Savory Roast Chicken Mushroom Burger in 4 Steps

Name: Savory Roast Chicken Mushroom Burger in 4 Steps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 8 ounces cremini or baby bella mushrooms, sliced; 2 garlic cloves, minced; ⅓ cup heavy cream; ½ cup shredded cheddar cheese; Salt and black pepper to taste; 2 roasted chicken breasts, sliced (skin-on optional); 1 tablespoon olive oil (for chicken); Salt and pepper to taste (for chicken); 4 brioche or sandwich buns, split; 1 cup baby spinach leaves; 1 tablespoon butter (for toasting buns)

By anna Boncoeur On January 1, 2026

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If you’re staring into the fridge after a long day wishing dinner would just assemble itself, then you’re in the right place! I’m Anna, and I’m a total food lover who believes that amazing flavor shouldn’t take all night. I focus on sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and way more joyful. Seriously, this roast chicken mushroom burger is about to become your weeknight hero.

We’re talking about juicy, savory roast chicken smothered in a decadent, cheesy garlic mushroom sauce, all tucked into a soft, buttery brioche bun. It sounds fancy, right? But trust me, using pre-roasted chicken cuts the work down to almost nothing. We’ll have this incredible roast chicken mushroom burger on the table in about 30 minutes total. It’s rich, it’s comforting, and it feels like a weekend meal even if it’s Tuesday. Let’s get cooking!

Table Of content

Gathering Your Ingredients for the Ultimate Roast Chicken Mushroom Burger

Okay, to build this magnificent roast chicken mushroom burger, we need just a few key players. Because we are moving fast, the quality of these few ingredients really shines through. Don’t skimp on the cheese or the buns—they make all the difference in texture and richness!

Since this recipe is so fast, I highly recommend having everything prepped and ready to go before you turn on the heat. It’s an assembly-line situation when you’re cooking something this quick. Here’s what you need to pull this flavor bomb together for four hungry people:

Quantity	Ingredient
2 Tbsp	Olive Oil (for mushrooms)
8 oz	Cremini or Baby Bella Mushrooms, sliced
2 cloves	Garlic, minced
⅓ cup	Heavy Cream
½ cup	Shredded Cheddar Cheese
Salt and Pepper	To taste
2	Roasted Chicken Breasts, sliced
1 Tbsp	Olive Oil (for chicken)
4	Brioche or Sandwich Buns
1 cup	Baby Spinach Leaves
1 Tbsp	Butter (for toasting)

Components for the Creamy Garlic Mushrooms

This sauce is the star, so listen up! You need 8 ounces of mushrooms, and I insist on cremini or baby bella—they have way more flavor than the white button ones, trust me. Make sure you slice them evenly so they cook at the same rate. Next, you need two cloves of garlic, and they must be minced super fine so you get that flavor punch in every spoonful, not big chunks. For the cheese, use a sharp or medium cheddar. The sharper the cheese, the better it cuts through the richness of the heavy cream. We’re using ⅓ cup of cream and ½ cup of cheese, which is the perfect ratio for a thick blanket of flavor.

Preparing the Roast Chicken Mushroom Burger Base

For speed, we rely on leftover roast chicken—about two breasts should do it for four burgers. If you happen to be making this with raw chicken, just remember the golden rule: cook it until it hits 165°F (74°C) internally with a thermometer before you slice it. For the buns, brioche is non-negotiable for me; it toasts up beautifully soft and buttery. We only need a cup of fresh baby spinach leaves to give us that pop of green and freshness right on the bottom bun. It keeps everything else from getting too soggy too fast!

Mastering the Steps for Your Roast Chicken Mushroom Burger

This roast chicken mushroom burger comes together so fast once you get into the rhythm, which is why timing is everything here. We’re basically running two simple cooking operations at once: the creamy mushrooms and the chicken/buns. Focus on that mushroom sauce first, as it needs to simmer gently.

Creating the Rich Creamy Garlic Mushroom Topping

Grab a skillet and heat up your 2 tablespoons of olive oil over medium heat. Don’t rush this part! Toss in those sliced mushrooms along with a pinch of salt and pepper. You need to cook these for about 6 to 8 minutes, stirring occasionally, until they’ve released their liquid and started to brown nicely. Browning equals flavor, so be patient! Once they look tender and golden, toss in your minced garlic. Garlic burns fast, so give it just one minute until you can really smell it—that’s important.

Now for the magic! Pour in the heavy cream and let it simmer gently for about two minutes. You want it to thicken up just a bit, coating the back of a spoon. Turn the heat down to low immediately, then stir in your shredded cheddar cheese until it’s totally melted and gooey. Taste it right there and add more salt or pepper if you think it needs it. Keep this creamy garlic mushroom sauce warm on the lowest setting while you handle the rest.

Heating the Chicken and Toasting the Buns

Switch to a separate pan—medium heat again. Add that last tablespoon of olive oil. If you’re using pre-cooked chicken, you just need to warm it through for about two or three minutes, seasoning it lightly as it heats. If you were using raw chicken, this is where you’d check that internal temperature of 165°F (74°C) before slicing, but since we’re making this quick, assume your roast chicken is ready to go! If you are looking for other ways to prepare chicken quickly, check out this red curry chicken in 30 minutes.

While the chicken warms, grab your buns. Spread butter lightly on the cut sides—don’t go crazy, just enough to coat. Toast these cut-sides in a dry pan or the same pan after you remove the chicken until they are perfectly golden brown. That toasting step is crucial; it creates a barrier so the amazing sauce doesn’t make the brioche instantly soggy.

