Description
This Creamy Mushroom Chicken recipe is a delicious one-pan dish featuring tender chicken breasts cooked to golden perfection and simmered in a rich, creamy mushroom sauce with garlic, shallots, and a touch of white wine. Perfect for an elegant weeknight dinner or a comforting weekend meal, it combines savory flavors with a luscious creamy texture, finished with a hint of fresh lemon and thyme.
Ingredients
Scale
For the Chicken
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1½-2 pounds boneless, skinless chicken breasts (pounded flat or sliced thinly)
- 4 tablespoons unsalted butter (or olive oil, divided)
For the Sauce
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (sliced)
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temperature)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice (from ½ lemon)
- Chopped fresh thyme (optional, for serving)
Instructions
- Prepare the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to create the dredging mixture for the chicken.
- Dredge the Chicken: Coat each piece of the pounded or thinly sliced chicken breasts evenly in the flour mixture, shaking off any excess flour to ensure a light coating.
- Cook the Chicken – First Batch: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once melted and hot, add half the chicken pieces and sauté them for about 3 minutes per side until they are golden brown. Remove the cooked chicken and set aside on a plate.
- Cook the Chicken – Second Batch: Add 1 more tablespoon of butter to the skillet and repeat with the remaining chicken pieces, cooking 3 minutes per side until browned. Transfer these to the plate with the first batch.
- Sauté Shallots and Garlic: Add the final tablespoon of butter to the skillet. Once melted, add the finely chopped shallot and minced garlic. Sprinkle with the remaining ½ teaspoon kosher salt and sauté for 3-4 minutes until the shallots are softened and fragrant.
- Cook the Mushrooms: Add the sliced cremini mushrooms along with a pinch of salt to the skillet. Sauté for several minutes until the mushrooms become tender and release their moisture.
- Deglaze and Simmer: Pour in the white wine and chicken broth, stirring to combine and loosen any browned bits from the skillet. Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 5 minutes to meld the flavors and finish cooking the chicken through.
- Add Cream and Thicken: Stir in the room temperature heavy cream and cook for another 1-2 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry, then add this to the skillet. Continue simmering for 2-3 minutes until the sauce thickens to a creamy consistency.
- Finish and Serve: Add a squeeze of fresh lemon juice to brighten the sauce and sprinkle with chopped fresh thyme if using. Serve immediately, spooning the creamy mushroom sauce over the chicken for a rich and satisfying meal.
Notes
- Use parchment between chicken breasts when pounding to prevent tearing the meat.
- White wine can be substituted with additional chicken broth if preferred.
- For a lighter version, substitute heavy cream with half-and-half but expect a thinner sauce.
- Make sure the cream is at room temperature before adding to prevent curdling.
- This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Fresh thyme is optional but adds a lovely herbal note; rosemary or parsley can be used instead.
