Creamy Mushroom Chicken
This quick and creamy mushroom chicken recipe is a comforting, protein-rich meal featuring pan-seared chicken breasts smothered in a garlic-infused mushroom cream sauce. It’s cooked in one pan and ready in just 30 minutes—perfect for weeknight dinners or elegant, low-effort meals. Low in carbs and high in flavor, it’s a versatile dish that pairs beautifully with vegetables, rice, or pasta.
Equipment
- 1 Cutting Board – for prepping chicken and mushrooms
- 1 Chef’s Knife – for slicing mushrooms and halving chicken breasts
- 1 Meat Tenderizer or Mallet – to create evenly thick chicken cutlets
- 1 Large Skillet (12-inch) – for searing and sauce-making
- 1 Pair of Kitchen Tongs – for flipping chicken and transferring ingredients
- 1 Microplane or Garlic Press – to finely mince garlic
- 1 Measuring Cup (liquid) – for broth and cream
- 1 Measuring Spoon Set – for seasoning and small ingredients
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- ⅓ cup all-purpose flour for coating the chicken
- 2 tablespoons olive oil for searing
- 2 tablespoons unsalted butter for sautéing
- 12 ounces cremini or white mushrooms thinly sliced
- ¼ teaspoon Italian seasoning
- 3 garlic cloves finely minced
- ½ cup low-sodium chicken broth
- ½ teaspoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- 1 cup heavy cream or whipping cream
Instructions
- Prepare and Season the Chicken: Place the chicken breasts on a cutting board and carefully slice them in half horizontally to create four thinner cutlets. Season both sides with salt and pepper, then lightly dredge each piece in flour until evenly coated. Shake off any excess flour.
- Sear the Chicken to Golden Perfection: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets in a single layer. Cook for about 4–5 minutes per side, or until golden brown and mostly cooked through. Transfer the chicken to a plate and set aside.
- Sauté the Mushrooms and Seasoning: Reduce the heat slightly and add butter to the same skillet. Once melted, stir in the mushrooms and Italian seasoning. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown deeply. Transfer the mushrooms to the same plate as the chicken.
- Build the Flavorful Sauce Base: To the empty pan, add the minced garlic, chicken broth, lemon juice, and Dijon mustard. Stir well to combine and loosen up any browned bits stuck to the bottom. Let the mixture simmer for 3–4 minutes, or until reduced by about half.
- Finish with Cream and Combine: Pour the heavy cream into the skillet, then return the chicken and mushrooms (along with any juices) to the pan. Simmer gently for 5–6 minutes, allowing the sauce to thicken and the chicken to finish cooking. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- Chicken Thickness Matters: Cutting the chicken into thinner cutlets helps it cook faster and more evenly. It also ensures a better sear without overcooking the inside.
- Mushroom Variety: Feel free to experiment with different types of mushrooms like baby bella, shiitake, or a mix of wild mushrooms for added depth.
- Make It Lighter: For a lower-fat version, you can substitute half-and-half or evaporated milk in place of heavy cream, though the sauce may be slightly thinner.
- Pairing Ideas: This dish pairs beautifully with mashed potatoes, rice, egg noodles, or a side of roasted green vegetables like asparagus or green beans.
- Storage Tips: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave to preserve the creaminess.
