Creamy Mushroom Chicken
An easy dinner recipe featuring juicy chicken and a creamy mushroom gravy. Easy to make, and perfect over rice or mashed potatoes!
Servings: 4 servings
Calories: 431kcal
Ingredients
- 1½ pounds boneless, skinless chicken breast
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion diced (about ½ cup)
- 1 (16-oz) package mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon dried Herbes de Provence OR Italian Seasoning
- onion and garlic powder to taste
- 2 tablespoons flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley optional
- lemon juice optional for serving
Instructions
- Prep chicken: Lay chicken flat on a solid surface and lightly pound to even out the thickness. Season with salt and pepper.1½ pounds boneless, skinless chicken breast, salt and pepper
- Sear chicken: Heat a large skillet over medium-high heat. Once hot add the oil and sear the chicken on both sides until golden brown and cooked to 165°F measured at the thickest part. Remove from the pan and set aside covered on a plate.Sear chicken in batches if needed!1 tablespoon olive oil
- Sauté mushrooms: In the same skillet, melt the butter over medium heat. Add the onion and cook until starting so soften, 2-3 minutes.Add the mushrooms, lightly season with salt and pepper and cook until fully softened, about 8-10 minutes (waiting for the mushrooms to release all of their juices, and then keep sautéing them until those juices have mostly evaporated again - that’s how you get the best flavor!)2 tablespoons butter, 1 small yellow onion, 1 (16-oz) package mushrooms
- Season: Stir the garlic into the mushrooms and cook for one more minute. Stir in the seasoning.3 cloves garlic, ½ teaspoon dried Herbes de Provence, onion and garlic powder
- Make sauce: Reduce the heat to medium-low. Stir the flour into the mushroom mixture until everything is evenly coated. Slowly pour in the chicken broth and keep stirring to incorporate the flour. Simmer over medium to medium-high heat for 2 minutes.2 tablespoons flour, 1½ cups chicken broth
- Finish: Reduce the heat to a gentle simmer. Stir the heavy cream and chopped parsley into the sauce. Add the chicken back and simmer, uncovered, for 3-5 minutes until the sauce has thickened and the chicken is warmed through. Serve immediately.½ cup heavy cream, 1 tablespoon chopped fresh parsley
Video
Notes
For a faster cooking time, use chicken cutlets or cut chicken breast in half lengthwise.
If you like a thick sauce, you can whisk 1-2 teaspoons of cornstarch into the heavy cream before adding it to the skillet.
Nutrition
Serving: 1 serving | Calories: 431kcal | Carbohydrates: 10g | Protein: 42g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 585mg | Potassium: 1080mg | Fiber: 2g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg