Creamy Mushroom Chicken
Creamy Mushroom Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped, or fresh parsley
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Sear the chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until the butter is melted and shimmering. Carefully add the seasoned chicken breasts to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
Sauté the mushrooms: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Add the sliced cremini mushrooms and cook, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are tender and have released their liquid, then browned.
⏱️ 7 min
- 4
Add aromatics: Stir in the minced shallot and minced garlic. Cook for an additional 1 to 2 minutes, until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Thicken the sauce: Sprinkle the all-purpose flour over the mushrooms and aromatics. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 6
Deglaze and simmer: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer. Stir in the heavy cream and Dijon mustard. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
⏱️ 5 min
- 7
Combine and finish: Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, or until the chicken is heated through and the sauce has slightly thickened to your desired consistency.
⏱️ 7 min
- 8
Garnish and serve: Remove from heat. Garnish generously with fresh chopped chives or parsley. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Mushroom Sauce
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped, or fresh parsley
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Sear the chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until the butter is melted and shimmering. Carefully add the seasoned chicken breasts to the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
Sauté the mushrooms: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Add the sliced cremini mushrooms and cook, stirring occasionally, for 5 to 7 minutes, or until the mushrooms are tender and have released their liquid, then browned.
⏱️ 7 min - 4
Add aromatics: Stir in the minced shallot and minced garlic. Cook for an additional 1 to 2 minutes, until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Thicken the sauce: Sprinkle the all-purpose flour over the mushrooms and aromatics. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 6
Deglaze and simmer: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer. Stir in the heavy cream and Dijon mustard. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
⏱️ 5 min - 7
Combine and finish: Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Reduce the heat to low, cover, and simmer for 5 to 7 minutes, or until the chicken is heated through and the sauce has slightly thickened to your desired consistency.
⏱️ 7 min - 8
Garnish and serve: Remove from heat. Garnish generously with fresh chopped chives or parsley. Serve immediately.
⏱️ 1 min