Creamy Mushroom Chicken
This Creamy Mushroom Chicken recipe is such an easy, one-pan meal that’s on the table in less than 30 minutes! It has lightly crusted chicken breast that’s perfectly balanced with a rich mushroom cream sauce. This recipe can be a simple weeknight wonder or a go-to for entertaining that your guests will absolutely love.
Servings: 4 people
Equipment
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons flour
- 1 tablespoon unsalted butter
For the Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 oz mushrooms sliced (about 2½ to 3 cups)
- 3 fresh garlic cloves minced
- ¼ cup dry white wine
- ½ cup low-sodium chicken stock
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- Fresh thyme, chives or parsley for garnish
Instructions
- Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat them dry with paper towels. Season both sides with salt and pepper, then lightly coat with flour, shaking off any excess.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C). Remove from the skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
- Add the chicken stock and heavy cream (or half-and-half). Stir and bring the mixture to a gentle simmer. Let it cook for 3–4 minutes, until slightly thickened. Then stir in the Parmesan cheese until melted and smooth.
- Return the cooked chicken to the skillet, nestling it into the sauce. Let it simmer for another 2–3 minutes so the chicken absorbs the flavors.
- Spoon the creamy mushroom sauce over the chicken, garnish with fresh herbs and serve warm. It's great with mashed potatoes, pasta, or steamed green beans.
Notes
- An instant-read thermometer is the easiest way to tell when your chicken is completely done, but not overcooked. The internal temperature should be 165°F.
- Grated parmesan cheese has a much better texture and overall flavor than the parmesan cheese that comes in a shaker.
- If you prefer not to cook with wine, you can swap it for more chicken broth.
- You’ll get the best results with even-sized chicken breasts. If your cutlets are different sizes, you can pound out the larger ones to be slightly thinner.
- For the best sear, make sure your pan is nice and hot first. Then, avoid flipping or moving the chicken until it naturally releases from the pan.
- Keep a close eye on the butter and garlic so they don’t burn. These two ingredients can make the dish quite bitter if they get too browned.
Nutrition
Serving: 1/4 | Calories: 407kcal | Carbohydrates: 13g | Protein: 33g | Fat: 23g | Cholesterol: 135mg | Sodium: 886mg | Fiber: 1g | Sugar: 1g