Julia Child’S Creamy Chicken And Mushroom (Lightened Up)

There is a reason Julia Child is the queen of French cooking. Her ability to transform simple ingredients into something rich, velvety, and soul-warming is legendary. However, traditional French cooking often relies heavily on sticks of butter and cups of heavy whipping cream. While delicious, it’s not exactly something we can eat every Tuesday night.

That is exactly why I developed this Lightened Up Creamy Chicken and Mushroom Recipe . I wanted to capture the essence of Julia’s famous Suprêmes de Volaille aux Champignons —that deep, earthy mushroom flavor and the silky, luxurious sauce—but without the heavy calorie count.

• Why You Need This Recipe in Your Rotation
• The Secret to the Sauce: Ingredients
• How to Make Creamy Mushroom Chicken the easy way
• Why the wax paper method?
• Tips for Success
• Recipe FAQ’s
• What to Serve with Mushroom Chicken
• Julia Child’s Creamy Chicken + Mushroom Recipe

After weeks of testing (and a lot of tasting), I found the perfect balance. By swapping heavy cream for a “magic” combination of evaporated milk and cream cheese, we create a sauce that is just as thick and creamy as the original, but significantly lighter. This is a gourmet meal you can feel good about serving to your family, ready in under 30 minutes. For more under 30 min favs try my Crispy Parmesan Baked Chicken Milanese & Veggies

Why You Need This Recipe in Your Rotation

• A “Lightened Up” Classic: I am keeping all the flavor of Julia Child’s recipe but ditching the heavy cream. It’s comfort food without the food coma.
• One Pan, Less Mess: Everything happens in one skillet. From searing the chicken to building that luscious sauce, you save time on washing up just like my Creamy Mushroom Chicken Pasta
• Pantry Friendly: No hunting for obscure French ingredients. You likely have most of this in your kitchen right now.
• Juicy Chicken Guarantee: My method ensures your chicken breast stays tender and juicy, never dry or rubbery.

The Secret to the Sauce: Ingredients

Chicken: I use boneless, skinless chicken breasts sliced horizontally into cutlets. Why cutlets? Because a full breast is often uneven—thick at one end and thin at the other—leading to dry, overcooked meat. Thin cutlets cook quickly and evenly, keeping them juicy.

Mushrooms: Julia loved mushrooms, and so do I. Crimini mushrooms (also known as Baby Bellas) are my top choice here because they have a deeper, earthier flavor than white button mushrooms and hold their shape better in the sauce.

Lightened-Up Cream Sauce: This is where I have deviated from the classic. To achieve that signature creamy texture without the heavy whipping cream, I use a combination of reduced-fat cream cheese and evaporated milk. It provides richness at a fraction of the calories.

• Evaporated Milk use the regular evaporated milk, it’s approximately 8% fat and it’s a massive difference in calories compared to regular heavy cream. Unlike regular milk, which can curdle or split when you boil it in a skillet, evaporated milk is heat-stable. It stays silky smooth even when simmering.
• Reduced fat cream cheese Always buy the block style cream cheese (often in a silver foil wrapper inside a box). Avoid the “spreadable” tubs as it has air whipped into it and higher water content. It can make your sauce watery or grainy. The block melts down into a velvety consistency. In traditional french cooking you often use flour or a roux to thin a sauce, I will be using the cream cheese to do this. It also adds a slight tanginess that mimics the flavor of Crème Fraîche , which is what Julia Child would have used, but it’s much easier to find and lower in fat.

How to Make Creamy Mushroom Chicken the easy way

Follow these steps to build layers of flavor right in the pan.

1. Prepare and prep your ingredients . Preheat your oven to 400°F (200°C) . This high heat is crucial for the oven-finish method.Pat your chicken breasts dry with a paper towel. This ensures the seasoning sticks. Rub them all over with the fresh lemon juice (The acid tenderizes the meat slightly and cuts through the richness of the sauce we are about to make), then season lightly with salt and pepper.

