A delicious and creamy mushroom chicken dish 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
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp unsalted butter
8 oz mushrooms, sliced
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Dijon mustard
2 tbsp chopped fresh parsley
Instructions
Season the chicken. Pat the chicken breasts dry and season both sides with paprika, salt, and black pepper.
Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and nearly cooked through. Transfer to a plate.
Cook the mushrooms. Reduce the heat to medium and add the butter. Add the mushrooms and onion. Cook for 5–7 minutes until the mushrooms are golden and the onion is softened.
Add the garlic and Italian seasoning. Cook for 30 seconds until fragrant.
Make the sauce. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly pour in the chicken broth, stirring constantly.
Add the heavy cream and Dijon mustard. Simmer for 3–4 minutes until the sauce begins to thicken.
Add the Parmesan. Stir in the Parmesan until melted and smooth.
Finish the chicken. Return the chicken and any accumulated juices to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for 4–6 minutes, or until the chicken reaches 165°F internally.
Garnish and serve. Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, pasta, or steamed vegetables.
Notes
Don’t wash the mushrooms under running water for too long. A quick rinse followed by thorough drying, or simply wiping them clean, helps them brown instead of steaming.