Description
This creamy mushroom chicken recipe features tender pan-seared chicken breasts smothered in a rich, flavorful mushroom and cream sauce. Perfect for a comforting dinner, it combines sautéed mushrooms, garlic, and a hint of Dijon mustard for depth, all simmered to a luscious finish. Ready in just 30 minutes and serving four, it’s a delicious and easy dinner option.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper (to taste)
- Flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
Mushroom Sauce
- 12 ounces mushrooms, sliced (cremini or white mushrooms recommended)
- 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
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season each piece generously with salt and pepper, then coat them lightly with flour to ensure a crisp exterior when cooked.
- Heat the pan: Add olive oil to a skillet over medium-high heat and allow it to heat until shimmering, ensuring an ideal surface for searing the chicken.
- Cook the chicken: Place the floured chicken cutlets in the hot skillet. Cook each side for 4-5 minutes until golden brown and cooked through. Once done, remove the chicken from the pan and set aside on a plate.
- Sauté mushrooms: In the same pan, melt the butter. Add sliced mushrooms and sprinkle with Italian seasoning. Cook while stirring occasionally until the mushrooms release their moisture, the liquid evaporates, and they develop a nice golden sear.
- Remove mushrooms: Take the sautéed mushrooms out of the pan and place them on the same plate as the chicken.
- Make the sauce base: Add 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 over 3-4 minutes to concentrate the flavors.
- Finish the sauce and combine: Pour in the heavy cream, then return the chicken and mushrooms to the skillet. Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens slightly. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Use cremini or white mushrooms for the best flavor and texture.
- Make sure to not overcrowd the pan when cooking chicken to get a good sear.
- To make the sauce thicker, simmer it a bit longer before adding the cream.
- Serve with rice, pasta, or crusty bread to enjoy the creamy sauce fully.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