1. Sauté the Aromatics Heat the butter in a heavy, oven-proof casserole dish or a cast-iron skillet (about 10 inches in diameter) over medium heat until it is foaming. You want the butter hot and bubbly, but not burning. Stir in the minced shallots (or green onions) and sauté for about a minute. We are looking to “sweat” them, not brown them. Stir in the mushrooms. Sauté them lightly for 1-2 minutes. Julia’s Tip: For this specific “Suprêmes” recipe, Julia Child prefers not to brown the mushrooms deeply. She keeps them pale to maintain a bright, white sauce. However, if you prefer a deeper, nuttier flavor, feel free to let them get a little golden color. Season the veggie mixture with a pinch of salt.

1. Cook The Chicken (Two Ways) Option A: The Authentic “Julia” Way (Steaming) Quickly roll the seasoned chicken breasts in the butter and mushroom mixture in the pan so they are coated. Lay a piece of buttered wax paper directly over the chicken (buttered side down) Cover the casserole/skillet with a lid and place it in the hot oven. Bake for 8-10 minutes, then flip the chicken and cook for another 8 minutes. This method “steams” the chicken in butter, keeping it incredibly white and tender.

1. Cook The Chicken (Two Ways) Option B: The “Cafe Delites” Way (Searing for Flavor) My Preference: I prefer to brown the chicken fillets on the stove first. Push the mushrooms to the side, increase the heat slightly, and sear the chicken for 2-3 minutes per side until golden. Cover the skillet and transfer to the preheated oven for about 8 minutes, or until cooked through. This gives you that appetizing golden crust!

1. The Reduction (Concentrating Flavor) Carefully remove the hot pan from the oven. Transfer the cooked chicken to a warm plate and cover loosely with foil to rest. Leave the mushrooms and all those delicious juices in the pot! Deglaze: Place the skillet back on the stove over high heat . Pour in the chicken stock and white wine. Boil this liquid down quickly. We want it to reduce by half. Watch it closely—this concentrates the flavors of the wine and stock, creating a potent base for our creamy sauce.

1. Create the “Lightened Up” Cream Sauce . Reduce the heat to low . This is critical—if the heat is too high, the dairy might separate. Add the cream cheese to the bubbling liquid. Use a wooden spoon or a whisk to mash it and break it down. Stir constantly until it melts completely and turns into a thick, smooth cream. Gradually pour in the evaporated milk while stirring. Continue to cook over low heat, stirring gently, until the sauce heats through and thickens to your desired consistency. It should coat the back of a spoon luxuriously.

1. Final Seasoning Take the pan off the heat. Taste your sauce! Does it need more salt? A crack of black pepper? Squeeze over a little extra fresh lemon juice. This “wakes up” the heavy flavors. If you are adding broccoli, toss it in now. Return the chicken (and any resting juices from the plate) back into the sauce to warm through.

1. Serving Garnish with fresh chopped parsley and serve immediately while hot and bubbly. Keep it low carb and serve this over Zoodles or Cauliflower Rice OR carb load it with pasta and normal rice! The choice is yours.

Why the wax paper method?

If you are wondering about the wax paper step in the instructions above, here is the history behind it.

Julia Child used a technique called cooking en papillote (in paper). By placing a buttered sheet of paper over the chicken inside the casserole dish, it traps the moisture directly against the meat. It essentially self-bastes the chicken as it bakes.

Does it make a difference? Yes! It produces the whitest, most incredibly moist chicken breast you will ever eat. However, it doesn’t look as pretty as a golden-seared breast. I included both methods in step 3 so you can choose: Traditional tenderness (Option A) or Golden flavor (Option B).

Tips for Success

1. The “Room Temperature” Rule

Take your cream cheese out of the fridge 15–20 minutes before cooking. Cold cream cheese “shocks” when hitting hot liquid, creating stubborn lumps that are impossible to whisk out. Soft, room-temperature cheese melts effortlessly into the evaporated milk for a velvety texture.

