Creamy Mushroom Chicken that Melts in Your Mouth

Creamy Mushroom Chicken is a quick and comforting dish that guarantees a rich flavor and satisfying meal in just 30 minutes.

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Course: Main Dishes

Cuisine: American

Keyword: comfort food, Creamy Mushroom Chicken, crowd-pleaser, easy chicken recipe, Quick Meal, weeknight dinner

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 600kcal

Equipment

Skillet

Ingredients

For the Chicken

2 large chicken breasts cut in half lengthwise
to taste salt
to taste pepper
½ cup flour for dredging

For the Cooking

2 tablespoons olive oil or canola/avocado oil
2 tablespoons butter

For the Mushroom Sauce

12 ounces mushrooms cremini or white
¼ teaspoon Italian seasoning
3 cloves garlic minced

For the Richness

½ cup chicken broth homemade works best
½ teaspoon lemon juice
½ teaspoon Dijon mustard
1 cup heavy/whipping cream

Instructions

Step-by-Step Instructions

Begin by cutting the chicken breasts in half lengthwise to create four thinner cutlets. Season each piece liberally with salt and pepper for flavor. Next, dredge the seasoned chicken in flour until evenly coated; set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the chicken cutlets to the pan, ensuring not to overcrowd. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.
In the same skillet, add 2 tablespoons of butter and let it melt. Add 12 ounces of sliced mushrooms and ¼ teaspoon of Italian seasoning. Cook the mushrooms until browned, about 5-7 minutes. Remove and set aside.
Add 3 cloves of minced garlic to the skillet and sauté until fragrant. Pour in ½ cup of chicken broth, followed by ½ teaspoon of lemon juice and ½ teaspoon of Dijon mustard. Simmer for about 3-4 minutes.
Return the chicken and mushrooms to the skillet. Pour in 1 cup of heavy cream and gently stir to coat. Allow to simmer for an additional 5 minutes. Adjust seasoning with salt and pepper if needed.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove, adding cream if the sauce thickens too much.

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