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Creamy Mushroom Chicken Recipe

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4.3 from 73 reviews

Creamy Mushroom Chicken is a rich and savory dish featuring tender chicken breasts sautéed to golden perfection, simmered in a luscious creamy mushroom sauce infused with garlic, shallots, and Italian seasoning. Finished with fresh lemon zest and parsley, this comforting skillet recipe is perfect for a satisfying, elegant weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 Tablespoon olive oil (extra virgin)
  • 2 Tablespoons butter
  • 2 chicken breasts (boneless, sliced in half horizontally)
  • Kosher salt and pepper (to taste)
  • 1/4 cup flour (all-purpose)
  • 1 teaspoon garlic powder

Sauce and Vegetables

  • 8 ounces mushrooms (cremini or white mushrooms, sliced)
  • 1 teaspoon Italian seasoning
  • 1 shallot (minced)
  • 4 cloves garlic (thinly sliced)
  • 1/4 cup chicken broth
  • 2 cups chicken broth (low sodium)
  • 2/3 cup heavy cream
  • 1 Tablespoon soy sauce
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 Tablespoon fresh parsley (chopped, to garnish)

Instructions

  1. Season and Coat Chicken: Season the chicken breasts with kosher salt and pepper. In a shallow bowl, combine the flour and garlic powder. Dredge the chicken pieces in the flour mixture, coating evenly.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces without overcrowding, cooking about 5-6 minutes per side until golden brown. Work in batches if necessary. Remove the cooked chicken and set aside.
  3. Brown the Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and sprinkle with Italian seasoning. Cook for 6-8 minutes until the mushrooms are browned and tender. Remove from the skillet and set aside with the chicken.
  4. Sauté Shallots and Garlic: Add the minced shallot along with a pinch of salt and pepper to the empty skillet. Cook for 1-2 minutes until softened. Add the sliced garlic and cook another 30 seconds until fragrant.
  5. Deglaze and Simmer: Pour in the chicken broth and scrape the bottom of the skillet to loosen browned bits. Bring the mixture to a simmer and continue cooking, stirring occasionally, for about 10 minutes until slightly reduced.
  6. Add Cream and Flavorings: Stir in the heavy cream, soy sauce, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste, blending all flavors together.
  7. Combine and Finish Cooking: Return the seared chicken breasts and browned mushrooms to the skillet. Simmer everything together for 5 minutes until the chicken is warmed through and the sauce has thickened slightly.
  8. Serve: Garnish with additional fresh parsley if desired and serve the creamy mushroom chicken hot. Enjoy!

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for dredging.
  • Use low-sodium chicken broth to control salt levels in the dish.
  • Feel free to substitute cremini mushrooms with white button mushrooms or other favorite varieties.
  • This recipe can be doubled easily to serve more people.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-mushroom-chicken-recipe/