Creamy Mushroom Chicken
This recipe is perfect for busy weeknights when you want something quick but not boring. It comes together in about 30 minutes, and the ingredients are easy to find—chicken breasts, fresh mushrooms, cream, garlic, and a few pantry staples.
Equipment
- Large skillet or sauté pan
- Tongs
- Cutting board & sharp knife
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- Grater (for Parmesan)
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (sliced in half lengthwise to make cutlets)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Mushroom Sauce:
- 2 tablespoons butter
- 8 oz about 2½ cups sliced cremini or white mushrooms
- 4 cloves garlic minced
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ½ cup chicken broth
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prep and Season the Chicken
- Slice the chicken breasts in half lengthwise to make thin cutlets. This helps them cook evenly and soak up more flavor.
- Pat each piece dry with a paper towel. This helps you get a good sear later.
- Season both sides generously with garlic powder, onion powder, salt, and black pepper.
- Pro Tip: Dry chicken + hot pan = perfect golden crust. Don’t skip patting the chicken dry!
Step 2: Sear the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is hot and shimmering, add the chicken pieces in a single layer. Cook undisturbed for about 4–5 minutes per side, until golden brown and cooked through.
- Remove the chicken from the pan and set it aside on a plate.
- Pro Tip: Don’t overcrowd the pan—cook in batches if needed so the chicken sears instead of steaming.
Step 3: Sauté the Mushrooms
- In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter.
- Once melted, toss in the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until they’ve released their moisture and started to brown.
- Add the minced garlic and thyme. Sauté for another 30 seconds, just until fragrant.
- Pro Tip: Let the mushrooms sit undisturbed for a minute at a time. This helps them brown instead of just softening.
Step 4: Make the Cream Sauce
- Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Let it bubble for 2–3 minutes to thicken slightly.
- Add the grated Parmesan cheese and stir until melted and smooth.
- Pro Tip: Keep the heat at a gentle simmer—boiling can cause the cream to separate.
Step 5: Return the Chicken to the Pan
- Place the cooked chicken back into the skillet, nestling it into the sauce.
- Spoon some sauce over the top of each piece. Let it all simmer together for another 2–3 minutes so the chicken heats through and soaks up the flavors.
Step 6: Garnish and Serve
- Turn off the heat and sprinkle chopped fresh parsley over the top for a pop of color and freshness.
- Serve hot with your favorite side—mashed potatoes, pasta, rice, or crusty bread to scoop up that creamy goodness.
Notes
Nutritional Value Per Serving:
- Calories: 430–480 kcal
- Protein: 30–35g
- Carbohydrates: 6–8g
- Fat: 30–35g
- Fiber: 1g
- Sugar: 2g