Creamy Mushroom Chicken
by Tiana Catala

You will need:

1.5 to 2 lbs boneless skinless chicken breast (season to taste)

I used lemon pepper, garlic powder, onion, powder, and salt

Can use chicken thigh or boneless chicken thigh or drumsticks for the richness dark meat gives a meal!

8 oz baby bella mushrooms

4 tbsp unsalted butter

Olive oil

half of small onion (1.5 oz to 2 oz )

3 cloves fresh garlic minced

salt and pepper to taste

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tbsp fresh parsley

1 tbsp fresh chives

3 cups (24 oz) heavy cream (or half and half)

¼ cup lemon juice

Baby Spinach

2 to 3 oz grated parmesan cheese

Some flour


  1. Cut chicken breast in half and bang flat w/ rolling pin (or malet) to ensure they are equal +desired thickness (you want it kinda flat).
  2. Season chicken then season flour mix a little bit
  3. Dip chicken in flour then pan fry in a shallow pan with the bottom coated in olive oil (for a healthier version, don’t dip chicken in flour and just pan fry the chicken).
  4. Cook on each side for about 5-6 minutes or until the chicken has color.
  5. Set Chicken Aside.
  6. In the same pan, add butter and a little olive oil and add sliced mushrooms. Sautee on medium heat until they take color.
  7. Lower heat to low/medium, and add chopped onions. (feel free to add more olive oil or butter to ensure these don’t stick to the pan)
  8. After sauteeing for a few minutes, add garlic, thyme, rosemary, green onions, and parsley (add more oil/butter if needed).
  9. Now, Lower heat so the mixture is simmering. (this is milk, milk will burn needs to eb on low heat) Add heavy cream (or half and half for lower calorie version). Also, add spinach at this step if you want(add however much you want)
  10. Then Add lemon juice (or juice of ½ lemon) (add more lemon juice as wanted, adds a great flavor)
  11. Stir continuously until mixture has reduced and thickened (depends but about 7 minutes). If you want a thicker mix, add some flour into the sauce.
  12. Finally, add parmesan cheese, mix continuously on low heat.
  13. Add some lemon zest to brighten the flavor.
  14. Add more lemon pepper, salt, onion powder, garlic powder as desired/needed.
  15. Finally add the chicken to pan and coat the chicken in the sauce and simmer for 2-3 minutes. (the flour in the chicken will thicken the sauce as well so keep this in mind. Also after sitting, the sauce becomes thick as well, so leftovers will be thicker in consistency.)
  16. Garnish with fresh parsley and serve over pasta, rice, mashed potatoes or biscuits! Yum!

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