Everyone will be licking their plates clean after eating this Ina Garten creamy chicken mushroom dish. It has the appearance and flavor of a gourmet dish but can be produced in about an hour with only a few common cupboard ingredients.

Chicken cutlets are gently coated and then pan-fried until golden brown; baby Bella mushrooms are sautéed in butter until caramelized, and Dutch potatoes are whipped with butter and smothered in a savory Parmesan cream sauce flavored with garlic and Italian herbs.

Why You’ll Love This Recipe

The Mushrooms. To keep their appealing texture and powerful taste, the mushrooms are pan-fried in butter and olive oil until nearly crispy, then left aside while the sauce is prepared.
The Sauce. There are many other chicken mushroom recipes out there, but I guarantee you won’t find a creamier, tastier sauce anywhere else, owing to the addition of dijon mustard and balsamic vinegar.
The Chicken. Chicken breasts are halved, pressed thin, and seasoned with a savory crust made of flour, salt, garlic powder, onion powder, pepper, and paprika.
A Simple Meal That Just Requires One Pan. In little over 30 minutes, you can have this easy-to-make chicken and mushroom dish on the table. The chicken and mushrooms may be seared and sautéed while the potatoes are par-cooked in the microwave. When potatoes are cooked in a microwave, preparation time is drastically reduced.
Flexible. The possibilities with this mushroom chicken are endless. The potatoes can be omitted or replaced with other vegetables like asparagus, zucchini, or green beans. More or less parmesan cheese, garlic, etc., can also be added. For the ultimate chicken and mushroom dish.

Ina Garten Chicken With Mushrooms Ingredients

In order to make this chicken mushroom chicken, you’ll need to get practically everything from your cupboard. A simple trip to the market for some fresh mushrooms will do the trick. What you need to make a delicious chicken supper is listed below.

Chicken Breasts. If you don’t want to use cutlets, you might use boneless, skinless chicken thighs.
Flour. In this case, I used all-purpose flour, but I have no doubt that a gluten-free alternative would be just as successful.
Spices. Powdered garlic, onion, paprika, salt, and pepper are used to season the chicken.
Butter. To better regulate the salt, I recommend using unsalted butter.
Olive Oil. If you want the greatest flavor, cook using extra virgin olive oil.
Dutch Baby Potatoes. are not required but are a welcome bonus. Baby dutch potatoes are delicious because they have a thin shell and a buttery texture, and they hold together well. You can cut them in half without any trouble. Instead of using russet potatoes, you can use Yukon gold potatoes or any waxy potato and cut it into little wedges.
Cremini Mushrooms. Mushrooms, known as baby Bellas have a robust umami taste.
Shallot. Only one shallot is required. Although a single clove may be present in a given shallot bulb, it is still counted as one shallot.
Garlic. While I find that using 4–6 cloves of garlic yields a magnificent result, you are welcome to use more or less as you see fit. If you don’t have any fresh garlic on hand, you may use 1 teaspoon of garlic powder.
Chicken Broth. is lower in calories and provides a fuller taste than plain milk or cream. For this reason, and since it’s easier to regulate the salt content of the meal, I always use low-sodium chicken broth.
Cornstarch. Makes the sauce thicker, so it’s more creamy and less watery. Use chicken broth in place of the whole amount of cream.
Heavy Cream. Also sold under the name “heavy whipping cream” in supermarkets.
Dried Herbs. Dried herbs such as parsley, basil, oregano, and thyme are used to flavor the mushroom sauce used to cook the chicken.
Balsamic Vinegar. Enhances the mushroom sauce’s taste and tartness.
Mustard From Dijon. Adds a touch of tanginess to balance out the earthiness of the mushrooms.
Parmesan Cheese. Adds a wonderful salty, nutty flavor to the sauce. Always use freshly grated parmesan for optimal flavor. Unlike powdered or pre-shredded cheese, it has a richer taste and melts more smoothly.

What Type of Chicken Should I Use?

Use two big boneless, skinless chicken breasts and divide them in half horizontally to make four cutlets. Chicken cutlets are more flavorful, tender, and easy to prepare than full breasts because of their thinner thickness. Chicken cutlets can be made at home by slicing two big chicken breasts down the middle at the equator, or they can be purchased from a store already cut.

Which Mushrooms Should I Use?

This creamy mushroom chicken dish uses almost any tasty mushrooms other than white mushrooms (unless you would like a super mild flavor). I cooked easy-to-find cremini/baby Bella mushrooms.

The “middle child” mushroom is cremini. The mature white button mushroom is heartier, earthier, and more delicious. They have termed “baby Bella” or “baby portobello” mushrooms because they are younger than the portobello. Portobello mushrooms are 4–6 inches wide. Young cremini mushrooms taste delicious.

