Creamy Mushroom Chicken

Piece of mushroom chicken in white bowl with mashed potatoes and gravy.

Course: Main Dish - Chicken

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 433kcal

Author: Platings and Pairings

Creamy Mushroom Chicken is a simple, yet elegant meal to enjoy for quick dinners or fancy events. Pan-fried chicken and mushrooms are smothered in a rich and creamy garlic sauce and ready to eat in just 30 minutes.

Print Recipe

Equipment

Large Skillet

Ingredients

1 Tablespoon extra virgin olive oil
2 Tablespoons butter
2 chicken breasts boneless , sliced in half horizontally
Kosher salt and pepper to taste
1/4 cup all-purpose flour
1 teaspoon garlic powder
8 ounces mushrooms cremini or white mushrooms, sliced
1 teaspoon Italian seasoning
1 shallot minced
4 cloves garlic thinly sliced
1/4 cup dry white wine
2 cups low sodium chicken broth
⅔ cup heavy cream
1 Tablespoon soy sauce
1 teaspoon lemon zest + 1 Tablespoon lemon juice
1 Tablespoon fresh parsley chopped, to garnish

Instructions

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.
Remove the chicken from the skillet and set aside.
Add the butter to the now empty skillet. Once melted, add the mushrooms, season with Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
Add the shallots and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the garlic and cook about 30 seconds longer.
Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 10 minutes.
Stir in the cream, soy sauce, lemon zest and juice and season with salt and pepper, to taste.
Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy!

Notes

Tips

This is an excellent recipe for a cast iron skillet. Just make sure not to overcrowd the pan (cook the chicken in batches if you need to).
The chicken is done cooking when the internal temperature reaches 165ºF. Use a meat thermometer to check for doneness.
Cook the mushrooms so there’s space in between each one. If they’re too crowded, the mushrooms will steam rather than brown, leaving you with soggy results.
Keep the leftover mushroom chicken in a covered airtight container in the fridge for 3 to 4 days. I don’t suggest freezing this one, as dairy-based sauces tend to separate once thawed.

Customize It

Dairy free: This recipe is easy to adapt with dairy free ingredients. Replace the butter with more olive oil or vegan butter, and swap the heavy cream with cashew cream or canned full-fat coconut milk.
Instead of chicken: Follow the recipe as instructed but use pork or veal cutlets instead of chicken breasts or thighs.
Leafy greens: Add one or two handfuls of baby spinach leaves to the skillet at the same time as the cream.

Nutrition