Chicken with Creamy Mushrooms and Snap Peas Recipe

Name: Chicken with Creamy Mushrooms and Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken cutlets (about 1 1/4 pounds), patted dry; Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil; All-purpose flour, for dredging; 1 tablespoon unsalted butter; 2 scallions, thinly sliced; 8 ounces mushrooms (button, cremini, shiitake or a combination), quartered; 1 1/4 cups low-sodium chicken broth; 3/4 cup heavy cream; 2 cups sugar snap peas, stemmed and halved lengthwise

Servings: persons

1
Preheat the oven to 200 degrees.
2
Heat a large skillet over medium-high heat.
3
Season the chicken with salt and pepper.
4
Add 1 tablespoon oil to the skillet.
5
Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet.
6
Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish.
7
Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets.
8
Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
9
Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes.
10
Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon.
11
Cook until the liquid is reduced by half, about 3 minutes.
12
Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes.
13
Stir in the snap peas and heat through; season with salt and pepper.
14
Serve the chicken topped with the creamy vegetables.
15
Photography by Antonis Achilleos

934

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 chicken cutlets (about 1 1/4 pounds), patted dry, Kosher salt and freshly ground pepper, 2 tablespoons vegetable oil, All-purpose flour, for dredging, and more.

Yes, Chicken with Creamy Mushrooms and Snap Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Creamy Mushrooms and Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions