Description
This Creamy Mushroom Chicken recipe features tender chicken breasts cooked to golden perfection, then simmered in a luscious sauce made with sautéed mushrooms, shallots, garlic, white wine, chicken broth, and rich heavy cream. Finished with a touch of lemon juice and fresh thyme, this dish comes together in about 45 minutes and yields a comforting, flavorful meal perfect for any night of the week.
Ingredients
Scale
Chicken and Coating
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1½-2 pounds boneless, skinless chicken breasts (pounded flat or sliced thinly)
Sauté and Sauce
- 4 tablespoons unsalted butter (or olive oil, divided)
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (sliced)
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temperature)
- 1 tablespoon cornstarch (+ 2 tablespoons water to make slurry)
- 1 tablespoon lemon juice (from ½ lemon)
- Chopped fresh thyme (optional, for serving)
Instructions
- Prepare the flour mixture: In a shallow dish, whisk together the flour, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to create a seasoned coating for the chicken.
- Coat the chicken: Dredge each chicken breast thoroughly in the flour mixture, ensuring an even layer to help develop a golden crust during cooking.
- Heat the butter: Add 2 tablespoons of unsalted butter to a large skillet and place over medium-high heat until melted and shimmering.
- Sear the chicken: Cook the chicken breasts in the skillet for 3 minutes per side until golden brown, doing this in batches as needed. Add an additional tablespoon of butter for the second batch. Once browned, transfer the chicken to a plate and set aside.
- Sauté aromatics: Add another tablespoon of butter to the skillet. Once melted, add the finely chopped shallot and minced garlic. Sprinkle with the remaining ½ teaspoon salt and cook for 3-4 minutes until softened and fragrant.
- Cook the mushrooms: Stir in the sliced cremini mushrooms along with a dash of salt. Sauté until the mushrooms become tender and release their juices, about several minutes.
- Deglaze and simmer: Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken breasts to the skillet and simmer for 5 minutes to meld flavors and cook through.
- Add cream and thicken sauce: Stir in the heavy cream and cook for 1-2 minutes. Mix the cornstarch with 2 tablespoons of water to create a slurry, then add it to the skillet. Continue simmering until the sauce thickens to a creamy consistency, about 2 more minutes.
- Finish and serve: Remove from heat and stir in the lemon juice for brightness. Sprinkle with chopped fresh thyme if using, then serve the creamy mushroom chicken warm over your choice of sides.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use olive oil instead of butter.
- Ensure chicken breasts are pounded evenly for uniform cooking and quick searing.
- If white wine is unavailable, use additional chicken broth with a splash of lemon juice.
- Serve with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
- Fresh thyme is optional but adds a nice herbal note to the dish.
