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Close up shot of creamy mushroom chicken in a skillet garnished with parsley
5 from 18 votes

Creamy Mushroom Chicken

An easy to make Creamy Mushroom Chicken recipe with tender, juicy chicken cutlets and savory mushrooms, smothered in a delicious savory creamy garlic sauce.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 3 large chicken breasts boneless and skinless, sliced into 6 thin cutlets - lengthwise or use 2 large chicken breasts and slice into 4 cutlets.
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all purpose flour GF flour can be used
  • 2 tablespoons butter
  • 8-9 ounces mushrooms cremini or white, sliced
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste, if needed - as parmesan is pretty salty

Instructions

  • Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each cutlet and spread to cover.
  • In a large skillet, melt butter over medium heat, swirling the pan to coat with melted butter.
  • Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.
  • Add remaining butter to the pan, add the sliced mushrooms, season with salt and pepper and saute until the mushrooms start to soften and have a golden brown edge.
  • Add the garlic and cook briefly for about 30 seconds, while stirring.
  • Deglaze the pan with chicken stock, scraping up any bits that have stuck to the bottom of the pan. Bring to a boil then reduce the heat and let it simmer until it’s reduced and thickened.
  • Add the cream, whisk everything together to warm through. Add parmesan. Taste the sauce and add additional salt if needed.
  • Return the chicken to the skillet, spoon the sauce over the chicken. Garnish with fresh herbs before serving (parsley, basil, or chives).

Video

Notes

  1. Buy Cutlets already sliced: Many grocery stores have chicken cutlets already sliced and ready to buy. Look for thinly sliced white mean chicken, labeled as cutlets. Or cut your own: To do this, place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
  2. Boneless skinless chicken thighs can be used. Use a meat mallet to pound them down so that they are thin all the way around, and remove any excess fat from the meat. 
  3. Add more flavor. A teaspoon of dijon mustard will elevate the flavor of this dish a notch. It’s not necessary, but a delicious option if you want to try it. And Instead of deglazing the pan with chicken stock, use a dry white wine. This will give a more sophisticated flavor. 
  4. Substitute half and half or evaporated milk for the heavy cream to save calories and fat. Just keep in mind that that heavy cream (double cream in the UK) will give you the best, creamiest result. 
  5. Use Fresh Parmesan Cheese! Pre-shredded or powdery, grated parmesan just won’t melt as well. Get a nice wedge of fresh parmesan and grate it yourself using a box grater or microplane.
  6. Freezing. I don't recommend freezing creamy sauces as they change textures to grainy when frozen.
  7. Serve: This dish is best served over pasta, rice, polenta, quinoa, mashed potatoes, or even cauliflower rice. You can also prepare a side salad, or roasted or steamed vegetables and serve that on the side.

Nutrition

Calories: 587kcal | Carbohydrates: 14g | Protein: 47g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 862mg | Potassium: 959mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 2mg