Description
Creamy Mushroom Chicken features tender pan-seared chicken breasts simmered in a rich, garlicky mushroom cream sauce with a hint of lemon and Dijon. It’s an easy yet elegant dinner perfect for any night.
Ingredients
Scale
- 2 large chicken breasts
- Salt & pepper, to taste
- Flour, for dredging
- 2 tablespoons olive oil
- 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/whipping cream
Instructions
- Cut chicken breasts in half lengthwise to make four thinner cutlets. Season with salt and pepper, then dredge in flour.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden. Remove and set aside.
- Add butter to the skillet. Once melted, add mushrooms and Italian seasoning. Cook, stirring occasionally, until mushrooms release their liquid, it evaporates, and mushrooms are seared.
- Remove mushrooms and set aside (can place with chicken).
- Add garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until mustard dissolves and simmer until reduced by half (about 3-4 minutes).
- Add cream, chicken, and mushrooms back to the pan. Simmer for 5 minutes or until chicken is cooked through and sauce is slightly thickened. Season with additional salt and pepper if needed. Serve hot.
Notes
- For extra richness, use cremini mushrooms.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
- Chicken thighs can be substituted for breasts.
- Leftovers can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg