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Creamy Mushroom Chicken

Creamy mushroom chicken in skillet with golden chicken and rich garlic sauce
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This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce. Restaurant-quality results with simple ingredients.

Ingredients

Scale
  • 2 large chicken breasts
  • Salt and pepper to taste
  • 1/4 cup flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces mushrooms (cremini or white mushrooms), 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 cream or whipping cream

Instructions

  1. Cut chicken breasts in half lengthwise to make four thinner cutlets (about 1/2-inch thick). Season with salt and pepper, then coat in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside.
  3. Add butter to the pan and let it melt. Add mushrooms and Italian seasoning. Cook for 6-8 minutes, stirring occasionally, until mushrooms release water, it evaporates, and they develop a golden sear.
  4. Transfer mushrooms to plate with chicken. Add garlic, chicken broth, lemon juice, and Dijon mustard to pan. Stir well, scraping up browned bits. Let reduce by half, about 3-4 minutes.
  5. Add heavy cream and stir to combine. Return chicken and mushrooms to pan. Simmer for 5-7 minutes until chicken reaches 165°F internal temperature and sauce thickens. Season with salt and pepper to taste.

Notes

  • Pat chicken dry before seasoning for better browning. Use a meat thermometer to ensure chicken reaches 165°F.
  • Don’t skip deglazing the pan – those browned bits add incredible flavor to the sauce.
  • Keep sauce at a gentle simmer to prevent cream from separating. Don’t let it boil rapidly.

Nutrition

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