Creamy Mushroom Chicken Recipe
This Creamy Mushroom Chicken recipe features tender seared chicken cutlets smothered in a luscious sauce made from sautéed mushrooms, garlic, lemon juice, chicken broth, and a rich blend of heavy cream and Dijon mustard. Garnished with fresh thyme or parsley, this skillet dish is perfect for a comforting yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
Mushroom Sauce
- 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
Garnish
- Fresh thyme or parsley
Instructions
- Prepare Chicken: Slice chicken breasts in half lengthwise to create thin cutlets. Pat them dry thoroughly with paper towels to ensure a nice sear.
- Prepare Mushrooms and Slurry: Clean mushrooms by wiping them with a damp cloth, then slice them. Mix cornstarch with cold water to create a slurry and set it aside.
- Sauté Mushrooms: In a large skillet, melt butter together with olive oil over medium heat. Add the mushrooms and cook without stirring too often until they are golden brown. Once browned, remove mushrooms from the skillet and set aside.
- Cook Chicken: Season the chicken cutlets with salt and pepper. Using the same skillet, sear chicken cutlets until they develop a golden crust and are cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
- Make Sauce: Add more butter to the skillet if needed. Sauté minced garlic for about 30 seconds until fragrant. Deglaze the pan with lemon juice, scraping up any browned bits for flavor.
- Combine Sauce Ingredients: Pour in chicken broth and Dijon mustard, then add the browned mushrooms back to the skillet. Let the mixture simmer gently for a few minutes.
- Thicken Sauce with Cream and Slurry: Stir in heavy cream followed by the cornstarch slurry. Allow the sauce to bubble and thicken, stirring occasionally to avoid lumps.
- Finish Dish: Return the cooked chicken cutlets to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for 2-3 minutes until heated through and flavors meld.
- Garnish and Serve: Sprinkle fresh thyme or parsley over the dish before serving hot for a fresh, aromatic finish.
Notes
- For best results, use fresh mushrooms that are firm and not watery.
- Make sure to pat the chicken dry before searing to get a good golden crust.
- The lemon juice adds brightness balancing the rich cream sauce.
- The cornstarch slurry is key for thickening the sauce without lumps.
- You can substitute heavy cream with half-and-half for a lighter sauce but it may be less thick.
- Serve with rice, mashed potatoes, or crusty bread to enjoy the delicious sauce fully.
Keywords: Creamy Mushroom Chicken, chicken cutlets, mushroom sauce, creamy chicken skillet, easy chicken dinner, lemon mustard sauce
Find it online: https://zarameals.com/creamy-mushroom-chicken-recipe/
