Simple floured, then seared chicken breast cooked in a creamy, spicy coconut milk sauce seasoned with Cajun seasoning and thyme with mushrooms cooked in rum for an irresistible mushroom chicken recipe.
Quick Weeknight Magic
Ditch the delivery app and whip up a feast in minutes with this Easy Spicy, Creamy Chicken Breast and Mushrooms!
Picture this: golden-brown chicken, seasoned with a Cajun spice rub and seared to juicy perfection, nestled in a velvety coconut milk sauce that simmers with the subtle warmth of white rum-soaked mushrooms and fragrant fresh thyme.
Forget complicated; this one-pan wonder is pure weeknight magic! Dust the chicken, sear until sizzling, then let the sauce work its magic with the irresistible combination of mushrooms, thyme, and coconut milk.
A quick simmer and dinner is served – a rich and flavorful dish with minimal fuss. So grab your ingredients and crank up the heat – your busy weeknights just got a whole lot tastier!
More Delicious Chicken and Turkey Recipes:
- Crispy Baked Wet Lemon Pepper Chicken Cutlets
- Loaded Lemon Pepper Chicken Pasta
- Spicy Red Bean Stew with Dumpings and Smoked Turkey
- Easy Baked Cheesy Crispy Barbeque Chicken Cutlets
- Spicy Peanut Chicken Wings with Mushroom Jollof Fonio Pilaf
Begin by butterflying and dividing the boneless, skinless chicken breast into cutlets. Then, dredge them in kosher salt and ground black pepper seasoned all-purpose flour. Next, sear them until golden brown and cooked in olive oil. Set the chicken aside, and sweat the mushrooms, dried thyme, and salt.
Then, add and cook the fresh garlic until tender. Deglaze with white rum and add low-sodium chicken broth, coconut milk, Cajun Seasoning, salt, and lemon juice to round out the creamy sauce's flavor. Then, add the fresh parsley and chicken to the mushroom sauce and simmer. Finally, serve with your favorite side dish.
See the spicy, creamy chicken mushroom recipe card for quantities.
Follow the instructions and cooking tips below using the step-by-step picture guide.
Dry the chicken breasts with a paper towel to allow an even light coat of flour. Then, gently shake off any excess flour; this will prevent the clumps of flour from burning in the oil when frying and create a crispy skin.
Brown for five minutes by searing for 3 minutes on one side and finishing on the other for 1 minute.
Covering the mushrooms for five minutes when you add them to the pan will cook them fast by steaming. Then, you will remove the cover to allow the excess moisture to escape and begin the browning process.
Don't worry about the browned bits on the bottom, as long as they are not burnt. Hence, keep your heat just below medium-high. In addition, you will deglaze your pan with liquids, removing all those brown bits to make a flavorful sauce.
Adding the chopped herbs towards the end will heighten the sauce's flavor, giving it an earthy taste.
Finally, complete the dish by simmering the chicken and soaking up the sauce.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there. Learn more about prepping chicken.
- This delicious recipe is already dairy-free.
- All-Purpose Flour - Use sorghum flour. I find this flour to brown nicely when I use it as a replacement.
- Skinless Boneless Chicken Breast - This dish will easily be delicious with double the amount of mushrooms or different types of mushrooms; pick hearty mushrooms like umami-rich shitake, baby bella or cremini mushrooms, thinly sliced portobello mushrooms, and shimeji mushrooms.
- Low-Sodium Chicken Broth - Use low-sodium vegetable broth instead, especially dark broth, for a rich flavor.
- Coconut Milk - If you do not have a can of coconut milk on hand and are not on a dairy-free diet, replace this with heavy cream or evaporated milk.
- Cajun Seasoning - Substitute it with some spice staples you have on hand, such as onion powder, garlic powder, and a combination of pepper powders like paprika, ground black pepper, white pepper, and/or red pepper flakes, and finally, a dried herb like thyme and/or oregano or Italian herb seasoning.
- Dried Thyme - Replace with fresh thyme sprigs or dried or fresh rosemary.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- Wine Sauce - Replace the rum with a dry white wine like Sauvignon Blanc that goes well with spicy dishes. Just add a splash of white wine to deepen the sauce's flavor. Or use Marsala wine for that Chicken Marsala taste.
- Cheesy Creamy Mushroom Sauce - Finish the sauce with grated parmesan cheese for an extra kick of savoriness.
- Shallow Container - This is used for dredging the chicken breast in flour.
- Frying Pan - Use a pan large enough to fit all the tender chicken breasts at the end. If you don't have a frying pan, try using a heavy bottom pot like an enameled Dutch oven. If using a cast iron skillet or pan, avoid cooking the alcohol too long in this pan, especially if you plan to make a larger batch than the original recipe, since alcohol and acidic ingredients can strip the pan's coating. I used the reliable 12-inch All-Clad D3 3-Ply Stainless Steel Frying Pan for this recipe.
Kitchen Must Haves - Find other tools I use here.
- Refrigerator - To store in the fridge, you can place the chicken and mushrooms with the sauce in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
- Boosts Your Sauce - Unlock hidden depths! A splash of wine, beer, or liquor deglazes your pan, releasing caramelized bits for a richer sauce flavor. Bonus: adds unique notes (citrusy from white wine, nutty from brown ale).
- No Alcohol, No Problem - Boost depth without booze! If alcohol-free, substitute with a splash of vinegar or citrus juices for acidity, then simmer to concentrate the flavors and build complexity.
Frequently Asked Questions
The key lies in proper pan temperature and moisture control. First, ensure your pan is scorching hot on medium-high heat before adding the chicken; test it by adding a few drops of water. It should instantly evaporate, not sizzle.
Next, pat your chicken dry with paper towels since any excess moisture will steam, preventing the chicken from searing. Add a generous amount of a high-smoke point oil to the pan (enough to coat the bottom with no smoking) and carefully place the chicken down. Resist the urge to move it!
Let it sear undisturbed for at least 2 to 3 minutes until a golden brown crust forms. That is where the flavor is. Once released from the pan, flip and finish cooking. Watch my video on searing chicken.
Looking for other chicken recipes like this? Try these:
Looking for other easy recipes like this? Try these:
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- Cook chicken to a minimum internal temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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