Mushroom Chicken Recipe
Mushroom Chicken Recipe is a creamy, flavourful dish made with tender chicken breasts, sauteed mushrooms, and a rich garlic infused cream sauce. It’s cooked in one pan for easy cleanup and ready in under 45 minutes. Perfectly seasoned and simmered to perfection, this recipe delivers a comforting and satisfying meal ideal for family dinners or quick weekday meals.
Equipment
- Large skillet or saute pan
- Cutting board & sharp knife
- Measuring spoons & cups
- Whisk or spoon
- Mixing bowl
- Tongs or spatula
Ingredients
- 4 boneless skinless chicken breasts
- 8 oz 225g mushrooms (white button or cremini), thinly sliced
- ½ tsp paprika
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
- ½ cup chicken or beef broth
- ½ cup heavy cream
- ¼ cup milk
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ tbsp fresh lemon juice
- 1 tsp soy sauce or substitute Worcestershire sauce
- 3 tbsp cornstarch for optional thickening
- ½ tsp dried oregano
- Fresh parsley chopped (for garnish)
Instructions
Season The Chicken
- Start by patting the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, paprika, and garlic powder. Make sure the seasoning sticks well.
Cook The Chicken
- Heat a bit of olive oil in a large pan over medium high heat. Once hot, place the chicken in the pan and sear for about 4 to 5 minutes on each side, or until it’s nicely golden and cooked through. Take the chicken out of the pan and set it aside.
Saute The Veggies
- In the same pan, add a little butter. When it melts, toss in the chopped onions and cook them until soft and translucent about 3 minutes. Then add the mushrooms and cook for another 5 to 6 minutes until they’re browned and most of their moisture is gone.
Make The Sauce
- Sprinkle some flour over the mushrooms and stir it around for a minute. Gradually pour in the chicken broth while whisking to keep the sauce smooth. Stir in the cream, milk, soy sauce, lemon juice, and a pinch of oregano. Let it simmer for a few minutes (3 to 5 should do it) until it starts to thicken up.
Add The Chicken Back
- Put the cooked chicken back in the pan, spoon some sauce over each piece, then cover and let everything simmer on low for another 5 to 7 minutes so the flavours can come together.
Finish And Serve
- Sprinkle some freshly chopped parsley on top before serving. This dish goes great with mashed potatoes, pasta, or rice whatever you’re in the mood for.