Use portobello, shiitake, oyster, or more exotic mushrooms like chanterelle, morel, enoki, or king oyster mushrooms. You can even combine mushrooms.

Can I Substitute the Heavy Cream?

This chicken and mushroom dish tastes as if it came straight from a fine dining establishment, thanks to the combination of heavy cream, chicken stock, and cornstarch. Instead of using heavy cream, you can use evaporated milk blended with 1 teaspoon of cornstarch if you’re watching your calorie intake.

How To Make Ina Garten Chicken With Mushrooms

In a microwave-safe dish, combine potatoes and 1/3 cup water. Microwave on high for 6-7 minutes, or until potatoes are cooked. Set aside after draining.
Cut the chicken breasts in half through the equator to make four fillets. Wrap in plastic wrap and pound to a consistent thickness. Allow to air dry.
In a small bowl, combine the flour and all of the chicken spice. Dredge each breast in the mixture, shaking off any excess, and setting it aside on a dry surface.
In a large pan over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. When the pan is heated, add the chicken and cook for 4-5 minutes on each side (depending on thickness), or until golden and cooked through. Remove the chicken to a platter, but do not clean the skillet.
Over medium heat, combine 2 tablespoons butter and 1 tablespoon olive oil. Turn the heat up to medium-high and add half of the mushrooms. Stir to coat evenly in the butter, then place mushrooms in an equal layer. Cook for 3 minutes per side, or until golden. When the mushrooms are properly browned, season them with freshly cracked salt and pepper and give them a good toss. Remove the mushrooms from the skillet and repeat with the remaining mushrooms; place all of the mushrooms on a platter.
Reduce the heat to medium and add enough oil to equal about 1 1/2 teaspoons. Combine the potatoes, shallots, garlic, and red pepper flakes in a mixing bowl. Cook for 2 minutes, or until shallots are softened. Reduce the heat to low and add the heavy cream. Add the chicken broth, cornstarch, balsamic vinegar, and all of the sauce ingredients to the skillet.
Bring sauce to a simmer, scraping off any brown pieces on the bottom of the pan, and continue to cook until sauce thickens to desired consistency, stirring often (not too thick). Whisk in the Parmesan until melted, then push the potatoes to the side of the pan.
Stir in the mushrooms, then add the chicken to heat through and soak up the sauce. If desired, garnish with fresh parsley.

What to Serve with Chicken Mushroom?

This creamy chicken mushroom recipe comes with Dutch potatoes, but it would be delicious over mashed potatoes, pasta (cacio e Pepe would be great!), rice (plain, rice pilaf, or risotto), or low-carb alternatives like cauliflower mashed “potatoes,” cauliflower rice, zucchini noodles, or spaghetti squash.

After the mushroom chicken, let’s talk sides. We love serving it with a fresh salad like wedge salad, strawberry salad, or spinach berry salad in the spring/summer and apple salad, Fall salad, or beet salad in the winter. Roasted root vegetables, glazed carrots, Brussels sprouts, broccoli, and asparagus are good sides.

Melon, grapes, or playful Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad, and Berry Salad with Honey Mascarpone are options for fruit.

Finally, bread is necessary to absorb the sauce. We love my Garlic Bread, Dinner Rolls, and Garlic Parmesan Butter Breadsticks with this chicken mushroom dish.

How Do I Thicken The Sauce?

As the heavy cream and broth diminish during simmering, the consistency of the sauce will improve. A slurry made by mixing together 1 teaspoon of cornstarch and 2 tablespoons of water may be added to a sauce that is boiling on the stovetop in order to make it thicker and more quickly. That process can be repeated as many as you like.

Recipe Variations

Use Another Mushroom Variety. To really appreciate the robust mushroom flavor, seek out more unusual varieties like maitake, oyster, and/or shiitake.
Protein Replacement. That velvety sauce is so delicious that you’ll want to put it on everything. You may use thighs, fillets, or chops instead of chicken breasts. Even cooked chicken sausage or ground Italian sausage would work. Keep in mind that the cooking time for various meats (including chicken thighs) may vary.
Add Veggies. Chop up some broccoli, zucchini, bell peppers, green beans, or any other vegetable you choose and add it in. And throw them into the pan with the shallots, butter, and olive oil and let them cook until tender. Include any leftover roasted vegetables, such broccoli, cauliflower, etc. To heat frozen peas, defrost them and mix them in with the parmesan.
Spinach. Instead of regular spinach, use 2 cups of baby spinach and add it to the sauce right before serving.
Include Some Sun-Dried Tomatoes. Get the sun-dried tomatoes, but don’t get the ones in water; get the ones in oil. You can normally find them in the condiments section of the supermarket, close to the olives and pickles. Don’t bother with the olive oil; just use the oil from the container. Tomatoes and shallots need to be washed, patted dry, chopped, and cooked together.
Artichokes. are wonderful in rich sauces and very soft with a hint of sweetness and nuttiness. Get your artichoke hearts from a store, but make sure they’re in the water and not marinade. Some of the marinated ones might be rather bitter. Chopping it up and cooking it with the shallots.
Incorporate Some Melted Mozzarella. Add fresh mozzarella slices on top of the chicken, cover, and cook over low heat until the cheese melts.
Add Lemon. Adding 1–2 teaspoons of fresh lemon juice to the cream sauce gives it a bright, citrusy flavor.
To Add Some Flavor. You may increase the spiciness by adding more red pepper flakes. At the very least, I always put in a quarter teaspoon of red pepper flakes, and if I want a genuine kick, I put in a whole half teaspoon. Additional red pepper flakes can be added to individual plates to make the dish spicier without making the dish unsuitable for children.

