High Protein Creamy Mushroom Chicken – Comforting, Satisfying, and Weeknight-Friendly
This High Protein Creamy Mushroom Chicken checks every box: it’s comforting, hearty, and surprisingly simple. Juicy chicken cutlets simmer in a silky mushroom sauce that tastes like a restaurant dish but comes together in one pan. It’s the kind of meal that works for busy nights and still feels special.
Serve it with rice, mashed potatoes, or steamed greens and you’ve got a complete dinner that keeps you full and energized. No fancy techniques, just honest, delicious flavor.
High Protein Creamy Mushroom Chicken - Comforting, Satisfying, and Weeknight-Friendly
Ingredients
Method
- Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, and garlic powder. If your cutlets are thick, pound lightly to an even thickness for quick, even cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
- Sauté the mushrooms: Reduce heat to medium. Add butter to the pan. Add mushrooms with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until browned and their moisture evaporates.
- Add aromatics: Stir in shallot and cook 1–2 minutes until soft. Add minced garlic and cook 30 seconds, just until fragrant. Avoid burning the garlic.
- Deglaze: Pour in white wine (if using). Scrape up any browned bits. Let it reduce by half, 1–2 minutes. If not using wine, go straight to the broth.
- Build the sauce: Add chicken broth, cream, Dijon, and thyme. Stir well. Simmer gently 3–4 minutes until slightly thickened. If you prefer a thicker sauce, whisk cornstarch with 1 tablespoon cold water, then stir in a little at a time until it reaches your desired consistency.
- Add Parmesan: Stir in Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Finish the dish: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 2 minutes on low to warm through and marry the flavors.
- Brighten: Add lemon juice to taste and sprinkle with parsley. Remove from heat.
- Serve: Plate with your favorite side—mashed potatoes, rice, cauliflower mash, or sautéed greens. Spoon plenty of sauce over the chicken.
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Why This Recipe Works
The secret is building flavor in layers. Browning the chicken first creates fond—the tasty browned bits that enrich the sauce.
Then, mushrooms and aromatics soak up those flavors before cream and broth bring everything together.
Using thin-sliced chicken breast (or halved cutlets) cooks the protein quickly without drying it out. A touch of Dijon and Parmesan gives the sauce depth without being heavy. It’s a smart balance of protein, creaminess, and umami that tastes far more indulgent than it really is.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken breasts, halved into cutlets or thin-sliced
- Salt and pepper: For seasoning the chicken and sauce
- Garlic powder: 1 teaspoon, for quick, even flavor
- Olive oil: 2 tablespoons, for searing
- Unsalted butter: 1 tablespoon, for sautéing mushrooms
- Cremini or baby bella mushrooms: 12 ounces, sliced
- Shallot: 1 small, finely chopped (or 1/2 small onion)
- Garlic: 3 cloves, minced
- Low-sodium chicken broth: 3/4 cup
- Dry white wine (optional): 1/4 cup, for deglazing
- Heavy cream: 1/2 cup (or half-and-half for a lighter version)
- Dijon mustard: 2 teaspoons
- Parmesan cheese: 1/4 cup, finely grated
- Fresh thyme or parsley: 1 tablespoon chopped, plus more for garnish
- Cornstarch (optional): 1–2 teaspoons if you prefer a thicker sauce
- Lemon juice: 1–2 teaspoons, to brighten at the end
Instructions
- Prep the chicken: Pat chicken dry.
Season both sides with salt, pepper, and garlic powder. If your cutlets are thick, pound lightly to an even thickness for quick, even cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and just cooked through.
Transfer to a plate and tent loosely with foil.
- Sauté the mushrooms: Reduce heat to medium. Add butter to the pan. Add mushrooms with a pinch of salt.
Cook 6–8 minutes, stirring occasionally, until browned and their moisture evaporates.
- Add aromatics: Stir in shallot and cook 1–2 minutes until soft. Add minced garlic and cook 30 seconds, just until fragrant. Avoid burning the garlic.
- Deglaze: Pour in white wine (if using).
Scrape up any browned bits. Let it reduce by half, 1–2 minutes. If not using wine, go straight to the broth.
- Build the sauce: Add chicken broth, cream, Dijon, and thyme.
Stir well. Simmer gently 3–4 minutes until slightly thickened. If you prefer a thicker sauce, whisk cornstarch with 1 tablespoon cold water, then stir in a little at a time until it reaches your desired consistency.
