This flavorful chicken mushroom recipe is an easy weeknight meal. Tender pieces of lean white meat are lightly breaded, seared until golden brown, then simmered in a creamy sauce with melted gruyere cheese on top.

Table of Contents

1. Flatten the meat
2. Dredge with flour
3. Pan-fry for better texture
4. Fond adds flavor
5. Mushroom selection
6. Cooking the mushrooms
7. Finish it with cheese
8. Serve this with
9. FAQ
10. Chicken and Mushroom Recipe

Don’t settle for another boring dinner! Grab your skillet, and let’s get to work. The combination of ingredients is a perfect pairing as the savory flavor compounds in the fungi naturally enhance the taste of the chicken. After searing, we’ll use all those flavorful pan drippings to make a delicious sauce.

Aromatic caramelized onions add a hint of sweetness as they cook alongside thick slices of mushrooms and freshly chopped herbs. Chicken stock and heavy cream simmer to make a velvety sauce that clings to the meat. Serve with a nice glass of wine, crispy potatoes, and greens for a complete gourmet meal.

Flatten the meat

I use boneless skinless chicken breasts because it’s very lean and cooks quickly in the skillet. Look for pieces 6 to 8 ounces in size. If any larger or thicker than 1-inch, you may want to cut them in half horizontally to give four total cutlets.

Chicken breasts are thicker on one side and taper down on the other. This shape causes issues with uneven cooking. A quick solution is to use a meat mallet or rolling pin to pound and flatten to an even thickness, about a ½-inch.

Dredge with flour

This recipe starts similar to a scallopini, where the chicken is seasoned then dredged in flour to create a light crust on the surface. I also do this when making Italian chicken marsala for more contrast in texture. When cooked, the wheat sticks to the meat and dries out the exterior for better color and flavor development. Try to shake off excess flour, as it can burn in the pan.

Pan-fry for better texture

The coated chicken is pan-fried in hot olive oil until a golden-brown crust appears, then flipped and finished over low heat to gently cook through. This method prevents the chicken from drying out. The proteins in the flour coating harden when pan-fried, creating a more interesting texture on the outside.

If you’re looking for a gluten-free option, you can use cassava flour or omit it altogether.

Fond adds flavor

After pan-frying the chicken, there will be flavorful browned bits called fond. Use the same pan to make the sauce, don’t wash it off! Caramelize the onions in the butter, scraping the bottom of the pan to lift off the fond. Shallots, garlic, rosemary, and thyme add beautiful aromatics.

If you want to use dried herbs, use a third of the amount of fresh. Herbs de Provence can be substituted as the lavender add lovely floral notes.

Mushroom selection

Cremini mushrooms are my top choice for the sauce. They have a deep savory flavor when cooked and are firmer. They hold their structure better when simmered compared to White Button mushrooms that significantly shrink down.

You can use other types of mushrooms like Baby Bellas or chopped Portobello caps. Just make sure to scrape out the gills. For a more robust umami flavor, you can add dried Porcinis to the mixture.

Cooking the mushrooms

I season the mushrooms with salt and pepper, which helps draw out the moisture and absorb the salty flavor. However, I also find that it needs more dimension to make the savory notes pop. Some soy sauce with natural glutamates and pungent vinegar does the trick!

The mushrooms simmer with chicken stock and heavy whipping cream until thickened. I find that they tighten up more as they cool down. Warm the chicken in the pan, and top it with the mushroom sauce.

Finish it with cheese

To meld all the flavors of the chicken and mushroom dish together, top with freshly grated cheese. I prefer gruyere. It’s a Swiss-type of cheese with a nutty and slightly sweet note. Emmental, Jarlsberg, or Raclette are good substitutes. Grated parmesan or pecorino romano adds a more Italian flavor.

Serve this with

FAQ