Mushroom Chicken is a rich and delicious weeknight dinner that comes together in 30 minutes with just a handful of ingredients.
One of my favorite recipes on Simple Joy is our Chicken Marsala. But every time I share it on social media I inevitably get readers who can’t have it because of the wine. That is one of my few recipes where you really do need the wine.
Today I have a solution! This Mushroom Chicken has tons of great rich flavor just like Chicken Marsala. It is in a great creamy sauce. But it comes together without using any wine. Chicken and mushroom recipes are always delicious because the two go together like peanut butter and jelly. This recipe is no exception.
Made the mushroom chicken. It was delicious, used spaghetti noodles for the pasta. Thank You Lisa!!
How to Cook Chicken with Mushrooms
This is a brief overview so you can see how simple this chicken mushroom recipe is. For more detailed instructions and all the measurements, make sure to scroll to the bottom of the post for the printable recipe card.
- Cut the chicken breasts into cutlets. This involves using a sharp knife to butterfly the chicken open and cut it into two cutlets. See the pictures below for more details.
- Dredge the chicken in flour. We are going to just lightly coat the chicken in all purpose flour.
- Cook the chicken. In a skillet with hot oil, cook the chicken for 5 to 6 minutes on each side. Remove it from the pan and tent it with foil.
- Cook the mushrooms. Without cleaning the skillet, add butter to the pan, and then cook the mushrooms with some fresh garlic.
- Make the sauce. Add some flour to the skillet, and then add some beef broth, scraping up the browned bits from cooking the chicken. Stir in the ground mustard and Worcestershire sauce and bring to a simmer. Add the spinach and continue cooking until the sauce reduces by half. Stir in heavy cream.
- Finish it off. Add the chicken back to the pan and spoon the sauce over it.
Cutting Chicken into Cutlets
You can go to the butcher counter of your local grocery store and request 1 pound of chicken cutlets. This is just a chicken breast that has been cut very thin. It is great for a dish like this because it cooks so quickly.
That being said, chicken breasts these days are about half a pound. So if you buy a pound of chicken, you can cut two breasts into four cutlets nicely and it is a little bit cheaper than the option above.
- Use a sharp knife.
- Hold your hand on top of the chicken breast.
- Carefully cut the chicken in half as seen as above.
- Continue cutting until you have cut it all the way through into two pieces
Beef Broth vs. Chicken Broth
Often in cooking, when the main protein called for is chicken, the stock or broth used is also chicken. I think, in general, this works really well. However, for this recipe I decided to mix things up a little.
Mushrooms have such a rich earthy flavor that they work so well with beef broth. My decision to use beef broth here was to add another layer of flavor and deepen the overall taste of the dish. I loved the end result.
Dredging chicken (or any protein) involves lightly coating it in a dry substance, like flour or cornmeal. It is very simple and different than breading when you coat chicken in flour, eggs, and then breading for deep frying.
The purpose of dredging is to create a slightly crisp layer on your protein. I love what it does in this recipe, but if you want to skip this step, you will still enjoy this recipe.
Storing Leftovers and Reheating
Leftovers of chicken with mushrooms can be stored in the refrigerator for up to three days. To reheat, place the chicken and the sauce in a skillet over low heat. Stir regularly until the chicken reaches an internal temperature of 140 degrees.
Making Mushroom Chicken Low Carb
As this recipe is written, it has 15 grams of carbs per serving. (Always calculate your own nutritional values in your kitchen with the ingredients you are using if you are following a strict diet.) Theoretically, if you are allowed to have 57 grams of carbs a day, you can fit this recipe in as written.
If you are looking to lower the carbs in this recipe, you can skip dredging the chicken and that will reduce the total number of carbs.
Yes! I would recommend that you skip dredging the chicken. Then to thicken the sauce, use almond flour. It won’t create the same thickness that flour does, but it will definitely work.
Yes! In step four, use more olive oil instead of butter. In step 6, use a soy creamer instead of heavy cream. Be sure to use one that is plain and not flavored.
What to Serve with Mushroom Chicken
This recipe is fantastic over fettuccine noodles. If you are looking to keep the dish low carb, here are some other ideas. All of these recipes would be great as a side dish.
If you make this creamy mushroom chicken, or any of my other recipes, please leave me a comment and let me know what you think!
- 2 tablespoons olive oil see note
- salt and pepper
- 1 pound chicken breasts sliced thinly in half (and pounded thin if still more than 1/2 inch thick)
- 1/4 cup all purpose flour (see the FAQ box for how to make this recipe gluten free)
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 16 ounces sliced mushrooms (I used baby portobellos)
- 3 tablespoons flour
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 2 cups baby spinach
- 1/2 cup heavy cream
- If you plan on serving the over fettuccine, start the water before you do anything else to allow the pasta to cook while you prepare the meal.
- Slice the chicken breasts in half. If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin. Season the chicken with salt and pepper on both sides. Dredge in the flour.
- In a larget skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees.
- Remove the chicken from the pan and cover loosely with aluminum foil.
- Add the butter to the skillet and melt. Add in the mushrooms and the garlic. Cook until the mushrooms are soft, about four minutes.
- Stir in the flour througly, so the mushrooms are fully coated. Slowly pour in the beef broth, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more.
- Season with Worcestershire sauce, ground mustard, salt and pepper. Bring to a simmer. Add in the spinach. Cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream. Taste the sauce and season with more salt and pepper as necessary.
- Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over fettuccine.