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Creamy Mushroom Chicken

This creamy mushroom chicken features tender chicken breasts simmered in a rich, velvety sauce made with homemade chicken stock, sautéed earthy mushrooms, garlic, and fresh herbs. The dish boasts a smooth, luscious texture with a golden exterior on the chicken and a glossy, flavorful sauce, perfect for an elevated weeknight dinner or cozy gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skinless, boneless
  • 2 cups mushrooms cremini or button, sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1 cup chicken stock homemade or good-quality store-bought
  • 2 tablespoons butter unsalted
  • 2 tablespoons oil neutral oil like canola or vegetable
  • 2 tablespoons fresh herbs parsley or thyme, chopped
  • to taste salt and pepper
  • 1 lemon lemon for juice, optional

Equipment

  • Large skillet
  • Sharp Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Slice each chicken breast horizontally to create thin cutlets, then pat them dry with paper towels for better browning.
  2. Season both sides generously with salt and pepper, ensuring even coverage for flavor.
  3. Heat a large skillet over medium-high heat until hot, then add oil and wait until it shimmers.
  4. Carefully place the chicken in the skillet, laying it away from you to prevent splatters, and cook for 3–4 minutes per side until golden brown and cooked through. Once done, transfer to a plate and cover loosely with foil to rest.
  5. Add a tablespoon of butter and sliced mushrooms to the same skillet, stirring occasionally as they sauté for about 5–6 minutes until deeply golden and fragrant.
  6. Stir in the minced garlic and cook for 30 seconds until aromatic, filling the kitchen with a warm, earthy smell.
  7. Pour in the chicken stock, scraping the browned bits from the bottom of the pan to incorporate all those rich flavors.
  8. Stir in the heavy cream and bring the mixture to a gentle simmer; cook for 2–3 minutes until the sauce thickens slightly and becomes velvety in texture.
  9. Return the chicken to the skillet, spooning sauce over the top, then cook for another 2 minutes to reheat and meld flavors.
  10. Finish by stirring in chopped fresh herbs and a squeeze of lemon juice if desired, then remove from heat and let rest for 2 minutes.
  11. Plate the chicken, spoon plenty of the creamy mushroom sauce over each piece, and serve immediately for a comforting, elegant meal.

Notes

For extra richness, add a splash of sherry or white wine to the sauce. To make ahead, prepare the sauce and chicken separately, then reheat gently before serving.