Introduction

Creamy Mushroom Chicken is a simple yet elegant dish that combines tender chicken breasts with a rich, savory mushroom sauce. This recipe is perfect for a comforting dinner that feels special but is quick to make. The lemon juice adds a subtle brightness to balance the creamy sauce.

The image shows a close-up of two browned chicken breasts covered in a creamy mushroom sauce. The top layer consists of light brown sliced mushrooms and fresh green parsley leaves scattered on the sauce. The middle layer is the thick cream sauce with a beige color and small specks of herbs mixed in. The bottom layer is the golden brown seared chicken with a crispy texture. All the food is inside a white pot with a visible rim, placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Slice chicken breasts in half lengthwise to create cutlets. Pat dry with paper towels.
Step 2: Wipe mushrooms clean and slice. Mix cornstarch and cold water to create a slurry and set aside.
Step 3: In a large skillet, melt butter with olive oil. Add mushrooms and brown without stirring too often. Remove from pan once golden.
Step 4: Season chicken with salt and pepper. Sear in the same skillet until golden and cooked through. Remove and set aside.
Step 5: Add more butter if needed, then sauté garlic for 30 seconds. Deglaze with lemon juice, scraping up the brown bits.
Step 6: Add broth, Dijon mustard, and mushrooms. Simmer for a few minutes, then stir in cream and cornstarch slurry. Let it bubble until thickened.
Step 7: Return chicken to the skillet and spoon sauce over top. Simmer for a couple of minutes until heated through.
Step 8: Garnish with fresh herbs and serve hot.

Tips & Variations

For extra flavor, use a mix of wild mushrooms instead of just cremini or white mushrooms.
Substitute chicken broth with vegetable broth for a lighter taste or a dairy-free option using coconut cream instead of heavy cream.
Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Make sure not to overcrowd the pan when browning mushrooms to get a nice golden color.

Storage

Store leftover creamy mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the cream sauce from separating. It’s best enjoyed fresh but keeps well for quick next-day meals.

How to Serve

A white round pan filled with four browned chicken pieces sitting in a thick creamy light brown sauce mixed with sliced brown mushrooms scattered evenly throughout. The chicken has a golden crispy texture on top and the sauce looks smooth and rich, with small bits of green herbs sprinkled over the dish. The pan rests on a white marbled surface, with some green herb sprigs and a light brown cloth nearby. 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 as thighs may take slightly longer to cook through.

How do I prevent the cream sauce from curdling?

Simmer the cream sauce gently over medium-low heat and avoid boiling it vigorously. Stirring in the cornstarch slurry helps stabilize and thicken the sauce evenly.

Creamy Mushroom Chicken Recipe

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★★★★★

4.9 from 128 reviews

Creamy Mushroom Chicken is a rich and flavorful dish featuring tender seared chicken cutlets smothered in a luscious creamy mushroom sauce with garlic, lemon, and Dijon mustard. Perfect for a comforting weeknight dinner, this recipe combines sautéed mushrooms and a velvety sauce to create a satisfying and elegant meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts
Salt & pepper, to taste

For Cooking

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 (slurry)
Fresh thyme or parsley, for garnish

Instructions

Prepare Chicken: Slice the chicken breasts in half lengthwise to create thin cutlets. Pat them dry thoroughly using paper towels for optimal searing.
Prepare Mushrooms and Slurry: Clean mushrooms by wiping them with a damp cloth, then slice them evenly. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a smooth slurry and set aside.
Cook Mushrooms: In a large skillet, melt the butter together with olive oil over medium-high heat. Add the sliced mushrooms and allow them to brown deeply without stirring frequently, to develop flavor. Once golden and browned, remove the mushrooms from the pan and set aside.
Sear Chicken: Season the chicken cutlets generously with salt and pepper. In the same skillet, sear the chicken until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove the chicken and set aside on a plate.
Sauté Garlic and Deglaze: Add more butter to the skillet if necessary. Sauté the minced garlic for about 30 seconds until fragrant. Pour in lemon juice to deglaze, scraping up any browned bits stuck to the pan for added flavor.
Build Sauce: Stir in chicken broth, Dijon mustard, and the cooked mushrooms. Let the mixture simmer gently for a few minutes to combine the flavors.
Add Cream and Thicken: Reduce heat to low and stir in the heavy cream along with the cornstarch slurry. Continue to cook, allowing the sauce to bubble gently and thicken to a creamy consistency.
Return Chicken to Sauce: Place the chicken cutlets back into the skillet and spoon the sauce over the top. Simmer together for a couple more minutes until the chicken is fully heated through and coated with sauce.
Garnish and Serve: Sprinkle fresh thyme or parsley over the dish and serve immediately while hot.

Notes

Patting the chicken dry ensures a good sear for better flavor and texture.
Do not overcrowd the pan when browning mushrooms; do it in batches if necessary.
The cornstarch slurry thickens the sauce without lumps; make sure to stir it well before adding.
Lemon juice adds a bright acidity balancing the richness of the cream.
Fresh herbs like thyme or parsley provide a fresh aromatic finish.
Serve with mashed potatoes, steamed vegetables, or over pasta to complete the meal.

Keywords: Creamy Mushroom Chicken, Chicken Cutlets, Cream Sauce, Mushrooms, Garlic, Lemon, Dijon Mustard, Easy Dinner Recipe