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Quick Mushroom Chicken with Creamy Sauce Recipe
Youssef Hb

Quick Mushroom Chicken with Creamy Sauce

A rich, creamy Italian-American dish featuring golden-seared chicken breasts in an earthy mushroom sauce, elevated by garlic-broth reductions and velvety heavy cream—ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: DINNER
Cuisine: Italian-American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • Chicken Breasts, 2 large (flat/boneless)
  • Salt & Pepper, to taste (fine grind)
  • Flour, enough to dredge (all-purpose or gluten-free)
  • Olive Oil, 2 tablespoons
  • Butter, 2 tablespoons (unsalted preferred)
  • Mushrooms, 12 oz (cremini, baby bella, or white)
  • Italian Seasoning, 1/4 tsp
  • Garlic, 3 cloves (minced)
  • Chicken Broth, 1/2 cup (low-sodium or homemade)
  • Lemon Juice, 1/2 tsp

Method
 

  1. Cut chicken breasts lengthwise into 4 halves; season both sides with salt and pepper.
  2. Coat each half in flour, gently patting to remove excess.
  3. Heat skillet over medium-high; add chicken in a single layer and sear 4-5 minutes per side until golden.
  4. Remove chicken; add butter, let melt. Cook mushrooms with Italian seasoning until moisture evaporates.
  5. Add garlic, broth, and Dijon mustard; stir until slightly thickened.
  6. Whisk in heavy cream and lemon juice, then stir to combine.
  7. Return chicken to pan; simmer 5 minutes until sauce coats evenly.

Notes

Parchment-lined plate keeps countertops clean.
Halving chicken breasts ensures tender, even cooking.
Use cremini mushrooms for deepest flavor if available.
Half-and-half can substitute for heavy cream if needed.