Description
Mushroom chicken delivers pure comfort right to your dinner table, warming hearts with its savory blend of tender meat and earthy mushrooms. Creamy and satisfying, this dish comes together quickly for a delightful meal that’ll have everyone asking for seconds.
Ingredients
Scale
Main Protein:
- 2 large chicken breasts
Cooking/Dredging:
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- Salt
- Black pepper
Flavoring and Sauce Ingredients:
- 8 ounces mushrooms
- 3 cloves garlic
- 1 teaspoon Italian seasoning
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Splash of white wine
- Red pepper flakes
- Fresh parsley
- Spinach or kale
Instructions
- Cut 2 chicken breasts horizontally into 4 thin cutlets. Season each side with 12 teaspoon salt and 14 teaspoon black pepper. Dust cutlets with 12 cup flour, tapping off excess.
- Warm 2 tablespoons olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat at 375°F. Cook chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a clean plate.
- Reduce heat to medium. Melt 2 tablespoons butter in same skillet. Add 8 oz sliced mushrooms. Sauté 5-6 minutes until edges turn golden and moisture evaporates.
- Sprinkle 3 minced garlic cloves and 1 teaspoon Italian seasoning over mushrooms. Stir 45-60 seconds until fragrant. Pour 12 cup chicken broth into pan. Simmer 2-3 minutes.
- Whisk 12 cup heavy cream and 14 cup Parmesan cheese into mushroom mixture. Simmer sauce 4-5 minutes until slightly thickened, stirring occasionally.
- Return chicken to skillet. Spoon sauce over cutlets. Warm 2-3 minutes to blend flavors. Season with additional salt and pepper if needed.
- Garnish with 2 tablespoons chopped fresh parsley. Serve immediately over rice, pasta, or mashed potatoes.
Notes
- Slice chicken breasts evenly to ensure uniform cooking and prevent dry edges.
- Use a heavy skillet for consistent heat distribution and better browning of chicken and mushrooms.
- For a lighter version, swap cream with Greek yogurt or half-and-half to reduce calories while maintaining richness.
- Gluten-free option works perfectly by replacing flour with cornstarch or almond flour when dredging chicken.
- Prep Time: 5 minutes
- Cook Time: 18-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg