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Mushroom Chicken Recipe
Ben Carraoli

Mushroom Chicken Recipe

I’ve tried plenty of chicken dishes, but this creamy mushroom chicken recipe takes the cake for being both scrumptious and ridiculously easy to make. The flavors are rich and comforting, thanks to a luscious garlic-infused cream sauce and tender chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cut in half lengthwise: Makes cooking faster and ensures juicy chicken.
  • Salt and pepper to taste: Enhances the natural flavors of the chicken.
  • Flour for dredging: Creates a light crust on the chicken when pan-fried.
  • 2 tablespoons olive oil: For searing the chicken to golden perfection.
  • 2 tablespoons butter: Adds richness to the dish.
  • 12 ounces mushrooms sliced: Cremini or white mushrooms work best for their earthy flavor.
  • 1/4 teaspoon Italian seasoning: Delivers a subtle blend of herbs.
  • 3 cloves garlic minced: Brings a punch of savory goodness.
  • 1/2 cup chicken broth: Infuses the sauce with depth and savory balance.
  • 1/2 teaspoon lemon juice: Elevates the flavors with a touch of brightness.
  • 1/2 teaspoon Dijon mustard: Adds complexity without overpowering the dish.
  • 1 cup heavy cream or whipping cream: Creates the creamy base.

Method
 

  1. Start by cutting the chicken breasts in half lengthwise to make thinner cutlets. This lets them cook evenly without drying out. Season both sides with salt and pepper, then lightly dredge in flour for a golden crust.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side until it turns golden brown. Once done, transfer the chicken to a plate.
  3. Add butter to the same skillet. Once melted, toss in the sliced mushrooms and Italian seasoning. Cook the mushrooms until they release their water and begin to gain a beautiful sear. Remove them from the pan.
  4. Into the skillet, add minced garlic, chicken broth, lemon juice, and Dijon mustard. Stir well and allow the mixture to reduce by half, which takes about 3–4 minutes.
  5. Lower the heat and add the heavy cream to the reduced sauce. Stir to combine before returning the mushrooms and chicken to the skillet. Cook for another 5–6 minutes, ensuring the chicken is fully cooked and its internal temperature reaches 165°F. The sauce will thicken slightly, and the dish will be ready to serve.

Notes

  • Don’t overcrowd the pan when searing chicken; it needs space to brown properly.
  • Freshly mince garlic to get a punchier flavor compared to using bottled garlic.
  • Deglaze the pan thoroughly to lift off any brown bits, as they add flavor to the sauce.
  • For a nuttier depth, consider browning the butter slightly before sautéing the mushrooms.