Creamy Mushroom Chicken
Craving a rich, creamy, and ultra-flavorful dinner that’s ready in just 30 minutes?
This Creamy Mushroom Chicken combines golden pan-seared chicken with a luscious garlic mushroom sauce—all made in just one pan with simple pantry staples.
Serve it over pasta, rice, or mashed potatoes, and watch it disappear.
Weeknight dinner just got a major upgrade!
For Creamy Mushroom Chicken
- Chicken – Use large boneless, skinless chicken breasts, sliced in half for quicker cooking and even tenderness.
- Flour – Lightly coats the chicken to create a delicate crust that helps the sauce cling to it.
- Salt & Pepper – Essential for seasoning and enhancing all the flavors.
- Olive Oil – Used for pan-frying the chicken to a golden brown.
- Butter – Adds richness and helps develop the flavor in the sauce.
- Mushrooms – Cremini or white mushrooms work best for a deep, earthy flavor.
- Italian Seasoning – A simple way to add a blend of herbs for extra flavor.
- Garlic – Brings bold, aromatic depth to the sauce.
For the Creamy Mushroom Sauce
- Chicken Broth – Helps deglaze the pan and builds a flavorful base.
- Lemon Juice – Adds a hint of acidity to brighten the dish.
- Dijon Mustard – Subtle tanginess that enhances the depth of the sauce.
- Heavy Cream – Creates the luscious, creamy texture that makes this dish irresistible.
Creamy Mushroom Chicken
Ingredients
- 2 large chicken breasts
- Salt & pepper, to taste
- Flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp butter
- 12 ounces cremini or white mushrooms, sliced
- ¼ tsp Italian seasoning
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ tsp lemon juice
- ½ tsp Dijon mustard
- 1 cup heavy cream
Instructions
Prepare the Chicken:
- Slice the chicken breasts in half lengthwise to create four thinner cutlets.
- Season with salt and pepper, then lightly coat with flour.
Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Sauté until mushrooms release their moisture and develop a golden sear. Remove and set aside with the chicken.
Make the Sauce:
- Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir to combine.
- Simmer for about 3–4 minutes until the liquid reduces by half.
Combine & Finish:
- Pour in the heavy cream and return the chicken and mushrooms to the pan.
- Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens.
- Adjust seasoning with salt and pepper as needed.
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a fantastic choice for this dish—juicy and flavorful. Just make sure to cook them for a few extra minutes to ensure they’re fully cooked.
2. What if I don’t have heavy cream?
No problem! You can easily swap in half-and-half or even whole milk for a lighter version of the sauce. If you’re missing that creamy richness, just add an extra tablespoon of butter.
3. How do I make this gluten-free?
To make this dish gluten-free, simply dredge the chicken in cornstarch instead of flour. The rest of the recipe stays the same, and you’ll still get that delicious creamy sauce!
4. Can I freeze the leftovers?
Yes! This creamy chicken stores well in the freezer for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container. When you’re ready to eat, simply reheat gently over low heat.
5. What side dishes go well with this recipe?
This dish pairs perfectly with mashed potatoes, rice, or even pasta! For something lighter, serve it with a fresh green salad or steamed vegetables like green beans or asparagus.
