Creamy Mushroom Chicken
You won’t believe how delicious and creamy this chicken is!
Picture this: juicy chicken breasts bathed in a rich, velvety mushroom sauce, all made in one pan. This Creamy Mushroom Chicken is not just quick and easy; it’s nothing short of a culinary hug. The kind of meal that makes you forget the stressful day you just had and brings everyone together around the table. Trust me, once you make this, you’ll want it on your dinner rotation every week!
Why make this recipe
So why should you whip up this creamy delight? Let me tell you:
- One-pan magic: Who doesn’t love an easy cleanup? This dish keeps your kitchen tidy while packing in flavor.
- Budget-friendly: Using affordable ingredients, it won’t break the bank, leaving you with cash for dessert!
- Family-approved: Kids and adults alike will swoon over this dish. It’s just that comforting and delicious.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 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)
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish
Directions
Making this creamy masterpiece is as easy as 1-2-3! Follow these steps:
- Slice chicken breasts in half lengthwise to create cutlets, then pat dry with paper towels.
- Wipe the mushrooms clean and slice them up.
- Mix cornstarch with cold water in a small bowl to create a slurry and set aside.
- In a large skillet, melt butter with olive oil over medium heat. Add mushrooms and brown them without stirring too much. Remove from the pan once golden.
- Season chicken with salt and pepper, then sear in the same skillet until golden and cooked through. Remove and set aside.
- Add more butter if necessary, then sauté garlic for 30 seconds until fragrant. Deglaze the pan with lemon juice, scraping up the browned bits.
- Stir in chicken broth, Dijon mustard, and the browned mushrooms. Let it simmer for a few minutes.
- Add the cream and the cornstarch slurry. Allow it to bubble and thicken, stirring occasionally.
- Return the chicken to the skillet and spoon the luscious sauce over the top. Simmer for another couple of minutes until heated through.
- Garnish with fresh herbs and serve piping hot!
How to make Creamy Mushroom Chicken (Overview)
Ready to dive in? Here’s a relaxed rundown of what you just signed up for. First, you create the chicken cutlets; this makes for quick cooking. Next, get those mushrooms nice and golden — this adds the deep flavor. Don’t forget to sauté the garlic; it’s like a secret weapon that takes the sauce to the next level. Finally, stir everything together and let it bubble until thickened. Easy peasy!
Pro tip: Don’t skip toasting the garlic — it makes all the difference! 😋
How to serve Creamy Mushroom Chicken
Serving this dish is where you get to be creative!
- Serve it over buttery pasta, so each bite gets soaked with that creamy sauce.
- Pair it with a bed of fluffy mashed potatoes; the sauce and mash combo is simply heavenly.
- Add a side of steamed green veggies for a pop of color and some crunch!
Just imagine the aroma wafting through your kitchen — you’ll have everyone flocking to the table!
How to store Creamy Mushroom Chicken
Got leftovers? Lucky you! This dish keeps well in the fridge for about 3–4 days. Just make sure it’s in an airtight container. Want to enjoy it later? You can freeze it for up to 3 months. When you’re ready to reheat, just warm it gently in a skillet over low heat to keep that creamy goodness intact.
Tips to make Creamy Mushroom Chicken
Here are some quick insider tricks to elevate your dish:
- Swap the protein: Feel free to use thinly sliced turkey or even tofu for a vegetarian twist.
- Be generous with seasonings: Add a pinch of red pepper flakes for a spicy kick, if that’s your thing!
- Steer clear of overcooked chicken: Aim for just cooked through to keep it tender and moist.
Trust me; your taste buds will thank you! 🥳
Variation
Want to give this dish a new life? Try adding a splash of white wine for a fancy touch, or throw in some spinach or sun-dried tomatoes for added flavor and color. You could even make it vegan by using plant-based cream and mushrooms, along with a veggie broth! Easy peasy!
FAQs
Can I use frozen chicken?
Totally! Just remember to thaw it first for even cooking.
What can I substitute for heavy cream?
You can use coconut milk or cashew cream for a lighter option, but the texture might be slightly different.
Can I make this recipe ahead of time?
Absolutely! Prepare it a day in advance, refrigerate, and reheat it before serving — it’ll still be delicious!
📌 Pin this recipe for your next cozy dinner night!
Creamy Mushroom Chicken
Ingredients
Method
- Slice chicken breasts in half lengthwise to create cutlets, then pat dry with paper towels.
- Wipe the mushrooms clean and slice them up.
- Mix cornstarch with cold water in a small bowl to create a slurry and set aside.
- In a large skillet, melt butter with olive oil over medium heat. Add mushrooms and brown them without stirring too much. Remove from the pan once golden.
- Season chicken with salt and pepper, then sear in the same skillet until golden and cooked through. Remove and set aside.
- Add more butter if necessary, then sauté garlic for 30 seconds until fragrant. Deglaze the pan with lemon juice, scraping up the browned bits.
- Stir in chicken broth, Dijon mustard, and the browned mushrooms. Let it simmer for a few minutes.
- Add the cream and the cornstarch slurry. Allow it to bubble and thicken, stirring occasionally.
- Return the chicken to the skillet and spoon the luscious sauce over the top. Simmer for another couple of minutes until heated through.
- Garnish with fresh herbs and serve piping hot!
