Creamy Mushroom Chicken Recipe

Introduction

This Creamy Mushroom Chicken recipe is a comforting and flavorful dish that’s perfect for any night of the week. Tender chicken breasts are seared to golden perfection and served in a luscious mushroom cream sauce. It’s easy to prepare yet impressive enough for guests.

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 or whipping cream

Instructions

1. Step 1: Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season each with salt and pepper, then coat them lightly in flour.
2. Step 2: Heat the olive oil in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for 4-5 minutes per 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. Stir in 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 place them with the chicken on the plate.
5. Step 5: Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir well until the mustard dissolves, then let the mixture reduce by half, about 3-4 minutes.
6. Step 6: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Simmer for another 5 minutes or until the chicken is cooked through and the sauce thickens. Adjust seasoning with salt and pepper to taste.

Tips & Variations

• For extra flavor, add a splash of white wine when reducing the chicken broth mixture.
• Try swapping cremini mushrooms for shiitake or portobello for a deeper, earthier flavor.
• Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.
• If you prefer a lighter version, substitute half-and-half for heavy cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream sauce from breaking. Add a splash of chicken broth or cream when reheating if needed to restore the sauce’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Frozen mushrooms can work, but fresh mushrooms will give the best texture and flavor. If using frozen, thaw and drain them well before cooking to avoid excess moisture.

What can I serve with creamy mushroom chicken?

This dish pairs wonderfully with pasta, rice, mashed potatoes, or crusty bread to soak up the rich sauce. Steamed vegetables or a fresh salad are great lighter sides to balance the meal.

Creamy Mushroom Chicken Recipe

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★★★★★

4.9 from 50 reviews

This Creamy Mushroom Chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a luscious, creamy mushroom sauce seasoned with garlic, Italian herbs, and a hint of Dijon mustard. It’s a quick and comforting stovetop dish perfect for a delicious weeknight dinner.

• Author: Amy
• 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)
• 2 tablespoons olive oil

Mushroom Sauce

• 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. Prepare Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt and pepper, then dredge them lightly in flour to ensure a nice crust during cooking.
2. Heat Oil: Place a skillet over medium-high heat and add the olive oil. Allow the pan to become hot enough for searing.
3. Cook Chicken: Add the floured chicken cutlets to the hot skillet and cook for 4-5 minutes on each side until they develop a golden brown crust. Remove the chicken from the pan and set aside on a plate.
4. Sauté Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and Italian seasoning, stirring occasionally. Cook until the mushrooms release their moisture, the liquid evaporates, and the mushrooms get nicely seared.
5. Remove Mushrooms: Transfer the cooked mushrooms to the plate with the chicken to keep warm.
6. Create Sauce Base: Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well to dissolve the mustard and let the mixture reduce by half, approximately 3 to 4 minutes, intensifying the flavors.
7. Finish Sauce and Chicken: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Let everything simmer together for about 5 minutes, allowing the chicken to cook through thoroughly and the sauce to thicken. Season with salt and pepper to taste before serving.

Notes

• For best results, use cremini mushrooms as they add a deeper umami flavor, but white mushrooms work well too.
• Be sure not to overcook the chicken cutlets to keep them juicy and tender.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may be slightly less rich.
• If you want a thicker sauce, let it reduce a little longer or add a slurry of flour and water at the end.
• Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Keywords: creamy mushroom chicken, chicken with mushroom sauce, creamy chicken skillet, easy chicken dinner, stovetop chicken recipe