Chicken with Creamy Mushroom Sauce Recipe

Introduction

This Chicken with Creamy Mushroom Sauce is a simple yet elegant dish perfect for a comforting dinner. Tender chicken breasts are seared to golden perfection and served with a rich, savory mushroom and parmesan cream sauce.

Ingredients

• 2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total)
• 1/2 tsp salt
• Black pepper, to taste
• 1/4 cup flour
• 15g / 1 tbsp unsalted butter
• 30g / 2 tbsp unsalted butter
• 300g / 10 oz mushrooms, sliced (button or Swiss brown)
• 2 garlic cloves, minced
• 1/4 cup dry white wine (or more chicken stock as a substitute)
• 1/2 cup chicken or vegetable stock, low sodium
• 1 cup thickened/heavy cream, full fat
• 1/2 cup parmesan, finely and freshly grated
• 2 tbsp chives, finely sliced (optional; can substitute parsley or green onions, or omit)

Instructions

1. Step 1: Cut each chicken breast in half horizontally to create 4 thin steaks.
2. Step 2: Sprinkle both sides of the chicken pieces with salt and pepper, then dust evenly with flour, pressing lightly to adhere.
3. Step 3: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken and cook for 2 1/2 minutes per side until golden and just cooked through. Remove from the pan, cover, and keep warm.
4. Step 4: In the same pan, add the remaining 30g butter and increase heat to high. Add the sliced mushrooms and cook for about 4 minutes until edges start to brown.
5. Step 5: Add minced garlic along with a pinch of salt and pepper. Cook for an additional minute until mushrooms and garlic are golden.
6. Step 6: Pour in the white wine to deglaze the pan, scraping the bottom to release browned bits. Cook for 30 seconds until most of the liquid evaporates and the alcohol smell disappears.
7. Step 7: Add chicken stock and cook vigorously for 1 minute to reduce most of the liquid. Then pour in the cream, reduce heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
8. Step 8: Stir in the grated parmesan. Taste and adjust seasoning with more salt and pepper if needed.
9. Step 9: Return the chicken to the sauce and warm through for 30 seconds. Garnish with chives before serving.
10. Step 10: Serve the chicken with the creamy mushroom sauce in the pan or plated, ideal with mashed potatoes or rice to soak up the sauce.

Tips & Variations

• Substitute white wine with additional chicken stock if you prefer a non-alcoholic option.
• Use cremini or portobello mushrooms for a deeper flavor.
• Freshly grated parmesan adds a richer taste than pre-grated.
• Add a splash of lemon juice to the sauce for brightness before serving.
• Swap chives with parsley or green onions, or omit herbs for a milder profile.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally to prevent the cream from separating. Avoid reheating in high heat or microwave for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly longer cooking time and will offer a juicier, richer flavor.

What can I serve with this dish?

This creamy chicken pairs beautifully with mashed potatoes, rice, or even buttered noodles to soak up the delicious mushroom sauce.

Chicken with Creamy Mushroom Sauce Recipe

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★★★★★

4.7 from 135 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Chicken with Creamy Mushroom Sauce recipe features tender chicken breasts cooked to golden perfection and smothered in a rich, velvety mushroom and parmesan cream sauce. Enhanced with garlic, white wine, and fresh herbs, this comforting dish is perfect for a hearty dinner and pairs wonderfully with mashed potatoes or rice to soak up every bit of the luscious sauce.

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Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless skinless chicken breasts (approximately 600-700g / 1.2 – 1.4 lb total)
• 1/2 tsp salt
• Black pepper, to taste
• 1/4 cup all-purpose flour

Sauce

• 15g (1 tbsp) unsalted butter
• 30g (2 tbsp) unsalted butter
• 300g (10 oz) mushrooms, sliced (button or Swiss brown)
• 2 garlic cloves, minced
• 1/4 cup dry white wine (can substitute additional chicken stock)
• 1/2 cup low sodium chicken or vegetable stock
• 1 cup thickened / heavy cream (full fat)
• 1/2 cup finely and freshly grated parmesan cheese
• 2 tbsp finely sliced chives (optional; can substitute parsley, green onions, or omit)

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Instructions

1. Split chicken breasts: Carefully cut each chicken breast in half horizontally to create 4 thin chicken steaks in total. This ensures quick, even cooking.
2. Dust with flour: Season each side of the chicken steaks generously with salt and black pepper. Then sprinkle all sides with flour and use your fingers to spread it evenly over the surface.
3. Cook chicken: Heat 15g unsalted butter in a large non-stick frying pan over medium-high heat. Add the floured chicken pieces and cook for about 2 1/2 minutes on each side until golden brown and just cooked through. Remove the chicken from the pan, cover with foil to keep warm.
4. Cook mushrooms: In the same pan, add the remaining 30g butter and increase heat to high. Add the sliced mushrooms and cook, stirring occasionally, for about 4 minutes until they start turning golden brown on the edges.
5. Add garlic: Add the minced garlic along with a pinch of salt and pepper to the mushrooms. Continue cooking for an additional minute until both the garlic and mushrooms are fragrant and golden.
6. Deglaze pan: Pour in the dry white wine; it will bubble vigorously. Scrape the bottom of the pan to loosen any browned bits. Cook for about 30 seconds until the wine has mostly evaporated and the alcohol smell dissipates.
7. Make creamy sauce: Add chicken or vegetable stock to the pan and cook vigorously for 1 minute to reduce most of the liquid. Then pour in the heavy cream, reduce the heat to medium, and simmer gently for 2 minutes until the sauce thickens slightly.
8. Add parmesan cheese: Stir the freshly grated parmesan into the sauce until melted. Taste and adjust seasoning with additional salt and pepper if needed.
9. Finish chicken in sauce: Return the cooked chicken pieces to the pan, nestling them into the sauce to warm through for about 30 seconds. Garnish with finely sliced chives. Serve directly from the pan for a family-style meal or plate individually, spooning the mushroom cream sauce over each portion.
10. Serving suggestion: This dish is ideally paired with mashed potatoes or steamed rice to soak up the delicious creamy mushroom sauce, making for a satisfying and comforting meal.

Notes

• Note 1: Using thin chicken steaks ensures quick cooking without drying out the chicken.
• Note 2: If you prefer a non-alcoholic option, replace the white wine with additional chicken or vegetable stock.
• Note 3: Full-fat cream is recommended for the richest, creamiest sauce.
• Note 4: Freshly grated parmesan adds depth of flavor and melts smoothly into the sauce.
• Note 5: For sides, creamy mashed potatoes, steamed rice, or buttered noodles work perfectly to complement the sauce and soak up flavors.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Western

Keywords: chicken with creamy mushroom sauce, creamy mushroom chicken, garlic mushroom chicken, easy chicken dinner, chicken skillet recipe, parmesan mushroom sauce, quick chicken recipe