Description
This creamy chicken and mushroom skillet is a hearty and delicious dish perfect for any night of the week.
Ingredients
Scale
- 2 large chicken breasts (about 24 ounces)
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 1 pound Dutch baby potatoes, halved (quartered if large)
- 12 ounces cremini mushrooms, sliced ¼-inch thick
- 1 shallot, diced
- 4–6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6-7 minutes or until potatoes are fork tender. Drain and set aside.
- Slice the chicken breasts in half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Melt 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate, don’t wipe out the skillet.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in an even layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
- Reduce heat to medium and add oil if needed to equal about 1 ½ tablespoons. Add potatoes, shallots, garlic, and red pepper flakes. Sauté until shallots are softened, about 2 minutes. Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by balsamic vinegar and all of the sauce seasonings.
- Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often (not too thick). Push potatoes to the side of the pan and whisk in Parmesan until melted.
- Stir in mushrooms and add chicken to warm through to soak up the sauce. Garnish with fresh parsley if desired.
Notes
- For a lighter version, you can substitute the heavy cream with a lower-fat alternative.
- Serve it with crusty bread or over pasta for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg