Delicious Mushroom Chicken Recipe (Print Version)
Whip up a comforting Delicious Mushroom Chicken Recipe. Tender chicken, earthy mushrooms, creamy sauce a simple weeknight win you'll love.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Players
01 -
1 ½ lbs boneless, skinless chicken breasts (about 3-4), pounded to even thickness
02 -
10 oz cremini mushrooms, sliced
03 -
1 cup low-sodium chicken broth
04 -
1/2 cup heavy cream
05 -
2 tbsp olive oil
→ Flavor Boosters
06 -
4 cloves garlic, minced
07 -
1 small yellow onion, diced
08 -
4-5 sprigs fresh thyme
09 -
1 tbsp Dijon mustard
10 -
1 tsp Worcestershire sauce
→ Seasoning Essentials
11 -
1 tsp kosher salt, plus more to taste
12 -
1/2 tsp black pepper, plus more to taste
→ Finishing Touch
13 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, let's get that chicken ready. Pat your chicken breasts super dry – this is key for a good sear, trust me! If they're thick, give them a gentle pound to an even thickness; it helps them cook evenly. Then, hit them with a good sprinkle of salt and pepper on both sides. While you're at it, slice up those beautiful cremini mushrooms, mince your garlic, and dice that onion. Get everything lined up, mise en place, as the fancy chefs say. I always feel so organized when I do this, even if the rest of my kitchen is chaos.
02 -
Heat a large skillet, preferably cast iron or stainless steel, over medium-high heat. Add a splash of olive oil. Once it's shimmering, carefully place your seasoned chicken breasts in the pan. Don't overcrowd the pan, or they won't brown properly – you might need to do this in batches. Let them sear for about 4-5 minutes per side until they're beautifully golden brown and have a nice crust. This browning adds so much flavor to our mushroom chicken recipe! Once done, pull them out and set them aside on a plate; they'll finish cooking later.
03 -
Lower the heat to medium. Add a little more olive oil to the pan if needed, then toss in your diced onion. Sauté for about 3-4 minutes until it starts to soften and turn translucent. Oh, that smell is just the beginning of something wonderful! Now, add your sliced mushrooms. Let them cook, stirring occasionally, until they release their liquid and start to brown. This can take 5-7 minutes. Don't rush this step; getting good color on the mushrooms builds deep, savory flavor for our mushroom chicken.
04 -
Once the mushrooms are looking good, push them to one side of the pan and add your minced garlic and fresh thyme sprigs to the cleared space. Sauté for just about 30 seconds until fragrant – watch it like a hawk, because burnt garlic is a sad, bitter thing, and we don't want that! I've burned garlic more times than I care to admit, honestly. Stir everything together, letting those amazing aromas mingle. This is where the kitchen really starts to smell incredible.
05 -
Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan – that's pure flavor right there! Stir in the Dijon mustard and Worcestershire sauce. Let the broth simmer for a minute or two, reducing slightly. Then, lower the heat to low and slowly stir in the heavy cream. Let it gently warm through; we don't want it to boil vigorously. Return the seared chicken breasts to the pan, nestling them into that gorgeous creamy sauce. This is where our mushroom chicken recipe really comes together.
06 -
Cover the pan and let the mushroom chicken simmer gently for about 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce will thicken slightly. If it's too thick, add a splash more broth; too thin, simmer uncovered for a few more minutes. Taste the sauce and adjust seasonings – a little more salt? A twist of pepper? Trust your taste buds! Remove from heat, sprinkle with fresh parsley, and get ready to dig in. The final result should be tender chicken bathed in a rich, velvety sauce.
# Notes:
01 -
Don't overcrowd the pan when searing the chicken or sautéing mushrooms. It leads to steaming, not browning, and you lose out on so much flavor. Do it in batches if you need to!
02 -
If you have leftovers, reheat gently on the stovetop with a splash of broth to keep the sauce from separating. Microwaving can make it split, which isn't the end of the world but not ideal.
03 -
Try adding a splash of dry white wine after the mushrooms have browned for an extra layer of complexity; it really makes the flavors pop!
04 -
This dish is fantastic served over fluffy white rice or creamy mashed potatoes to soak up every last bit of that amazing sauce.
# Tools You'll Need:
01 -
Large skillet (cast iron or stainless steel)
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
whisk
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 32 g
Total Carbohydrate: 10 g
Protein: 30 g