This Creamy Mushroom Chicken recipe delivers tender, perfectly seared chicken breasts smothered in a luxurious, savory mushroom cream sauce. It’s a restaurant-quality meal that comes together in a single skillet in under 30 minutes, making it an ideal choice for a satisfying weeknight dinner.
The rich sauce is the star, built quickly from garlic, white wine (optional), and heavy cream, making it irresistible spooned over mashed potatoes or rice.
📝 Ingredients List
The best results come from using fresh herbs and a good mix of mushrooms.
For the Chicken:
- Chicken Breasts: 2 large (or 4 small) boneless, skinless chicken breasts.
- Flour (All-Purpose): 2 tablespoons (for dredging and seasoning).
- Olive Oil: 1 tablespoon.
- Butter: 1 tablespoon.
- Seasoning: Salt and black pepper to taste.
- Seasoning: $1/2$ teaspoon dried Italian seasoning or dried thyme.
For the Creamy Mushroom Sauce:
- Mushrooms: 8 ounces cremini (baby bella) or mixed mushrooms, sliced.
- Garlic: 3 cloves, minced.
- Dry White Wine (Optional): $1/4$ cup (like Pinot Grigio or Sauvignon Blanc).
- Chicken Broth: $1/2$ cup (low sodium).
- Heavy Cream: $1/2$ cup (full-fat is best for richness).
- Parmesan Cheese (grated): $1/4$ cup.
- Fresh Parsley: 1 tablespoon, chopped (for garnish).
🕒 Timing: Done in Under 30 Minutes
This is a true skillet supper, designed for speed and efficiency.
| Phase | Time Estimate | Notes |
| Prep Chicken | 5 minutes | Slicing and seasoning. |
| Sear Chicken | 8 minutes | High heat for a golden crust. |
| Sauce Prep | 10 minutes | Sautéing mushrooms and simmering the sauce. |
| Total Active Time | 23 minutes | Excellent for busy evenings. |
🛠️ Step-by-Step Instructions
1. Prep and Sear the Chicken
If using large breasts, slice them horizontally to create 4 thinner cutlets. Pat the chicken dry. In a shallow dish, mix the flour, salt, pepper, and Italian seasoning. Dredge the chicken pieces lightly in the seasoned flour, shaking off the excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Place the chicken in the hot skillet and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature of $165^\circ F$ or $74^\circ C$). Remove the chicken from the skillet and set aside.
2. Sauté the Mushrooms
Reduce the heat to medium. Add the sliced mushrooms to the skillet (you may need a tiny bit more oil). Sauté for 5–7 minutes until the mushrooms have released their liquid and are browned and tender. Add the minced garlic and cook for 1 minute until fragrant.
3. Deglaze and Simmer
If using, pour in the dry white wine and scrape up any browned bits from the bottom of the skillet (this is the key to deep flavor!). Let the wine reduce for about 1 minute.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream. Let the sauce bubble gently for 2–3 minutes until it starts to thicken slightly.
4. Finish the Sauce and Combine
Reduce the heat to low. Stir in the grated Parmesan cheese until it melts and the sauce is smooth and glossy. Taste the sauce and adjust the salt and pepper if needed.
Return the seared chicken pieces to the skillet. Spoon the creamy mushroom sauce over the chicken. Let it simmer gently for 1–2 minutes to heat the chicken through.
5. Garnish and Serve
Garnish generously with fresh chopped parsley. Serve immediately, ensuring plenty of sauce is spooned over your side dish.
🍚 Serving Suggestions
- The Classic: Creamy Mashed Potatoes or polenta are ideal for soaking up every drop of the rich sauce.
- Low-Carb: Serve over cauliflower rice, zucchini noodles, or steamed green beans.
- Starch: Fluffy white rice or wild rice are also excellent pairings.
💡 Expert Tips
- Don’t Overcrowd: Sear the chicken in batches if necessary. Overcrowding the pan lowers the temperature and steams the chicken instead of searing it.
- Flour Dredge: The light flour coating on the chicken not only aids in browning but also helps thicken the final sauce, giving it a better mouthfeel.
- Herb Freshness: If you have fresh thyme, use 1 teaspoon of fresh leaves instead of dried Italian seasoning for a brighter, more complex flavor.
❓ FAQs
Q: Can I use half-and-half instead of heavy cream?
A: Yes, you can. However, the sauce may be thinner, and it increases the risk of the sauce curdling if you bring it to a hard boil. If using half-and-half, keep the heat low when simmering and avoid vigorous boiling.
Q: Can I use chicken thighs?
A: Absolutely. Chicken thighs are excellent in this recipe, as they stay moist during cooking. Since they are smaller and thicker, they may need an extra 2-3 minutes of searing time compared to the breasts.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken further upon cooling, so you may need to add a splash of milk or broth when reheating gently on the stovetop.
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