This super yummy mushroom chicken recipe is dear to my heart and hopefully will be to you too. The chicken is cooked on the stovetop from start to finish, so this is generally easy. Chicken breast cutlets or boneless chicken thighs work best for this recipe. I rarely eat chicken breast because I find it super dry so this is a great way to incorporate the breast into my diet.
Searing the chicken breast
I used chicken breast so I cut them in half lengthwise to make them completely flat. This article by AllRecipes which demonstrates how to make these flat chicken breast cutlets. The chicken breast is fried on both sides until cooked through. If you use flatter cuts this step shouldn’t take more than 10 minutes. I seasoned the chicken with a bit of salt, black pepper, and Italian seasoning. You want the chicken breast to have a nice brown sear. Take it out of the pan and set it aside for later.
The mushroom sauce
Fry onions, garlic cloves and mushrooms first until softened. Then take them out of the pan and place on a plate. To make the mushroom cream, combine butter with a bit of flour, stirring until a thick sauce forms. This is basically the same way we start off the cheesy sauce for any macaroni and cheese. Next goes in the cream, and then the broth, and the cooked onions and garlic. I added green onions to really take this up a notch but it is entirely optional in mushroom chicken recipes. The seasoning for this is very basic-just a bit of salt and pepper, and some chopped fresh herbs. I recommend oregano, thyme or sage for this because they make chicken smell amazing.
Letting the chicken breast simmer for about 20 minutes lets it soak up all the creamy sauce and makes it tender. That way you can taste the mushroom in every single bite. This mushroom chicken is great with boiled rice and pasta, and is best served on the day that it is cooked. Leftovers are great for a few days in the fridge.
Ingredients
16oz/454g white mushrooms, rinsed and sliced
3-4 boneless, skinless chicken breast
1 teaspoon table salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
3 tablespoons cooking oil (I used canola)
1/4 cup unsalted butter
1 large onion, chopped
4 green onion stalks, trimmed and chopped (optional, but recommended)
2 garlic cloves, peeled and chopped
1 cup heavy cream or half-and-half
1 tablespoon all-purpose flour
1/4 cup chicken broth
2 tablespoons lemon juice
Extra salt and pepper to taste
Handful of chopped fresh herbs
Instructions
- Split the chicken breasts in half lengthwise to make them super flat or you can use ready-made chicken breast cutlets.
- Season the chicken with salt, pepper and Italian seasoning.
- In a large frying pan, heat the oil and fry the chicken breasts for 4-5 minutes on each side until cooked through. Transfer to a plate.
- Fry the garlic, onions and mushrooms in the same pan (add more oil if it looks dry), and fry until the mushroom look soft.
- Remove the cooked garlic, onions and mushrooms from the pan.
- Melt the butter in this same pan and stir in the flour, until it thickens and looks creamy brown in color.
- Add the cream and let it simmer for about 5 minutes on medium heat.
- Pour in the chicken broth, cooked onions, cooked garlic, cooked mushrooms and the sliced green onions, lemon juice and fresh herbs into the frying pan.
- Add a dash of pepper and salt to taste. This is your mushroom sauce.
- Re-add the cooked chicken breast to the mushroom sauce and let it simmer on low heat for another 20 minutes, or until the chicken becomes tender.
- Serve warm with rice or pasta.
Notes
Leftovers are great for up to 3 days in an airtight container in the fridge.