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Creamy Mushroom Chicken

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Creamy mushroom chicken is a comforting, elegant dish featuring tender pan-fried chicken cutlets smothered in a rich mushroom and garlic cream sauce. With herbs, Dijon mustard, and a touch of lemon for brightness, it’s ready in 30 minutes—perfect for weeknights or special occasions.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American / European

Ingredients

2 large chicken breasts, sliced lengthwise into 4 cutlets

Salt & black pepper, to taste

1/4 cup flour (or gluten-free flour if needed)

2 tbsp olive oil

2 tbsp butter

12 oz mushrooms (cremini or white), sliced

1/4 tsp Italian seasoning

3 garlic cloves, minced

1/2 cup chicken broth

1/2 tsp lemon juice

1/2 tsp Dijon mustard

1 cup heavy/whipping cream

Instructions

  1. Season chicken with salt and pepper, then dredge in flour.
  2. Heat olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden. Remove and set aside.
  3. Add butter to skillet. Stir in mushrooms and Italian seasoning. Cook until mushrooms release liquid, it evaporates, and they turn golden. Remove mushrooms and set aside.
  4. Add garlic, chicken broth, lemon juice, and Dijon mustard. Stir, scraping up browned bits, and simmer 3–4 minutes until reduced by half.
  5. Stir in cream, then return chicken and mushrooms to skillet. Simmer 5 minutes until chicken is cooked through and sauce thickens.
  6. Taste and adjust seasoning before serving.

Notes

  • Swap chicken breasts for boneless thighs for extra juiciness.
  • Use shiitake or portobello mushrooms for a richer flavor.
  • Add spinach, sun-dried tomatoes, or Parmesan for variation.
  • Make lighter with half-and-half, or dairy-free with coconut cream.
  • A splash of white wine can be added when deglazing for depth.

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