Description
This easy and delicious creamy mushroom chicken features tender chicken cutlets bathed in a rich, savory sauce made with sautéed mushrooms, garlic, and herbs. It’s a comforting, restaurant-quality meal perfect for busy weeknights or impressing guests, ready in under an hour.
Ingredients
4 boneless, skinless chicken breasts or cutlets
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 pound mushrooms (such as cremini or white button), sliced
4 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup chicken broth (low sodium)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, for garnish
Instructions
Season chicken cutlets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
Add sliced mushrooms to the same skillet. Cook, stirring occasionally, until mushrooms are browned and tender, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Pour in heavy cream and chicken broth. Stir in Dijon mustard and lemon juice. Bring the sauce to a simmer and cook for 5-8 minutes, stirring occasionally, until it has thickened slightly.
Return the chicken cutlets to the skillet and nestle them into the sauce. Spoon sauce over the chicken. Simmer for an additional 2-3 minutes to heat through.
Garnish with fresh parsley before serving.
Notes
For a thinner sauce, add a little more chicken broth. For a richer sauce, use half-and-half instead of heavy cream. This dish pairs wonderfully with pasta, rice, mashed potatoes, or steamed vegetables.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Pan-Searing/Sautéing
- Cuisine: American / European Inspired