Creamy Mushroom Chicken

This Creamy Mushroom Chicken is what happens when restaurant-quality meets easy weeknight cooking. With tender chicken cutlets swimming in a rich, velvety mushroom sauce, this dish is pure magic on a plate.

The secret lies in building layers of flavor – from perfectly seared chicken to golden-brown mushrooms, all tied together with a sauce that’s somehow both light and decadent. Each bite delivers a perfect balance of savory, earthy, and creamy notes that’ll make you want to lick your plate clean (we won’t judge!).

Ingredients

For the Chicken:

• 2 large chicken breasts
• Salt & pepper to taste
• Flour for dredging
• 2 tablespoons olive oil

For the Mushroom Sauce:

• 2 tablespoons butter
• 12 ounces mushrooms (cremini or white), sliced
• 1/4 teaspoon Italian seasoning
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 cup heavy cream

Steps

1. Start by butterflying each chicken breast lengthwise to create 4 even cutlets. Season generously with salt and pepper, then dredge in flour, shaking off excess. This creates a perfect surface for browning and helps thicken the sauce later.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat (375°F/190°C). Test the heat by sprinkling a tiny bit of flour – it should sizzle immediately.
3. Place the chicken in the hot pan, being careful not to overcrowd. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
4. Add 2 tablespoons butter to the same pan. Once melted, add mushrooms and Italian seasoning. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their moisture and develop a deep golden sear. Remove from pan.
5. Reduce heat to medium (350°F/175°C). Add garlic and cook for 30 seconds until fragrant but not brown. Add chicken broth, lemon juice, and Dijon mustard. Simmer for 3-4 minutes until liquid reduces by half.
6. Pour in cream, return chicken and mushrooms to pan. Simmer for 5 minutes until sauce coats the back of a spoon and chicken is heated through. Season to taste.

Smart Swaps

• Replace heavy cream with 1 cup cashew cream for dairy-free version
• Use 1 tablespoon cornstarch + 1 cup milk instead of heavy cream
• Substitute chicken with 1-inch thick cauliflower steaks for vegetarian option

Make It Diabetes-Friendly

• Use almond flour for dredging (reduces carbs by 15g per serving)
• Replace heavy cream with 1 cup unsweetened coconut cream + 1/4 cup chicken broth
• Serve over cauliflower rice instead of pasta (saves 30g carbs per serving)
• Add 1/4 cup more mushrooms per serving to increase fiber content

Pro Tips

• Let chicken rest at room temperature for 15 minutes before cooking
• Use a splatter screen during searing to minimize cleanup
• Don’t move chicken while searing – this ensures proper crust formation
• If sauce gets too thick, thin with tablespoons of warm chicken broth