Creamy Mushroom Chicken
Creamy mushroom chicken is a one-pan dish made with pan-seared chicken and mushrooms in a rich garlic cream sauce.
Ingredients
- 2 large chicken breasts
- Salt and black pepper
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms cremini or white mushrooms, 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 cream
Instructions
- Slice the chicken breasts lengthwise to create four thinner cutlets. Season both sides with salt and black pepper, then lightly dredge in flour.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets.
- Cook the chicken for about 4–5 minutes per side until golden brown. Remove from the pan and set aside.
- Add butter to the skillet. Once melted, add the sliced mushrooms and Italian seasoning. Cook while stirring occasionally until the mushrooms release their moisture and develop a golden sear.
- Remove the mushrooms from the pan and place them with the chicken.
- Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the skillet. Stir well until the mustard dissolves and allow the mixture to reduce by half, about 3–4 minutes.
- Pour in the heavy cream and stir to combine. Return the chicken and mushrooms to the skillet.
- Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens. This final step creates the rich flavor that makes creamy mushroom chicken so irresistible.
- Taste and adjust seasoning with salt and pepper if needed before serving.
Notes
Serve creamy mushroom chicken over mashed potatoes, buttered pasta, steamed rice, or roasted vegetables. You can also add spinach or peas during the final simmer for extra vegetables.