Creamy Mushroom Chicken
This recipe guides you through creating a delicious and savory one-pan creamy mushroom chicken dish. Tender chicken cutlets are pan-fried to perfection and then simmered in a rich, flavorful sauce made with mushrooms, onions, garlic, and heavy cream. It's an ideal weeknight meal, perfectly served over mashed potatoes with a side of vegetables.
Ingredients
- chicken breast cutlets
- heavy cream
- butter
- onion
- garlic
- Baby Bella mushrooms
- parsley
- all-purpose flour
- salt
- black pepper
- paprika
- Italian seasoning
- garlic powder
- red peppers
- olive oil
Method
- 1
In a large bowl, combine the chicken breast cutlets with salt, black pepper, garlic powder, Italian herbs, crushed red peppers, paprika, and a drizzle of olive oil. Use your hands to mix well, ensuring each piece of chicken is evenly coated.
- 2
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and hot, carefully place the seasoned chicken cutlets in the pan. Cook for about 4 to 5 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan; you may need to cook the chicken in batches. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- 3
In the same skillet, without cleaning it, add the minced garlic and diced onions. Sauté over low-medium heat for about a minute until fragrant.
- 4
Add the sliced mushrooms and about half of the chopped parsley to the skillet. Cook for a few minutes until the mushrooms have softened. Add the remaining 1 tablespoon of butter if the pan seems dry.
- 5
Season the mushroom and onion mixture with another round of salt, black pepper, Italian seasoning, and crushed red peppers. Stir to combine.
- 6
Sprinkle the flour over the vegetables in the pan. Stir continuously until the flour is completely incorporated and cooked through, about 1-2 minutes.
- 7
Pour in the heavy cream, stirring constantly to combine with the roux and vegetables.
- 8
Bring the sauce to a boil, then immediately reduce the heat to a simmer. Continue to cook, stirring occasionally, until the sauce has thickened to your desired consistency.
- 9
Return the cooked chicken to the skillet, tucking each piece into the creamy mushroom sauce. Allow it to simmer in the sauce for an additional 1 to 2 minutes to meld the flavors.
- 10
Remove the skillet from the heat. Garnish the dish with the remaining fresh parsley. For a complete meal, serve the creamy mushroom chicken over a bed of mashed potatoes with a side of your favorite vegetables, such as green beans.
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