Creamy Mushroom Chicken Recipe

Introduction

This Creamy Mushroom Chicken is a comforting and flavorful dish perfect for a weeknight dinner or a special occasion. Tender chicken cutlets are cooked to golden perfection and smothered in a rich, creamy mushroom sauce that’s bursting with garlic and herbs.

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 thinner cutlets. Season them with salt and pepper, then coat each piece lightly with flour.
2. Step 2: Heat olive oil in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for 4-5 minutes on each side until they turn golden brown. Remove the chicken from the pan and set aside.
3. Step 3: Add butter to the skillet and let it melt. Stir in the sliced mushrooms and sprinkle with Italian seasoning. Cook, stirring occasionally, until the mushrooms release their moisture, it evaporates, and the mushrooms develop a nice sear.
4. Step 4: Remove the mushrooms from the pan and set them aside with the chicken.
5. Step 5: Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until the mustard dissolves and allow the mixture to reduce by half, about 3-4 minutes.
6. Step 6: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Let everything simmer for about 5 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper to taste before serving.

Tips & Variations

• For extra flavor, add a splash of white wine when reducing the garlic and broth mixture.
• Use bone-in chicken thighs for juicier meat, but adjust cooking time accordingly.
• Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
• Add fresh parsley or thyme as a garnish for a fresh herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream sauce. You can add a splash of broth or cream when reheating to refresh the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

While fresh mushrooms provide the best texture and flavor, you can use frozen mushrooms. Just make sure to thaw and drain them thoroughly before cooking to avoid excess moisture.

What can I serve with Creamy Mushroom Chicken?

This dish pairs well with rice, mashed potatoes, or buttered pasta to soak up the delicious creamy sauce. Steamed or roasted vegetables also make a great side.

Creamy Mushroom Chicken Recipe

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★★★★★

4.8 from 82 reviews

Creamy Mushroom Chicken is a rich and comforting dish featuring tender chicken cutlets sautéed to golden perfection and simmered in a luscious mushroom cream sauce infused with garlic, Italian seasoning, and a touch of Dijon mustard. This quick stovetop recipe combines earthy mushrooms with a velvety sauce to create an elegant yet easy weeknight dinner.

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

Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts
• Salt & pepper (to taste)
• Flour (for dredging)

Cooking Fats

• 2 tablespoons olive oil
• 2 tablespoons butter

Mushrooms and Seasonings

• 12 ounces mushrooms (cremini or white, sliced)
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic (minced)

Sauce Ingredients

• 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy/whipping cream

Instructions

1. Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides generously with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
2. Heat the Pan and Cook Chicken: Heat the olive oil in a skillet over medium-high heat until hot. Add the floured chicken cutlets and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and sprinkle with Italian seasoning. Cook, stirring occasionally, until the mushrooms release their moisture, the water evaporates, and they develop a nice sear. Transfer mushrooms out of the pan and set aside with the chicken.
4. Create the Sauce Base: Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well to dissolve the mustard and allow the mixture to simmer until reduced by half, about 3-4 minutes.
5. Finish the Sauce and Combine: Pour in the heavy cream and return the cooked chicken and mushrooms to the skillet. Simmer for an additional 5 minutes, allowing the chicken to heat through and the sauce to thicken slightly. Taste and season with additional salt and pepper if needed before serving.

Notes

• For extra flavor, deglaze the pan with a splash of white wine before adding the chicken broth.
• Use cremini mushrooms for a deeper, earthier flavor or white button mushrooms for a milder taste.
• Serve over mashed potatoes, rice, or buttered noodles to soak up the creamy sauce.
• To reduce calories, substitute half-and-half for heavy cream, keeping in mind the sauce will be less rich.

Keywords: Creamy mushroom chicken, creamy chicken recipe, sautéed chicken with mushrooms, easy chicken dinner, stovetop chicken