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Creamy Chicken Mushroom Recipe

This one-skillet Chicken Mushroom recipe is made with boneless and skinless chicken breast (or chicken thighs) cooked to juicy perfection and smothered in the best and most delicious Parmesan mushroom cream sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 510 kcal
Course: Main Course , Dinner
Cuisine: French , American

Ingredients

  • 2 large chicken breast boneless and skinless
  • salt to taste
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1-2 tablespoons olive oil
  • 2 tablespoons butter divided
  • 12 ounces mushrooms, stems removed and sliced (white button mushrooms, baby Bellas or cremini mushrooms work well)
  • 2 garlic cloves minced
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup Parmesan Cheese
  • Chopped parsley or finely sliced chives to serve optional

Instructions

    Cup of Yum
  1. Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.
  2. In a small shallow bowl, mix together the flour, garlic powder, and ground black pepper. Dredge the chicken in the flour mixture one by one. Set aside.
  3. Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 2-3 minutes per side or until golden brown and just cooked through. Transfer chicken to a plate and keep warm.
  4. In the same skillet melt the butter and add the mushrooms. Cook stirring occasionally for about 4-5 minutes or until the mushrooms look soft and a bit golden on the edges.
  5. Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.
  6. Add the wine and cook scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes or until reduced by half.
  7. Lower the heat to medium-low and stir in the heavy cream. Simmer for about 2 minutes or until the sauce thickens slightly. Add the Parmesan cheese and stir until incorporated in the Parmesan cheese and taste.
  8. Return the chicken to the skillet and allow the chicken to warm up for about a minute. Season to taste and garnish with fresh chopped parsley or sliced chives and serve.

Notes

  • Make this dinner recipe gluten-free by using gluten free flour.
  • Boneless and skinless chicken thighs can be used.
  • Instead of heavy cream (or heavy whipping cream), you can use half and half.
  • If your sauce gets too dry, add a little bit of chicken stock.
  • Serve over mashed potatoes, rice, couscous, pasta, creamy grits and/or sautéed spinach or a veggie medley.

Nutrition Information

Calories 510kcal (26%) Carbohydrates 7g (2%) Protein 33g (66%) Fat 38g (58%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 178mg (59%) Sodium 452mg (19%) Potassium 804mg (23%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1187IU (24%) Vitamin C 4mg (4%) Calcium 206mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 510

% Daily Value*

Calories 510kcal 26%
Carbohydrates 7g 2%
Protein 33g 66%
Fat 38g 58%
Saturated Fat 21g 105%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 178mg 59%
Sodium 452mg 19%
Potassium 804mg 17%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1187IU 24%
Vitamin C 4mg 4%
Calcium 206mg 21%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.