Creamy Mushroom Chicken
This comforting and savory chicken dish features tender cutlets smothered in a rich, dairy-free mushroom sauce.
Ingredients
- •4 boneless skinless chicken breast cutlets (about 1.5 lbs)
- •2 tbsp olive oil, divided
- •8 oz cremini mushrooms, sliced
- •2 cloves garlic, minced
- •1 small yellow onion, finely diced
- •1 cup low-sodium chicken broth
- •3/4 cup unsweetened soy milk or cashew cream
- •1 tbsp all-purpose flour or cornstarch
- •1 tsp fresh thyme leaves
- •Salt and freshly cracked black pepper to taste
- •2 tbsp fresh parsley, chopped for garnish
Instructions
- 1
Season the chicken cutlets generously on both sides with salt and black pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken from the skillet and set aside on a warm plate.
- 3
In the same skillet, add the remaining tablespoon of olive oil and the sliced mushrooms. Sauté undisturbed for 4 minutes until they turn golden brown, then stir and cook for another 2 minutes.
- 4
Add the diced onion and minced garlic to the mushrooms. Cook for 3 minutes until the onions are soft and translucent, stirring frequently.
- 5
In a small bowl, whisk together the chicken broth, plant milk, and flour until smooth, ensuring there are no lumps.
- 6
Pour the broth mixture into the skillet with the mushrooms, scraping up any browned bits from the bottom of the pan.
- 7
Add the fresh thyme, bring the sauce to a gentle simmer, and let it cook for 5 to 7 minutes until the liquid reduces and thickens into a rich cream sauce.
- 8
Return the cooked chicken and any accumulated juices back into the skillet, spooning the mushroom cream sauce over the top. Simmer for 2 minutes to heat everything through.
- 9
Garnish with chopped fresh parsley and serve hot.
💡 Chef tips
- To make this dish completely gluten-free, substitute the all-purpose flour with an equal amount of cornstarch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Cashew cream yields the richest and creamiest texture if you want a dairy-like mouthfeel without using dairy.
✅ How it should turn out
The finished dish should feature golden-brown, juicy chicken coated in a glossy, savory mushroom sauce that smells intensely aromatic with garlic and thyme.