Description
This Irresistible Mushroom Chicken recipe offers tender, juicy chicken cutlets cooked to golden perfection in a creamy mushroom sauce. It’s a comforting and flavorful dish perfect for weeknight dinners or special occasions, combining sautéed mushrooms, garlic, Dijon mustard, and Parmesan cheese in a rich, creamy sauce that pairs beautifully with the seasoned chicken.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, sliced into 4 thin cutlets
- Salt & pepper, to taste
- ½ cup all-purpose flour (for dredging)
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Mushroom Sauce
- 8 oz cremini or white button mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- ¾ cup chicken broth
- ¾ cup heavy cream
- â…“ cup grated Parmesan cheese
Garnish
- Fresh chopped parsley (optional, for garnish)
Instructions
- Prepare the chicken: Slice the chicken breasts into thin cutlets. Pat them dry with paper towels, then season both sides generously with salt and pepper. Lightly dredge each cutlet in the flour, shaking off any excess to avoid clumping during cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the chicken cutlets in the pan and sear for 4–5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté them for 5–6 minutes until they become golden brown and tender, stirring occasionally to prevent sticking.
- Add aromatics & seasonings: Stir in the minced garlic, Dijon mustard, Worcestershire sauce, onion powder, and Italian seasoning into the mushrooms. Continue cooking for about 1 minute until fragrant, being careful not to burn the garlic.
- Build the sauce: Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan (deglazing). Let the broth simmer for 2–3 minutes to slightly reduce. Then stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently until it thickens to a creamy consistency.
- Finish with chicken: Return the seared chicken cutlets to the skillet, nestling them into the sauce. Spoon the sauce over the chicken and simmer everything together for an additional 3–4 minutes to heat through and meld the flavors.
- Garnish & serve: Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Serve the mushroom chicken warm, ideally alongside mashed potatoes, rice, or crusty bread to enjoy the luscious sauce.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich and thick.
- You can use any mushrooms you prefer, such as portobello or shiitake, for a different flavor profile.
- Make sure to not overcrowd the pan when searing chicken to get a nice golden crust.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with your choice of sides like mashed potatoes, steamed vegetables, or pasta for a complete meal.
