You’ll be hooked after one bite of this delicious recipe that’s easy and table-ready in just over half an hour.
Warning! Utterly easy yet unbelievably decadent recipe ahead. Once I hear the word “creamy,” I’m hooked. Seriously, who doesn’t love a meal with a rich, creamy sauce? The icing on the cake, or in this case, the chicken, is the addition of mushrooms. This dish combines my three favorite types of meals—creamy, mushroomy, and chicken—into one skillet. What more could anyone ask for?
This recipe requires only slightly more than half an hour to prep and cook. That makes it an excellent choice for nights when you want to get dinner on the table quickly.
Don’t be put off from this dish if you are gluten- or dairy-free. You can substitute gluten-free all-purpose flour, almond flour, tapioca starch, arrowroot powder, or cornstarch for the flour. Plant-based alternatives to butter, heavy cream, and Parmesan cheese are easy swaps for their dairy counterparts in the recipe.
While this dish is ideal for any weeknight, it also makes a remarkable choice for special occasions. Your dinner guests will think you’re a professional chef when you bring this mushroom-topped chicken to the table.
Different mushrooms = unique flavors
Baby bella (also known as crimini) mushrooms are my go-to choice for most meals. I always keep some on hand, as they are incredibly versatile. However, when expanding your mushroom repertoire beyond ordinary white button mushrooms—which work well in this dish—don’t be put off by some of the more exotic varieties. Here are some other mushrooms that will work well in this dish, with each imparting its unique flavor and texture in different ways:
- Shiitake mushrooms: Often found in Asian recipes, the meaty texture and rich, earthy flavor of shiitake mushrooms are perfect for this dish.
- Portobello mushrooms: When a baby bella grows up, it becomes a large, meaty portobello, making it ideal for this dish.
- King oyster mushrooms: These jumbo mushrooms with their thick stems are prized for their earthy flavor and meaty texture. Slice them into planks, and they will make a striking visual statement when serving this dish.
- Maitake mushrooms: Another one of my favorites, these clusters of feathery overlapping caps are incredibly delicate. They have a gamey flavor and make a great addition to this sauce. I typically use them in conjunction with baby bella mushrooms.
- Chanterelle mushrooms: These golden, trumpet-shaped mushrooms have a delicate, fruity, apricot-like aroma and are often used in European cuisines.
- Oyster mushrooms: These white, fan-shaped mushrooms have a delicate flavor that complements this dish well. You often find these mushrooms used in East Asian dishes, but don’t let that stop you from using them here.
- Porcini mushrooms: You will most likely find dried porcini mushrooms that require reconstituting in hot water before use. Their deep, woodsy flavor is excellent for this dish, but I would not use them alone. Pair them with more delicately flavored mushrooms, such as oyster, baby bella, or white buttons.
How do I store leftovers?
Allow leftover creamy mushroom chicken to cool to room temp before storing it in an airtight container in the fridge for up to 3 days. Once it’s chilled, you can freeze it in a freezer-safe container or zippered bag for up to 3 months. Defrost the chicken overnight in the refrigerator before reheating over low heat on the stove. Note that the dairy in the sauce can separate from the freeze-thaw process, but I find that it still tastes good when I reheat it after freezing.
Serving suggestions
My favorite way to serve creamy mushroom chicken is over Mashed Red Potatoes, Garlic Mashed Potatoes, or this Mashed Cauliflower Recipe. You can also serve it with Instant-Pot Quinoa, Homemade Egg Noodles, or Microwave Rice. Add a Green Salad, Roasted Green Beans, or this copycat LongHorn Brussels Sprouts Recipe for a complete meal.
Ingredients
- 2 large chicken breasts sliced horizontally into 4 cutlets
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 10 ounces mushrooms sliced
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Italian seasoning
- 1/3 cup chicken broth
- 1 cup heavy cream
- 3/4 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Season chicken on both sides with salt and pepper. Then dredge lightly in flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from the pan and set aside.
- Lower the heat to medium and add butter to the same skillet. Sauté the garlic for about 30 seconds, then add the sliced mushrooms. Add the onion powder, dried oregano, and Italian seasoning.
- Cook, stirring occasionally, until the mushrooms are browned and their liquid evaporates, about 4 minutes.
- Pour in the chicken broth and let it simmer for 3-4 minutes to reduce slightly. Stir in the heavy cream, lemon juice, and Dijon mustard. Gradually stir in the parmesan and continue to simmer until the sauce thickens, about 2-3 minutes.
- Return the chicken cutlets to the skillet and spoon the sauce over them. Allow everything to heat together for an additional 3 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Plate the chicken with the creamy mushroom sauce. Optionally garnish with a sprinkle of fresh herbs. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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