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Mushroom Chicken Recipe
Ash Tyrrell

Mushroom Chicken Recipe

I can’t tell you how much joy this mushroom chicken recipe brought me the first time I made it. The creamy sauce, tender chicken, and earthy mushrooms all came together so effortlessly—I marveled at how easy it was to whip up something so restaurant-quality at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (slice thinly for even cooking, or pound out with a mallet for tenderness).
  • 2 tablespoons olive oil helps achieve a golden crust when searing chicken.
  • 2 tablespoons butter adds a rich base to the mushroom sauce.
  • 10 ounces fresh mushrooms sliced (baby bellas or white mushrooms work best for their earthy flavor).
  • 3 garlic cloves minced (garlic infuses the sauce with a fragrant kick).
  • 1/2 cup chicken broth a lighter choice that forms the base of the sauce.
  • 1/4 teaspoon Italian seasoning for a subtle blend of herbs.
  • 1/2 teaspoon Dijon mustard for a hint of depth; don’t worry, it won’t taste “mustardy”.
  • 1/2 teaspoon fresh lemon juice balances the richness of the sauce.
  • 1 cup heavy cream creates a creamy consistency for the sauce.
  • Salt and pepper to taste.
  • Optional garnish: fresh parsley for a pop of color.

Method
 

  1. Start by slicing the chicken breasts in half horizontally to create thinner cutlets. This ensures quick, even cooking. You can also tenderize the pieces with a mallet if you prefer ultra-soft chicken. Season both sides generously with salt and pepper.
  2. Heat olive oil in your skillet over medium-high heat. Once hot, add the chicken cutlets. Sear each side for about 4-5 minutes until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  3. Lower the heat slightly and melt the butter in the same skillet. Toss in the sliced mushrooms and stir occasionally. Cook them for 5-7 minutes until golden and tender. Adding a pinch of salt will help the mushrooms release their moisture.
  4. Step 4: Create the Sauce
  5. To the skillet, add garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, stir in lemon juice, Dijon mustard, and Italian seasoning. Reduce the liquid by half (about 3-4 minutes). Finally, whisk in the heavy cream to create a velvety sauce.
  6. Return the chicken and its juices to the skillet, nestling the pieces in the sauce. Allow it to simmer for another 5 minutes so the flavors meld and the chicken is fully warmed through.
  7. Transfer the chicken and mushrooms to plates, spooning the creamy sauce generously over the top. Garnish with parsley for an inviting touch.

Notes

  • Cook chicken in batches if needed to avoid overcrowding the skillet. Overcrowding can prevent your chicken from forming a golden crust.
  • Always use fresh mushrooms for maximum flavor. Avoid canned ones; they’ll lack the earthy, rich taste you’re looking for.
  • If you don’t have an instant-read thermometer, eyeball the thickness of the chicken for doneness (no pink inside!).
  • Finely mince your garlic to blend seamlessly into the sauce.