Description
Mushroom Chicken comes together faster than you can say “delicious dinner” when fresh ingredients dance on your cutting board. Sizzling chicken and earthy mushrooms create a simple weeknight meal that delivers comfort straight to your dinner table.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts
- 13 cup grated Parmesan cheese
Mushrooms and Aromatics:
- 8 oz (226 g) cremini or white button mushrooms
- 3 cloves garlic
- 12 teaspoon onion powder
- 12 teaspoon Italian seasoning
Liquid and Seasoning Components:
- 34 cup (180 ml) chicken broth
- 34 cup (180 ml) heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 12 cup (60 g) all-purpose flour
- Salt, to taste
- Pepper, to taste
- Fresh chopped parsley (optional)
Instructions
- Transform 2 large chicken breasts into 4 thin cutlets by slicing horizontally. Pat each cutlet completely dry and generously season both sides with salt and pepper.
- Coat each chicken cutlet in 12 cup all-purpose flour, gently shaking off excess to create a light, even layer.
- Heat 2 tablespoons olive oil in a large skillet at medium-high temperature (375°F). Sear chicken cutlets for 2-3 minutes per side until achieving a golden-brown exterior.
- Transfer cooked chicken to a clean plate, keeping it warm while preparing the sauce.
- Reduce skillet heat to medium and melt 2 tablespoons butter. Add 8 oz sliced mushrooms, cooking for 4-5 minutes until they develop a rich golden color.
- Introduce 3 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 12 teaspoon onion powder, and 12 teaspoon Italian seasoning. Stir continuously for 30-45 seconds.
- Pour 34 cup chicken broth into the skillet, scraping pan bottom to release flavorful browned bits. Allow liquid to simmer for 2 minutes.
- Gently stir in 34 cup heavy cream and 13 cup grated Parmesan cheese. Reduce heat and let sauce thicken for 3-4 minutes, stirring occasionally.
- Return chicken cutlets to the skillet, nestling them into the creamy mushroom sauce. Simmer for an additional 2-3 minutes to reheat thoroughly.
- Plate the chicken and spoon extra sauce over the top. Optionally, garnish with fresh chopped parsley for a bright finish.
Notes
- Pat chicken dry thoroughly to ensure a crisp, golden sear without excess moisture.
- Use a cast-iron skillet for the best flavor development and even heat distribution.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt and reduce Parmesan amount.
- Gluten-free option: Replace flour with almond flour or cornstarch when dredging chicken cutlets.
- Prep Time: 10 minutes
- Cook Time: 3 hours 43 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 267 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg