Description
This creamy mushroom chicken recipe is a delightful blend of tender chicken cutlets and perfectly sautéed mushrooms in a rich, velvety cream sauce. It’s a quick and comforting meal that combines the earthiness of mushrooms with subtle notes of garlic, lemon, and Dijon mustard, making it perfect for a cozy weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper (to taste)
- Flour (for dredging, about 1/4 cup)
- 2 tablespoons olive oil
For the Mushroom Sauce
- 2 tablespoons butter
- 12 ounces mushrooms (cremini or white mushrooms, sliced)
- 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/whipping cream
Instructions
- Prepare the Chicken: Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them generously with salt and pepper, then coat each piece evenly in flour, shaking off any excess.
- Heat the Oil: Add the olive oil to a large skillet over medium-high heat and allow it to heat until shimmering but not smoking.
- Cook the Chicken: Place the floured chicken cutlets in the hot skillet and cook for 4 to 5 minutes on each side, or until each side is golden brown and the chicken is nearly cooked through. Remove the chicken from the pan and set aside.
- Sauté the Mushrooms: Add the butter to the same skillet and let it melt. Add the sliced mushrooms and sprinkle the Italian seasoning over them. Cook the mushrooms, stirring occasionally, until they release their moisture, the water evaporates, and they develop a nice sear and golden color.
- Remove Mushrooms: Take the mushrooms out of the skillet and place them on the same plate as the chicken to keep them warm.
- Make the Sauce Base: Add the minced garlic to the skillet and sauté briefly until fragrant. Pour in the chicken broth, lemon juice, and Dijon mustard. Stir well to dissolve the mustard and allow the mixture to reduce by half, which should take about 3 to 4 minutes.
- Finish the Sauce with Cream and Chicken: Pour in the heavy cream and return the cooked chicken and mushrooms to the skillet. Let everything simmer together for about 5 more minutes, or until the chicken is fully cooked and the sauce thickens to a creamy consistency. Adjust seasoning with additional salt and pepper as needed.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can use any type of mushrooms you prefer, such as shiitake or button mushrooms, but cremini offers a nice earthy flavor.
- Serve with mashed potatoes, rice, or over pasta for a complete meal.
- If desired, garnish with fresh parsley or thyme for added color and flavor.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
