Creamy Mushroom Chicken
why make this recipe
Creamy Mushroom Chicken is a dish that brings comfort and satisfaction to the dinner table. It combines tender chicken with rich and flavorful mushroom sauce, making it a perfect option for family meals or gatherings. The recipe is easy to prepare and delivers a restaurant-quality meal at home. With a mix of savory and creamy elements, it’s sure to please everyone.
how to make Creamy Mushroom Chicken
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish
Directions:
- Slice chicken breasts in half lengthwise to create cutlets. Pat them dry with paper towels.
- Wipe mushrooms clean and slice them.
- Mix cornstarch and cold water to create a slurry, then set aside.
- In a large skillet, melt butter with olive oil. Add the mushrooms and brown them without stirring too often. Remove from the pan once golden.
- Season chicken with salt and pepper. Sear in the same skillet until golden and cooked through. Remove and set aside.
- Add more butter if needed, then sauté garlic for about 30 seconds. Deglaze with lemon juice, scraping up the brown bits.
- Add chicken broth, Dijon mustard, and mushrooms. Simmer for a few minutes, then stir in cream and the cornstarch slurry. Let it bubble until thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for a couple of minutes until heated through.
- Garnish with fresh herbs and serve hot.
how to serve Creamy Mushroom Chicken
Serve Creamy Mushroom Chicken hot from the skillet. It pairs beautifully with a side of rice, pasta, or mashed potatoes. Add steamed vegetables or a fresh salad for a complete meal. Don’t forget to drizzle some of the rich sauce over your sides to enhance the flavors.
how to store Creamy Mushroom Chicken
To store leftover Creamy Mushroom Chicken, let it cool completely, then place it in an airtight container. It will last in the refrigerator for up to three days. To reheat, warm it gently on the stove or in the microwave, adding a splash of cream or broth if it seems too thick.
tips to make Creamy Mushroom Chicken
- Use fresh herbs like thyme or parsley to enhance the flavor.
- Ensure the chicken is cooked completely by checking its internal temperature; it should reach 165°F (75°C).
- Feel free to substitute other mushrooms, like shiitake or button, for different tastes.
- To save time, you can use pre-sliced mushrooms.
variation
For a different twist, you can add spinach or sun-dried tomatoes to the sauce. If you prefer a lighter version, swap the heavy cream for half-and-half or coconut milk.
FAQs
Q: Can I use frozen chicken breasts for this recipe?
A: It is best to use thawed, fresh chicken for even cooking. If using frozen, thaw them completely before cooking.
Q: Is it possible to make this dish dairy-free?
A: Yes, you can use coconut cream or a dairy-free cream substitute instead of heavy cream.
Q: How can I make this recipe spicier?
A: Adding a pinch of red pepper flakes or some diced chili peppers will give the dish a nice kick.
Creamy Mushroom Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A comforting dish featuring tender chicken in a rich, flavorful mushroom sauce, perfect for family meals or gatherings.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons cold water (for slurry)
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish
Instructions
Preparation
- Slice chicken breasts in half lengthwise to create cutlets. Pat them dry with paper towels.
- Wipe mushrooms clean and slice them.
- Mix cornstarch and cold water to create a slurry, then set aside.
Cooking
- In a large skillet, melt butter with olive oil. Add the mushrooms and brown them without stirring too often. Remove from the pan once golden.
- Season chicken with salt and pepper. Sear in the same skillet until golden and cooked through. Remove and set aside.
- Add more butter if needed, then sauté garlic for about 30 seconds. Deglaze with lemon juice, scraping up the brown bits.
- Add chicken broth, Dijon mustard, and mushrooms. Simmer for a few minutes, then stir in cream and the cornstarch slurry. Let it bubble until thickened.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for a couple of minutes until heated through.
- Garnish with fresh herbs and serve hot.
Notes
Serve Creamy Mushroom Chicken hot from the skillet. It pairs beautifully with a side of rice, pasta, or mashed potatoes. Add steamed vegetables or a fresh salad for a complete meal. Don’t forget to drizzle some of the rich sauce over your sides to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 36
- Saturated Fat: 20
- Carbohydrates: 12
- Fiber: 1
- Protein: 45
