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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.

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

  1. Prepare Chicken: Slice the chicken breasts in half lengthwise to create thin cutlets. Pat them dry thoroughly using paper towels for optimal searing.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://savorandsimmer.com/creamy-mushroom-chicken-recipe/