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Deliciously Decadent Creamy Mushroom Chicken

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A hearty dish combining succulent chicken with a luxurious mushroom cream sauce, perfect for family dinners or elegant gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 8 oz cremini or white mushrooms (sliced)
  • 3 cloves garlic (minced)
  • ½ cup low-sodium chicken broth
  • ¼ cup freshly squeezed lemon juice
  • ¾ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (for slurry)
  • Salt and pepper, to taste
  • Fresh thyme or parsley, for garnish

Instructions

  1. Slice each chicken breast in half lengthwise to create cutlets. Pat dry and season with salt and pepper.
  2. Wipe mushrooms clean and slice them evenly.
  3. Mix cornstarch with cold water in a small bowl and set aside.
  4. Melt butter and olive oil in a skillet over medium-high heat. Add mushrooms and let them brown, about 4-5 minutes. Remove and set aside.
  5. In the same skillet, cook the chicken cutlets for about 4-5 minutes per side until golden-brown. Remove and keep warm.
  6. If needed, add another tablespoon of butter to the skillet and sauté minced garlic for 30 seconds.
  7. Pour in lemon juice, scraping up browned bits. Cook for about a minute.
  8. Add chicken broth and Dijon mustard, then bring to a simmer. Whisk in heavy cream and cornstarch slurry, cooking until thickened, about 2-3 minutes.
  9. Return chicken to skillet, spoon sauce over, and simmer for 2-3 minutes until heated through.
  10. Garnish with fresh thyme or parsley and serve hot.

Notes

Serve with mashed potatoes or crusty bread. Leftovers can be stored in the refrigerator for 3-4 days.

Nutrition

Find it online: https://us.recipesfood.org/creamy-mushroom-chicken/

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