Mushroom Chicken

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This mushroom chicken is perfect for a weeknight with just 5 minutes of prep! Tender chicken is smothered in creamy mushroom sauce. Delish!

Prep: 5

Cook: 25

Total: 30

Servings: servings

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Ingredients

2 large boneless, skinless chicken breasts (about 1 1/4 pounds)
¾ teaspoon kosher salt divided
¼ teaspoon ground black pepper
¼ cup all-purpose flour
2 tablespoons olive oil divided
2 tablespoons butter
12 ounces sliced mushrooms I use 8 ounces cremini and 4 ounces shiitake
1 medium shallot finely chopped
2 cloves garlic minced
1 ¼ cups low sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
½ cup heavy cream
2 teaspoons chopped fresh thyme plus additional for serving
Mashed potatoes or rice optional for serving

Instructions

Split each chicken breast into cutlets: lay it on a cutting board and carefully slice it in half horizontally to create two thinner pieces of chicken. I like to place my hand on top so I can feel if I am cutting it evenly. To keep things tidy, cover the chicken with a large sheet of plastic wrap. With a meat mallet (or your fist), gently pound the chicken into an even thickness (about ½-inch). Season both sides of the chicken using ½ teaspoon of the salt and the pepper.
In a shallow dish, place the flour. With tongs, lightly dredge each piece chicken on both sides, then place on a large plate, cutting board, or similar work surface (I use a parchment-lined baking sheet).
Heat a large, sturdy skillet over medium-high heat (I use a 12-inch cast iron). Add 1 tablespoon of the oil. Once it's hot and shimmering (but not smoking), carefully lower in 2 of the chicken pieces so they are not touching. Sear on each side until golden brown and the chicken reaches 160°F on an instant read thermometer, about 2-3 minutes per side. Transfer to a large, clean plate and tent with foil to keep warm.
Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces, removing them to the same plate and covering.
Reduce the skillet heat to medium. Add the butter, mushrooms, shallot, garlic, and ¼ teaspoon salt. Cook until the mushrooms soften, give up their liquid, the liquid evaporates, and the mushrooms begin to brown, about 10 minutes. Remove the mushrooms to a plate or bowl (you can place them on top of the chicken if you like).
Carefully pour the chicken broth into the pan, stirring along the bottom to scrape up any stuck-on bits. Whisk in the Dijon and vinegar. Let simmer, whisking periodically, until the liquid is reduced by half, about 3 minutes.
While whisking, slowly pour in the heavy cream. Return the chicken and mushrooms to the pan and let warm through for a minute or two, turning the chicken so it's coated in the creamy sauce.
Sprinkle with fresh thyme. Serve with mashed potatoes or rice, with the cream and mushrooms spooned over the top.

Notes

TO STORE: Refrigerate mushroom chicken in an airtight container for up to 3 days. I don’t recommend freezing this recipe because cream-based sauces have a tendency to separate when frozen and thawed.
TO REHEAT: Gently rewarm leftover chicken and sauce in a skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4)Calories: 346kcalCarbohydrates: 13gProtein: 18gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 85mgPotassium: 729mgFiber: 1gSugar: 3gVitamin A: 679IUVitamin C: 3mgCalcium: 54mgIron: 1mg