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Chicken breast cutlet in mushroom cream sauce served with broccoli on a white plate
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5 from 9 votes

Creamy Chicken and Mushrooms

This one-skillet Creamy Chicken and Mushrooms recipe is made with boneless and skinless chicken breast (or chicken thighs) cooked to juicy perfection and smothered in the best and most delicious Parmesan mushroom cream sauce.
Course Dinner, Main Course
Cuisine American, French
Keyword Creamy Chicken and Mushrooms, Creamy Chicken and Mushrooms Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 510kcal

Ingredients

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.
  • 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.
  • 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.
  • 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

  • Non-stick skillets work well.
  • 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: 510kcal | Carbohydrates: 7g | Protein: 33g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 452mg | Potassium: 804mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 1mg