A delicious and creamy mushroom chicken recipe that is easy to prepare and perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
680 g boneless, skinless chicken breasts or thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
1 tablespoon olive oil
30 g unsalted butter
250 g mushrooms, sliced
4 cloves garlic, minced
1 small onion, finely chopped
240 ml heavy cream
180 ml chicken broth
40 g grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Pat the chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown. Remove from the skillet and set aside.
Add the sliced mushrooms to the same skillet. Cook for 4–5 minutes, stirring occasionally, until browned and softened.
Add the chopped onion and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Add the heavy cream, Parmesan, Dijon mustard, Italian seasoning, and paprika.
Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened.
Place the chicken back into the skillet and spoon the creamy mushroom sauce over it.
Cover loosely and simmer for 8–10 minutes, or until the chicken reaches an internal temperature of 74°C.
Stir in the fresh parsley. Taste and adjust the salt and pepper.
Serve hot with the mushroom sauce spooned generously over the chicken.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
Feel free to add other vegetables like spinach or bell peppers for extra flavor.