Creamy Mushroom Chicken Recipe: A Comforting Weeknight Meal (Print Version)

Whip up this Creamy Mushroom Chicken Recipe for a delightful dinner. Tender chicken, earthy mushrooms, and a rich sauce make for a truly satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts (about 1.5 lbs), sliced horizontally
02 - 8 oz cremini mushrooms, sliced

→ Flavor Boosters

03 - 3 tbsp unsalted butter, divided
04 - 1 small yellow onion, finely diced
05 - 4 cloves garlic, minced
06 - 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc), optional
07 - 1 cup low-sodium chicken broth
08 - 1 cup heavy cream
09 - 1/4 cup fresh parsley, chopped

→ Thickener & Seasoning

10 - 1 tbsp all-purpose flour
11 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First, pat your chicken breasts dry with paper towels – this is crucial for a good sear, hon! Slice them horizontally to make thinner cutlets. Season both sides generously with salt and pepper. In a large skillet over medium-high heat, melt about a tablespoon of butter. Once it’s shimmering, add the chicken and sear for 3-4 minutes per side until golden brown and cooked through. Don't overcrowd the pan; you might need to do this in batches. I always get impatient and try to cram them all in, and then they steam instead of sear. Oops! Remove the chicken and set it aside on a plate.
02 - Add another tablespoon of butter to the same skillet over medium heat. Toss in your diced onion and cook for 3-4 minutes until it starts to soften and turn translucent. Then, add the sliced mushrooms. This is where the kitchen starts to smell amazing! Cook the mushrooms, stirring occasionally, for about 5-7 minutes until they've released their liquid and are beautifully browned. Don't rush this step; those browned bits are flavor bombs for your creamy mushroom chicken sauce. Finally, stir in the minced garlic and cook for just one minute more until fragrant – watch it closely so it doesn't burn!
03 - Sprinkle the flour over the mushrooms and aromatics, stirring for about a minute to cook out the raw flour taste. It'll look a little pasty, and that's okay! Then, pour in the white wine (if using) and scrape up all those delicious browned bits from the bottom of the pan – this is called deglazing, and it's a game-changer for flavor. Let it simmer for a minute until it reduces slightly. Next, gradually whisk in the chicken broth until smooth. It’s starting to look like a sauce now, isn’t it?
04 - Bring the sauce to a gentle simmer, then reduce the heat to low. Pour in the heavy cream, stirring constantly until everything is combined and the sauce is smooth and luxurious. Season with a little more salt and pepper to taste. I usually add a pinch more salt than I think I need here, because the cream can mellow out the flavors. Let it gently simmer for about 5 minutes, allowing the sauce to thicken slightly. You want it to coat the back of a spoon.
05 - Carefully nestle the seared chicken breasts back into the creamy mushroom sauce. Spoon some of that glorious sauce over the chicken to ensure every piece is coated. Let it warm through for another 2-3 minutes. This step makes sure the chicken reabsorbs some of that moisture and gets infused with all the creamy mushroom chicken flavor. Sometimes I get a little heavy-handed with the spooning, and the sauce splashes everywhere – a happy kitchen mess, I suppose!
06 - Remove the skillet from the heat. Sprinkle generously with fresh chopped parsley. The vibrant green against the creamy sauce is just beautiful, and it adds a lovely freshness. Give it a final taste test and adjust seasoning if needed. Serve your creamy mushroom chicken immediately with your favorite sides. It should be tender, juicy, and coated in that rich, velvety sauce. Honestly, the aroma alone is enough to make your mouth water!

# Notes:

01 - Always pat your chicken dry before searing; it makes all the difference for that golden crust.
02 - Don't overcrowd the pan with mushrooms or chicken, or they'll steam instead of brown.
03 - Taste and adjust seasoning often; cream can mute flavors, so don't be shy with salt and pepper.
04 - For extra depth, try adding a pinch of dried thyme or rosemary with the garlic.

# Tools You'll Need:

01 - Large skillet
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 32g
Total Carbohydrate: 12g
Protein: 30g

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