Chicken with Mushroom Cream Sauce
This Chicken with Mushroom Cream Sauce is SO EASY! Tender chicken cutlets smothered in a luscious, garlicky mushroom cream sauce that’s perfect for weeknights or guests.
Servings: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breast cut or pounded to thin cutlets
- 2 tbsp flour for dredging
- 1/2 tsp garlic powder for seasoning chicken
- 1/2 tsp salt for seasoning chicken
- 1/2 tsp pepper freshly ground
- 1 tbsp olive oil for searing chicken
- 1 tbsp butter adds richness and depth to sauce
- 1 lb mushrooms sliced, cremini or button mushrooms
- 3 cloves garlic pressed
- 1/2 tsp salt for mushrooms and sauce
- 2 cups heavy cream base of the creamy sauce
- 1/2 cup parmesan cheese grated
Instructions
- 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. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge each cutlet in the flour mixture, shaking off any excess.
- 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.
- 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.
- 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.
- 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.
Equipment
- Large skillet or sauté pan
- Meat Mallet or Rolling Pin
- Mixing Bowl
- Spatula or tongs
- Grater
- Knife and cutting board
Notes
- Thin chicken cutlets ensure quick, even cooking and tender results.
- Use freshly grated parmesan for best flavor and smooth melting in the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain creaminess.