Skillet Chicken with Creamy Mushroom Sauce
When you’re craving something warm, savory, and comforting, this Skillet Chicken with Creamy Mushroom Sauce is the perfect dish. The combination of tender chicken breasts, earthy mushrooms, and a luxuriously creamy sauce infused with Asiago cheese and mustard creates an irresistible meal. Not only does it come together in one skillet, making cleanup a breeze, but it also packs a serious punch of flavor that will leave your taste buds dancing. This dish is ideal for a weeknight dinner or even a special occasion when you want to impress without too much fuss.
Equipment
- Large Skillet (I prefer to use cast-iron and then I serve in this as well)
Ingredients
- 2 10 - 11 oz each chicken breasts, butterflied and halved
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 Tbsp olive oil
- 10 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 2 Tbsp butter
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth
- 1/2 tsp each dried thyme and oregano
- 2 1/2 tsp cornstarch
- 1/3 cup finely shredded parmesan cheese
- 1/4 cup heavy cream
- 2 Tbsp chopped fresh parsley for garnish
Instructions
- Let chicken cutlets rest at room temperature for 10 minutes.
- In a shallow dish, whisk together flour, 1/4 tsp salt, and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat.
- Dredge both sides of each piece of chicken in the flour mixture, then place in the hot oil in the skillet. Cook until the bottom is golden brown, about 5 minutes.
- Rotate and cook the opposite side until golden brown and chicken is 165°F in the center, about 4 - 6 minutes longer. Transfer chicken to a plate and keep warm.
- Melt butter in a separate skillet over medium heat, then add mushrooms and garlic and sauté until mushrooms begin to soften, about 3 minutes.
- Once chicken has been cooked and removed from the skillet, pour 1 1/4 cups of chicken broth into the skillet, scraping up browned bits from the bottom.
- Add mushroom mixture to the broth in the skillet along with thyme and oregano. Bring to a boil, then reduce to medium-low and let simmer until reduced by about half, about 4 - 5 minutes.
- Whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into the skillet and allow to gently boil, whisking constantly, for 1 minute.
- Stir in parmesan and cream, season with pepper to taste and a little salt if needed, then return chicken to the skillet. Garnish with parsley and serve warm, spooning sauce mixture over the top.
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