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Creamy Mushroom Chicken Recipe

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4.1 from 3 reviews

This Creamy Mushroom Chicken recipe features tender chicken cutlets simmered in a rich, flavorful cream sauce with sautéed mushrooms and garlic. It's a quick and delicious dinner option that combines savory herbs and a subtle hint of lemon, perfect for a comforting meal in just 30 minutes.

Ingredients

Chicken

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

Cooking fats

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Mushrooms & seasoning

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

Sauce

  • 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: Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season each with salt and pepper, then dredge them evenly in flour to create a light coating.
  2. Heat the oil: Place a skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering but not smoking.
  3. Cook the chicken: Add the floured chicken cutlets to the hot skillet. Cook for 4-5 minutes on each side until they develop a golden-brown crust. Once cooked, remove the chicken from the pan and set aside on a plate.
  4. Sauté mushrooms: Add the butter to the same skillet and let it melt completely. Add the sliced mushrooms and sprinkle with Italian seasoning. Cook the mushrooms, stirring occasionally, until the moisture evaporates and they get a nice sear and golden color.
  5. Remove mushrooms: Take the mushrooms out of the pan and place them on the same plate as the chicken, freeing up the skillet for the sauce.
  6. Make the sauce base: Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well until the mustard dissolves fully. Allow the mixture to reduce by half, approximately 3-4 minutes, concentrating the flavors.
  7. Add cream and finish cooking: Pour in the heavy cream, then return the cooked chicken and mushrooms to the skillet. Simmer gently for about 5 more minutes, letting the chicken cook through while the sauce thickens. Adjust seasoning with salt and pepper as needed before serving.

Notes

  • Using thinner chicken cutlets ensures quicker and even cooking.
  • To prevent the sauce from splitting, maintain medium to low heat when adding and simmering the cream.
  • You can substitute cremini with white button mushrooms or even shiitake for a different flavor profile.
  • Serve this dish over rice, pasta, or with crusty bread to soak up the creamy sauce.
  • Leftover sauce can be refrigerated and gently reheated; add a splash of broth or cream if the sauce thickens too much.

Find it online: https://simpleplatter.com/creamy-mushroom-chicken-recipe/