Description
A rich and savory 30-minute one-pan dinner featuring tender, golden-brown chicken cutlets smothered in a velvety garlic mushroom cream sauce. Perfect for quick weeknight meals or special occasions.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (halved lengthwise into 4 cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8–10 oz Cremini (Baby Bella) mushrooms, sliced
- 1/2 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup chicken broth (low sodium preferred)
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy whipping cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken by cutting breasts in half lengthwise to create 4 thinner cutlets. Pat dry.
- Place flour in a shallow bowl mixed with a pinch of salt and pepper. Dredge each cutlet in the flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove from pan and set aside.
- In the same skillet, melt the butter. Add sliced mushrooms and cook for 5-6 minutes until liquid evaporates and mushrooms are browned.
- Stir in minced garlic and Italian seasoning; sauté for 1 minute until fragrant.
- Deglaze the pan by pouring in chicken broth, lemon juice, and Dijon mustard. Scrape up any brown bits from the bottom and let reduce by half (about 3 minutes).
- Reduce heat to medium and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Adjust salt and pepper to taste.
- Return the chicken to the pan, nestle into the sauce, and warm through for 1-2 minutes.
- Garnish with fresh parsley and serve hot over pasta, potatoes, or rice.
Notes
- Mushrooms: Wipe mushrooms clean with a damp towel instead of washing them to ensure they brown properly.
- Cream: Use room temperature heavy cream to prevent the sauce from seizing or cooling down the pan too quickly.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove; do not microwave as the cream sauce may separate.
- Substitutions: You can use white mushrooms instead of Cremini, though the flavor will be milder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Cutlet with Sauce
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 145mg
Keywords: Creamy Mushroom Chicken, One Pan Chicken Recipe, Chicken with Mushroom Sauce, 30 Minute Dinner, Garlic Mushroom Chicken, Easy Skillet Meals