Creamy Chicken and Mushroom Skillet

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Decadently delicious chicken dinner with a buttery mushroom cream sauce, made easily in one skillet! Simple enough for weeknights, elegant for dinner parties. Serve with pasta and salad for a scrumptious meal.

Creamy Chicken and Mushroom Skillet - Delicious chicken dinner in a mushroom cream sauce, made easily in one skillet. Serve with pasta and salad! Thecomfortofcooking.com

At the end of a long day, everyone needs a comforting and delicious dinner. Even better when someone cooks it for you! But, for those not so lucky, well… you are still in luck, because this is a recipe simple enough for weeknights, and outrageously delicious as next-day leftovers.

Crisp, buttery hot chicken cutlets nestled in a creamy Dijon-Parmesan sauce with a splash of white wine and heavy cream. Have mercy! Oh, and mushrooms, of course. Love ’em or hate ’em, you can’t deny that they pair perfectly with a light cream sauce.

I love to serve this mouthwatering meal with simple sides – buttery pasta with freshly grated Parmesan, and a peppery arugula salad with a squeeze of lemon. The chicken cutlets are so tender and juicy, and just melt in your mouth with the mushroom cream sauce.

This is a winner-winner of a chicken dinner!
 Creamy Chicken and Mushroom Skillet - Delicious chicken dinner in a mushroom cream sauce, made easily in one skillet. Serve with pasta and salad! Thecomfortofcooking.com
Creamy Chicken and Mushroom Skillet - Delicious chicken dinner in a mushroom cream sauce, made easily in one skillet. Serve with pasta and salad! Thecomfortofcooking.com
Creamy Chicken and Mushroom Skillet - Delicious chicken dinner in a mushroom cream sauce, made easily in one skillet. Serve with pasta and salad! Thecomfortofcooking.com

Creamy Chicken and Mushroom Skillet

Ingredients

  • 2 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 lb. white button mushrooms sliced
  • 1 large clove garlic chopped
  • 1 1/2 cups white wine or chicken broth
  • 2 teaspoons dry thyme
  • 1/2 cup grated Parmesan
  • 2 Tablespoons Dijon mustard
  • 1/2 cup heavy cream

Instructions

  • Halve chicken breasts and pound into 1/4-inch thick cutlets. Add flour to a large shallow dish. Dredge chicken cutlets in flour, shaking off excess.
  • In a large skillet set to medium-high heat, melt butter and olive oil. Once hot, add chicken cutlets and cook until golden brown, about 5 minutes per side. (Chicken does not need to be completely cooked, as you will continue cooking later in the recipe.) Remove cutlets from pan; set aside.
  • Reduce heat to medium. Add mushrooms and garlic. Sauté for about 3 minutes, until mushrooms are slightly limp. Add white wine and thyme, scraping up browned bits in bottom of pan. Return chicken to pan and simmer for 15-20 minutes.
  • Remove chicken from pan (Yes, one more time!). Stir in Parmesan, Dijon and cream until well blended. Return chicken to pan. Serve cutlets with creamy mushroom sauce spooned over top.
  • Enjoy!

Join the Conversation

  1. Looks so great! Yummy! I should try..

  2. This looks delicious and who doesn’t love a one pot meal. Your pictures are beautiful

  3. Georgia this looks amazing! Perfect comfort food!

  4. Holy Cow you sure did this recipe proud! Thanks for the ping back – lovely, lovely photo’s as usual!

  5. I love one skillet dinners! This looks so amazing, I can almost smell it!

  6. Wow, I NEED to try this! Beautiful pictures!

  7. The description says chicken thighs but the recipe itself says chicken breasts…was this a typo? Either way, this looks delicious and I will definitely be making this for dinner soon!

  8. Oops, yes! Typo in the description. Use chicken breasts.

  9. I made this tonight and it was such a hit with the hubby and kids!! It was so delicious, i followed the receipe exactly except i used boneless chicken thighs since that’s what I had. Thank you for sharing this receipe, I will definitely be making this again!

  10. Absolutely loved this dish. I cooked it for my parents and myself and we are not a big fan of the Dijon Mustard, however it didn’t bother us as all. I also baked it in the oven once the chicken was browned as I did more chicken than what the recipe calls for and also didn’t have a pan big enough. We loved it that much I am making it again tonight.

  11. Made it a few times now – with a variety of vegetables. String beans + served on couscous were the best. Also, I made a short cut of adding white wine on top of chicken and gently turning instead of taking chicken out/scraping. Thank you for the recipe – my family loves it!

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