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Creamy Mushroom Chicken

This creamy chicken mushroom recipe will have everyone licking their plates!  It looks and tastes gourmet but is quick, easy, pantry friendly and all made in one skillet.  This creamy mushroom chicken is made with lightly dredged chicken cutlets cooked until golden, caramelized baby bella mushrooms sautéed in butter and creamy Dutch potatoes all swaddled in the aromatic, Parmesan cream sauce laced with garlic and Italian herbs. I’ve included instructions on how to add baby Dutch potatoes directly to the mushroom sauce OR you can serve the creamy mushroom chicken over a bed of mashed potatoes, rice or pasta.  Throw in a big green apple salad and breadsticks and a 30-minute dinner just upgraded to gourmet!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings



  • 2 large chicken breasts (about 24 ounces)
  • 2 tablespoons flour
  • 1 tsp EACH salt, garlic powder, onion powder
  • 1/2 tsp EACH pepper, paprika
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil, divided

Creamy Mushroom Sauce

  • 1 pound Dutch baby potatoes halved, quartered if large (optional)
  • 12 ounces cremini mushrooms, sliced ¼-inch thick
  • 1 shallot, diced
  • 4-6 garlic cloves, minced
  • ¼ teaspoon red pepper
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 tsp EACH dried parsley, dried basil or 1 TBS EACH fresh
  • 1/2 tsp EACH dried oregano, dried thyme
  • ¼ cup freshly grated Parmesan cheese


  • Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes or until potatoes are fork tender. Drain and set aside.
  • Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
  • Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
  • Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don't wipe out skillet.
  • Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in an even layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
  • Reduce heat to medium and add oil if needed to equal about 1 ½ tablespoons. Add potatoes, shallots, garlic and red pepper flakes. Sauté until shallots are softened, about 2 minutes. Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by balsamic, vinegar and all of the sauce seasonings.
  • Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often (not too thick). Push potatoes to the side of the pan and whisk in Parmesan until melted.
  • Stir in mushrooms and add chicken to warm through to soak up the sauce. Garnish with fresh parsley if desired.


Tips for Success

  • Chicken:  I prefer the taste of chicken breasts in this recipe, but you are welcome to use chicken thighs if you prefer.
  • Don’t overcook chicken. Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert a meat thermometer into the chicken; chicken breasts are done when they register 165 degrees.
  • Mushroom varieties: You can use virtually any flavorful mushrooms such as Portobello, shiitake, or oyster mushrooms or more exotic mushrooms such as chanterelle, morel, enoki or king oyster mushrooms. You can even mix and match different varieties of mushrooms, just make sure to slice them the same size.
  • Don’t wash the mushrooms. You should never rinse your mushrooms or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not brown as well or become as flavorful, and instead will emerge soggy and squeaky.  Instead, clean your mushrooms with a damp paper towel.
  • Dutch baby potatoes: Are optional, otherwise I recommend serving over mashed potatoes. You may also use other waxy potatoes such as Yukon gold potatoes and cut into small wedges; avoid non-waxy potatoes such as Russets.
  • Heavy cream substitute:  You can swap the heavy cream for evaporated milk mixed with 1 teaspoon cornstarch.  Just remember that fat equals flavor so the cream sauce won’t taste quite as decadent.
  • Use FINLEY grated Parmesan. When shredding the Parmesan, make sure you are using the smallest, prickly holes of the grater so it becomes powder.
  • Recipe variations: See post for many recipe variations such as adding vegetable, mozzarella, etc.


  • Storage: Store in an airtight container in the fridge for three to five days.
  • Microwave: Chop up chicken so it reheats more evenly then transfer a small portion to a microwave safe dish.  Heat for one minute, stir, then continue to heat at 30 second intervals.
  • Stove: Chop up chicken then transfer to a skillet. Heat over medium heat stirring often.