Creamy Mushroom Chicken
Creamy Mushroom Chicken features golden pan-fried chicken cutlets smothered in a silky garlic mushroom cream sauce. It’s simple enough for weeknights but elegant enough for guests. Serve it with rice, pasta, or mashed potatoes to soak up every drop of the sauce.
Ingredients
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2 large chicken breasts
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Salt & black pepper, to taste
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Flour, for dredging
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2 tablespoons olive oil
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2 tablespoons butter
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12 oz mushrooms (cremini or white), sliced
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¼ teaspoon Italian seasoning
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3 cloves garlic, minced
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½ cup chicken broth
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½ teaspoon lemon juice
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½ teaspoon Dijon mustard
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1 cup heavy (whipping) cream
Instructions
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Prepare the chicken
Slice chicken breasts in half lengthwise to create 4 thin cutlets. Season with salt and pepper, then lightly coat in flour. -
Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown. Remove and set aside. -
Cook the mushrooms
Add butter to the same pan. Once melted, add mushrooms and Italian seasoning. Cook until mushrooms release their moisture and become nicely browned. -
Make the sauce
Add garlic, chicken broth, lemon juice, and Dijon mustard. Stir and let simmer until reduced by half (about 3–4 minutes). -
Finish the dish
Stir in the cream, then return chicken and mushrooms to the pan. Simmer 5 minutes until the sauce thickens and the chicken is fully cooked. -
Serve
Taste and adjust seasoning. Spoon sauce over chicken and serve warm.
Notes
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Extra flavor: Deglaze the pan with a splash of white wine before adding broth.
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Lighter option: Use half-and-half or evaporated milk instead of heavy cream.
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Add herbs: Fresh thyme or parsley brightens the dish.
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More veggies: Spinach or asparagus pair beautifully with the sauce.
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Serving ideas: Great over pasta, rice, mashed potatoes, or crusty bread.
Find it online: https://chocotune.com/creamy-mushroom-chicken/