How To Store Chicken Mushroom?

In The Fridge:

The creamy mushroom chicken may be kept in the refrigerator for up to five days if it is sealed tightly in an airtight container.

In The Freezer:

Creamy sauces often do not store and thaw well. However, I have successfully frozen numerous freezer dinners including this Creamy Chicken Mushroom. The sauce may be frozen separately or with the meat for up to two months if stored in an airtight container.

To Make Ahead:

Prep Chicken. Cut chicken breasts in half horizontally and pound to an equal thickness to make chicken cutlets. Keep refrigerated in an airtight container.
Dredge Chicken. The chicken might be dredged in flour and spices for added flavor. Place the chicken in a single layer on a dish coated with parchment paper, and then seal the plate securely with plastic wrap. Keep cold.
Chop Aromatics. Preserve the shallots and garlic separately in plastic bags in the fridge.
Chop Potatoes. Can be frozen or refrigerated after being cut and kept in water. There will be oxidation and browning if the potatoes aren’t kept in water.
Slice Mushrooms. Sliced mushrooms can be kept in the fridge in an airtight container until they are needed. Don’t bother washing the mushrooms; just brush them off.

To Reheat:

Microwave. If you want to reheat some chicken in the microwave without overcooking it, you should chop it up first. It’s best to cook it for a full minute, give it a stir, and then return it to the microwave for another 30 seconds.
Stove. Chicken should be chopped and then placed in a pan. In a pan, heat up the oil while stirring often.

Recipe Tips

Avoid Washing Mushrooms. Mushrooms absorb water like sponges and get saturated if rinsed. Soggy, squeaky mushrooms won’t brown or taste as well. Clean mushrooms with a moist paper towel.
Cut Mushrooms Evenly. As with other veggies, slice mushrooms uniformly to cook evenly. Try to slice all mushrooms the same size, cutting bigger ones first if necessary.
Avoid Crowding Mushrooms. Key! Mushrooms require space to sear instead of steam. Stacking fresh mushrooms makes them mushy, not caramelized. By spreading them out in a single layer, the mushrooms’ whole surface area contacts the hot pan’s sizzling butter, caramelizing and crisping them.
Wait. For the best flavor, sauté mushrooms until all the liquid is absorbed and they are browned all over.
Cook The Mushrooms Separately From The Sauce. Once the mushrooms are browned, take them from the pan and stop cooking them with the sauce.
Salt Mushrooms Last. After cooking mushrooms, add salt and pepper. Salting mushrooms when cooking prevents browning.
Use Butter And Olive Oil. For roux and chicken, I usually use butter and oil. Butter provides taste and oil prevents scorching. All oil is OK, but all butter burns. Both work best.
Collect The Gold Flecks. Golden flecks on the pan after cooking the chicken taste gold! Scrape the shallots while sautéing.
Hot Pan. The chicken should sizzle when added to a heated pan. The chicken won’t sear in a lukewarm pan, yet Gordon Ramsey says color Equals taste. The Maillard reaction, or taste response, browns and flavors chicken when seared. Hot denotes the entire temperature, not excessive heat (medium-high in this case).
Turn Chicken Once. Adding the chicken to a medium-high pan is only half the fight. Do not move or turn the chicken during cooking. To brown, the bird must stay still. Browned chicken releases from the pan.
Avoid Overcooking Chicken. Overcooked chicken, especially breasts, loses moisture. Chicken breasts are done when the meat thermometer reads 165 degrees Fahrenheit.

