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Creamy Mushroom Chicken

Juicy chicken breasts in a rich, velvety mushroom sauce, all made in one pan for a comforting meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons butter More may be needed for sautéing
  • 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 For slurry
  • Salt & pepper, to taste
  • Fresh thyme or parsley, for garnish

Method
 

Preparation
  1. Slice chicken breasts in half lengthwise to create cutlets, then pat dry with paper towels.
  2. Wipe the mushrooms clean and slice them up.
  3. Mix cornstarch with cold water in a small bowl to create a slurry and set aside.
Cooking
  1. 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.
  2. Season chicken with salt and pepper, then sear in the same skillet until golden and cooked through. Remove and set aside.
  3. Add more butter if necessary, then sauté garlic for 30 seconds until fragrant. Deglaze the pan with lemon juice, scraping up the browned bits.
  4. Stir in chicken broth, Dijon mustard, and the browned mushrooms. Let it simmer for a few minutes.
  5. Add the cream and the cornstarch slurry. Allow it to bubble and thicken, stirring occasionally.
  6. Return the chicken to the skillet and spoon the luscious sauce over the top. Simmer for another couple of minutes until heated through.
  7. Garnish with fresh herbs and serve piping hot!

Notes

Serve over buttery pasta, fluffy mashed potatoes, or with steamed green veggies. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.