Description
This Creamy Chicken & Mushrooms recipe is a quick, delicious dinner ready in 30 minutes! Juicy chicken cutlets and tender mushrooms simmered in a rich cream and white wine sauce—perfect for weeknights or elegant enough for guests.
Ingredients
4 (4- to 5-ounce) chicken cutlets (or use shredded rotisserie chicken for faster prep)
4 cups mixed mushrooms, sliced if large (e.g. cremini, shiitake, oyster)
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste
1 tablespoon olive oil or butter (for cooking)
Instructions
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Cook the Chicken:
Season chicken cutlets with salt and pepper. In a large skillet over medium-high heat, heat olive oil or butter. Sear chicken for 3–4 minutes per side or until cooked through. Transfer to a plate and keep warm. -
Sauté the Mushrooms:
In the same skillet, add the mushrooms and cook until browned and tender, about 5–7 minutes. -
Deglaze & Simmer:
Add the white wine to the mushrooms, scraping up any browned bits. Let simmer for 2–3 minutes to reduce slightly. -
Add Cream:
Stir in the heavy cream and return the chicken to the pan. Simmer everything together for another 3–4 minutes until the sauce thickens slightly. -
Finish & Serve:
Sprinkle with chopped parsley and adjust seasoning to taste. Serve over rice, pasta, or mashed potatoes
Notes
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Save time by using cooked rotisserie chicken—just add it after the mushrooms are cooked.
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Add spinach or peas for a pop of green and extra nutrients.
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Use chicken thighs for extra flavor and juiciness.
