Creamy Mushroom Chicken
Creamy Mushroom Chicken
Ingredients
For the Chicken
- 4 chicken cutlets, (1 1/2 to 2 pounds total)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt, or to taste
For the Creamy Mushroom Sauce
- 1 cup portobello mushrooms, sliced
- 1/4 tablespoon butter
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons minced garlic
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder, for sauce
- 1 teaspoon onion powder, for sauce
- 1 teaspoon dried oregano, for sauce
- 1 teaspoon black pepper, for sauce
- 1 teaspoon salt, or to taste, for sauce
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Season the chicken cutlets: Pat the chicken cutlets dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Sprinkle this seasoning mixture evenly over both sides of the chicken cutlets.
⏱️ 5 min
- 2
Cook the chicken: Heat a large skillet or pan over medium-high heat. Add a small amount of cooking oil (not listed in ingredients, but implied for searing). Once hot, place the seasoned chicken cutlets in the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a plate to rest.
⏱️ 10 min
- 3
Sauté mushrooms and aromatics: Reduce the heat to medium. Add 1/4 tablespoon of butter to the same pan. Once melted, add the sliced portobello mushrooms, chopped fresh rosemary, and chopped fresh thyme. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are softened. Add the 2 teaspoons of minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Deglaze and create sauce: Pour in 1 1/2 cups of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer. Stir in 1/2 cup of heavy cream. Season the sauce with the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon salt (or to taste). Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 5
Simmer chicken in sauce: Return the cooked chicken cutlets to the pan, nestling them into the creamy mushroom sauce. Cover the pan with a lid and let it simmer gently for 5-7 minutes, allowing the chicken to absorb the flavors of the sauce.
⏱️ 7 min
- 6
Serve: Remove from heat. Garnish with chopped fresh parsley, if desired. Serve immediately, perhaps over mashed potatoes or with your favorite side dish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chicken
For the Chicken
- 4 chicken cutlets, (1 1/2 to 2 pounds total)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt, or to taste
For the Creamy Mushroom Sauce
- 1 cup portobello mushrooms, sliced
- 1/4 tablespoon butter
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons minced garlic
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder, for sauce
- 1 teaspoon onion powder, for sauce
- 1 teaspoon dried oregano, for sauce
- 1 teaspoon black pepper, for sauce
- 1 teaspoon salt, or to taste, for sauce
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Season the chicken cutlets: Pat the chicken cutlets dry with paper towels. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Sprinkle this seasoning mixture evenly over both sides of the chicken cutlets.
⏱️ 5 min - 2
Cook the chicken: Heat a large skillet or pan over medium-high heat. Add a small amount of cooking oil (not listed in ingredients, but implied for searing). Once hot, place the seasoned chicken cutlets in the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a plate to rest.
⏱️ 10 min - 3
Sauté mushrooms and aromatics: Reduce the heat to medium. Add 1/4 tablespoon of butter to the same pan. Once melted, add the sliced portobello mushrooms, chopped fresh rosemary, and chopped fresh thyme. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are softened. Add the 2 teaspoons of minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Deglaze and create sauce: Pour in 1 1/2 cups of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer. Stir in 1/2 cup of heavy cream. Season the sauce with the remaining 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon salt (or to taste). Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 5
Simmer chicken in sauce: Return the cooked chicken cutlets to the pan, nestling them into the creamy mushroom sauce. Cover the pan with a lid and let it simmer gently for 5-7 minutes, allowing the chicken to absorb the flavors of the sauce.
⏱️ 7 min - 6
Serve: Remove from heat. Garnish with chopped fresh parsley, if desired. Serve immediately, perhaps over mashed potatoes or with your favorite side dish.
⏱️ 3 min