Creamy Mushroom Chicken: A Hearty Dinner (Print Version)

Creamy Mushroom Chicken is pure comfort! This easy, rich chicken dish with savory mushrooms and a silky sauce makes weeknights delicious. Get the recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Players

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs), sliced horizontally into 4 cutlets
02 - 8 oz cremini mushrooms, wiped clean and sliced
03 - 1 cup low-sodium chicken broth
04 - 1/2 cup heavy cream

→ Flavor Foundation

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 small yellow onion, finely diced
08 - 3 cloves garlic, minced

→ Seasoning Staples

09 - 1 tbsp all-purpose flour
10 - 2 sprigs fresh thyme
11 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, let's get that chicken ready for our Creamy Mushroom Chicken. Take your chicken breasts and pat them really, really dry with paper towels. This is crucial for getting that lovely golden-brown sear, trust me, I learned the hard way. Slice them in half horizontally if they're thick, so you have four thinner cutlets. Season both sides generously with salt and pepper. Next, wipe down your cremini mushrooms with a damp cloth; we don't want them getting soggy from washing. Slice them up, not too thin, not too thick – I aim for about a quarter-inch. You want them to hold up in that amazing sauce.
02 - Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Melt a tablespoon of butter with a splash of olive oil. Once the butter is bubbly, carefully add the chicken cutlets. Don't overcrowd the pan; you might need to do this in two batches. Let them sear for 3-4 minutes per side until beautifully golden brown and cooked through. This step is all about building flavor for your Creamy Mushroom Chicken. Once done, remove the chicken from the skillet and set it aside on a plate. It's okay if it's not perfectly cooked through, it'll finish in the sauce.
03 - In the same skillet (don't clean it, those browned bits are flavor!), add another tablespoon of butter and a tiny bit more olive oil if needed. Toss in your diced yellow onion and cook until it's softened and translucent, about 3-4 minutes. Then, add your sliced mushrooms and fresh thyme sprigs. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown. This might take 5-7 minutes. The smell at this stage is incredible, honestly, it’s my favorite part of making Creamy Mushroom Chicken.
04 - Once the mushrooms are beautifully browned, stir in the minced garlic and cook for just about 1 minute until fragrant. Don't let it burn! Now, sprinkle the flour over the mushrooms and onions, stirring constantly for another minute. This helps cook out the raw flour taste. Slowly pour in the chicken broth, whisking constantly to avoid any lumps. Bring the mixture to a gentle simmer, letting it thicken slightly. You'll see it transform into a beautiful base for our Creamy Mushroom Chicken.
05 - Reduce the heat to low, then pour in the heavy cream. Stir it all together until everything is combined and the sauce is looking smooth and luscious. Season with salt and pepper to taste. This is where you really get to make the Creamy Mushroom Chicken sauce your own. Let it gently simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency. If it gets too thick, a splash more broth or cream can fix it, I've done it many times!
06 - Return the seared chicken cutlets to the skillet, nestling them into the creamy mushroom sauce. Let them simmer in the sauce for another 5-7 minutes, or until the chicken is fully cooked through and wonderfully tender. The chicken will absorb all that incredible flavor. Before serving, remove the thyme sprigs and sprinkle generously with fresh chopped parsley. The green really brightens up the dish! Serve this Creamy Mushroom Chicken hot, maybe over some pasta or rice, and prepare for some serious comfort.

# Notes:

01 - Don't overcrowd the pan when browning chicken; it steams, not browns.
02 - You can prep the veggies ahead, but the sauce is best made fresh.
03 - Tried it with chicken thighs once – deeper flavor, a bit richer.
04 - A sprinkle of fresh parsley at the end isn't just for looks, it brightens everything up.

# Equipment Needed:

01 - Large skillet (cast iron or stainless steel recommended)
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 10g
Protein: 35g

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