Creamy Chicken & Mushrooms

Creamy Chicken & Mushrooms

10 Reviews
From: EatingWell Magazine, September/October 2017

Whether you scored wild mushrooms at the farmers' market, found cultivated maitake or shiitake at the supermarket or just have some baby bellas on hand, this healthy creamy chicken recipe is delicious with any of them. Serve over whole-wheat egg noodles or mashed potatoes.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 4- to 5-ounce chicken cutlets (see Tips)
  • 4 cups mixed mushrooms, sliced if large
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 tablespoons finely chopped fresh parsley


  • Prep

  • Ready In

  1. Sprinkle chicken with ¼ teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
  2. Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and ¼ teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.
  • Tips: You can make your own chicken cutlets from two 8- to 10-ounce boneless, skinless chicken breasts. Remove the tenders (the strip of meat on the underside of the breast) and save for another use. Cut each breast in half crosswise. Place between pieces of plastic wrap. Pound with a meat mallet or skillet until about ½ inch thick.

Nutrition information

  • Serving size: 1 cutlet & generous ¼ cup sauce
  • Per serving: 325 calories; 20 g fat(7 g sat); 1 g fiber; 4 g carbohydrates; 29 g protein; 16 mcg folate; 99 mg cholesterol; 3 g sugars; 0 g added sugars; 601 IU vitamin A; 4 mg vitamin C; 28 mg calcium; 1 mg iron; 329 mg sodium; 286 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 3½ lean meat, 3½ fat

Reviews 10

February 03, 2019
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By: Allison Carson
Made this tonight and left salt out since I have to cut back but did do pepper. Very good and will make again. May add rosemary next time as someone mentioned.
January 24, 2019
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By: Kari
I was surprised at how flavorful this recipe turned out especially since the ingredients are so simple. Some people mentioned it was bland and added extra salt/seasoning. I didn’t measure out the salt and pepper, just eyeballed it so it’s possible I added more than what was called for. Anyways It’s great for those nights when you just want to whip up something quick and tasty. I saved the recipe and would definitely make this again.
March 09, 2018
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By: mj5277
We loved this. It was delicious. Relatively easy to make. I thought the portion sizes were good. I made a salad and potato’s as sides.
February 23, 2018
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By: Lisa Vohoska
Loved it. Because I like chicken with Rosemary, I did add a tablespoon of Wildtree Lemon Rosemary blend seasoning. Will definitely make again.
February 20, 2018
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By: Newbee
I'm new to cooking and I'm obsessed with chicken. Didn't have wine but decided to cook this recipe anyway. Loved it, cant wait to try it with the wine. Added some chilli powder to the mushrooms for a little heat.
January 08, 2018
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By: Kety
Yummy! But serving suggestion is way too small, just one cutlet and little bit of sauce. Otherwise, great recipe :)
December 14, 2017
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By: J.D.
Making your own chicken cutlets is a little more difficult than it seems - it took me a while to get the portions just right (ish). I used seasoned salt instead of kosher salt to season the chicken & I'm sure I used more than was called for. The sauce was kind of bland to me, so I added garlic powder, onion powder, seasoned salt & a little pepper. It also seemed like there wasn't really enough sauce, so I added extra heavy cream. The dish tasted good, but I feel like it was a lot of effort to just make cream of mushroom soup. I could have used a can & thinned it out with a little extra water or milk & achieved roughly the same thing. I served with white rice & asparagus broiled in the oven with a little EVOO & sea salt.
November 10, 2017
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By: abrown062
I simmered the chicken longer to get it done, and doubled the mushrooms since they tend to cook way down. It was a little bland to me and everyone added more salt and pepper, but still pretty good. I will spice it up next time.
October 05, 2017
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By: Maggie
This had a good flavor. The only thing I found wrong with it was the sauce was too runny. Will make again with a thicker sauce.
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