Description
A delicious and comforting Chicken with Creamy Mushroom Sauce recipe featuring seared chicken breasts smothered in a rich, cheesy mushroom cream sauce, perfect for a satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Sauce
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- Parsley or chives, to garnish
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt and pepper evenly.
- Sear the chicken: Heat 1 tablespoon butter and olive oil in a 12-inch skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes per side until golden brown. Remove the chicken and set aside on a plate.
- Deglaze the pan: Pour in white wine to deglaze the pan, scraping up any browned bits. Cook for about 30 seconds until wine mostly evaporates.
- Cook mushrooms: Add remaining 1 tablespoon butter to the skillet. Sauté mushrooms until soft and liquids evaporate, about 5 minutes.
- Add garlic: Stir in minced garlic and sauté for about 30 seconds until fragrant.
- Add flour: Sprinkle flour over the mushroom mixture and cook, stirring constantly for about 1 minute to remove raw flour taste.
- Add liquids: Reduce heat to medium-low. Pour in chicken broth and heavy cream, bringing the mixture to a gentle boil.
- Add cheese and season: Gradually add Parmesan cheese in batches, stirring continuously until melted smoothly into sauce. Taste and season with salt and pepper as needed.
- Simmer sauce: Let sauce simmer gently until it thickens and reduces slightly, about 2-3 minutes.
- Reheat chicken: Return chicken and any accumulated juices back to the skillet. Simmer for another 2 minutes until chicken is warmed through and reaches an internal temperature of 165°F.
- Garnish and serve: Garnish with chopped parsley or chives. Serve the chicken hot with creamy mushroom sauce.
Notes
- Use smaller chicken breasts (5-8 oz.) or cut larger breasts in half lengthwise to create cutlets.
- Add herbs like rosemary, thyme, or Italian seasoning to the chicken or sauce for extra flavor.
- Incorporate baby spinach into the sauce for added veggies.
- Add a drizzle of lemon juice to brighten the cream sauce.
- For more depth, stir in a little Dijon mustard into the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
