Creamy Mushroom Chicken Recipe

5 from 5 votes

Mushroom chicken features tender chicken cutlets cooked in a thick and creamy mushroom sauce that's positively addictive!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American

Servings:

In a shallow dish, whisk together the flour, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
½ cup all-purpose flour, 1½ teaspoons kosher salt, ¼ teaspoon ground black pepper
Dredge the chicken breasts in the flour mixture.
1½-2 pounds boneless, skinless chicken breasts
Add 2 tablespoons of butter to a large skillet set over medium-high heat.
4 tablespoons unsalted butter
Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate.
Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened.
1 small shallot, 3 cloves garlic
Add in the mushrooms and a dash of salt and sauté for a few minutes until tender.
16 ounces cremini mushrooms
Pour in the wine and chicken broth, and add the chicken back in, and simmer for 5 minutes.
¼ cup white wine, 1 cup low-sodium chicken broth
Stir in the heavy cream, and cook for another 1-2 minutes. Add in the cornstarch slurry and let the mixture simmer for a couple more minutes until thickened.
½ cup heavy cream, 1 tablespoons cornstarch
Finish with a squeeze of lemon juice and a sprinkle of chopped thyme.
1 tablespoon lemon juice, Chopped fresh thyme

Storage: Store mushroom chicken in an airtight container in the refrigerator for up to 3 days.