Creamy Mushroom Chicken
Golden-seared chicken and earthy mushrooms come together in a rich, silky sauce that’s made to be poured over your favorite cozy sides this one-pan wonder is pure comfort food magic.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz cremini or white mushrooms sliced
- 3 cloves garlic minced
- ½ cup chicken broth
- ¼ cup lemon juice
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch + 2 tablespoons cold water slurry
- Salt & pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Slice chicken breasts in half lengthwise to create cutlets. Pat dry with paper towels.
- Wipe mushrooms clean and slice. Mix cornstarch and cold water to create slurry and set aside.
- In a large skillet, melt butter with olive oil. Add mushrooms and brown without stirring too often. Remove from pan once golden.
- Season chicken with salt and pepper. Sear in the same skillet until golden and cooked through. Remove and set aside.
- Add more butter if needed, then sauté garlic for 30 seconds. Deglaze with lemon juice , scraping up the brown bits.
- Add broth, Dijon, and mushrooms. Simmer for a few minutes, then stir in cream and cornstarch slurry. Let it bubble until thickened.
- Return chicken to the skillet and spoon sauce over top. Simmer for a couple of minutes until heated through.
- Garnish with fresh herbs and serve hot.
Notes
Serve with garlic roasted potatoes, rice pilaf, or crusty bread to soak up that luscious sauce. For dairy-free, swap in coconut milk, and for a boost of umami, try a dash of soy sauce.