Creamy Mushroom Chicken
This Creamy Mushroom Chicken recipe offers tender chicken cutlets in a rich, garlicky mushroom cream sauce, perfect for a comforting and quick dinner that can be made in under 30 minutes.
Servings: 4 servings
Ingredients
- 3 large chicken breasts boneless and skinless, sliced into 6 thin cutlets (lengthwise)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup all-purpose flour use your preferred gluten-free flour if needed
- 2 tablespoons butter
- 8-9 ounces mushrooms cremini or white, sliced
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- salt and pepper to taste (optional, as parmesan adds saltiness)
Instructions
- Start by slicing your chicken breasts into thin cutlets. Pat the chicken dry with paper towels, then season both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Lightly dredge each cutlet in the flour, shaking off any excess.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add half of the chicken cutlets to the pan and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside on a plate. Repeat with the remaining cutlets, adding the remaining tablespoon of butter as needed. Once all chicken is cooked, set it aside and keep the pan on medium heat for the sauce.
- Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown. Add the minced garlic and sauté for another 30 seconds to 1 minute, until fragrant.
- Pour in the chicken stock, stirring to scrape up any browned bits from the bottom of the pan. Let the stock simmer for 2-3 minutes to reduce slightly. Then, stir in the heavy cream and bring the sauce to a gentle simmer. Allow it to thicken for 3-4 minutes, stirring occasionally.
- Lower the heat and stir in the grated parmesan cheese until melted and fully incorporated. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Return the cooked chicken cutlets to the skillet, spooning the creamy mushroom sauce over the top. Let everything warm through together for 1-2 minutes. Serve immediately with your favorite sides such as steamed rice, buttery mashed potatoes, or pasta.
Equipment
- Large Skillet
- Paper Towels
Notes
Use room temperature chicken to ensure even cooking. Don’t overcrowd the pan to get a nice golden crust. Choose fresh mushrooms for best flavor. Deglaze the pan well to incorporate browned bits into the sauce. Adjust creaminess by reducing heavy cream or substituting half with milk. Variations include adding fresh herbs, different cheeses, a pinch of red pepper flakes, or swapping chicken for turkey or pork cutlets. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently, adding stock or cream if sauce thickens.