Description
This Creamy Mushroom Chicken recipe features tender chicken breasts cooked to golden perfection and smothered in a luxurious mushroom cream sauce with shallots, garlic, baby potatoes, and a hint of balsamic vinegar. The dish is rich and comforting, perfect for a weeknight dinner or special occasion, offering a delightful blend of flavors and textures with a creamy, savory sauce and sautéed cremini mushrooms.
Ingredients
Chicken and Seasoning
- 2 large chicken breasts (about 24 ounces)
- 2 tablespoons flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/2 tsp paprika
Butter and Oils
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
Vegetables and Mushrooms
- 1 pound Dutch baby potatoes, halved or quartered if large (optional)
- 12 ounces cremini mushrooms, sliced ¼-inch thick
- 1 shallot, diced
- 4-6 garlic cloves, minced
Seasonings and Sauce
- ¼ teaspoon red pepper flakes
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tsp dried parsley
- 1 tsp dried basil (or 1 tablespoon each fresh parsley and fresh basil)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare Potatoes: Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes or until potatoes are fork tender. Drain and set aside to be added later in the sauce.
- Prepare Chicken: Slice the chicken breasts horizontally through the middle to create 4 fillets. Cover with plastic wrap and gently pound to even thickness. Pat dry thoroughly.
- Season Chicken: In a shallow dish, whisk together flour, salt, garlic powder, onion powder, pepper, and paprika. Dredge each chicken fillet in the seasoned flour mixture, shaking off any excess flour.
- Cook Chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the chicken fillets. Cook for 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside without wiping the skillet.
- Sauté Mushrooms: In the same skillet, melt the remaining 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase heat to medium-high and add half of the sliced mushrooms. Stir to coat in butter, then arrange evenly and cook for about 3 minutes on each side until golden brown. Season lightly with salt and pepper. Remove mushrooms and repeat with remaining mushrooms. Combine all cooked mushrooms on a plate.
- Cook Vegetables and Prepare Sauce: Reduce heat to medium and add olive oil if needed to total about 1 ½ tablespoons. Add the cooked potatoes, diced shallots, minced garlic, and red pepper flakes. Sauté until the shallots have softened, about 2 minutes. Lower heat to low and pour in the heavy cream.
- Thicken Sauce: In a separate small bowl, whisk the chicken broth with cornstarch until smooth. Add this mixture to the skillet, followed by balsamic vinegar, Dijon mustard, dried parsley, dried basil, dried oregano, and dried thyme. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom. Stir frequently and simmer until the sauce thickens to your liking but is not overly thick.
- Finish Sauce: Push the potatoes to the side of the pan and whisk in freshly grated Parmesan cheese until melted and fully incorporated.
- Combine and Serve: Stir the sautéed mushrooms back into the sauce. Return the cooked chicken to the skillet to warm through and absorb the sauce flavors. Garnish with fresh parsley if desired before serving.
Notes
- Microwaving the potatoes ahead saves stovetop time and ensures they’re tender in the final dish.
- Pounding the chicken breasts to even thickness helps them cook evenly and stay juicy.
- Cooking mushrooms in batches ensures they brown properly instead of steaming.
- If you want a thicker sauce, add a bit more cornstarch slurry gradually, but avoid over-thickening.
- Use low sodium chicken broth to better control the salt level in the dish.
- Fresh herbs can be substituted for dried herbs if preferred, adjusting quantity accordingly.