I swear, this Creamy Mushroom Chicken is like a hug in a skillet—ready in just 30 minutes! It’s the perfect dish for when you’re craving something rich and comforting, yet you don’t have the patience to wait. Just imagine tender chicken pieces swimming in a luscious mushroom sauce, with hints of garlic wafting through the air. Is it just me, or does this sound like the dinner equivalent of a cozy night in with your favorite show?
Steps
- Slice the chicken breasts in half horizontally to create four thinner pieces. Season with salt and pepper, then coat them with flour.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden, then remove from the pan.
- Add butter to the skillet and let it melt. Sauté the sliced mushrooms with Italian seasoning until they release their moisture and achieve a nice sear.
- Remove the mushrooms from the pan. Add garlic, chicken broth, lemon juice, and Dijon mustard, stirring until the mustard dissolves and the mixture reduces by half.
- Pour in the heavy cream, and return the chicken and mushrooms to the pan. Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens. Adjust seasoning with salt and pepper as needed.
Ingredients
- 2 large chicken breasts
- Salt and pepper, to taste
- Flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (such as 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 or whipping cream
Nutritional Values
Calories: 1928kcal | Carbohydrates: 36g | Protein: 116g | Fat: 148g | Saturated Fat: 76g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 52g | Trans Fat: 4g | Cholesterol: 620mg | Sodium: 1256mg | Potassium: 3516mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4348IU | Vitamin C: 12mg | Calcium: 280mg | Iron: 4mg
FAQ
- Can I use chicken thighs instead of chicken breasts?
- Yes, you can substitute chicken breasts with chicken thighs. However, be aware that you might need to adjust the cooking time slightly to ensure the thighs are thoroughly cooked.
- Is it possible to make this dish without heavy cream?
- While heavy cream is recommended for its richness and to prevent curdling, you might experiment with alternatives like half-and-half or milk. However, these substitutions could result in a thinner sauce that may not hold up as well during cooking.
- What can I use instead of chicken broth?
- If you don’t have chicken broth available, dry white wine is a great alternative. Varieties such as sauvignon blanc, pinot grigio, or chardonnay can add a nice depth of flavor to the sauce.
- How should I store leftovers?
- Store any leftovers in a covered container in the refrigerator for 3-4 days. It’s best to reheat them over low heat in a saucepan to maintain the sauce’s consistency.
- Can this dish be frozen?
- Freezing is not recommended for this dish because sauces with dairy often do not reheat well after being frozen and can separate.
Tips
- To ensure the chicken is tender and cooks evenly, slice the chicken breasts in half lengthwise or pound them thin before cooking.
- Use an instant-read thermometer to check the chicken’s internal temperature, ensuring it reaches 165°F for perfect doneness without overcooking.
- If you don’t have Dijon mustard, feel free to skip it, as it won’t significantly alter the taste. Alternatively, replace chicken broth with dry white wine for a different flavor profile.
- For reheating leftovers, warm them gently over low heat in a saucepan to prevent the sauce from separating. Avoid freezing, as dairy-based sauces may not retain their texture after thawing.
Equipment
- Skillet or frying pan – A good-quality, non-stick or stainless steel skillet for searing chicken and making the sauce.
- Garlic press – For mincing garlic quickly and easily.
- Instant read thermometer – To ensure the chicken is cooked to the correct internal temperature.
- Measuring cups and spoons – For accurately measuring ingredients like chicken broth, lemon juice, and Dijon mustard.
