Mushroom Chicken
Mushroom Chicken is a flavorful dish with tender chicken in a rich mushroom gravy, perfect over mashed potatoes for a cozy, satisfying meal.
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken breasts, (about 3 medium)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Mushroom Gravy
- 2 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 1 pound fresh baby bella mushrooms, sliced ¼ inch thick
- 1 teaspoon apple cider vinegar
- 1 cup chicken broth, divided
- 1 ½ cups heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ½ teaspoon Italian seasoning
- 3 tablespoons cornstarch
- Mashed potatoes, for serving
- Parsley, for garnish
Instructions
Chicken
- Season the chicken breasts on both sides with salt and pepper.
- To a large skillet over medium heat, add the oil. Once hot, add the chicken breasts and cook for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan, place it onto a plate, tent loosely with foil to keep warm, and set aside.
Mushroom Gravy
- To the same skillet over medium-low heat, add the butter. Once melted, add the garlic and cook for 1 minute.
- Add the mushrooms and cook for 6 to 7 minutes, or until they release their juices and the liquid has reduced. Stir in the apple cider vinegar, ½ cup of the chicken broth, heavy cream, salt, dry mustard, and Italian seasoning.
- In a small bowl, mix the cornstarch with the remaining ½ cup chicken broth until fully combined. Add the mixture to the skillet and simmer, stirring constantly, until it thickens slightly, about 2 to 3 minutes.
- Nestle the cooked chicken into the mushroom gravy.
- Serve the chicken and mushroom gravy over mashed potatoes. Garnish with parsley and serve immediately.