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Prep time
15 minutes
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Cook time
20 minutes
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Serves
2 to 4
Author Notes
Cream of mushroom chicken that is almost as easy as cranking open a can. This recipe requires a bit of multitasking—yes, you can—so make sure to read it from start to finish before you dive in. All the steps are highly doable, and having two skillets going at once is the sort of weeknight efficiency that will make you feel like a superhero. Which you are. Resist the temptation to swap in half-and-half or whole milk here; neither are rich enough to yield the silky consistency and rich flavor we’re after. In a pinch, you could swap in white button mushrooms, but baby bellas (aka crimini mushrooms) are just as easy to find, barely more expensive, and way more flavorful. You’ll notice that the chicken cooks longer on the first side—this is on purpose. For thin cutlets, it’s impossible to get a deep, dark sear on both sides without overcooking the meat. By fully committing to the first side, we get a gorgeous golden crust, all while keeping the chicken juicy and tender. If you don’t have or don’t like chives—tell me, what do you have or like? Parsley or dill would both be great here, as would basil or arugula. This doesn’t need a starchy sidekick, but it wouldn’t refuse one either; try a crusty baguette or egg noodles. —Emma Laperruque
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Weeknight Chicken With Creamy Mushrooms
Ingredients
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1 pound
baby bella (aka cremini) mushrooms
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4 tablespoons
unsalted butter, divided
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2
(about 1 pound) boneless, skinless chicken breasts
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Kosher salt and freshly ground black pepper
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1 cup
heavy cream
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2 tablespoons
Dijon mustard, preferably grainy
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1/3 cup
finely chopped chives (or parsley or dill)
Directions
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Wash and dry the mushrooms (and don’t remove the stems—they’re delicious). Slice half. Quarter the other half.
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Set a large skillet over medium heat and add 2 tablespoons of butter. When the butter is melted and starting to turn golden, add all the mushrooms and toss to coat. (This looks ridiculous, but it’ll work out.) Cook for 10 to 15 minutes, stirring occasionally, until they’re browned and starting to stick to the pan, with no remaining mushroom liquid.
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Meanwhile, horizontally halve the chicken breasts, then use a mallet or heavy skillet to pound the pieces to an even ¼-inch thickness. Pat chicken dry, then season all over with salt and pepper.
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Stir the mustard into the cream with a fork (directly in its measuring cup to save a dish).
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When the mushrooms are browned and sticking, sprinkle with salt and pepper, then deglaze with ⅓ cup of water.
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Let the water come to a boil while you set another large skillet (preferably cast-iron or enamel) over medium-high heat and add the remaining 2 tablespoons of butter. When the butter is melted and starting to brown, add the chicken. Cook for about 5 minutes, until the bottom is deeply browned and crusty. You can rotate the pan halfway through and press down on the chicken if it starts to curl up, but don’t shuffle it around.
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As soon as the chicken starts cooking, stir the mustard-cream into the mushrooms. Vigorously simmer for about 5 minutes, stirring once or twice, until pale brown and thickened enough to coat the back of a spoon, then turn off the heat. Season to taste with mustard, salt, and pepper.
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Flip the chicken and cook for about 1 minute more, until just cooked through (165°F on an instant-reader thermometer or opaque in the thickest part). Turn off the heat.
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Spoon the creamy mushrooms on and around the chicken. Shower all over with the chives and serve directly out of the skillet.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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