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Creamy Mushroom Chicken
Sofia

Creamy Mushroom Chicken

Creamy Mushroom Chicken features juicy, pan-seared chicken breasts simmered in a luscious mushroom garlic cream sauce. It’s a comforting one-pan meal you can pair with mashed potatoes, pasta, or rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, European-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (halved horizontally to make 4 cutlets)
  • Salt and pepper to taste
  • ½ teaspoon paprika optional
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz 225g mushrooms, sliced (white or cremini)
  • 3 cloves garlic minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese optional but adds flavor
  • 1 teaspoon Italian seasoning or dried thyme
  • Fresh parsley chopped (for garnish)

Method
 

Prepare Chicken:
  1. Season both sides of the chicken with salt, pepper, and paprika.
Sear Chicken:
  1. Heat olive oil in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side or until golden and cooked through. Remove and set aside.
Cook Mushrooms:
  1. In the same skillet, melt butter. Add sliced mushrooms and cook 5–7 minutes until browned. Add garlic and cook for 1 more minute.
Make Sauce:
  1. Pour in chicken broth and scrape up any browned bits. Stir in heavy cream, Parmesan, and seasoning. Simmer for 3–5 minutes until slightly thickened.
Combine:
  1. Return chicken to the pan. Simmer 5 more minutes, spooning sauce over the chicken.
Serve:
  1. Garnish with chopped parsley and serve hot.

Notes

  • Great with mashed potatoes, rice, egg noodles, or crusty bread.
  • For a dairy-free version, substitute with coconut cream and skip the cheese.
  • Leftovers store well in the fridge for up to 3 days.