Assembling the Perfect Roast Chicken Mushroom Burger

This is the grand finale for your roast chicken mushroom burger! Layering matters for structural integrity. Start with the bottom bun and pile on your cup of fresh baby spinach leaves first. Next, arrange those warm slices of roast chicken evenly over the greens. Finally, spoon that rich, creamy garlic mushroom sauce generously over the chicken. It should cascade down the sides just a little bit. Crown it with the toasted top bun and serve it immediately while the sauce is hot and the bun is crisp!

Tips for an Expertly Made Roast Chicken Mushroom Burger

Even though the roast chicken mushroom burger is fast, there are a few little tricks that separate a good burger from a mind-blowing one. A lot of people run into issues with the sauce or the texture, but these tips should keep you on track for perfect results every time. It’s all about controlling the heat and respecting the ingredients. You can find more of my favorite tips and tricks on Pinterest!

Ingredient Quality and Preparation Secrets

I already mentioned it, but I’ll say it again: use those cremini or baby bella mushrooms! Their deeper, earthier flavor is what builds that rich base for the creamy garlic mushroom topping. If you find your sauce gets too thick while you’re keeping it warm, don’t panic and don’t add more cheese! Just stir in a tiny splash of milk or even a teaspoon of water until you get that perfect, velvety consistency you want for drizzling over the chicken.

Achieving Maximum Flavor in Your Roast Chicken Mushroom Burger

The absolute biggest flavor boost comes from really browning those mushrooms in Step 1. If you crowd the pan, they’ll steam instead of sear, and you’ll end up with a watery, bland topping. Cook them in batches if you have to! For seasoning adjustments, since the cheddar is already salty, taste the sauce *after* the cheese is melted before you add any extra salt. Sometimes a little twist of fresh black pepper right over the chicken before you top it with the sauce wakes everything up beautifully. If you prefer a different kind of creamy chicken dish, try this chicken in creamy mushroom sauce.

Serving Suggestions for Your Roast Chicken Mushroom Burger

Since this roast chicken mushroom burger is already so rich and satisfying, you don’t need a complicated side dish taking up your precious time. We want easy, quick accompaniments that complement the savory, creamy flavors we just created.

For something crunchy, a simple side of kettle-cooked potato chips is always a winner—no effort required! If you want something green, just toss together some arugula with a squeeze of lemon juice and a drizzle of olive oil. That peppery bite cleanses the palate wonderfully after the rich cheddar sauce.

If you have five extra minutes, some quick oven-baked sweet potato fries are fantastic, but honestly, serving this burger alone is a completely satisfying meal. Keep it simple so you can enjoy the masterpiece you just cooked! If you are interested in other quick chicken meals, you might like this easy 25 minute chicken scampi recipe.

Storing Leftover Roast Chicken Mushroom Burger Components

If you managed to have any leftovers—which I seriously doubt, because this roast chicken mushroom burger disappears fast—you need to store the components separately. Do not put the assembled burger in the fridge! The buns will turn into sad, soggy sponges, and the spinach will wilt immediately. We want to save the flavor for tomorrow!

Keep the creamy garlic mushroom sauce in an airtight container. The chicken slices do great in their own container, too. The brioche buns should be kept at room temperature, maybe wrapped loosely in the bag they came in. This keeps everything tasting its best for the next day.

Here’s how I organize mine for easy reheating:

Component	Storage Method	Reheating Tip
Mushroom Sauce	Airtight container in the fridge (up to 3 days)	Gently reheat on the stovetop over low heat, adding a splash of milk if it thickens too much.
Roast Chicken	Airtight container in the fridge (up to 4 days)	Warm quickly in a skillet or microwave until just heated through.
Buns & Spinach	Room temperature/Fridge	Toast the buns fresh; use fresh spinach if possible.

Frequently Asked Questions About the Roast Chicken Mushroom Burger

I get so many great questions about how to make this roast chicken mushroom burger perfect, especially when you’re busy. It’s all about making smart choices that save time without sacrificing that incredible taste. Here are the top things folks ask me! For more detailed answers on chicken preparation, see my guide on juicy baked chicken breast tips.

Can I prepare the creamy mushroom sauce ahead of time for this roast chicken mushroom burger?

Yes, absolutely! That creamy garlic mushroom sauce is one of the best components to prep early. You can make the sauce completely, let it cool, and store it in an airtight container in the fridge for up to three days. When you’re ready to build your burger, reheat it slowly over low heat on the stovetop. If it seems too stiff after chilling, just stir in a teaspoon or two of milk or water until it’s pourable again. It reheats beautifully and saves you about 15 minutes!

What is the best type of chicken to use for this recipe?

Hands down, the best chicken for this recipe is leftover roast chicken! When you’re aiming for a quick meal, using chicken you already roasted earlier in the week is the ultimate shortcut. Just slice it up and warm it through in a pan for a couple of minutes. If you must start from raw, make sure you cook it to that safe 165°F (74°C) internal temperature using a meat thermometer before slicing it for your burger.

How do I prevent the brioche buns from getting soggy?

This is a classic burger problem, especially when you have a rich topping like our creamy garlic mushrooms! The solution is twofold. First, you must toast the cut sides of the brioche buns with butter until they are golden brown—this creates a crispy shield. Second, when assembling your roast chicken mushroom burger, always put the dry spinach leaves directly onto the bottom bun first. The greens act as a second moisture barrier between the bread and the hot, wet mushroom sauce. Layering smart makes all the difference!

Sharing Your Roast Chicken Mushroom Burger Experience

I truly hope this quick roast chicken mushroom burger made your busy weeknight feel a little more special. I’d love to know what you thought! Did you use sharp cheddar, or did you sneak in some Gruyère?

Take a moment to leave a rating below and tell me how it turned out for you. Don’t forget to snap a photo and tag me when you share your amazing creations!