Try More Recipes:

Ina Garten Chicken With Mushrooms

Erin Table for Seven

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings

Calories 620 kcal

Ingredients

Chicken

2 large chicken breasts (about 24 ounces)
2 tablespoons flour
1 tsp each salt, garlic powder, and onion powder
½ tsp each pepper and paprika
4 tablespoons unsalted butter divided
3 tablespoons olive oil divided

Creamy Mushroom Sauce

1 pound Dutch baby potatoes halved quartered if large (optional)
12 ounces cremini mushrooms sliced ¼ inch thick
1 shallot diced
4 garlic cloves minced
¼ teaspoon red pepper
1 ½ cups low-sodium chicken broth
1 tablespoon cornstarch
1 cup heavy cream
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1 tsp each dried parsley and dried basil or 1 tablespoon each fresh
½ tsp each dried oregano and dried thyme
¼ cup freshly grated Parmesan cheese

Instructions

In a microwave-safe dish, combine potatoes and 1/3 cup water. Microwave on high for 6-7 minutes, or until potatoes are cooked. Set aside after draining.
Cut the chicken breasts in half through the equator to make four fillets. Wrap in plastic wrap and pound to a consistent thickness. Allow to air dry.
In a small bowl, combine the flour and all of the chicken spice. Dredge each breast in the mixture, shaking off any excess, and setting it aside on a dry surface.
In a large pan over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil.
When the pan is heated, add the chicken and cook for 4-5 minutes on each side (depending on thickness), or until golden and cooked through. Remove the chicken to a platter, but do not clean the skillet.
Over medium heat, combine 2 tablespoons butter and 1 tablespoon olive oil. Turn the heat up to medium-high and add half of the mushrooms. Stir to coat evenly in the butter, then place mushrooms in an equal layer.
Cook for 3 minutes per side, or until golden. When the mushrooms are properly browned, season them with freshly cracked salt and pepper and give them a good toss.
Remove the mushrooms from the skillet and repeat with the remaining mushrooms; place all of the mushrooms on a platter.
Reduce the heat to medium and add enough oil to equal about 1 1/2 teaspoons. Combine the potatoes, shallots, garlic, and red pepper flakes in a mixing bowl.
Cook for 2 minutes, or until shallots are softened. Reduce the heat to low and add the heavy cream. Add the chicken broth, cornstarch, balsamic vinegar, and all of the sauce ingredients to the skillet.
Bring sauce to a simmer, scraping off any brown pieces on the bottom of the pan, and continue to cook until sauce thickens to desired consistency, stirring often (not too thick).
Whisk in the Parmesan until melted, then push the potatoes to the side of the pan.
Stir in the mushrooms, then add the chicken to heat through and soak up the sauce. If desired, garnish with fresh parsley.

Notes

Avoid Washing Mushrooms. Mushrooms absorb water like sponges and get saturated if rinsed. Soggy, squeaky mushrooms won’t brown or taste as well. Clean mushrooms with a moist paper towel.
Cut Mushrooms Evenly. As with other veggies, slice mushrooms uniformly to cook evenly. Try to slice all mushrooms the same size, cutting bigger ones first if necessary.
Avoid Crowding Mushrooms. Key! Mushrooms require space to sear instead of steam. Stacking fresh mushrooms makes them mushy, not caramelized. By spreading them out in a single layer, the mushrooms’ whole surface area contacts the hot pan’s sizzling butter, caramelizing and crisping them.
Wait. For the best flavor, sauté mushrooms until all the liquid is absorbed and they are browned all over.
Cook The Mushrooms Separately From The Sauce. Once the mushrooms are browned, take them from the pan and stop cooking them with the sauce.
Salt Mushrooms Last. After cooking mushrooms, add salt and pepper. Salting mushrooms when cooking prevents browning.
Use Butter And Olive Oil. For roux and chicken, I usually use butter and oil. Butter provides taste and oil prevents scorching. All oil is OK, but all butter burns. Both work best.
Collect The Gold Flecks. Golden flecks on the pan after cooking the chicken taste gold! Scrape the shallots while sautéing.
Hot Pan. The chicken should sizzle when added to a heated pan. The chicken won’t sear in a lukewarm pan, yet Gordon Ramsey says color Equals taste. The Maillard reaction, or taste response, browns and flavors chicken when seared. Hot denotes the entire temperature, not excessive heat (medium-high in this case).
Turn Chicken Once. Adding the chicken to a medium-high pan is only half the fight. Do not move or turn the chicken during cooking. To brown, the bird must stay still. Browned chicken releases from the pan.
Avoid Overcooking Chicken. Overcooked chicken, especially breasts, loses moisture. Chicken breasts are done when the meat thermometer reads 165 degrees Fahrenheit.

Nutrition

Calories: 620kcalCarbohydrates: 15gProtein: 33gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 174mgSodium: 311mgPotassium: 1004mgFiber: 1gSugar: 4gVitamin A: 1447IUVitamin C: 4mgCalcium: 157mgIron: 2mg

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