Rich Creamy Mushroom Chicken: Weeknight Delight (Print Version)

Whip up tender creamy mushroom chicken in a luscious sauce. This easy recipe brings comforting flavors to your table, perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Can be Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 2 large boneless, skinless chicken breasts (sliced horizontally into 4 cutlets)
02 - 8 oz cremini mushrooms (sliced)

→ Flavor Boosters

03 - 4-5 cloves garlic (minced)
04 - 1 cup low-sodium chicken broth
05 - 1/2 cup heavy cream
06 - 3-4 sprigs fresh thyme
07 - 1/4 cup freshly grated Parmesan cheese

→ Pantry Staples

08 - 2 tbsp olive oil
09 - 2 tbsp unsalted butter
10 - 1 tbsp all-purpose flour (or gluten-free flour blend)
11 - Salt and freshly ground black pepper (to taste)

# Instructions:

01 - First things first, let's get that chicken ready. I usually take two good-sized boneless, skinless chicken breasts and slice them horizontally to make four thinner cutlets. This helps them cook evenly and quickly. Pat them dry with paper towels – this is critical for a good sear, trust me! Season both sides generously with salt and black pepper. While you're at it, slice up those cremini mushrooms and mince your garlic. I find this mise en place really helps keep things flowing, avoiding those frantic "where's the garlic?!" moments.
02 - Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a pat of butter. Once the butter is melted and sizzling, carefully place your chicken cutlets in the skillet. Don't overcrowd the pan; you might need to do this in batches. Let them sear for about 3-4 minutes per side, until they're beautifully golden brown and cooked through. This is where you build so much flavor! I always get a little excited when I see that gorgeous crust forming. Remove the chicken from the skillet and set it aside on a plate; those flavorful bits left in the pan are gold!
03 - In the same skillet (don't clean it!), add another small pat of butter if needed. Toss in your sliced mushrooms. Now, here's my personal tip: let them cook without stirring too much for the first few minutes. This helps them get a nice sear and release their moisture. Once they start to soften and turn golden, stir them around for about 5-7 minutes. The kitchen will start to smell amazing, like earthy goodness! When they're tender and browned, add the minced garlic and cook for another minute until fragrant. Oh, that garlic smell, it's the best!
04 - Sprinkle a tablespoon of flour over the cooked mushrooms and garlic. Stir it in well and cook for about a minute, letting it absorb all those pan juices. This little step helps thicken our sauce later. Then, pour in the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon – that's pure flavor, friends! Bring it to a gentle simmer, letting it cook for 2-3 minutes until it starts to thicken slightly. You’ll see it coating the back of your spoon. This forms the delicious base for your creamy mushroom chicken.
05 - Reduce the heat to low. Pour in the heavy cream and add the fresh thyme sprigs. Stir everything together gently. Let the sauce simmer for another 3-5 minutes, stirring occasionally, until it's warmed through and reaches that lovely, velvety consistency. Taste it! This is your chance to adjust the seasoning. Does it need more salt? A crack of fresh black pepper? Trust your taste buds here. I often add a little extra pepper at this stage because I love that slight kick.
06 - Carefully nestle the seared chicken cutlets back into the skillet, spooning that glorious creamy mushroom chicken sauce over them. Let everything warm through together for a couple of minutes. Just before serving, sprinkle with freshly grated Parmesan cheese. The cheese will melt into the warm sauce, adding another layer of savory deliciousness. Garnish with a bit more fresh thyme, and there you have it – a truly comforting and satisfying meal. It should look rich, smell incredible, and taste even better!

# Notes:

01 - Always pat chicken dry before searing for a better crust and more flavor.
02 - Leftovers keep well for 3-4 days in the fridge; reheat gently on the stovetop to prevent sauce separation.
03 - Adding a splash of dry white wine after sautéing mushrooms elevates the sauce's depth.
04 - Serve over mashed potatoes or creamy polenta to soak up every last drop of that amazing sauce.

# Equipment Needed:

01 - Large skillet
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 30g

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