom Chicken Sauce

This is such an easy weeknight meal, but good enough to treat guest with too! With all the holiday parties and lists of things to do, it is nice to have a quick meal up your sleeves to cook when dinnertime rolls around.

Creamy Tomato Mushroom Chicken is perfect with a low carb pasta like Dreamfields, or on top of cooked spaghetti squash. We even ate it alone with mixed low carb vegetables on the side.

My husband loves mushrooms in anything. He is always wanting to add them to my dishes. This is the perfect dish for mushroom lovers!

I hope you get the chance to try it soon!

For Trim Healthy Mama’s: If you Use a low fat cream cheese as your base, with a can of tomatoes and white chicken breast, this meal can be fuel pull, satisfying or energizing depending on what you pair with it. It’s so flexible. Alone it is Fuel Pull – meaning low fat and low carb.

If you aren’t a Trim Healthy Mama yet, you are missing out on some amazing food while you can lose weight! Check them out: www.trimhealthymama.com

Creamy Tomato Mushroom Chicken Sauce

Angela Parker
An easy Fuel Pull dinner made in the skillet with tomatoes, chicken, and mushrooms.
Calories 945 kcal


  • 1 tablespoon of coconut oil
  • 1 onion finely chopped
  • 1 small carton of chopped fresh mushrooms
  • 1 14 oz can of diced tomatoes undrained
  • 4 oz of cream cheese
  • 3-4 chicken breast cut into bite sized pieces
  • Optional more chicken broth


  • Heat skillet to medium high heat. Add coconut oil.
  • Saute onion until translucent.
  • Add chicken breast to pan. Continue to stir until cooked through.
  • Add chopped mushrooms. Cook for 3 minutes.
  • Add can of diced tomatoes.
  • Once heated through, cut the cream cheese into small cubes and add to skillet.
  • Stir until melted.
  • Add seasonings.
  • If you need more liquid in the dish, add some chicken broth to help thin the sauce


Serve alone with vegetables on the side, on top of cooked spaghetti squash, or on top of low carb pasta like Dreamfields.




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Angela Parker
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  1. I think I timed it at about 20 minutes which is as long as it takes to boil water and noodles and it has very few ingredients!

    I served it over noodles for the kids and spaghetti squash for the adults. 🙂

    My husband said I could put it in regular rotation which is a major win for me! We doubled it for our family of 8 who also need leftovers for the next day.

    Thanks again! Can’t wait to try more! 🙂

    • That is so awesome! Feeding a family of 8 must be a challenge too. When you bake casseroles, do you do a standard 9×13 dish per meal or do you double? I’m just curious on my own, ha.

  2. For well liked meals like quiche I quadruple it and make it in two 9×13’s but large 9x 13’s which are heavy and full like baked ziti only require one. 🙂

  3. This was amazing made it last night for a gathering of friends. I added a few things that I have for taste and I put cream of mushroom and cream of chicken. I didn’t use the cream cheese and it still came out creamy and delicious. Italian seasoning and garlic powder are my go to seasonings and really perked up the flavor. One of my new found favorites.

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