Mushroom Chicken Recipe

Mushroom Chicken - Cast iron brimming with seared chicken breast pieces and sliced mushrooms in a brown gravy.

5 stars (1 review)

This easy and ultra-cozy creamy mushroom chicken recipe features tender and moist chicken breasts cooked in an irresistibly rich mushroom gravy. It's quick to make in one pan, and is a true comfort food crowd pleaser for any occasion!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, French

Servings: servings

Calories: 625kcal

Author: Sommer Collier

Ingredients

3 pounds boneless skinless chicken breast cutlets or boneless chicken thighs
3 tablespoon butter + 1 tablespoon olive oil or other cooking oil
2 pounds button mushrooms sliced (or cremini mushrooms)
¾ cup sliced onions quartered and sliced thin
4-5 cloves garlic minced
1 teaspoon dried thyme or 1-2 tbs fresh thyme leaves
2 tablespoons cornstarch
½ cup cooking sherry or white wine
1 ½ cups chicken broth
¼ cup heavy cream
Salt and pepper

US Customary - Metric

Instructions

Set a large cast-iron skillet (or sauté pan) over medium heat. Add the butter and oil to the skillet. Liberally salt and pepper the chicken pieces on both sides.
Once the butter has melted, add the chicken pieces to the skillet. If they don't all fit, work in batches. Sear the chicken pieces for 3-5 minutes per side, 3-4 mins for cutlets and 4-5 minutes for thighs. Set a holding plate to the side of the skillet. Once the chicken pieces are cooked, use tongs to move them to the holding plate.
Add the onions to the pan. Sauté the onions for 2-3 minutes, then add the minced garlic and sauté for 1 more minute to soften.
Place the sliced mushrooms and thyme in the skillet. Add the cornstarch to the mushrooms and toss to coat. Sauté the mushrooms for 5-8 minutes to soften, stirring regularly. Then add the cooking sherry and chicken broth.
Stir and sauté the mushrooms for another 5-8 minutes to reduce and thicken the sauce. Make sure to scrape the bottom of the pan as you stir.
Once the sauce reaches a thin-to-medium gravy consistency, stir in the heavy cream.
Add the chicken pieces to the mushroom sauce. Turn them to coat in sauce. Allow the sauce to simmer for another 2-3 minutes to warm the chicken pieces. Serve warm with a side of potatoes, over rice, or with egg noodles.

Video

Notes

Note - This recipe makes 4 large or 8 small servings.

Pro Tip - Save time by buying pre-sliced mushrooms and chicken cutlets or boneless thighs. If you buy whole breasts, slice them in half to make them thinner. If you prefer not to add sherry or wine, substitute with extra chicken broth.

Storing Leftovers - You can store the cooled chicken and mushroom sauce in the same airtight container, and keep in the refrigerator for up to 3 days.

Freezing - I don't recommend freezing the cream-based sauce.

Reheating - Reheat leftovers in a microwave-safe dish in short bursts for 10-15 seconds on 50% power until warmed through. You might need to add a splash of heavy cream or milk to loosen up the gravy.

Nutrition