2. Watch Your Heat: The “Low and Slow” Secret

Turn the heat down to low when adding the dairy. Unlike heavy cream, lower-fat dairy (like evaporated milk) can split or curdle if boiled vigorously. A gentle simmer is all you need to thicken the sauce. If you see it separating, pull it off the heat immediately and whisk vigorously.

3. Don’t Crowd the Mushrooms

Give them space! If your pan is small, cook them in two batches. Crowding causes mushrooms to steam in their own juices, turning them gray and rubbery. Spreading them out allows moisture to evaporate quickly so they brown properly. Flavor lives in the browning—that’s the same secret to my garlic mushroom chicken bites! That’s the same secret to my garlic mushroom chicken bites .

4. The Wine Reduction

Don’t skip boiling down the wine and stock! This step concentrates the savory flavors and burns off the sharp alcohol bite, creating a potent foundation for the sauce. No wine? Substitute with more chicken stock, but add a splash of apple cider vinegar (or lemon juice) to replace the acidity.

If your sauce looks runny, you likely just need to simulate it a bit longer. Keep the heat on low and let it bubble gently for another 2–3 minutes. Remember that cornstarch-free sauces thicken significantly as they cool down. If it coats the back of a spoon, it’s ready. It will become much thicker by the time it hits the table.

You can replace the white wine with an equal amount of chicken stock . Because you are losing the acidity of the wine, the dish might taste a little “flat.” To fix this, add an extra tablespoon of fresh lemon juice or a teaspoon of white wine vinegar (or apple cider vinegar) to the sauce at the very end. This mimics the “bite” of the wine.

No. When you freeze and thaw this sauce, the dairy tends to separate and become grainy. The flavor will still be delicious, but you will lose that silky, velvety texture we worked so hard to get. This dish lasts beautifully in the refrigerator for up to 3 days. When reheating, do it gently on the stove over low heat. If the sauce has separated slightly in the fridge, add a splash of water or fresh milk and whisk it gently while warming to bring it back together.

What to Serve with Mushroom Chicken

This creamy chicken dish is incredibly versatile. Serve it over:

• For a classic pairing: Mashed potatoes , egg noodles, or garlic butter rice .
• For a low-carb option: Zucchini noodles, cilantro lime cauliflower rice , or Garlic Parmesan Roasted Broccoli And Green Beans .
• Don’t forget the bread! A piece of crusty bread is perfect for sopping up every last bit of the delicious sauce.”

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IngredientsUSMetric1x2x3x

• ▢ 4 medium-sized chicken breasts boneless and skinless
• ▢ 1 teaspoon lemon juice original recipe: 1/2 teaspoon
• ▢ 1/4 teaspoon salt
• ▢ 1 pinch pepper
• ▢ 2 tablespoons reduced fat butter original recipe: 5 tablespoons full fat
• ▢ 1 tablespoon green onions minced
• ▢ 8 oz mushrooms sliced
• ▢ 1/8 teaspoon salt

For the sauce:

• ▢ 1/4 cup chicken stock
• ▢ 1/4 cup port wine or dry white vermouth
• ▢ 4 oz reduced fat cream cheese at room temperature, original recipe: 1 cup whipping cream
• ▢ 1/2 cup evaporated milk
• ▢ 1 pinch salt
• ▢ 1 pinch pepper
• ▢ 2 tablespoons parsley minced
• ▢ 1-2 cups broccoli extra addition, cut into florets and steamed – optional

Instructions

• Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
• Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively , brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
• To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
• Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
• Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

