Creamy Mushroom Chicken Delight
Chicken with Creamy Mushroom Sauce
Chicken with Creamy Mushroom Sauce is a delightful dish that combines tender chicken breasts with a rich, creamy sauce full of flavor. The silky texture of the sauce pairs perfectly with the savory taste of mushrooms, making it a comforting and satisfying meal for all occasions. This recipe is not only easy to follow but also brings a touch of gourmet dining to your home kitchen.
Why Make This Recipe
There are many reasons to make Chicken with Creamy Mushroom Sauce. First, it takes less than 30 minutes to prepare, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Second, the combination of chicken and mushrooms in a creamy sauce creates a dish that feels indulgent yet remains simple to make. Lastly, this recipe is versatile; you can pair it with various sides, allowing you to customize it to your family’s tastes.
How to Make Chicken with Creamy Mushroom Sauce
Making Chicken with Creamy Mushroom Sauce is straightforward. Here’s how:
Ingredients:
- 2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- black pepper
- 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 (sub more chicken stock)
- 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 – sub parsley, green onions, or omit)
Directions:
- Split breasts: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from the pan, cover, and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic: Add garlic and a pinch of salt and pepper, continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine; it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan until the wine is mostly evaporated.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then, add cream, lower heat to medium, and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste, and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds to warm through slightly. Garnish with chives and serve as-is in the pan or transfer to a serving platter.
- Sides: Ideal served with mashed potatoes or rice to soak in that amazing sauce.
How to Serve Chicken with Creamy Mushroom Sauce
You can serve this dish as is, directly from the pan, or transfer it to a serving platter for a more elegant presentation. It pairs wonderfully with creamy mashed potatoes or fluffy rice, which soak up the delicious sauce beautifully. Add a side of steamed vegetables or a simple salad for balance.
How to Store Chicken with Creamy Mushroom Sauce
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat until heated through, stirring gently to maintain the sauce’s creaminess.
Tips to Make Chicken with Creamy Mushroom Sauce
- Ensure the chicken breasts are evenly cut to cook uniformly.
- Use fresh mushrooms for the best flavor.
- Don’t skip deglazing the pan; it adds depth to the sauce.
- Adjust the seasoning to your taste; adding lemon juice can enhance the flavors.
Variations
You can customize this dish by adding spinach or sun-dried tomatoes to the sauce for added flavor and nutrition. For a lighter version, use chicken thighs instead of breasts or substitute half the cream with Greek yogurt.
FAQs
1. Can I use other types of chicken?
Yes, chicken thighs or even shredded rotisserie chicken can work well in this recipe.
2. What can I use instead of white wine?
You can substitute with more chicken stock if you prefer to avoid alcohol.
3. Is this recipe suitable for freezing?
It’s best to freeze the chicken separately from the sauce, as cream-based sauces can change texture when frozen.
Enjoy your Chicken with Creamy Mushroom Sauce! It’s a dish that’s sure to please everyone at the table.
Chicken with Creamy Mushroom Sauce
Ingredients
Main Ingredients
- 2 pieces chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- to taste black pepper
- 1/4 cup flour
- 15 g unsalted butter
- 30 g unsalted butter for cooking mushrooms
- 300 g mushrooms (sliced; button or Swiss brown)
- 2 cloves garlic (minced)
- 1/4 cup dry white wine (sub more chicken stock)
- 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 – sub parsley, green onions, or omit)
Instructions
Preparation
- Cut each chicken breast in half horizontally to form 4 thin steaks in total.
- Sprinkle each side of the chicken with salt and pepper, then sprinkle with flour. Use your fingers to spread it all over the surface.
Cooking the Chicken
- Melt 15g butter in a large non-stick frying pan over medium-high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from the pan, cover, and keep warm.
Cooking the Mushrooms
- In the same frying pan, add the remaining 30g butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic and a pinch of salt and pepper, continue cooking for another minute until both garlic and mushrooms are golden.
- Add white wine; it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan until the wine is mostly evaporated.
Making the Sauce
- Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then, add cream, lower heat to medium, and simmer for 2 minutes until it reduces and thickens slightly.
- Stir in parmesan, taste, and add more salt and pepper if needed.
Finishing Up
- Return chicken to sauce for 30 seconds to warm through slightly. Garnish with chives and serve.
