Creamy Mushroom Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Creamy Mushroom Chicken
Description
Creamy Mushroom Chicken begins by slicing chicken breasts into thinner cutlets, seasoning with salt and pepper, and coating lightly in flour. Pan-frying in olive oil until golden develops a crisp surface while retaining juiciness inside. Separately, mushrooms are cooked with butter and Italian seasoning until seared and moisture released.
After removing the proteins, the pan is deglazed with chicken broth, lemon juice, and Dijon mustard, then reduced to concentrate flavors. Adding heavy cream, mushrooms, and chicken back to the pan lets the sauce thicken, coating everything thoroughly. The result is a tender chicken dish with a creamy, slightly tangy mushroom sauce.
This meal pairs well with simple sides like rice, pasta, or steamed vegetables, allowing the sauce's richness and acidity to complement milder flavors.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushroom sliced, try cremini or white mushrooms
- 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 aka whipping cream
Instructions
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
- Add the oil to a skillet over medium-high heat.
- Once the pan's hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
- Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
- Take the mushrooms out of the pan (ok to put them on the same plate as the chicken).
- Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes).
- Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it's cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 314mg | 13% |
| Potassium | 879mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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