Chicken with Mushroom Cream Sauce

There’s something undeniably comforting about a rich, creamy sauce paired with tender chicken, and that’s exactly what you get with this Chicken with Mushroom Cream Sauce. It’s a dish that feels fancy enough for guests yet comes together quickly enough for a weeknight meal. The juicy chicken cutlets are smothered in a luscious mushroom cream sauce that’s bursting with flavor from garlic, parmesan, and sautéed mushrooms. Whether you’re a seasoned cook or just starting out, this recipe is approachable, satisfying, and perfect for those who crave a cozy, savory dinner.

Why Chicken with Mushroom Cream Sauce is Worth Your Time

Chicken with Mushroom Cream Sauce is a game-changer for several reasons. First, it transforms simple chicken breasts into a dish that tastes like it took hours of effort, but really, it only takes about 30 minutes from start to finish. The sauce is decadently creamy without being overpowering, making it ideal for serving over pasta, rice, or even mashed potatoes. Plus, the mushrooms add an earthy depth that pairs beautifully with the sharpness of parmesan cheese.

If you’ve ever wondered how to elevate plain chicken breasts, this recipe is your answer. It’s a one-pan wonder that creates minimal cleanup, which means more time enjoying your meal and less time scrubbing dishes. The balance of flavors and textures makes this dish a crowd-pleaser, perfect for family dinners or when you want to impress without stress.

What Goes In

• 2 lbs boneless, skinless chicken breast, cut or pounded to thin cutlets – ensures quick, even cooking
• 2 tbsp flour – for dredging the chicken to create a light crust and help thicken the sauce
• 1/2 tsp garlic powder – adds a subtle garlic note to the chicken
• 1/2 tsp salt – for seasoning the chicken
• 1/2 tsp pepper – freshly ground for mild heat and flavor
• 1 tbsp olive oil – for searing the chicken to golden perfection
• 1 tbsp butter – adds richness and depth to the sauce
• 1 lb mushrooms, sliced – cremini or button mushrooms work well for earthiness and texture
• 3 cloves garlic, pressed – infuses the sauce with fragrant garlic flavor
• 1/2 tsp salt – for the mushrooms and sauce
• 2 cups heavy cream – the base of the creamy, dreamy sauce
• 1/2 cup parmesan cheese, grated – adds a nutty, savory finish

Equipment & Tools

• Large skillet or sauté pan – for searing chicken and cooking the sauce in one pan
• Meat mallet or rolling pin – to pound chicken cutlets evenly
• Mixing bowl – to dredge chicken in flour mixture
• Spatula or tongs – for flipping chicken and stirring sauce
• Grater – to freshly grate parmesan cheese
• Knife and cutting board – for prepping mushrooms and garlic

Chicken with Mushroom Cream Sauce: Step-by-Step Guide

Step 1: Prep the Chicken Cutlets

Start by trimming any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness, about 1/2 inch. This helps them cook evenly and stay tender. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge each cutlet in the flour mixture, shaking off any excess.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 3–4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

Step 3: Sauté the Mushrooms and Garlic

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms and sprinkle with salt. Cook, stirring occasionally, for about 5–7 minutes until the mushrooms release their moisture and turn golden brown. Add the pressed garlic and cook for an additional 1–2 minutes until fragrant.

Step 4: Make the Cream Sauce

Pour the heavy cream into the skillet with the mushrooms. Stir to combine and bring the mixture to a gentle simmer. Allow the cream to reduce slightly, thickening the sauce, about 5 minutes. Stir in the grated parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.

Step 5: Combine and Serve

Return the cooked chicken cutlets to the skillet, nestling them into the mushroom cream sauce. Spoon the sauce over the chicken and warm everything through for 2–3 minutes. Serve immediately with your favorite sides, like roasted vegetables, mashed potatoes, or a fresh green salad.

Healthier Substitutions

• Use Greek yogurt or coconut milk cream instead of heavy cream for a lighter sauce.
• Swap chicken thighs for chicken breasts for juicier, more flavorful meat.
• Replace parmesan with a smaller amount of nutritional yeast for a dairy-free option.
• Cook the chicken in avocado oil instead of olive oil for a higher smoke point and mild flavor.

Notes on Ingredients

• Chicken breasts: Thin cutlets cook fast and stay tender. If you can’t find thin cutlets, pound thicker breasts yourself.
• Flour: Helps give the chicken a light crust and thickens the sauce. You can use all-purpose or gluten-free flour.
• Mushrooms: Cremini or button mushrooms work best for their firm texture and umami flavor.
• Heavy cream: Use full-fat for the richest, creamiest sauce. Light cream will result in a thinner sauce.
• Parmesan cheese: Freshly grated is best for smooth melting and robust flavor.

Store, Freeze & Reheat

This Chicken with Mushroom Cream Sauce keeps well in the refrigerator for up to 3 days when stored in an airtight container. To reheat, warm gently over low heat on the stovetop or in the microwave, stirring occasionally to maintain the sauce’s creaminess.

Freezing cream-based sauces can sometimes cause separation. If you want to freeze leftovers, it’s best to store the cooked chicken and sauce separately. Thaw in the refrigerator overnight, then gently reheat the sauce while stirring and add the chicken back in.

Troubleshooting Q&A

Why is my sauce too thin?

If your sauce is too thin, simmer it a bit longer to reduce and thicken. You can also mix a small amount of flour or cornstarch with cold water to make a slurry and stir it into the sauce to help thicken it quickly.

How do I keep the chicken from drying out?

Pounding the chicken to an even thickness ensures it cooks evenly. Also, avoid overcooking by searing until just cooked through and resting the chicken briefly before adding it back into the sauce.

Can I use other types of mushrooms?

Absolutely! Shiitake, oyster, or portobello mushrooms all work well and add different flavors and textures. Just slice them and sauté as directed.

What can I serve with this dish?

This dish pairs wonderfully with pasta, rice, mashed potatoes, or roasted vegetables. For a great meal inspiration, try pairing it with the One Skillet Mushroom Spinach Lasagna Bake or enjoy it alongside the hearty flavors of Chicken Cacciatore.

Quick Weeknight Wins

• One Skillet Mushroom Spinach Lasagna Bake – a comforting vegetarian option with layers of flavor.
• Chicken Cacciatore – a rustic tomato-based chicken dish perfect for cozy dinners.
• Easy Garlic Parmesan Pasta – a simple side that complements creamy chicken dishes perfectly.
• Roasted Vegetables – a nutritious and colorful side packed with flavor.

Let’s Eat

Chicken with Mushroom Cream Sauce is one of those dishes that feels like a warm hug on a plate. The tender chicken, enveloped in a silky mushroom and parmesan cream sauce, is a match made in culinary heaven. It’s perfect for impressing guests or treating yourself to a special dinner after a busy day. The best part? It’s easy to make with just a handful of ingredients and minimal fuss. Serve it over your favorite starch or alongside some vibrant veggies, and you’ve got a meal that’s both satisfying and delicious.

Enjoy every bite of this luscious, savory dish — it’s sure to become a staple in your dinner rotation!

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