Creamy Mushroom Chicken Recipe

Introduction

This Creamy Mushroom Chicken is a comforting and flavorful dish perfect for a weeknight dinner or special occasion. Tender chicken breasts are coated and seared, then simmered in a rich, creamy mushroom sauce that’s bursting with savory goodness.

Ingredients

• 2 large chicken breasts
• Salt & pepper (to taste)
• Flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 12 ounces mushrooms (cremini or white, sliced)
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic (minced)
• 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream

Instructions

1. Step 1: Cut the chicken breasts in half lengthwise to create four thin cutlets. Season them with salt and pepper, then dredge each piece in flour until coated.
2. Step 2: Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
3. Step 3: Add the butter to the same pan and let it melt. Add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their water, it evaporates, and they develop a nice sear.
4. Step 4: Remove the mushrooms from the pan and set aside with the chicken.
5. Step 5: Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir well until the mustard dissolves and cook for 3-4 minutes, allowing the mixture to reduce by half.
6. Step 6: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Simmer for about 5 minutes until the chicken is fully cooked through and the sauce has thickened. Adjust seasoning with salt and pepper if needed.

Tips & Variations

• For extra flavor, marinate the chicken briefly in lemon juice and garlic before dredging in flour.
• Substitute half-and-half for heavy cream for a lighter sauce, though it may be less rich.
• Try adding fresh thyme or rosemary for an herbal boost.
• Serve over pasta, mashed potatoes, or steamed rice to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Add a splash of broth or cream if the sauce thickens too much when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay more moist, though cooking times may vary slightly. Ensure they are cooked through before serving.

Is there a way to make this dairy-free?

You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Keep in mind this will change the flavor profile, adding a slight coconut taste.

Creamy Mushroom Chicken Recipe

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★★★★★

4.5 from 74 reviews

This Creamy Mushroom Chicken recipe delivers tender, golden chicken cutlets smothered in a rich and velvety mushroom sauce. With earthy cremini mushrooms, fragrant garlic, and a luscious cream-based sauce enhanced by Dijon mustard and lemon juice, this skillet-cooked dish is perfect for a comforting yet elegant dinner.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts
• Salt & pepper (to taste)
• Flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons butter

Mushroom Sauce

• 12 ounces mushrooms (cremini or white, sliced)
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic (minced)
• 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream

Instructions

1. Prepare chicken: Slice the chicken breasts lengthwise to make four thinner cutlets. Season each piece with salt and pepper, then dredge them lightly in flour to prepare for frying.
2. Heat oil in skillet: Place a skillet over medium-high heat and add the olive oil. Let it heat until shimmering but not smoking.
3. Cook chicken: Add the floured chicken cutlets to the hot pan. Cook for 4 to 5 minutes per side until they develop a golden crust and are nearly cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
4. Sauté mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms along with Italian seasoning. Cook the mushrooms, stirring occasionally, until they release their water, the moisture evaporates, and the mushrooms brown nicely.
5. Remove mushrooms: Transfer mushrooms to the plate with the chicken and set aside.
6. Make sauce base: To the skillet, add the minced garlic, chicken broth, lemon juice, and Dijon mustard. Stir well to dissolve the mustard, and let the mixture simmer and reduce by half over 3 to 4 minutes.
7. Finish sauce and combine: Pour in the heavy cream, then return the cooked chicken and mushrooms to the pan. Simmer for another 5 minutes until the chicken is fully cooked through and the sauce thickens. Adjust seasoning with salt and pepper to taste before serving.

Notes

• For best results, use fresh, good-quality mushrooms such as cremini or white button mushrooms.
• Ensure the chicken cutlets are pounded or sliced thinly for even cooking.
• Do not overcrowd the pan when cooking chicken to get a proper golden crust.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less creamy.
• Serve with mashed potatoes, rice, or crusty bread to enjoy the delicious sauce fully.

Keywords: creamy mushroom chicken, chicken cutlets, mushroom sauce, skillet chicken, easy chicken dinner, creamy chicken recipe