Description
Succulent skillet chicken with creamy mushroom sauce delivers rich French-inspired comfort straight to dinner tables. Crispy chicken nestles under silky mushroom sauce, promising a luxurious meal that delights with each savory bite you’ll eagerly devour.
Ingredients
Scale
Main Protein:
- 2 (10-11 ounces / 280-310 grams) chicken breasts, butterflied and halved
Mushrooms and Aromatics:
- 10 ounces (280 grams) cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Seasoning and Sauce Ingredients:
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/4 cups + 1 tablespoon low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons cornstarch
- 1/3 cup finely shredded parmesan cheese
- 1/4 cup heavy cream
Instructions
- Allow chicken cutlets to equilibrate to room temperature for 10 minutes to ensure even cooking.
- Prepare a flour dredging mixture with salt and pepper in a shallow dish. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Coat each chicken piece thoroughly in the seasoned flour, shaking off excess. Carefully place floured cutlets into the hot skillet.
- Sear first side until achieving a golden-brown crust, approximately 5 minutes. Flip and continue cooking until internal temperature reaches 165°F, about 4-6 minutes more.
- Remove chicken to a holding plate, maintaining warmth.
- In the same skillet, melt butter and introduce mushrooms and garlic. Sauté until mushrooms become tender and slightly caramelized, roughly 3 minutes.
- Deglaze the pan with chicken broth, scraping up all flavorful browned remnants from the bottom of the skillet.
- Incorporate mushroom mixture, thyme, and oregano into the broth. Simmer and reduce liquid by half, about 4-5 minutes.
- Create a cornstarch slurry by whisking remaining broth with cornstarch. Pour into the simmering sauce, stirring continuously for 1 minute to thicken.
- Finish sauce by blending in parmesan and cream. Adjust seasoning with pepper and salt as needed.
- Return chicken to the skillet, coating with the luxurious mushroom sauce. Garnish with fresh parsley and serve immediately.
Notes
- Let chicken cutlets sit out for 10 minutes to ensure even cooking and prevent tough, dry meat.
- Dredging chicken in seasoned flour creates a delicate, golden-brown crust that locks in moisture and adds extra flavor.
- Cook mushrooms and garlic until they start to soften, releasing their rich, earthy flavors and creating a deep, complex sauce base.
- Use cornstarch mixed with broth to create a smooth, glossy sauce without lumps, ensuring a professional-looking finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 318 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg