Cream of Mushroom Chicken

This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.

Course entree

Cuisine American

Keyword cream of mushroom chicken

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 281kcal

Author Tanya

Ingredients

4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon black pepper
⅓ cup flour
2 Tablespoons olive oil
2 Tablespoons unsalted butter
8 oz baby portabella mushrooms sliced
3 cloves garlic minced
1 cup low-sodium chicken broth
1 Tablespoon Dijon Mustard
¼ teaspoon dried thyme
½ cup heavy cream
1 Tablespoon fresh parsley chopped (for garnish)

Instructions

Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
Sprinkle fresh parsley over the top and serve.

Notes

For the best sear, ensure the chicken breasts are patted dry and evenly thick. This prevents uneven cooking and helps the chicken develop a golden crust when seared. You can use a meat mallet to pound them to an even thickness if needed.

Nutrition