Begin by cutting the chicken breasts in half lengthwise, creating four thinner cutlets for quicker cooking. Season both sides generously with salt and pepper, then dredge the chicken in flour, ensuring an even coating.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers (about 1–2 minutes), carefully place the chicken cutlets in the skillet. Cook for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate, keeping the skillet hot for the next steps.

In the same skillet, add 2 tablespoons of butter and allow it to melt completely. Once melted, toss in the sliced mushrooms along with ¼ teaspoon of Italian seasoning. Stir occasionally, cooking until the mushrooms are nicely browned and their moisture has evaporated, around 5–7 minutes. Remove the mushrooms from the pan and set them aside with the chicken.

Add 3 cloves of minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Pour in ½ cup of chicken broth, scraping the bottom of the pan to deglaze any browned bits. Stir in ½ teaspoon of lemon juice and ½ teaspoon of Dijon mustard, mixing well. Let the sauce reduce by half, which should take about 3–4 minutes over medium heat.

Lower the heat and stir in 1 cup of heavy cream, incorporating it well into the sauce. Return the chicken and sautéed mushrooms to the skillet, gently stirring to coat them in the creamy sauce. Cook for an additional 5 minutes, allowing the chicken to heat through and the sauce to thicken. Taste and adjust seasoning with salt and pepper as needed.

Once the Creamy Mushroom Chicken is finished, consider serving it over your favorite pasta, rice, or alongside a fresh salad. Enjoy the comforting flavors of this delightful dish!