Creamy Mushroom Chicken: Hearty Weeknight Dinner (Print Version)

Whip up a rich Creamy Mushroom Chicken! This quick, comforting dish, with tender chicken and savory mushrooms, is perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts (or thighs), pounded to 1/2-inch thickness
02 - 8 oz cremini mushrooms, sliced

→ Flavor Foundation

03 - 2 tbsp olive oil
04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 1/2 cup chicken broth (low sodium)
07 - 1/4 cup all-purpose flour
08 - Salt and freshly ground black pepper, to taste

→ Creamy Sauce Essentials

09 - 1 cup heavy cream

→ Finishing Touches

10 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, let's get that chicken ready. Pat your boneless, skinless chicken breasts super dry with paper towels – this is crucial for a good sear, honestly. Season them generously with salt and black pepper. Now, slice those beautiful cremini mushrooms. I like them fairly thick, so they hold up in the sauce. Mince your garlic too. Oh, and measure out your chicken broth and cream. Getting everything prepped before you start cooking makes a world of difference, saving you from a frantic scramble later!
02 - Heat a large, heavy-bottomed skillet (my cast iron is my absolute favorite for this) over medium-high heat. Add a tablespoon of olive oil. Once shimmering, carefully place the seasoned chicken breasts in the pan. Don't overcrowd it; you want a nice, golden-brown crust. Sear for about 3-4 minutes per side, until they're beautifully browned and cooked through. This is where the magic starts! Once done, remove the chicken to a plate and set it aside. Don't worry if there are little browned bits in the pan; those are flavor bombs!
03 - Reduce the heat to medium. Add the butter to the same skillet. Once melted, toss in your sliced mushrooms. Now, this is important: don't stir them constantly! Let them sit for a few minutes to get some color, then stir. Repeat until they're deeply golden and have released all their moisture. The smell at this stage is incredible, earthy and rich. I always add a tiny pinch of salt here to help them along. Once they're caramelized, push them to one side of the pan.
04 - Add the minced garlic to the empty side of the pan and cook for about 30 seconds until fragrant—don't let it burn, that's a sad, bitter flavor! Sprinkle the flour over the garlic and mushrooms, stirring for about a minute to cook out the raw flour taste. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring it to a gentle simmer, scraping up all those delicious browned bits from the bottom of the pan. This is where the flavor really develops!
05 - Once the broth has thickened slightly, reduce the heat to low. Stir in the heavy cream. Let it gently simmer for another 2-3 minutes, just until the sauce is warmed through and has reached your desired creamy consistency. Taste and adjust seasonings – it might need more salt or pepper. This is your moment to make it perfect for your taste buds. Oh, and try not to let it boil vigorously once the cream is in, or it might separate a bit, and we don't want that!
06 - Return the seared chicken breasts to the skillet, nestling them into that glorious sauce. Spoon some of that luscious sauce over the chicken to coat it completely. Let it warm through for a minute or two. Garnish generously with fresh parsley. And there you have it! A truly comforting, flavorful meal that feels like a hug. Serve it immediately and watch it disappear. Honestly, this dish always looks so impressive but is secretly so simple!

# Notes:

01 - Don't overcrowd the pan, honestly. Chicken needs its space to get golden, otherwise it'll just steam.
02 - This sauce actually gets even better the next day; just reheat gently, low and slow, maybe with a splash of broth.
03 - No heavy cream? Milk works in a pinch, but you might need a little cornstarch slurry.
04 - Serve it over pasta, rice, or even some crusty bread—it's all about soaking up that sauce.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 550-650
Total Fat: 40-50g
Total Carbohydrate: 15-20g
Protein: 35-45g

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