Mushroom Chicken

Closeup overhead view of three cooked chicken cutlets in mushroom sauce in a large skillet

Mushroom chicken is a delicious dish made with tender chicken cutlets cooked in a creamy mushroom sauce. It's the perfect weeknight dinner idea. It uses simple ingredients and is ready in 30 minutes or less!

Prep Time8

Cook Time22

Total Time30

Servings: servings

Calories: 259kcal

Author: Sandra

Ingredients

3 boneless, skinless chicken breasts About ½ pound each. See Note 1.
salt and freshly ground pepper To taste.
½ cup all-purpose flour Note 2.
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces mushrooms Sliced. Note 3.
3 teaspoons garlic Minced.
1 cup chicken broth
1 teaspoon Dijon mustard
1 teaspoon dried thyme leaves Or 1 tablespoon fresh thyme leaves.
½ cup heavy cream Note 4.
2 tablespoons fresh parsley Optional garnish.

Instructions

Carefully cut breasts in half lengthwise to make cutlets. Note 5.
3 boneless, skinless chicken breasts
Cover them with plastic wrap, and pound them to an even thickness with a meat tenderizer, if necessary. Note 6.
Dry the cutlets with a paper towel.
Season the chicken on both sides with salt and pepper.
salt and freshly ground pepper
Add the flour to a shallow medium bowl and dredge the chicken in the flour, shaking off any excess. Note 7.
½ cup all-purpose flour
In a large skillet, heat the olive oil over medium-high heat.
2 tablespoons olive oil
Add the chicken breasts and cook for about 3-4 minutes per side or until they are golden brown and cooked through to an internal temperature of 165 F (74 C). Remove the chicken from the pan and set it aside.
In the same pan, lower the heat to medium. Add the unsalted butter and garlic. Stir and cook until fragrant, about 30 seconds.
2 tablespoons unsalted butter, 3 teaspoons garlic
Add the sliced mushrooms and sauté until the mushrooms release their moisture and turn golden brown, about 4 minutes.
8 ounces mushrooms
Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Let the broth simmer for a few minutes (about 4 minutes) to reduce slightly. Note 8.
1 cup chicken broth
Lower the heat and add the Dijon mustard and tried thyme. Stir in the heavy cream. If needed, season with salt to taste. Simmer the sauce for a few minutes until it thickens and coats the back of a spoon.
1 teaspoon Dijon mustard, 1 teaspoon dried thyme leaves, ½ cup heavy cream
Return the cooked chicken to the pan, coating it with the creamy mushroom sauce. Cook for an additional minute or two to let the chicken absorb the flavors.
If desired, garnish with fresh parsley.
2 tablespoons fresh parsley

Notes

Opt for boneless, skinless chicken breasts that are around half a pound each. This size ensures even cooking and allows you to create cutlets easily.
For a gluten-free alternative to the all-purpose flour, I recommend Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
I used cremini (also known as baby bella) mushrooms, but white button mushrooms would work as well.
For a lower fat option, you can substitute half and half for the heavy cream. For some vegan options, I suggest silken tofu (blend until creamy), cashew cream (soak raw cashews in water, then blend until creamy), or canned coconut milk. The coconut milk may add a hint of coconut flavor, which isn't necessarily a bad thing.
A few tips to help you cut the breasts: use a sharp knife, start with chilled chicken, place the opposite hand (the one not doing the cutting) on top of the chicken (clear of the knife) to hold the chicken steady, maintain a flat angle, use a guide - insert a wooden skewer on either side of the chicken to use as a guide for your knife to follow.
Pounding the chicken to an even thickness helps it cook uniformly, preventing dryness in thinner parts while ensuring the thicker portions are fully cooked.
Coating the chicken in flour before cooking creates a crispy, golden-brown crust when it's pan-fried. Make sure to shake off any excess flour to avoid a heavy coating.
When you add chicken broth to the pan, be sure to scrape up any browned bits from the bottom. This process, known as deglazing, incorporates those flavorful bits into the sauce.
Share tips on storing leftovers in an airtight container in the refrigerator and reheating in a microwave or on the stovetop.

Nutrition