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Chicken breast cutlet in mushroom cream sauce served with broccoli on a white plate

Creamy Chicken Mushroom Recipe

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Makes 4 servings

Equipment

Ingredients

  • 2 large chicken breast, boneless and skinless
  • Salt to taste
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1-2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 12 ounces mushrooms, stems removed and sliced, (white button mushrooms, baby Bellas or cremini mushrooms work well)
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese
  • Chopped parsley or finely sliced chives to serve, optional

Instructions

  1. Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.
  2. In a small shallow bowl, mix together the flour, garlic powder, and ground black pepper. Dredge the chicken in the flour mixture one by one. Set aside.
  3. Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 2-3 minutes per side or until golden brown and just cooked through. Transfer chicken to a plate and keep warm.
  4. In the same skillet, melt the butter and add the mushrooms. Cook stirring occasionally for about 4-5 minutes or until the mushrooms look soft and a bit golden on the edges.
  5. Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.
  6. Add the wine and cook scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes or until reduced by half.
  7. Lower the heat to medium-low and stir in the heavy cream. Simmer for about 2 minutes or until the sauce thickens slightly. Add the Parmesan cheese and stir until incorporated in the Parmesan cheese and taste.
  8. Return the chicken to the skillet and allow the chicken to warm up for about a minute. Season to taste and garnish with fresh chopped parsley or sliced chives and serve.

Notes

  • Make this dinner recipe gluten-free by using gluten free flour.
  • Boneless and skinless chicken thighs can be used.
  • Instead of heavy cream (or heavy whipping cream), you can use half and half.
  • If your sauce gets too dry, add a little bit of chicken stock.
  • Serve over mashed potatoes, rice, couscous, pasta, creamy grits and/or sautéed spinach or a veggie medley.

Nutrition

Calories: 510 kcal, Carbohydrates: 7 g, Protein: 33 g, Fat: 38 g, Saturated Fat: 21 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 178 mg, Sodium: 452 mg, Potassium: 804 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 1187 IU, Vitamin C: 4 mg, Calcium: 206 mg, Iron: 1 mg
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