Introduction

This creamy mushroom chicken is a comforting and delicious dish that comes together effortlessly. Tender chicken cutlets simmered in a rich mushroom and cream sauce make for a perfect weeknight dinner or special occasion meal.

The image shows a close-up of cooked chicken breasts in a creamy mushroom sauce inside a dark pan. There are three golden-brown chicken breasts placed in the middle and left side, each topped and surrounded by sliced brown mushrooms covered in a thick, light beige cream sauce. Small green chopped herbs are sprinkled on top of the chicken and sauce. On the right side of the pan, a gold spoon holds several mushroom slices coated in the sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts
Salt & pepper (to taste)
Flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
12 ounces mushrooms (try cremini or white mushrooms), sliced
1/4 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup chicken broth
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 cup heavy/whipping cream

Instructions

Step 1: Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt and pepper, then coat each piece lightly with flour.
Step 2: Heat the olive oil in a skillet over medium-high heat until hot.
Step 3: Add the chicken to the skillet and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Step 4: Add the butter to the skillet and let it melt. Then add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their water, it evaporates, and they develop a nice sear.
Step 5: Remove the mushrooms from the pan and set them aside with the chicken.
Step 6: Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir well until the mustard dissolves. Let the mixture reduce by half over about 3-4 minutes.
Step 7: Stir in the heavy cream, then return the chicken and mushrooms to the pan. Simmer gently for about 5 minutes until the chicken is cooked through and the sauce thickens.
Step 8: Taste and adjust seasoning with salt and pepper if needed. Serve hot with your favorite sides.

Tips & Variations

For extra flavor, add a splash of white wine when reducing the chicken broth mixture.
Try different mushrooms such as shiitake or portobello for a deeper taste.
If you prefer a lighter sauce, substitute half the cream with milk or use a lower-fat cream.
Serve over mashed potatoes, pasta, or rice to soak up the delicious sauce.

Storage

Store leftover creamy mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave to avoid splitting the cream sauce. If the sauce thickens too much after refrigeration, stir in a little chicken broth or milk while reheating.

How to Serve

A white plate holds a meal with three main parts arranged side by side on a white marbled surface. On the left is a golden-brown grilled chicken breast, topped with a creamy mushroom sauce dotted with green herbs and sliced brown mushrooms. In the middle, there is a large serving of creamy mashed potatoes, covered partially with the same mushroom sauce and sprinkled with herbs. On the right side, a neat pile of bright green steamed green beans adds a fresh, smooth texture and vibrant color to the plate. The whole dish looks warm and fresh, with the sauce melting over the sides of the mashed potatoes and chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly to ensure they are fully cooked.

Is this dish freezer-friendly?

You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Creamy Mushroom Chicken Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Creamy Mushroom Chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a rich, garlicky mushroom cream sauce. Sautéed mushrooms, a touch of Dijon mustard, and Italian seasoning create a flavorful sauce that’s perfect for a comforting dinner. Easy to prepare on the stovetop, this dish pairs wonderfully with rice, pasta, or crusty bread.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

2 large chicken breasts
Salt & pepper to taste
Flour for dredging
2 tablespoons olive oil
2 tablespoons butter

Mushroom Sauce

12 ounces mushrooms (cremini or white, sliced)
1/4 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup chicken broth
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 cup heavy/whipping cream

Instructions

Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt and pepper, then lightly dredge each piece in flour.
Heat the Pan and Cook Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets and cook each side for 4-5 minutes until golden brown. Remove the chicken from the pan and set aside.
Sauté Mushrooms: Add butter to the same skillet and allow it to melt. Then add sliced mushrooms and sprinkle Italian seasoning over them. Cook the mushrooms, stirring occasionally, until they release their water, the moisture evaporates, and they achieve a nice sear. Remove mushrooms and set aside with the chicken.
Create the Sauce Base: To the skillet, add minced garlic, chicken broth, lemon juice, and Dijon mustard. Stir well to incorporate the mustard completely. Allow the mixture to reduce by half, approximately 3-4 minutes.
Finish the Sauce and Cook Chicken Thoroughly: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Let everything simmer together for about 5 minutes until the chicken is fully cooked and the sauce has thickened.

Notes

For best results, slice the chicken evenly so it cooks through uniformly.
You can substitute cremini mushrooms with white button mushrooms if preferred.
If the sauce is too thick, add a splash of chicken broth to loosen it up.
Serve over cooked pasta, rice, or with steamed vegetables for a balanced meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Creamy Mushroom Chicken, chicken cutlets, mushroom cream sauce, stovetop chicken recipe, easy chicken dinner