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Large heavy-bottomed skillet filled with cooked chicken cutlets simmering in a homemade mushroom cream sauce.
4.62 from 13 votes

Creamy Mushroom Chicken Recipe

This low-carb Creamy Mushroom Chicken Recipe is quick, easy, and ready in just 30 minutes. Made with juicy pan-fried chicken and smothered in a finger-licking creamy garlic mushroom sauce, the whole family will love this delicious weeknight dinner recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
Calories: 459kcal

Ingredients

  • 2 large boneless skinless chicken breasts cut in half lengthwise (or 4 chicken breast cutlets)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 3 tbsp all-purpose flour for dredging
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 12 oz mushrooms (baby bella, cremini, etc) sliced
  • 1 tsp Italian seasoning
  • 5 cloves garlic
  • splash of white wine optional (substitute with 1 tbsp lemon juice)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese shredded
  • fresh thyme, fresh parsley, or crushed red pepper to garnish (optional)

Instructions

  • Slice each chicken breast in half lengthwise to make four thinner chicken breast cutlets. Season both sides with salt, black pepper, and paprika, before transferring them to a large bag filled with 3 tablespoons of all-purpose flour. Dredge to coat.
  • Heat a large, heavy-bottomed pan or skillet over medium-high heat. Add the olive oil plus 1 tablespoon of butter.
  • Once the pan is hot, add the chicken, gently shaking to remove any excess flour before adding to the skillet. Sear the chicken for approximately 3-5 minutes on each side, or until golden and nearly cooked through. Remove chicken and transfer to a clean plate. Set aside.
  • In the same skillet over medium heat, melt the remaining butter and add the mushrooms. Cook the mushrooms until golden and they start to release their water. Season with Italian seasoning and add the minced garlic. Continue to cook, stirring often, until most of the water has evaporated (cooked off).
  • Remove the mushrooms to a clean plate or the same plate as the chicken. Deglaze the skillet with a splash of white wine (optional) or lemon juice. Scrape up any stuck-on brown bits.
  • Add the chicken broth and bring to a low boil. Reduce heat to low and add the heavy cream and grated parmesan cheese. Mix well to combine. Return the chicken and mushrooms back to the pan and allow everything to cook, altogether, for 3-4 minutes, or until heated through and the creamy mushroom sauce has thickened.
  • Season with additional salt and pepper, if needed, and garnish with fresh thyme if desired. Enjoy!

Notes

  • I highly recommend slicing your chicken breasts in half. It reduces overall cook time and helps prevent your chicken breasts from being burnt/overcooked on the outside.
  • You may also make this recipe using boneless, skinless chicken thighs.
  • Omit the all-purpose flour to make this recipe gluten-free and keto-approved.
  • If you are sensitive to lactose, swap the butter for coconut oil or ghee, use canned coconut milk in place of the heavy cream, and omit the parmesan cheese.

Nutrition

Calories: 459kcal | Carbohydrates: 12g | Protein: 20g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 145mg | Sodium: 869mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 1mg
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