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Creamy Mushroom Chicken Recipe

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★★★★★

4.1 from 64 reviews

This Creamy Mushroom Chicken recipe features tender chicken cutlets cooked to golden perfection and enveloped in a luscious mushroom and garlic cream sauce. With earthy cremini mushrooms, tangy lemon juice, and the smooth richness of heavy cream, this American dinner classic brings comforting flavors and elegant simplicity to your table in just 30 minutes. Perfect for a weeknight meal or a special occasion, serve it with sides like roasted potatoes or rice pilaf for a satisfying feast.

Ingredients

Scale

Chicken and Mushrooms

  • 2 large boneless skinless chicken breasts
  • 8 oz cremini or white mushrooms, sliced

Cooking Fats and Flavors

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced

Sauce Ingredients

  • ½ cup chicken broth
  • ¼ cup lemon juice
  • ¾ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)

Seasoning and Garnish

  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish

Instructions

  1. Prepare the Chicken: Slice chicken breasts in half lengthwise to create thin cutlets. Pat them dry thoroughly with paper towels to ensure a good sear.
  2. Prepare Mushrooms and Slurry: Clean mushrooms by wiping them with a damp cloth and slice evenly. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry and set it aside for later use.
  3. Cook Mushrooms: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced mushrooms and let them brown undisturbed to develop a golden color, then stir occasionally until fully browned. Remove mushrooms from the skillet and set aside.
  4. Sear the Chicken: Season chicken cutlets with salt and pepper. In the same skillet, sear the chicken on medium-high heat until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove chicken and set aside.
  5. Sauté Garlic and Deglaze: Add a little more butter to the skillet if needed, then sauté minced garlic for about 30 seconds until fragrant. Pour in the lemon juice to deglaze the pan, scraping up any brown bits stuck to the bottom for extra flavor.
  6. Make Sauce: Add chicken broth, Dijon mustard, and the cooked mushrooms back into the skillet. Simmer the mixture for a few minutes to meld the flavors.
  7. Thicken Sauce: Stir in the heavy cream and the prepared cornstarch slurry. Let the sauce bubble gently until it thickens to a creamy consistency.
  8. Combine and Heat Through: Return the seared chicken cutlets to the skillet, spoon the mushroom cream sauce over them, and simmer for an additional 2-3 minutes to heat everything through and marry the flavors.
  9. Garnish and Serve: Sprinkle fresh thyme or parsley over the dish before serving hot. Pair with sides like garlic roasted potatoes, rice pilaf, or crusty bread to enjoy the delicious sauce fully.

Notes

  • Serve with garlic roasted potatoes, rice pilaf, or crusty bread to soak up the luscious sauce.
  • For a dairy-free alternative, substitute heavy cream with full-fat coconut milk.
  • Add a dash of soy sauce for an extra umami boost in the sauce.
  • Make sure to pat the chicken dry well before cooking to achieve a crisp golden sear.
  • Using fresh herbs like thyme or parsley brightens the richness of the dish.

Keywords: Creamy Mushroom Chicken, chicken cutlets, mushroom cream sauce, easy dinner recipe, skillet chicken, American cuisine, weeknight dinner

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