Description
Creamy Mushroom Chicken is a quick and comforting family dinner featuring tender chicken breasts seared to golden perfection and smothered in a rich, creamy mushroom sauce infused with garlic, herbs, and a hint of tangy mustard and lemon.
Ingredients
Scale
Chicken
- 4 large Chicken Breasts (Skinless)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Pepper (Adjust to taste)
- 1/2 cup Flour (Can substitute with gluten-free)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 2 tablespoons Butter (Or additional olive oil for dairy-free)
Mushroom Sauce
- 8 ounces Mushrooms (Cremini or White)
- 1 teaspoon Italian Seasoning (Or fresh herbs like thyme or oregano)
- 3 cloves Garlic (Minced)
- 1 cup Chicken Broth (Can use vegetable broth for vegetarian option)
- 2 tablespoons Lemon Juice (Or lime juice)
- 1 tablespoon Dijon Mustard (Or whole-grain mustard)
- 1 cup Heavy Cream (Or half-and-half or coconut cream)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides evenly with salt and pepper, then dredge each piece in flour, shaking off any excess to ensure a light, even coating.
- Sear the Cutlets: Heat olive oil in a large skillet over medium-high heat. Add the floured chicken cutlets and cook them for about 4-5 minutes per side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, melt the butter. Add the mushrooms along with the Italian seasoning and sauté until the mushrooms become browned and tender, about 5-7 minutes.
- Make the Sauce: Remove the cooked mushrooms from the skillet and set aside. Add the minced garlic to the skillet and sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth, lemon juice, and Dijon mustard, stirring to combine. Allow the mixture to simmer and reduce by half to concentrate the flavors.
- Combine: Lower the heat to medium-low. Stir in the heavy cream and return the mushrooms and chicken cutlets to the skillet. Cook gently until the sauce thickens slightly and the chicken is warmed through, about 3-5 minutes. Adjust seasoning if needed and serve.
Notes
- For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream.
- Use gluten-free flour to make this recipe gluten-free.
- Chicken broth can be replaced with vegetable broth for a vegetarian adaptation, but omit chicken for vegetarian diet.
- Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
