Creamy Mushroom Chicken

mushroom chicken in skillet with spoon crop.

Creamy Mushroom Chicken is the perfect weeknight meal or for serving guests! Golden pan seared boneless chicken breasts are moist and tender slathered in a rich, flavorful mushroom parmesan cream pan sauce.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 401kcal

Author Toni Dash

Ingredients

4 medium-large skinless boneless chicken breasts (approximately 2 pounds)
1 teaspoon kosher salt
½ teaspoon pepper
3 tablespoon olive oil
1 cup sliced mushrooms an 8-ounce package if purchasing sliced mushrooms
2 cloves garlic minced
1 medium shallot minced
½ teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon thyme
¼ cup dry white wine
½ cup grated parmesan cheese grate from a block; do not use pre-grated cheese
¼ cup chicken broth or stock
¼ cup heavy cream
2 tablespoon butter
Optional for garnish: Italian Parsley & pomegranate arils

Instructions

Season the chicken breasts evenly with the salt and pepper.
4 medium-large skinless boneless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon pepper
In a large skillet pan over medium heat, heat the olive oil. Sear the chicken breasts for 4-5 minutes on each side. They will develop a golden color.
Remove them from the pan and set aside on a plate. NOTE: they will cook longer later.
3 tablespoon olive oil
Do not clean the skillet! Add the mushrooms, garlic, shallot, and spices. Sauté for 10 minutes.
1 cup sliced mushrooms, 2 cloves garlic, 1 medium shallot, ½ teaspoon paprika, ½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes, ½ teaspoon thyme
Add the white wine to the skillet. Bring it to a simmer and let it reduce by half. While simmering scrape up any browned bits sticking to the skillet and stir to mix in.
¼ cup dry white wine
Add the parmesan cheese, broth, heavy cream, and butter. Stir gently until the cheese and butter are completely melted.
½ cup grated parmesan cheese, ¼ cup chicken broth or stock, ¼ cup heavy cream, 2 tablespoon butter
Return the chicken to the pan and toss the chicken with the pan sauce. Cook until the internal temperature of the chicken reaches 165 degrees F before removing from the heat.
Top with chopped Italian parsley and pomegranate arils, if desired. Serve!
Optional for garnish: Italian Parsley & pomegranate arils

Notes

Mushrooms:

We used baby bellas (young portabella mushrooms) but other mushrooms can be substituted.
Do not soak mushrooms or rinse them. Instead clean them off with a slightly damped paper towel.

White wine: use a dry white wine. We recommend sauvignon blanc, pinot grigio or a dry chardonnay.

Chicken breasts: choose similar size chicken breasts so they will cook in the same amount of time. Medium-large chicken breasts sear in 4-6 minutes per side and thinner cutlets or smaller breasts sear in 2-4 minutes.

Storing leftovers

Leftovers can be stored in an airtight container in the refridgerator for up to three days. Store both the chicken and sauce together.

How to reheat leftovers

Microwave: You can reheat leftovers in the microwave on high for 3 minutes.
Stovetop: In a pan over medium-low heat, add a splash of broth, butter, or heavy cream. Then add the chicken (cut into bite size pieces) and leftover pan sauce. Warm for about 5 minutes and serve.

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