Creamy Mushroom Chicken Recipe

Creamy Mushroom Chicken Recipe

This creamy mushroom chicken recipe features tender pan-fried chicken smothered in a garlicky mushroom sauce. It's quick, easy, and can be on your table in just 30 minutes!

Why You'll Love It

Creamy chicken recipes are reader favorites for a reason. They are simple, made with common ingredients, and perfect for both special occasions and weeknight dinners. This creamy mushroom chicken combines juicy mushrooms and tender chicken with a delightful garlic cream sauce. It's a dish that's sure to impress!

What You'll Need

Chicken: Cut the chicken breasts in half lengthwise for quicker cooking and tenderness.

Flour: For dredging the chicken, which gives it a nice crust.

Olive oil and butter: For sautéing and forming the sauce base.

Mushrooms: Use cremini (baby bellas) or white mushrooms.

Italian seasoning: A convenient blend of dried herbs.

Garlic: Minced, and feel free to add extra if you love garlic.

Chicken broth: Adds savory flavor to the sauce.

Lemon juice: A touch of acidity for brightness.

Dijon mustard: Adds depth to the sauce without tasting like mustard.

Heavy cream: For a rich, luxurious sauce.

How to Make Creamy Mushroom Chicken

1.      Prepare the Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season with salt and pepper, then coat them in flour. 

2.      Cook the Chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside. 

3.      Cook the Mushrooms: In the same skillet, melt the butter. Add the mushrooms and Italian seasoning. Cook until the mushrooms release their water and get a nice sear. Remove and set aside with the chicken. 

4.      Make the Sauce: Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir well and let it reduce by half, about 3-4 minutes. 

5.      Combine Everything: Add the cream to the pan, then return the chicken and mushrooms. Cook for another 5 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper as needed.

Substitutions and Variations

Cream: Using half-and-half or milk is not recommended as the sauce may become thin and curdle.

Dijon Mustard: You can leave it out if you don't have any.

Chicken Broth: Can be replaced with dry white wine like sauvignon blanc, pinot grigio, or chardonnay.

Chicken Thighs: Can be used instead of breasts, but adjust the cooking time.

Leftovers and Storage

Leftovers: Keep in the fridge for 3-4 days in a covered container.

Freezing: Not recommended as dairy-based sauces don’t reheat well.

Reheating: Use low heat in a small saucepan to prevent the sauce from separating.

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

Cut chicken breasts in half lengthwise. Season with salt & pepper, then coat in flour.

Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden. Remove from pan.

Melt butter in the skillet. Add mushrooms and Italian seasoning. Cook until mushrooms release water and sear. Remove from pan.

Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir and let reduce by half (3-4 minutes).

Add cream, chicken, and mushrooms to the pan. Cook for another 5 minutes until chicken is cooked through and sauce thickens. Season with salt & pepper.