Description
Discover a delicious recipe for Mushroom Chicken that will satisfy your cravings and delight your taste buds. Try it today!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 8 oz (225g) cremini mushrooms, sliced (baby bellas work perfectly)
- 4 oz (115g) shiitake mushrooms, stems removed and sliced (for enhanced umami flavor)
- 3 cloves garlic, minced
- 1 medium shallot, finely diced
- 2 tbsp (30ml) olive oil
- 2 tbsp (28g) unsalted butter
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 2 tbsp fresh thyme leaves (or 2 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1/4 cup (25g) grated Parmesan cheese
- 2 tbsp all-purpose flour
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken Pat the chicken breasts dry with paper towels and season generously on both sides with salt and freshly ground black pepper. If the breasts are very thick, consider butterflying or pounding them to an even thickness of about 1/2 inch for more consistent cooking. This simple prep ensures your mushroom chicken will cook evenly and remain juicy throughout.
- Step 2: Sear the Chicken Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan without crowding and sear for 4-5 minutes on each side until golden brown and nearly cooked through (internal temperature around 155°F as it will continue cooking later). Transfer to a plate and tent loosely with foil to keep warm while preparing the mushroom sauce.
- Step 3: Sauté the Mushrooms In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon butter. Once melted, add the sliced mushrooms in a single layer. Allow them to cook undisturbed for 3-4 minutes until they begin to brown on one side. Season with a pinch of salt and pepper, then stir and continue cooking for another 3-4 minutes until deeply golden and caramelized. The mushrooms should reduce significantly in volume and develop a rich brown color.
- Step 4: Build the Sauce Base Reduce heat to medium and add the shallots to the mushrooms. Sauté for 2 minutes until translucent, then add the minced garlic and cook for just 30 seconds until fragrant (be careful not to burn the garlic). Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste.
- Step 5: Create the Creamy Sauce Slowly pour in the chicken broth while scraping the bottom of the pan to release any browned bits (that’s flavor gold!). Add the thyme and rosemary, then bring to a simmer and cook for 2-3 minutes until slightly reduced. Stir in the heavy cream and Dijon mustard, then return to a gentle simmer for 2-3 minutes until the sauce begins to thicken. Add the Parmesan cheese and remaining tablespoon of butter, stirring until melted and incorporated.
- Step 6: Finish the Dish Return the chicken and any accumulated juices to the pan, nestling the pieces into the mushroom sauce. Reduce heat to low, cover, and simmer for 3-5 minutes until the chicken is completely cooked through (165°F internal temperature) and has absorbed some of the sauce flavors. Taste the sauce and adjust seasoning if needed. Garnish your mushroom chicken with fresh chopped parsley before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg