This Skillet Chicken with Creamy Mushroom Sauce is an easy weeknight dinner the whole family will love! It’s prepared in just 35 minutes using simple, budget-friendly ingredients.
Although this recipe is perfect for a quick and easy weeknight dinner, it’s also elegant enough to serve on special occasions. Once you taste the creamy and savory mushroom sauce, it’s hard to stop at just one spoonful – it’s that good!
Serve this creamy mushroom chicken with mashed potatoes, asparagus, or green beans for a satisfying meal.
Table of Contents
Ingredients Notes
- Boneless, skinless chicken breasts – Sliced in half lengthwise into cutlets, then pounded to approximately â…“ to ½ inch thickness using the smooth side of a mallet.
- Salt and black pepper
- All-purpose flour
- Olive oil
- Butter
- Mushrooms – I used cremini (baby bella) mushrooms in this recipe, but standard white mushrooms can also be used.
- Garlic
- Chicken broth – Beef broth can be substituted for chicken broth.
- Heavy cream – Half-and-half can be used in place of heavy cream but please note that the sauce won’t be as creamy.
- Prepared Dijon mustard – Gives the sauce a slightly tangy flavor – feel free to omit it if you’re not a fan of Dijon mustard.
- Parmesan cheese – Freshly grated is always best!
- Dried thyme – Feel free to use your favorite herbs or Italian seasoning.
How to Prepare
Please see the recipe card for the full detailed instructions.
- Season the cutlets with salt and pepper
- Dredge the chicken in flour.
- Cook the chicken in a large skillet, then transfer to a plate.
- Sauté the mushrooms in butter in the same skillet and transfer to a plate.
- Make the sauce by adding the chicken broth, heavy cream, mustard, Parmesan, and dried thyme. Allow to simmer until the sauce is slightly thickened.
- Return the chicken and mushrooms to the skillet and cook until the chicken is heated through.
Helpful Tips
- Ensure the olive oil in your skillet is hot before adding the chicken to ensure a golden, crispy sear.
- When using the mallet to pound the chicken, place a piece of plastic wrap over the chicken to prevent any splattering.
- Have your ingredients prepped and ready to go – this recipe moves fast!
More Easy Chicken Dinners
Skillet Chicken with Creamy Mushroom Sauce
Ingredients
- 2 large boneless skinless chicken breasts approximately 8 to 10 ounces each, sliced in half lengthwise, then pound to ⅓ to ½ inch thickness with the smooth side of a mallet between plastic wrap
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…“ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 (8 ounce) package cremini (baby bella) mushrooms rinsed, patted with a damp paper towel to remove any debris, and sliced
- 2 teaspoons minced fresh garlic
- ¾ cup chicken broth low sodium
- ¾ cup heavy cream
- 1 teaspoon prepared Dijon mustard
- 1 cup freshly grated Parmesan cheese 3 ounces
- ½ teaspoon dried thyme
Instructions
- Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Dredge the chicken in the flour in a wide shallow bowl. Shake to remove excess flour.
- Heat oil in a large skillet over medium high heat. Add chicken and cook until chicken is golden brown and fully cooked (about 4 to 5 minutes on each side). Transfer chicken to a plate and set aside (leave any juices in the skillet).
- Add butter to the skillet and allow it to melt. Add sliced mushrooms and cook for 6 to 8 minutes, or until the mushrooms have a nice, browned sear and have released most of their moisture (do not stir very often to allow the mushrooms to sear). Remove mushrooms and place on a plate. Set aside.
- Add minced garlic to the same (now empty) skillet and cook until fragrant (about 30 seconds), stirring constantly (add a splash of olive oil if necessary).
- Add chicken broth and stir with a wooden spoon, scraping up any browned bits on the bottom of the skillet. Add heavy cream, mustard, parmesan, and thyme. Stir to combine. Bring to just a boil, then reduce heat and simmer for 3 to 4 minutes (stirring frequently), or until sauce is slightly thickened. Taste and season with salt and pepper, if desired.
- Return the chicken and mushrooms to the skillet and coat the chicken with the sauce. Cook for an additional 1 to 2 minutes, or until chicken is heated through.
Notes
- Once cooled, stir in an airtight container in the fridge for up to 3 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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