Ingredients

2 large chicken breasts

Salt & pepper (to taste)

Flour (for dredging)

2 tablespoons olive oil

2 tablespoons butter

12 ounces mushrooms (cremini or white, sliced)

1/4 teaspoon Italian seasoning

3 cloves garlic (minced)

1/2 cup chicken broth

1/2 teaspoon lemon juice

1/2 teaspoon Dijon mustard

1 cup heavy/whipping cream

Instructions

Step 1: Cut your chicken breasts in half lengthwise to create four thinner cutlets. Season them with salt and pepper, then coat each piece lightly in flour.

Step 2: Heat the olive oil in a skillet over medium-high heat until hot.

Step 3: Add the chicken cutlets to the pan and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Step 4: In the same pan, add the butter and let it melt. Then add the sliced mushrooms and sprinkle with Italian seasoning. Cook the mushrooms, stirring occasionally, until their liquid has evaporated and they develop a nice sear.

Step 5: Remove the mushrooms from the pan and set them aside with the chicken.

Step 6: Add the minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until the mustard dissolves, then let the mixture reduce by half, about 3-4 minutes.

Step 7: Pour in the heavy cream, then return the chicken and mushrooms to the pan. Simmer for about 5 minutes until the chicken is cooked through and the sauce thickens. Season with additional salt and pepper if needed.

Tips & Variations

For even more flavor, add a splash of white wine when reducing the broth and mustard mixture.

Swap heavy cream for half-and-half for a lighter sauce, but expect a less rich texture.

Add fresh herbs like thyme or parsley for a bright finish.

If you prefer, use button mushrooms instead of cremini for a milder taste.

Storage

Store leftover creamy mushroom chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave to avoid curdling the cream sauce. If the sauce thickens too much when chilled, stir in a little chicken broth or cream when reheating.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken thighs work well if you prefer darker meat. Just adjust the cooking time to ensure they cook through fully.

Is there a way to make this recipe dairy-free?

You can substitute the heavy cream with full-fat coconut milk for a dairy-free version, though the flavor will be slightly different. Use dairy-free butter or extra olive oil to replace regular butter.