Notes

• Evaporated Milk: IMPORTANT: Please double-check your can! You need Evaporated Milk (unsweetened), NOT Sweetened Condensed Milk. Using condensed milk will result in a very sweet, dessert-like sauce that cannot be fixed. I recommend using “Light” or “Skim” evaporated milk to keep calories down, but full-fat evaporated milk works perfectly too.
• Cream Cheese: Ensure your cream cheese is softened to room temperature before adding it to the pan. Cold cream cheese can “shock” in the hot liquid and create small lumps that are difficult to whisk out. If you forget to take it out, microwave the block for 15-20 seconds until soft.
• White Wine Substitute: If you do not consume alcohol, substitute the wine with an equal amount of low-sodium chicken broth. Chef’s Tip: Since you lose the acidity of the wine, add an extra squeeze of lemon juice or 1 teaspoon of white wine vinegar at the very end to balance the richness of the sauce.
• Cleaning Mushrooms: Avoid washing mushrooms under running water, as they act like sponges and absorb liquid, which makes them soggy when cooked. Instead, wipe them clean with a damp paper towel or use a soft pastry brush to remove any dirt.
• Troubleshooting the Sauce: Too Thin? Simmer on low for an extra 2-3 minutes. Remember, the sauce will continue to thicken significantly as it cools on the plate. Too Thick? Whisk in a splash of chicken broth or water to reach your desired consistency. Separated/Grainy? This usually happens if the heat was too high. Remove from heat immediately and whisk vigorously with a splash of cold milk to bring it back together.
• Gluten-Free: This recipe is naturally gluten-free as written, provided you double-check that your chicken stock and cream cheese brands are certified GF.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove-top. Freezing is not recommended as the dairy-based sauce tends to separate and become grainy upon thawing.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Julia Child’s Creamy Chicken + Mushroom

Ingredients

• 4 medium-sized chicken breasts boneless and skinless
• 1 teaspoon lemon juice original recipe: 1/2 teaspoon
• 1/4 teaspoon salt
• 1 pinch pepper
• 2 tablespoons reduced fat butter original recipe: 5 tablespoons full fat
• 1 tablespoon green onions minced
• 8 oz mushrooms sliced
• 1/8 teaspoon salt

For the sauce:

• 1/4 cup chicken stock
• 1/4 cup port wine or dry white vermouth
• 4 oz reduced fat cream cheese at room temperature, original recipe: 1 cup whipping cream
• 1/2 cup evaporated milk
• 1 pinch salt
• 1 pinch pepper
• 2 tablespoons parsley minced
• 1-2 cups broccoli extra addition, cut into florets and steamed - optional

Instructions

• Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
• Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively , brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
• To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
• Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
• Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

Notes

• Evaporated Milk: IMPORTANT: Please double-check your can! You need Evaporated Milk (unsweetened), NOT Sweetened Condensed Milk. Using condensed milk will result in a very sweet, dessert-like sauce that cannot be fixed. I recommend using “Light” or “Skim” evaporated milk to keep calories down, but full-fat evaporated milk works perfectly too.
• Cream Cheese: Ensure your cream cheese is softened to room temperature before adding it to the pan. Cold cream cheese can “shock” in the hot liquid and create small lumps that are difficult to whisk out. If you forget to take it out, microwave the block for 15-20 seconds until soft.
• White Wine Substitute: If you do not consume alcohol, substitute the wine with an equal amount of low-sodium chicken broth. Chef’s Tip: Since you lose the acidity of the wine, add an extra squeeze of lemon juice or 1 teaspoon of white wine vinegar at the very end to balance the richness of the sauce.
• Cleaning Mushrooms: Avoid washing mushrooms under running water, as they act like sponges and absorb liquid, which makes them soggy when cooked. Instead, wipe them clean with a damp paper towel or use a soft pastry brush to remove any dirt.
• Troubleshooting the Sauce: Too Thin? Simmer on low for an extra 2-3 minutes. Remember, the sauce will continue to thicken significantly as it cools on the plate. Too Thick? Whisk in a splash of chicken broth or water to reach your desired consistency. Separated/Grainy? This usually happens if the heat was too high. Remove from heat immediately and whisk vigorously with a splash of cold milk to bring it back together.
• Gluten-Free: This recipe is naturally gluten-free as written, provided you double-check that your chicken stock and cream cheese brands are certified GF.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove-top. Freezing is not recommended as the dairy-based sauce tends to separate and become grainy upon thawing.

Nutrition

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