Creamy Mushroom Chicken

As someone who loves anything mushroom, this Creamy Mushroom Chicken recipe quickly became one of my go-to recipes for an easy weeknight meal. The best part is this recipe doesn’t call for any special ingredients and some of you may already have the ingredients on hand.  

First, you will start by cutting the chicken breast in half lengthwise, forming 4 thin chicken cutlets. Now season both sides of the chicken with Italian seasoning, paprika, garlic powder, salt, and pepper.  

In a large skillet over medium-high heat, add olive oil and allow the skillet to get hot. This step is crucial to getting that nice pretty crust on your chicken, so please allow the skillet to get hot before placing the chicken in it.  

Once hot, add the chicken to your skillet and allow to cook for 5 minutes then flip. Allow to cook for an additional 5-6 minutes or until the internal temp reaches 165 degrees. Avoid overcooking the chicken so that you can ensure each piece is nice and juicy. Once finished cooking, remove the chicken from the skillet and reduce heat to low-medium. 

Next, add butter to the skillet and allow it to melt, then add your onions and mushrooms and stir to allow the butter to coat the onions and mushrooms. Let them cook, while occasionally stirring, for about 4-5 minutes or until the mushrooms and onions are soft and golden brown on the edges. Then add your flour and combine everything. Once well combined, add the beef broth and constantly stir until the mixture starts to thicken and look like gravy. Bring this to a simmer and add the heavy whipping cream, stirring to combine. Now you can turn off the heat and add the chicken breast back to the skillet. Top the chicken breast with the mushroom gravy and onions. Serve and enjoy! 

Creamy Mushroom Chicken

This delicious Creamy Mushroom Chicken recipe features juicy seared chicken breast, topped with a rich and creamy mushroom gravy. It's a family favorite at my house and worthy of being placed into your dinner rotation.

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Adjust ServingsServings: 4

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Ingredients

• 2 large boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• ½ tablespoon garlic power
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons olive oil
• 3 tablespoons butter
• ½ medium yellow onion thinly sliced
• 8 ounces baby bella mushrooms thinly sliced
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• ½ cup heavy whipping cream

Instructions

• Start by cutting the chicken breast in half lengthwise, and season both sides with Italian seasoning, paprika, garlic powder, salt and pepper.
• In a large skillet over medium-high heat, add olive oil and allow skillet to get hot.
• Add chicken to skillet and allow to cook for 5 minutes and flip. Allow to cook for an additional 5-6 minutes until the internal temp reaches 165 degrees. Remove chicken from skillet and reduce heat to low-medium.
• Add butter to the skillet and allow to melt, add onions and mushrooms, stir to allow the butter to coat the onions and mushrooms. Occasionally stirring, allow to cook for about 4-5 minutes until the mushrooms and onions are soft and golden brown on the edges. Add flour and combine. Once well combined, add the beef broth and constantly stir until the mixture starts to thicken. Bring to a simmer and add heavy whipping cream, stir to combine. Turn off heat and add the chicken breast back to skillet. Top the chicken breast with the mushroom gravy and onions. Serve and enjoy!

Notes

Chicken broth can be substituted for beef broth.

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