spring meals
Creamy Chicken with Mushrooms and Snap Peas is the perfect balance of comfort and elegance. Tender chicken cutlets, golden-seared to perfection, are paired with a rich, velvety mushroom sauce. This dish brings restaurant-quality flavor straight to your kitchen.
Fresh sugar snap peas add a satisfying crunch and a burst of vibrant color, making this recipe as visually appealing as it is delicious. It’s an easy-to-make meal that feels indulgent yet wholesome, ideal for any occasion.
Whether you’re hosting a dinner party or craving a cozy weeknight meal, this dish promises to impress. With its simple preparation and sophisticated taste, it’s bound to become a go-to favorite.
Chicken with Creamy Mushrooms and Snap Peas: Ingredients
- Chicken Cutlets: The star of the dish, seared to golden perfection, delivering tender bites wrapped in flavor.
- Mushrooms: Earthy and hearty, they enrich the sauce with a deep, savory complexity.
- Sugar Snap Peas: Crisp and vibrant, they add a refreshing crunch and a pop of color.
- Heavy Cream: The essence of indulgence, creating a silky, luxurious sauce that ties the dish together.
- Scallions: A subtle hint of oniony brightness to balance the richness of the cream.
Recipe Tips
- Perfecting the Chicken Cutlets
For evenly golden chicken, make sure the cutlets are completely dry before dredging them in flour. This step ensures a crisp exterior. Additionally, avoid overcrowding the skillet, which can lower the temperature and prevent proper browning. - Building a Flavorful Sauce
To elevate the sauce, use a wooden spoon to scrape up any browned bits from the skillet after searing the chicken. These caramelized pieces pack a punch of flavor, blending seamlessly with the broth and cream for a rich, velvety finish. - Snap Pea Preparation
For maximum crunch and sweetness, halve the snap peas lengthwise just before adding them to the sauce. This step preserves their vibrant color and ensures they retain their fresh texture when heated through.
What to Serve with Chicken with Creamy Mushrooms and Snap Peas
- Fluffy Mashed Potatoes
The creamy mushroom sauce pairs beautifully with mashed potatoes, creating a comforting and hearty combination that soaks up every drop of flavor. - Buttery Egg Noodles
Serve this dish over a bed of egg noodles for a classic pairing. The noodles provide a tender base that complements the creamy sauce and juicy chicken. - Garlic Butter Rice
A simple garlic butter rice dish adds a subtle, aromatic touch that enhances the overall flavors without overpowering the main components.
FAQ
- Can I use chicken thighs instead of cutlets?
Absolutely! Boneless, skinless chicken thighs work well in this recipe. Just adjust the cooking time, as thighs may take slightly longer to cook through. - What type of mushrooms work best?
A mix of button, cremini, and shiitake mushrooms adds depth and variety, but any one of these will work if you have a favorite or limited options. - Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead. Store them separately, and reheat the sauce over low heat before serving to maintain its creamy texture. - Is there a dairy-free alternative for the cream?
For a dairy-free version, substitute heavy cream with coconut cream or cashew cream. These alternatives offer a creamy consistency without altering the recipe drastically.
Chicken with Creamy Mushrooms and Snap Peas
Creamy Chicken with Mushrooms and Snap Peas is the perfect balance of comfort and elegance. Tender chicken cutlets, golden-seared to perfection, are paired with a rich, velvety mushroom sauce. This dish brings restaurant-quality flavor straight to your kitchen.
Ingredients
- 4 chicken cutlets approximately 1 1/4 pounds, dried with paper towels
- Kosher salt and freshly ground black pepper
- All-purpose flour for coating
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 scallions thinly sliced
- 8 ounces mushrooms button, cremini, shiitake, or a blend, quartered
- 1 1/4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 2 cups sugar snap peas trimmed and halved lengthwise
Instructions
- Preheat your oven to 200°F. Prepare a large skillet and place it over medium-high heat. Season the chicken cutlets with kosher salt and freshly ground black pepper. Pour 1 tablespoon of vegetable oil into the heated skillet. Coat two of the chicken cutlets lightly in all-purpose flour, shaking off any excess. Lay them in the skillet and cook until golden, about 1 1/2 minutes on each side. Transfer the cooked chicken to a baking dish. Repeat this process with the remaining oil and chicken cutlets. Once done, loosely cover the baking dish with foil and place it in the oven to keep warm.
- Add the unsalted butter to the same skillet. Once melted, incorporate the sliced scallions and quartered mushrooms. Sauté, stirring intermittently, until the mushrooms develop a golden-brown hue, approximately 4 minutes. Pour in the low-sodium chicken broth, bringing the mixture to a boil. Use a wooden spoon to scrape up any caramelized bits adhering to the skillet’s surface. Allow the broth to reduce by half, which should take about 3 minutes.
- Stir in the heavy cream and let the mixture boil for 3 to 4 minutes, or until the sauce thickens slightly. Add the sugar snap peas, stirring until they are warmed through. Season the creamy vegetable mixture with additional salt and pepper to taste.
Notes
Remove the chicken cutlets from the oven and plate them. Generously spoon the creamy mushroom and snap pea sauce over the chicken before serving. Enjoy this dish warm, accompanied by your choice of sides.
