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 cooked to golden perfection and finished in a rich, creamy mushroom sauce that’s simple yet elegant.

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 the chicken breasts in half lengthwise to create four thinner cutlets. Season each piece with salt and pepper, then lightly coat them in flour.
2. Step 2: Heat olive oil in a skillet over medium-high heat until hot.
3. Step 3: Add the chicken cutlets to the pan and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
4. Step 4: Add butter to the pan and let it melt. Stir in the mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their water, it evaporates, and they develop a nice sear.
5. Step 5: Remove the mushrooms from the pan and set aside with the chicken.
6. Step 6: Add 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, approximately 3-4 minutes.
7. Step 7: 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. Adjust salt and pepper to taste before serving.

Tips & Variations

• For extra flavor, add a splash of white wine to the sauce during the reduction step.
• Try using different mushrooms like shiitake or portobello for a deeper taste.
• If you prefer a lighter sauce, substitute half of the heavy cream with Greek yogurt added at the end off heat.
• Serve over pasta, rice, or mashed potatoes to soak up the creamy sauce.

Storage

Store leftover creamy mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally, to maintain the sauce’s creaminess.

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 may offer a juicier result. Adjust cooking time as needed until the chicken is cooked through.

Is it possible to make this dairy-free?

You can substitute the heavy cream with coconut cream or a dairy-free cream alternative, but it will change the flavor slightly. Also use dairy-free butter or oil when cooking.

Creamy Mushroom Chicken Recipe

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★★★★★

4.4 from 71 reviews

This Creamy Mushroom Chicken recipe features tender chicken cutlets cooked to golden perfection, then simmered in a luscious sauce made with sautéed mushrooms, garlic, and a creamy blend of Dijon mustard, lemon juice, and chicken broth. It’s a rich yet simple dish perfect for an elegant weeknight dinner or special occasion.

• Author: Stella
• 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
• 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 Cutlets: Cut the chicken breasts in half lengthwise, creating four thinner cutlets. Season each piece with salt and pepper, then dredge them lightly in flour to create a coating that will help the chicken develop a golden crust.
2. Heat the Pan and Cook Chicken: Place a skillet over medium-high heat and add the olive oil. Once the oil is hot, add the floured chicken cutlets. Cook each side for 4-5 minutes until they are nicely browned and cooked through. Remove the chicken from the skillet and set aside to keep warm.
3. Sauté Mushrooms: In the same skillet, add the butter and let it melt completely. Add the sliced mushrooms and sprinkle with Italian seasoning. Cook the mushrooms, stirring occasionally, until their moisture has evaporated and they achieve a nice sear, enhancing their flavor. Remove the mushrooms from the pan and place them on the same plate as the cooked chicken.
4. Make the Sauce Base: Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well to dissolve the mustard evenly. Let the mixture simmer until the liquid reduces by half, about 3-4 minutes, concentrating the flavors.
5. Add Cream and Combine: Pour in the heavy cream and return the cooked chicken and mushrooms back to the skillet. Allow everything to cook together for about 5 minutes, or until the chicken is fully cooked through and the sauce thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.

Notes

• For best results, use chicken breasts that are similar in size to ensure even cooking.
• Crimini mushrooms add a deeper flavor compared to white mushrooms but either works well.
• If you prefer a lighter sauce, substitute half-and-half for the heavy cream, though the sauce may be less thick.
• Serve this dish over rice, pasta, or with crusty bread to soak up the creamy sauce.
• Leftovers keep well in the fridge for up to 2 days and reheat nicely on the stovetop over low heat.

Keywords: Creamy Mushroom Chicken, chicken breast recipe, one pan chicken, mushroom sauce, easy chicken dinner