Description
Creamy Mushroom Chicken is a comforting and flavorful dish featuring tender seared chicken cutlets smothered in a rich, creamy mushroom and Parmesan sauce, enhanced with garlic and white wine. Perfect for an elegant weeknight dinner, it’s best served with mashed potatoes, pasta, or steamed green beans for a complete meal.
Ingredients
Scale
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons flour
- 1 tablespoon unsalted butter
For the Mushroom Sauce:
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced (about 2½ to 3 cups)
- 3 fresh garlic cloves, minced
- ¼ cup dry white wine
- ½ cup low-sodium chicken stock
- 1 cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- Fresh thyme, chives, or parsley for garnish
Instructions
- Prepare the Chicken: Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat them dry with paper towels before seasoning both sides with salt and pepper, then lightly coat with flour, shaking off any excess for an even coating.
- Sear the Chicken: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken cutlets and sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
- Cook the Mushrooms: In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are browned and tender. Then add the minced garlic and sauté for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze with Wine: Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan to add extra flavor to the sauce.
- Add Stock and Cream: Stir in the chicken stock and heavy cream (or half-and-half). Bring the mixture to a gentle simmer and cook for 3–4 minutes until slightly thickened.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until it melts completely and the sauce is smooth and creamy.
- Combine and Simmer: Return the cooked chicken to the skillet, nestling it into the sauce. Let it simmer gently for another 2–3 minutes so the chicken absorbs the creamy mushroom flavors.
- Serve: Spoon the creamy mushroom sauce over the chicken, garnish with fresh thyme, chives, or parsley, and serve warm alongside mashed potatoes, pasta, or steamed green beans.
Notes
- An instant-read thermometer is the easiest way to ensure the chicken is fully cooked without being overdone. Aim for an internal temperature of 165°F (74°C).
- Grated Parmesan cheese provides a better texture and richer flavor than pre-shredded or shaker Parmesan.
- If you prefer not to cook with wine, replace it with additional chicken broth for a similar depth of flavor.
- Use chicken breasts of similar size for even cooking; pound larger cutlets thinner if necessary.
- For the best sear, make sure the pan is hot before adding the chicken and avoid flipping or moving the chicken prematurely to prevent sticking.
- Watch the butter and garlic carefully to prevent burning, which can cause bitterness in the sauce.
