There’s a certain magic that happens when mushrooms and cream come together. It’s a combination that feels instantly comforting, like a warm hug on a chilly evening. I often find myself craving those kinds of meals – the ones that nourish not just the body, but the soul. And that’s exactly what this [mushroom chicken recipe] delivers. It’s a dish I stumbled upon while experimenting with seasonal ingredients last fall, and it’s quickly become a staple in my kitchen.
I’ve always been fascinated by the way simple ingredients can be transformed into something truly special. This [mushroom chicken recipe] is a perfect example. It doesn’t require a long list of fancy components, but the combination of tender chicken, earthy mushrooms, and a rich, garlicky cream sauce is simply divine. I remember my grandmother always saying that the best cooking comes from the heart, and I truly believe that. It’s about taking the time to savor the process, to appreciate the ingredients, and to pour a little bit of love into every dish.
WANT TO SAVE THIS RECIPE?
Enter your email below & I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
What I particularly love about this recipe is its versatility. It’s elegant enough for a dinner party, but easy enough for a weeknight meal. And it’s a fantastic way to use up any mushrooms you have on hand – cremini, white button, even shiitake would work beautifully. I often pick up a variety of mushrooms at our local farmers’ market, enjoying the vibrant colors and earthy aromas. It’s a reminder that cooking is about more than just following a recipe; it’s about connecting with the seasons and celebrating the bounty of nature. This [mushroom chicken recipe] is a celebration of simple pleasures, and I’m so excited to share it with you.
The key to achieving that incredibly tender chicken is to cut the breasts in half lengthwise. This not only helps them cook faster, but it also prevents them from drying out. Don’t be afraid to get a good sear on both sides – that’s where all the flavor comes from! And when it comes to the sauce, don’t skimp on the garlic. It’s the heart and soul of this dish. I like to use a garlic press to mince the garlic quickly and easily, but you can certainly chop it by hand if you prefer. It’s all about finding what works best for you.
Jump to:
One of my favorite little tricks is adding a touch of Dijon mustard to the sauce. It adds a subtle tang that balances the richness of the cream and enhances the overall flavor. It’s a small detail, but it makes a big difference. And speaking of flavor, don’t be afraid to experiment with different herbs and spices.
A sprinkle of fresh parsley or a dash of paprika can add a lovely finishing touch. I often find inspiration for new flavor combinations by browsing through cookbooks or trying dishes at local restaurants. It’s a constant process of learning and discovery, and that’s what makes cooking so rewarding.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
🧾Ingredient Notes
- For extra flavor, marinate the chicken in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
- If you don’t have heavy cream, you can use half-and-half, but the sauce will be slightly thinner.
- This dish pairs beautifully with roasted vegetables, mashed potatoes, or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (try cremini or white mushrooms) sliced
- ¼ teaspoon Italian seasoning
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Instructions
1 Step 1: Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
2 Step 2: Add the oil to a skillet over medium-high heat. Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
3 Step 3: Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
4 Step 4: Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes).
5 Step 5: Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.
📖 Recipe Card
The Magic of Mushrooms & Cream: A Comforting Chicken Dinner
Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (try cremini or white mushrooms) sliced
- ¼ teaspoon Italian seasoning
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 cup heavy/whipping cream
Instructions
- Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
- Add the oil to a skillet over medium-high heat. Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
- Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
- Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes).
- Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.
Notes
- For extra flavor, marinate the chicken in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
- If you don’t have heavy cream, you can use half-and-half, but the sauce will be slightly thinner.
- This dish pairs beautifully with roasted vegetables, mashed potatoes, or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
The Magic of Mushrooms & Cream: A Comforting Chicken Dinner
This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce! It’s quick and easy and can be on your table in half an hour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dishes
Ingredients
2 large chicken breasts
Salt & pepper to taste
Flour for dredging
2 tablespoons olive oil
2 tablespoons butter
12 ounces mushrooms (try cremini or white mushrooms) sliced
¼ teaspoon Italian seasoning
3 cloves garlic minced
½ cup chicken broth
½ teaspoon lemon juice
½ teaspoon Dijon mustard
1 cup heavy/whipping cream
Instructions
Cut your chicken breasts in half lengthwise to make four thinner cutlets. Season them with salt & pepper then coat them in flour.
Add the oil to a skillet over medium-high heat. Once the pan’s hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.
Add the butter to the pan. Let it melt, then add the mushrooms and Italian seasoning. Cook the mushrooms, stirring occasionally, until the water has been released, it cooks off, and they get a nice sear.
Take the mushrooms out of the pan (ok to put them on the same plate as the chicken). Add the garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce by half (about 3-4 minutes).
Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it’s cooked through and the sauce has thickened a bit. Season with salt & pepper as needed.
Notes
- For extra flavor, marinate the chicken in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
- If you don’t have heavy cream, you can use half-and-half, but the sauce will be slightly thinner.
- This dish pairs beautifully with roasted vegetables, mashed potatoes, or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 4
- Calories: 482kcal
- Sugar: 3g
- Sodium: 314mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 29g
I truly hope you enjoy this recipe as much as I do. It’s a little slice of comfort, a reminder to slow down and savor the simple things in life. Don’t forget to leave a comment below and let me know how it turned out! And if you’re looking for more comforting recipes, be sure to check out the rest of my blog. Happy cooking, friends! ❤️
Leave a Reply