Creamy mushroom chicken
Seared chicken cutlets in a pan sauce of browned mushrooms, garlic, thyme, broth and cream.
- Hands-on
- 26 min
- Total time
38 min, show breakdown
- Prep 10 min
- Cook 22 min
- Clean up 6 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $4.36
Per serving
- Calories
- 484
- Protein
- 50 g
- Fiber
- 1.3 g
- Net carbs
- 4.6 g
- Fat
- 29 g
High in (% Daily Value per serving): Niacin (B3) 146%, Vitamin B6 105%, Selenium 102%, Riboflavin (B2) 66%, Vitamin K 34%, Potassium 24%, Thiamin (B1) 24%, Vitamin B12 24%, Vitamin A 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 2 breasts chicken breast, boneless skinless (400 g)
3 cups mushrooms, sliced (210 g)
Same amount as: 720 mL.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
½ cup low-sodium chicken broth (120 g)
Same amount as: 120 mL.
¼ cup heavy cream (60 g)
Same amount as: 60 mL.
½ tsp dried thyme (0.5 g)
Same amount as: 2 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tbsp butter (14 g)
Same amount as: 15 mL, about ⅛ stick.
1 tbsp fresh parsley (3.8 g)
Same amount as: 15 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. Four cutlets fill a 30 cm skillet. For more, sear in rounds and brown the mushrooms in two batches.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (414 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 484 | ||
| Total fat | 29 g | 37% | |
| Saturated fat | 13 g | 63% | |
| Cholesterol | 195 mg | 65% | |
| Sodium | 340 mg | 15% | |
| Total carbohydrate | 5.9 g | 2% | |
| Dietary fiber | 1.3 g | 5% | |
| Total sugars | 3.1 g | ||
| Net carbs† | 4.6 g | ||
| Protein | 50 g | 100% | |
| Vitamin D | 0.99 mcg | 5% | |
| Calcium | 51 mg | 4% | |
| Iron | 2 mg | 11% | |
| Potassium | 1,107 mg | 24% | |
| Vitamin A | 197 mcg | 22% | |
| Vitamin C | 6 mg | 7% | |
| Vitamin E | 1.9 mg | 12% | |
| Vitamin K | 41 mcg | 34% | |
| Thiamin (B1) | 0.29 mg | 24% | |
| Riboflavin (B2) | 0.85 mg | 66% | |
| Niacin (B3) | 23 mg | 146% | |
| Vitamin B6 | 1.8 mg | 105% | |
| Folate | 32 mcg | 8% | |
| Vitamin B12 | 0.59 mcg | 24% | |
| Magnesium | 71 mg | 17% | |
| Zinc | 2.1 mg | 19% | |
| Selenium | 56 mcg | 102% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Slice each breast in half through its side to make 2 thin cutlets. Pat dry. Salt and pepper both sides. Slice the mushrooms. Mince the garlic.
Heat the oil in the pan on medium-high. Lay in the cutlets. Do not move them for 4 minutes. Flip and cook 3 minutes more. Move to a plate.
Done looks like: Golden on both sides. The thickest cutlet reads 74 °C / 165 °F. Add the butter and the mushrooms. Cook 6–7 minutes, stirring only every 2 minutes.
Done looks like: Mushrooms browned and shrunk by half. The pan is dry again. Add the garlic and thyme. Stir 30 seconds.
Pour in the broth and scrape up the brown bits. Let it bubble 2–3 minutes.
Done looks like: About half the broth is gone. Stir in the cream. Bubble gently 2–3 minutes.
Done looks like: Sauce coats the back of a spoon. Put the chicken and its juices back in the pan. Spoon the sauce over and warm 1 minute. Scatter the parsley on top.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Grey, rubbery mushrooms | Crowded pan or stirred too often, so they steam. | Spread them out and leave them alone. Cook in two batches if the pan is full. |
| Thin sauce | Broth not reduced before the cream went in. | Let the sauce bubble a few more minutes before putting the chicken back. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 26 min, total 38 min. | 484 kcal 50 g protein 1.3 g fiber 4.6 g net carbs 29 g fat |
| Dairy-free | Coconut milk instead of cream, coconut oil instead of butter. Hands-on 26 min, total 38 min. | 452 kcal 50 g protein 1.3 g fiber 4.6 g net carbs 26 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook to at least 74 °C / 165 °F in the thickest part.