Description
Creamy Mushroom Chicken is a quick and delicious stovetop dish featuring tender chicken cutlets sautéed to golden perfection, smothered in a rich and velvety mushroom cream sauce infused with garlic, Dijon mustard, and a hint of lemon. Perfect for a comforting weeknight dinner that comes together in just 30 minutes.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper (to taste)
- Flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
Mushrooms & Sauce
- 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
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season each cutlet with salt and pepper, then dredge them lightly in flour to help achieve a golden crust while cooking.
- Heat Oil: Place a skillet over medium-high heat and add the olive oil. Allow it to get hot before adding the chicken.
- Cook Chicken: Add the floured chicken cutlets to the hot pan. Cook each side for 4-5 minutes until they turn golden brown. Once cooked, remove the chicken from the pan and set aside on a plate.
- Sauté Mushrooms: Add the butter to the same skillet and let it melt. Stir in the sliced mushrooms and Italian seasoning, cooking them until their moisture has evaporated and they develop a nice sear, stirring occasionally.
- Remove Mushrooms: Take the mushrooms out of the pan and place them on the same plate as the chicken, freeing the pan for the sauce.
- Make Sauce Base: Pour in the minced garlic, chicken broth, lemon juice, and Dijon mustard into the pan. Stir well to dissolve the mustard, and let the mixture reduce by half, which should take about 3-4 minutes.
- Finish Sauce and Cook Chicken: Add the heavy cream to the pan along with the cooked chicken and mushrooms. Let everything simmer together for about 5 minutes until the chicken is cooked through and the sauce thickens. Adjust seasoning with salt and pepper as needed before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and sour cream, though the sauce may be less thick.
- You can use either cremini or white mushrooms depending on availability and taste preference.
- Dredging the chicken in flour helps create a crisp exterior and thickens the sauce slightly when deglazing.
- To make this dish gluten-free, use gluten-free flour for dredging.
- Serve this creamy mushroom chicken over rice, mashed potatoes, or pasta for a complete meal.