Description
Creamy Mushroom Chicken is a quick and comforting family dinner featuring tender chicken breasts seared to golden perfection and smothered in a rich, creamy mushroom sauce seasoned with garlic, Italian herbs, and a touch of lemon. Ready in 30 minutes, this skillet-cooked dish is perfect for an easy weeknight meal that feels indulgent and satisfying.
Ingredients
Scale
Chicken
- 4 large chicken breasts (skinless)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon pepper (adjust to taste)
- 1/2 cup flour (can substitute with gluten-free flour)
- 2 tablespoons olive oil (can substitute with vegetable oil)
Mushroom Sauce
- 2 tablespoons butter (or additional olive oil for dairy-free)
- 8 ounces mushrooms (cremini or white), sliced
- 1 teaspoon Italian seasoning (or fresh herbs like thyme or oregano)
- 3 cloves garlic, minced
- 1 cup chicken broth (can use vegetable broth for vegetarian option)
- 2 tablespoons lemon juice (or lime juice)
- 1 tablespoon Dijon mustard (or whole-grain mustard)
- 1 cup heavy cream (or half-and-half or coconut cream)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt and pepper. Dredge each piece in flour, shaking off excess to ensure an even coating.
- Sear the Cutlets: Heat the olive oil in a large skillet over medium-high heat. Add the floured chicken cutlets and fry for 4-5 minutes per side until they turn golden brown and are cooked through. Remove from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sprinkle with Italian seasoning. Sauté the mushrooms until they are browned and tender, about 5 minutes.
- Make the Sauce: Remove the mushrooms from the skillet and set aside. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and Dijon mustard. Bring the mixture to a simmer and reduce by half, about 5-7 minutes.
- Combine and Finish: Lower the heat to medium-low. Stir in the heavy cream, then add the sautéed mushrooms and seared chicken back into the skillet. Simmer gently until the sauce thickens to a creamy consistency and the chicken is heated through, about 3-5 minutes.
Notes
- For a dairy-free version, substitute butter with additional olive oil and heavy cream with coconut cream.
- Gluten-free flour can be used to make this recipe gluten-free.
- If you prefer, use vegetable broth to make the sauce vegetarian-friendly.
- The chicken can be served with rice, pasta, or crusty bread to soak up the creamy sauce.
- Adjust salt and pepper to your taste, especially if your broth is already salted.
