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.

Ingredients

Scale

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)

Instructions

Split chicken breasts: Carefully cut each chicken breast in half horizontally to create 4 thin chicken steaks in total. This ensures quick, even cooking.
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.
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.
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.
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.
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.
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.
Add parmesan cheese: Stir the freshly grated parmesan into the sauce until melted. Taste and adjust seasoning with additional salt and pepper if needed.
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.
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