Creamy mushroom chicken is a meal that feels thoughtful, elevated, delicious, and, dare we say, easy. Great for company or, really, anyone.
Ingredients
4cupscooked white rice
1.5lbsboneless, skinless chicken breast
kosher salt and pepper
4Tablespoonsbutter, divided
8oz.white mushrooms, rinsed and sliced
1lemon
1cupchicken stock
1cupheavy cream
parsley for garnish
Instructions
Cook the rice according to package directions if you're not using previously cooked rice. Butterfly the chicken breasts and then cut to separate the two halves. Salt and pepper both sides of the chicken and set aside.
Bring a 12” (or larger) cast iron skilled to medium heat. Melt 2 Tablespoons of the butter and add the mushrooms. Sprinkle with salt and saute the mushrooms until they are golden brown, about 5-7 minutes. Remove from the skillet and set aside. While the mushrooms are cooking, zest the lemon with a microplane and set aside.
Increase the heat of the skillet to medium-high. Add the remaining 2 Tablespoons of butter to the pan. Once it's melted, add the chicken and cook for about 2-3 minutes per side or until the internal temperature of the chicken has reached 165°F (the chicken pieces should be very thin and will cook quickly). Remove from the heat and set aside.
Deglaze the pan by pouring in the chicken stock, then add the heavy cream and the juice of the lemon and whisk together to combine. Reduce the heat to medium-low and cook until the sauce is bubbly and has thickened a little (about 10 minutes). Carefully place the chicken and any accumulated juices back into the pan with the sauce along with the sauteed mushrooms. Let everything cook for another 1-2 minutes, spooning the sauce over any exposed chicken or mushrooms. Taste the sauce and add salt and pepper if needed. Garnish with lemon zest and parsley and serve hot with rice.
Notes
– You may substitute rice with another grain or a starch such as pasta, mashed potatoes, etc.