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Overhead view of creamy mushroom chicken in a cast iron skillet with a napkin on the side.

Creamy Mushroom Chicken

Author: Marsha McDougal
This creamy mushroom chicken recipe is made with lightly pan-fried chicken and covered in a savory, delicious mushroom sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Equipment

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter, divided
  • 8 oz. sliced baby bella mushrooms
  • 1 small yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 cup chicken broth
  • ⅓ cup heavy cream
  • salt and pepper to taste

Instructions
 

  • Carefully cut each chicken breast in half to create 4 chicken cutlets (or use thin-cut chicken breasts).
  • In a small bowl mix the salt, black pepper, garlic powder and onion powder together. Season the chicken on both sides. Then lightly coat each chicken cutlet with the flour on both sides. Shake off any excess flour.
  • Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken breasts and cook for about 3-4 minutes on both sides until the chicken is golden brown and cooked through. Remove the chicken and transfer to a separate plate.
  • In the same skillet, melt 1 tablespoon of butter then add the sliced mushrooms and onions. Stir to coat in the butter and sauté for 5-6 minutes stirring occasionally. Now add the minced garlic and sauté for another 30 seconds.
  • Next carefully pour in the chicken broth. Stir and scrape up any browned bits that may be stuck at the bottom of the pan. Now pour in the heavy cream and stir.
  • Lower the heat to medium-low and simmer the mushroom sauce for approximately 8 minutes so the sauce can thicken slightly. Taste the sauce at this point and add more salt and black pepper if needed.
  • Now add the cooked chicken back in the skillet and spoon the mushroom sauce over top. Allow the chicken to simmer in the sauce for another 2-3 minutes. Once done, turn the heat off, top with fresh parsley (optional), and enjoy!

Notes

  1. Feel free to make a quick flour or cornstarch slurry to thicken the sauce even more (1 tablespoon flour or cornstarch mixed with 2 tablespoons of water). Allow the slurry to simmer in the sauce for several minutes. 

Nutrition

Serving: 1servingCalories: 307kcalCarbohydrates: 13gProtein: 16gFat: 22gCholesterol: 75mgSodium: 921mgFiber: 1gSugar: 3g
Course Dinner
Cuisine American, Italian
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