Creamy Mushroom Chicken: Simple Weeknight Comfort (Print Version)

Creamy Mushroom Chicken is an easy, flavorful dish. Learn my simple recipe for rich, tender chicken in a luscious mushroom sauce, perfect for busy evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten-free (if using GF broth)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts (or thighs), sliced into 1-inch cutlets
02 - 8 oz cremini mushrooms, sliced
03 - 1 cup heavy cream
04 - 1 cup chicken broth, low-sodium

→ Flavor Boosters

05 - 4 cloves garlic, minced (or more, no judgment here!)
06 - 1 small yellow onion, finely diced

→ Seasonings & Spices

07 - 1 tbsp fresh thyme leaves, stripped from sprigs
08 - 2 tbsp olive oil, divided
09 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped (optional, but lovely)

# Instructions:

01 - Alright, first things first, let's get that chicken ready for our creamy mushroom chicken. Pat your chicken breasts dry with paper towels – this is crucial for a good sear, trust me. Then, slice them into 1-inch thick cutlets or bite-sized pieces, whatever you prefer. Season generously with a good pinch of salt and black pepper. I always forget to pat them dry sometimes, and then I get sad, pale chicken instead of golden brown!
02 - Heat a large skillet, preferably a cast iron or heavy-bottomed one, over medium-high heat with a tablespoon of olive oil. Once shimmering, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. You want a beautiful golden-brown crust, so resist the urge to move it for about 3-4 minutes per side. I've definitely crowded the pan before, and it just steams the chicken, no bueno for texture!
03 - Remove the seared chicken and set aside. Add another drizzle of olive oil if needed, then toss in your diced onion. Let it soften for 2-3 minutes until it's translucent and smells sweet – oh, that smell! Then, add your sliced cremini mushrooms. Cook them down until they release their liquid and get a lovely golden color, about 5-7 minutes. This step is where the magic begins for our creamy mushroom chicken sauce.
04 - Now for the good stuff! Stir in the minced garlic and fresh thyme, letting them cook for just about 1 minute until fragrant. Don't let the garlic burn, that's a sad, bitter flavor! Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan – that's called "fond," and it's pure flavor. Let it simmer and reduce by about a third, concentrating all those amazing flavors.
05 - Once the broth has reduced a bit, pour in the heavy cream. Stir it all together and let it come to a gentle simmer. The sauce will start to thicken beautifully. Now, carefully nestle the seared chicken back into the creamy mushroom chicken sauce. Reduce the heat to low, cover the skillet, and let it all simmer for another 5-7 minutes, or until the chicken is cooked through and tender.
06 - Give the creamy mushroom chicken a final taste and adjust the seasonings if needed. Sometimes I add another grind of fresh pepper or a tiny pinch more salt. Garnish with fresh chopped parsley if you're feeling fancy. Serve immediately over rice, pasta, or mashed potatoes. The aroma alone will make your stomach rumble, trust me!

# Notes:

01 - Patting the chicken dry before searing is a game-changer for a golden-brown crust and maximum flavor.
02 - Leftovers are fantastic for 3-4 days in the fridge; reheat gently on the stovetop for the best sauce texture.
03 - Chicken thighs are a wonderful, juicy substitute for breasts if you prefer dark meat.
04 - Serving this over creamy mashed potatoes or fluffy rice truly makes it a comforting, complete meal.

# Equipment Needed:

01 - Large skillet (cast iron or heavy-bottomed recommended)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 8-12g
Protein: 35-45g

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