- Add Parmesan: Stir in Parmesan until melted and smooth.
Taste and adjust seasoning with salt and pepper.
- Finish the dish: Return chicken and any juices to the skillet. Spoon sauce over the top. Simmer 2 minutes on low to warm through and marry the flavors.
- Brighten: Add lemon juice to taste and sprinkle with parsley.
Remove from heat.
- Serve: Plate with your favorite side—mashed potatoes, rice, cauliflower mash, or sautéed greens. Spoon plenty of sauce over the chicken.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–60% power, stirring the sauce to keep it smooth. Add a splash of broth or water if it thickens too much.
- Freeze: Cream sauces can separate when frozen.
If you want to freeze, do so before adding the cream and Parmesan. Reheat, then stir in cream and cheese fresh.
Benefits of This Recipe
- High protein: Chicken breast provides lean protein to keep you satisfied and support muscle recovery.
- Balanced richness: Cream and Parmesan add body without making the dish overly heavy.
- One-pan ease: Less cleanup and faster cooking time.
- Everyday ingredients: Uses simple pantry staples you likely already have.
- Customizable: Works with different mushrooms, herbs, or add-ins like spinach or peas.
Pitfalls to Watch Out For
- Overcooking the chicken: Thin cutlets cook fast. Pull them when just done and finish warming in the sauce.
- Crowding the pan: Sear chicken and mushrooms in batches if needed.
Crowding traps steam and prevents browning.
- Boiling the cream: Keep the sauce at a gentle simmer. Hard boiling can cause curdling or a greasy texture.
- Underseasoning: Taste at each stage. Mushrooms and cream need salt and a bit of acid to shine.
- Skipping the fond: Scrape up the browned bits after deglazing.
That’s pure flavor.
Variations You Can Try
- Greek yogurt boost: Replace half the cream with plain Greek yogurt for more protein. Temper the yogurt with a little warm sauce first, then stir in off heat to avoid curdling.
- Spinach and peas: Stir in a few cups of baby spinach and 1 cup of peas during the last minute for color and extra fiber.
- Turkey or pork: Use turkey cutlets or thin pork chops. Adjust cooking time based on thickness.
- Miso umami: Whisk 1 teaspoon white miso into the sauce instead of extra salt for deeper savory notes.
- Dairy-light: Use half-and-half and skip Parmesan.
Thicken with a touch more cornstarch if needed.
- Gluten-free: This recipe is naturally gluten-free if your broth and Dijon are certified GF. Serve with rice or potatoes.
- Mushroom medley: Mix cremini with shiitake or oyster mushrooms for varied texture.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and stay juicy.
Sear them 5–6 minutes per side, then finish in the sauce until they reach 165°F in the center.
What can I use instead of white wine?
Use more chicken broth and add 1 teaspoon of lemon juice or a splash of apple cider vinegar to replicate the brightness wine provides.
How do I make the sauce thicker without more cream?
Use a cornstarch slurry (1–2 teaspoons cornstarch mixed with cold water) and stir into the simmering sauce until it thickens. Start small and add more if needed.
Is this recipe meal-prep friendly?
Yes. It reheats well for up to four days.
Store the chicken and sauce together, and reheat gently to maintain a silky texture.
What sides pair best with this dish?
Mashed or roasted potatoes, rice, buttered noodles, or cauliflower mash are great. For lighter options, try roasted broccoli, green beans, or a crisp side salad.
Can I make it without dairy?
Use olive oil instead of butter, swap cream for full-fat coconut milk, and skip Parmesan or use a dairy-free alternative. Expect a slightly different flavor profile but still delicious.
How can I add more protein?
Top with a spoonful of Greek yogurt at serving, add sautéed white beans to the sauce, or serve with a side of quinoa to bump up the protein.
Why did my sauce separate?
The heat may have been too high, or the sauce boiled rapidly.
Keep the heat gentle, add dairy slowly, and avoid boiling after adding cream and cheese.
Final Thoughts
High Protein Creamy Mushroom Chicken is the kind of dependable dinner you’ll make on repeat. It’s simple, deeply flavorful, and easy to tailor to your tastes. With a short ingredient list and one-pan cleanup, it punches above its weight on busy nights.
Keep this recipe in your weeknight rotation and enjoy a comforting, protein-packed meal any time you need it.
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