Creamy Chicken & Mushrooms
This comforting creamy chicken dish is perfect for busy weeknights when you want something that tastes fancy but comes together super quick! Anyone who loves rich, restaurant-style flavors will absolutely adore this recipe. Plus, it’s packed with protein and ready in just 30 minutes from start to finish.
Recipe Details
Timing & Servings: Prep Time: 30 minutes, Total Time: 30 minutes, Serves: 4 people.
Nutrition Profile: Low-Carb, Nut-Free, Healthy Aging, Low-Sodium, Soy-Free, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 325 Calories, 20g Fat, 4g Carbs, 29g Protein.
Ingredients You’ll Need
Chicken cutlets: You’ll need 4 pieces that are 4 to 5 ounces each. These are just thin-sliced chicken breasts that cook super fast and stay tender. If you can’t find them, just slice regular chicken breasts in half horizontally!
Mixed mushrooms: Grab 4 cups of whatever mushrooms look good at the store. I love using a mix like cremini, shiitake, or even regular button mushrooms. Slice the big ones so they cook evenly with the smaller pieces.
Dry white wine: You’ll need 1/2 cup for that amazing flavor boost. Any white wine you’d drink works great here – don’t worry about getting anything fancy!
Heavy cream: Just 1/2 cup creates the most luscious, silky sauce. This is what makes the dish feel so special and restaurant-worthy.
Fresh parsley: 2 tablespoons finely chopped adds the perfect fresh pop of color and flavor on top.
How to Make Creamy Chicken & Mushrooms
Step 1: Season your chicken cutlets with 1/4 teaspoon each of kosher salt and pepper on both sides. Heat 1 tablespoon of canola oil in a large skillet over medium heat. Cook the chicken for 7 to 10 minutes total, flipping once halfway through. You want them golden brown and cooked through. Move the chicken to a plate and set aside.
Step 2: Add another tablespoon of oil to the same pan along with all your mushrooms. Cook them for about 4 minutes, stirring occasionally, until all the liquid they release has evaporated. This concentrates their amazing earthy flavor!
Step 3: Turn the heat up to high and pour in the white wine. Let it bubble and cook for about 4 minutes until most of it has evaporated. Then reduce the heat back to medium and stir in the cream, any juices from the chicken plate, and another 1/4 teaspoon each of salt and pepper.
Step 4: Return the chicken to the pan and turn each piece to coat with that gorgeous creamy sauce. Serve immediately with the sauce spooned over the chicken and a sprinkle of fresh parsley on top.
Easy and Quick Creamy Chicken & Mushrooms Version
Want to make this even faster? You can use pre-sliced mushrooms from the store to save chopping time! Also, if you have leftover cooked chicken, just add it back to the pan during the last minute of cooking to warm through. This cuts your cooking time down to about 15 minutes total!
Serving Ideas
This creamy chicken makes a complete meal that’s totally satisfying on its own. I love serving it over fluffy mashed potatoes, buttery egg noodles, or even cauliflower rice if you’re keeping it low-carb. A simple green salad with vinaigrette on the side rounds out the meal perfectly.
Storage
Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, warm gently in a skillet over medium-low heat for 3-4 minutes, adding a splash of cream or broth if the sauce seems too thick. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
Substitutions
No white wine? No worries! Use 1/2 cup of low-sodium chicken broth plus 1/2 tablespoon of white wine vinegar or lemon juice instead. If you can’t find chicken cutlets, regular chicken breasts work great – just pound them to about 1/2 inch thick first. You can swap the heavy cream for half-and-half if you want something a bit lighter.
Pro Tips
- Perfect chicken every time: Don’t move the chicken around while it’s cooking – let it get that beautiful golden crust first!
- Mushroom magic: Make sure your mushrooms are dry before cooking so they brown nicely instead of steaming.
- Sauce secrets: Let the wine cook off completely before adding the cream so your sauce doesn’t curdle.
- Make it special: Try mixing different mushroom varieties for more complex flavor – shiitake and cremini are my favorites together!
FAQs
Are chicken cutlets healthy?
You bet! Chicken cutlets are really just chicken breasts that have been pounded down so they’re thinner. Chicken breast offers important nutrients including protein, choline, vitamin B6 and pantothenic acid (vitamin B5). They’re a great lean protein choice!
Are mushrooms good for you?
Absolutely! While mushrooms don’t exactly fit into the “eat the rainbow” campaign, these earthy fungi have a wealth of health benefits. Mushrooms are rich in B vitamins and have been shown to have anti-inflammatory properties and boost gut health.
What are chicken cutlets?
Chicken cutlets are thinly sliced chicken breasts, usually between 1/4 inch to 1/2 inch thick. Sometimes they’re labeled “thin-cut” at the store, and they cook through quickly, which is why we love them here. If you can’t find cutlets, you can make your own by slicing a chicken breast in half horizontally.
What type of mushrooms can I use?
This easy creamy chicken recipe is a great way to use any mushrooms you love! Try an assortment like cremini, portobello, chanterelle, shiitake, porcini, button and oyster mushrooms. When shopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and be free from any dark spots.
Is there a substitute for the white wine?
Sure! You can replace the white wine with an equal amount of low-sodium chicken or vegetable broth plus 1/2 tablespoon of white wine vinegar or lemon juice for a touch of brightness and acidity to balance out the dish.
I hope you love this creamy chicken and mushrooms as much as my family does! It’s become one of our go-to weeknight dinners because it feels so fancy but comes together so easily. Let me know how yours turns out – I’d love to hear about any fun mushroom combinations you try!
