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Creamy Mushroom Chicken (Easy 30-Minute Weeknight Dinner)
Allison Bryant

Creamy Mushroom Chicken

A luxurious, 30-minute high-protein comfort dish featuring golden-seared chicken breasts in a velvety mushroom cream sauce. Low-carb, keto-friendly, and packed with umami from cremini mushrooms, Dijon mustard, and fresh lemon. Perfect for weeknight dinners that feel gourmet without the fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, French-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1.5 lbs), butterflied into 4 cutlets
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour (or almond flour for keto)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • ½ cup chicken broth (no added sugar)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ cup heavy cream
  • 2 cups (optional) fresh spinach (to add at end)

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Tongs

Method
 

  1. Butterfly chicken breasts to create 4 thinner cutlets. Season both sides with salt and pepper. Lightly dredge each cutlet in flour, shaking off excess.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, add chicken cutlets. Sear 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and tent with foil.
  3. In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and cook undisturbed for 2 minutes to develop a deep brown sear. Stir and continue cooking 2–3 minutes until mushrooms release moisture and brown.
  4. Add Italian seasoning and minced garlic. Cook for 60 seconds until fragrant, being careful not to burn garlic.
  5. Pour in chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze (lift the browned fond). Whisk in Dijon mustard and lemon juice. Let liquid reduce by half, about 3–4 minutes.
  6. Reduce heat to medium-low. Pour in heavy cream, stirring continuously. Simmer until sauce thickens enough to coat the back of a spoon, about 2–3 minutes.
  7. Return chicken cutlets to the skillet, spooning sauce over the top. If using spinach, add it now and stir until wilted. Simmer 1–2 minutes until heated through.
  8. Serve immediately, spooning extra mushroom cream sauce over each portion.

Notes

No alcoholic ingredients used. For keto-friendly: replace flour with almond flour or unflavored whey protein isolate. For dairy-free: substitute heavy cream with full-fat coconut milk or cashew cream, and use coconut oil instead of butter. For extra protein: add 1 tablespoon nutritional yeast at the end. Store in airtight container up to 3 days; reheat on stovetop with a splash of broth. Serve over roasted asparagus, lentil pasta, or cauliflower rice.