Cream of Mushroom Chicken
Cream of Mushroom Chicken is easy to make from scratch in one single skillet! A delicious dinner that looks fancy but is fuss-free.
Servings: 4
Calories: 1664kcal
Ingredients
Chicken Breast
- 2 large skinless boneless chicken breasts about 1-1¼ pounds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon salted butter
Mushroom Sauce
- 1 tablespoon salted butter
- 1 tablespoon extra-virgin olive oil
- 8 ounces whole white mushrooms cleaned, patted dry, and sliced ⅛-inch thick - I was able to get 3 cups
- 1 tablespoon minced garlic
- ⅓ cup chicken broth
- 1 cup heavy cream room temperature
- 2½ teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons freshly chopped parsley optional garnish (I used flat leaf parsley)
Instructions
- Slice the chicken breasts in half lengthwise to make 1 breast into 2 pieces.2 large skinless boneless chicken breasts
- Sprinkle both sides of the sliced chicken breast with ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper.½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
- Add the olive oil and butter to a 12-inch skillet over medium-high heat. Stir with a wooden spoon or silicone spatula until the butter is melted and incorporated with the olive oil.1½ tablespoons extra-virgin olive oil, 1 tablespoon salted butter
- Add the seasoned chicken breasts. Cook for 4-5 minutes per side. (Keep a close eye on the chicken as it cooks, and adjust the stovetop temperature up or down as needed) Once the chicken has cooked through, remove the chicken from the skillet to a plate or baking dish. (165°F internal temperature for chicken breast, or until the internal juices run clear)
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Again stir with a wooden spoon or spatula, scraping the bits from the bottom of the skillet. (This may seem like a fair bit of oil, but remember mushrooms soak up a lot of the oil)1 tablespoon salted butter, 1 tablespoon extra-virgin olive oil
- Keeping the heat at medium-high, add the sliced mushrooms. Stir continuously until the mushrooms are almost a dark golden brown.8 ounces whole white mushrooms
- Add 1 tablespoon of minced garlic to the mushrooms. Continue to stir constantly for another 1 minute. (It’s important to stir constantly when you add the garlic, or it will burn and taste very bitter) Use a slotted spoon to remove the mushrooms to a bowl or plate.1 tablespoon minced garlic
- Add the chicken broth to the skillet, keeping the heat at medium-high. Stir constantly to deglaze the skillet. Allow the chicken broth to cook down for about 1-2 minutes.⅓ cup chicken broth
- Lower the heat to medium. Add the heavy cream, Dijon mustard, onion powder, thyme, kosher salt, and cracked pepper. Stir continuously for another 5-7 minutes or until the sauce has reduced and thickened.1 cup heavy cream, 2½ teaspoons Dijon mustard, 1 teaspoon onion powder, 1 teaspoon fresh thyme leaves, ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper
- Add the mushrooms back into the skillet. Stir to coat the mushrooms. Remove the skillet from the heat.
- Add the chicken back to the skillet and spoon the sauce and mushrooms over the chicken. Garnish with freshly chopped parsley. Serve over rice or egg noodles.2 teaspoons freshly chopped parsley
Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the mushroom chicken for up to 2 months. Allow the dish to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Reheat the chicken and sauce on the stovetop until heated through.
- You can substitute Italian seasoning for the onion powder and thyme.
- You can use store bought “thin cut” chicken or chicken cutlets to save time in the kitchen since these don’t require any slicing or pounding.
Nutrition
Calories: 1664kcal | Carbohydrates: 21g | Protein: 64g | Fat: 151g | Saturated Fat: 75g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 55g | Trans Fat: 1g | Cholesterol: 475mg | Sodium: 3276mg | Potassium: 1909mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4397IU | Vitamin C: 15mg | Calcium: 232mg | Iron: 3mg