Description
Creamy Mushroom Chicken features golden-seared chicken breasts nestled in a rich, silky mushroom sauce made with garlic, lemon juice, chicken broth, Dijon mustard, and heavy cream. This comforting one-pan dish pairs perfectly with hearty sides like garlic roasted potatoes, rice pilaf, or crusty bread.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- Salt & pepper, to taste
Sauce & Toppings
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- Fresh thyme or parsley, for garnish
Instructions
- Prepare the chicken: Slice chicken breasts in half lengthwise to create thin cutlets. Pat dry with paper towels to ensure even searing.
- Prep the mushrooms and slurry: Wipe mushrooms clean and slice. Mix cornstarch and cold water in a small bowl to create a slurry; set aside.
- Sear mushrooms: In a large skillet, melt butter with olive oil over medium heat. Add mushrooms and cook, browning them well without stirring too frequently. Once golden, remove mushrooms from the pan and set aside.
- Cook chicken: Season chicken cutlets on both sides with salt and pepper. In the same skillet, sear the chicken until golden and cooked through, about 3-4 minutes per side depending on thickness. Remove chicken and set aside.
- Sauté garlic and deglaze: Add more butter to the skillet if needed, then sauté minced garlic for 30 seconds until fragrant. Pour in lemon juice, scraping up browned bits from the pan to add flavor.
- Make the sauce: Add chicken broth, Dijon mustard, and the cooked mushrooms back into the skillet. Let simmer for a few minutes. Stir in heavy cream and the cornstarch slurry, allowing the sauce to bubble and thicken gently.
- Combine and finish: Return the chicken to the skillet, spoon the creamy mushroom sauce over the top, and simmer for a couple of minutes to heat everything through and meld flavors.
- Garnish and serve: Sprinkle fresh thyme or parsley over the dish and serve hot with your choice of sides like garlic roasted potatoes, rice pilaf, or crusty bread.
Notes
- Serve with garlic roasted potatoes, rice pilaf, or crusty bread to soak up the luscious sauce.
- For a dairy-free version, substitute heavy cream with coconut milk.
- To boost umami flavor, add a dash of soy sauce to the sauce.
