Description
This creamy mushroom chicken recipe features tender, seared chicken cutlets smothered in a rich and velvety mushroom cream sauce made with garlic, white wine, chicken stock, heavy cream, and Parmesan cheese. Garnished with fresh herbs, it makes a comforting and elegant dinner perfect for serving alongside mashed potatoes, pasta, or steamed vegetables.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons flour
- 1 tablespoon unsalted butter
Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced (about 2½ to 3 cups)
- 3 fresh garlic cloves, minced
- ¼ cup dry white wine
- ½ cup low-sodium chicken stock
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- Fresh thyme, chives, or parsley for garnish
Instructions
- Prepare Chicken: Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat them dry with paper towels. Season both sides with salt and pepper, then lightly coat with flour, shaking off any excess.
- Sear Chicken: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken cutlets and sear for about 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet and set aside.
- Cook Mushrooms and Garlic: In the same skillet, melt 2 tablespoons of butter. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender. Add minced garlic and cook for 1 minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan to enhance flavor.
- Add Cream and Cheese: Add chicken stock and heavy cream (or half-and-half) to the skillet. Stir and bring to a gentle simmer. Cook for 3–4 minutes until the sauce slightly thickens. Stir in grated Parmesan cheese until melted and smooth.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet, nestling them into the creamy mushroom sauce. Let simmer for another 2–3 minutes to allow the chicken to absorb the flavors.
- Serve and Garnish: Spoon the creamy mushroom sauce over the chicken, garnish with fresh thyme, chives, or parsley, and serve warm. This dish pairs beautifully with mashed potatoes, pasta, or steamed green beans.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use low-fat cream.
- Use gluten-free flour if a gluten-free diet is required.
- If you prefer, button mushrooms can be substituted with cremini or shiitake for a deeper flavor.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety and optimal juiciness.
- This dish can be prepared ahead by cooking the sauce and chicken separately and combining before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
