Mushroom Chicken Recipe

An easy Chicken and Mushroom skillet recipe with a luscious cream sauce seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme. Serve over mashed potatoes, white rice, or angel hair pasta.

Course main meal chicken

Cuisine American

Keyword chicken mushroom recipe, creamy chicken, creamy skillet chicken, skillet chicken and mushrooms

Prep Time 15

Cook Time 30

Servings servings

Calories 612kcal

Author Beth Pierce

Ingredients

2 tablespoons butter
1 lb. white button or cremini mushrooms sliced thick
2 cloves garlic minced
1 tablespoon olive oil
4 chicken cutlets about 1/2 inch thick about 6 ounces each
½ cup chicken broth
1 ½ cups heavy cream
2 teaspoons Worcestershire Sauce
½ teaspoon marjoram or oregano
½ teaspoon onion powder
¼ teaspoon fresh ground black pepper
½ tablespoon fresh thyme leaves
1 teaspoon fresh rosemary snipped

Instructions

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown. Reduce the heat to low and add the garlic. Cook for 1 minute, stirring constantly. Plate the mushrooms and garlic.
Heat the oil in the skillet over medium heat. Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.
Add the chicken broth stirring to loosen any brown bits off the bottom. Let it reduce for a few minutes, then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil, then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.

Notes

Use white button or cremini mushrooms.
If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
Fresh thyme and rosemary really take this recipe over the top.
Bring the cream to a low boil over medium low heat stirring frequently. You don't want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
I do not recommend freezing this recipe.

Nutrition