Creamy Mushroom Chicken

Tender pan-seared chicken cutlets smothered in a rich garlicky mushroom cream sauce, made in one skillet in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 482

Ingredients Equipment Method Notes

Ingredients

2 large chicken breasts cut in half lengthwise to make 4 thin cutlets
salt and pepper to taste
flour for dredging
2 tbsp olive oil
2 tbsp butter unsalted preferred
12 oz cremini or white mushrooms sliced
1/4 tsp Italian seasoning
3 cloves garlic minced
1/2 cup chicken broth or dry white wine
1/2 tsp lemon juice
1/2 tsp Dijon mustard
1 cup heavy whipping cream do not substitute with milk or half-and-half

Equipment

Large skillet or cast iron pan
Instant-read thermometer
sharp knife

Method

Cut chicken breasts in half lengthwise to make 4 thin cutlets. Season with salt and pepper, then lightly dredge in flour and shake off excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook 4 to 5 minutes per side until golden brown. Transfer to a plate and set aside.
Add butter to the same pan. Once melted, add mushrooms and Italian seasoning. Cook, stirring occasionally, until mushrooms release liquid, the liquid evaporates, and they develop a golden sear.
Remove mushrooms from the pan and set aside with the chicken.
Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until mustard dissolves. Let the mixture reduce by half, about 3 to 4 minutes.
Pour in the heavy cream, then return chicken and mushrooms to the pan. Simmer for 5 minutes until chicken reaches an internal temperature of 165 degrees F and sauce has thickened to a silky consistency. Season with salt and pepper to taste and serve.

Notes

Do not substitute heavy cream with milk or half-and-half as the sauce may curdle. Chicken broth can be replaced with dry white wine. Recipe also works with chicken thighs. Not recommended for freezing. Reheat on low heat with a splash of broth to restore the sauce.