Go Back
+ servings
Top down shot of creamy mushroom chicken in a pot.

Easy Creamy Mushroom Chicken

5 from 2 votes
Created by Mariam E.
This Creamy Mushroom Chicken is so easy and so flavor packed! Juicy, pan seared chicken is coated in a lusciously creamy mushroom sauce.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine American
Servings 4 servings
servings

Ingredients

Chicken

  • 2 whole chicken breast skinless
  • ½ tsp. black pepper
  • ½ tsp salt
  • ½ tsp. paprika optional to add color
  • ¼ tbsps. all purpose flour
  • 1 tbsp. olive oil

Mushroom Sauce

  • 12 oz. cremini mushrooms washed and sliced
  • 1 cup low sodium chicken broth
  • 1 cup heavy cream
  • ½ cup onion finely diced
  • 4 large garlic cloves minced
  • 1 tbsp. flour
  • ½ cup parmesan cheese grated
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 tbsps. butter
  • 1 tbsp. olive oil
  • 1 tbsp. fresh parsley chopped

Instructions

  • Pat dry the chicken breast with paper towel. Slice each chicken breast in half lengthwise to create two thin pieces from each breast.
  • In a small bowl, mix together the flour, black pepper, salt, and paprika. Coat the chicken cutlets with the flour mixture.
  • Heat a large skillet and add in the olive oil. Pan sear the chicken cutlets on each side for 3-5 minutes until golden brown on the outside. Remove and set aside on a plate.
  • In the same skillet, add 1 tbsp. of olive oil. Sauté the onions until they caramelize. Add the butter and when it melts, add in the sliced mushrooms and cook until the water is cooked off.
  • Add in the garlic and sauté for a minute. Then add in the flour and mix until the flour blends in well with the mushroom.
  • Add in the chicken broth, heavy cream, black pepper, and salt. Mix well and let the mixture simmer on low heat for 3-4 minutes until the sauce thickens up.
  • Add in the parmesan cheese and mix well. Cook for 1 minute. Return the chicken back into the pan and coat with the mushroom sauce. Cover and simmer on low heat for another 3-5 minutes.
  • Remove from heat, garnish with fresh chopped parsley and serve.

Notes

  • Be sure to pat the chicken dry before coating in the flour mix.
  • When washing your mushrooms, don't let them soak. Mushrooms are spongy and will drink up water, diluting the sauce. Just rinse thoroughly and pat dry.
  • I used skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work!
  • Add in some chili flakes for an extra kick of heat!
  • When reheating any leftovers, reheat on a low heat so the chicken gets warm all the way through.

Nutrition

Calories: 437kcal | Carbohydrates: 14g | Protein: 10g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 106mg | Sodium: 833mg | Potassium: 564mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 8mg | Calcium: 223mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.