Creamy Mushroom Chicken Breasts Recipe

Introduction

This Chicken with Creamy Mushroom Sauce is a comforting and elegant dish that transforms simple ingredients into a rich, flavorful meal. Tender chicken breasts are cooked to golden perfection and smothered in a luscious mushroom and cream sauce, perfect for any night of the week.

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 substitute additional 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; can substitute parsley, green onions, or omit)

Instructions

1. Step 1: Split 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, using your fingers to coat.
3. Step 3: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken and cook each side for 2½ minutes until golden brown and just cooked through. Remove from 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 4 minutes until edges start to brown.
5. Step 5: Add garlic along with a pinch of salt and pepper, cooking for another minute until both garlic and mushrooms are golden.
6. Step 6: Pour in the white wine to deglaze the pan, scraping the bottom and cooking for about 30 seconds until mostly evaporated and the alcohol smell is gone.
7. Step 7: Add the chicken stock, cooking vigorously for 1 minute until it reduces significantly. Then lower heat to medium, stir in the cream, and simmer for 2 minutes until the sauce thickens slightly.
8. Step 8: Stir in the grated parmesan, taste, and adjust salt and pepper as needed.
9. Step 9: Return chicken to the sauce for 30 seconds to warm through. Garnish with chives and serve directly from the pan or on individual plates with extra sauce and garnish.
10. Step 10: Serve with mashed potatoes or rice to soak up the sauce for a complete meal.

Tips & Variations

• Use cremini or shiitake mushrooms for a deeper, earthier flavor.
• Substitute the white wine with additional chicken stock if you prefer to avoid alcohol.
• For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich and thick.
• Fresh herbs like thyme or rosemary can be added to the sauce for extra aroma.
• Dusting the chicken with paprika or garlic powder along with salt and pepper can boost the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or cream if the sauce has thickened too much. Avoid microwaving to keep the sauce smooth and the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to fully thaw and pat dry the chicken before cooking to ensure even browning and prevent excess moisture in the pan.

What can I serve with this chicken dish?

This dish pairs beautifully with creamy mashed potatoes, steamed rice, or buttered pasta, which help soak up the delicious mushroom sauce.

Creamy Mushroom Chicken Breasts Recipe

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★★★★★

4.9 from 68 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This recipe features tender pan-seared chicken breasts smothered in a rich and creamy mushroom sauce made with fresh mushrooms, garlic, white wine, cream, and parmesan. It’s a comforting and elegant dish perfect for a hearty weeknight dinner or special occasion, ideally served with mashed potatoes or rice to soak up the delicious sauce.

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Ingredients

Scale 1x2x3x

Chicken

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

For Cooking

• 15g / 1 tbsp unsalted butter
• 30g / 2 tbsp unsalted butter

Mushroom Sauce

• 300g / 10 oz mushrooms (button or Swiss brown), sliced
• 2 garlic cloves, minced
• 1/4 cup dry white wine (or extra chicken stock as substitute)
• 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 chives, finely sliced (optional, can substitute parsley or green onions or omit)

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Instructions

1. Split breast: Cut each chicken breast in half horizontally to create 4 thin chicken steaks in total, allowing them to cook evenly and quickly.
2. Dust with flour: Sprinkle salt and black pepper on both sides of each chicken steak. Then dust both sides lightly and evenly with flour, pressing it gently to cover the surface.
3. Cook chicken: Heat 15g 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 they develop a golden brown crust and are just cooked through. Remove the chicken from the pan, cover 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 for around 4 minutes until they start to turn golden brown around the edges.
5. Add garlic later: Add the minced garlic, a pinch of salt and pepper, and continue cooking for an additional 1 minute until both garlic and mushrooms are golden and fragrant.
6. Deglaze skillet: Pour in the white wine, allowing it to bubble and steam. Scrape the bottom of the pan with a wooden spoon to lift any flavorful browned bits. Cook for about 30 seconds until the wine mostly evaporates and the alcohol smell dissipates.
7. Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute until it mostly reduces. Then pour in the heavy cream, reduce heat to medium, and let the sauce simmer gently for 2 minutes until it thickens slightly.
8. Add parmesan: Stir in the freshly grated parmesan cheese until melted and combined. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
9. Finish chicken in sauce: Return the cooked chicken steaks to the pan, spooning sauce over them, and allow to warm through for 30 seconds. Garnish with finely sliced chives before serving. Serve directly from the pan for a rustic presentation or transfer to a serving platter.
10. Sides: This dish pairs beautifully with creamy mashed potatoes or steamed rice, which will soak up the luscious mushroom cream sauce perfectly.

Notes

• Note 1: Using thin cut chicken breasts ensures quick and even cooking, preventing dryness.
• Note 2: If dry white wine is not available, substitute with additional chicken stock for a non-alcoholic option.
• Note 3: Full-fat heavy cream provides the best rich, creamy texture; light cream will yield a thinner sauce.
• Note 4: Freshly grated parmesan offers superior flavor and better melting properties compared to pre-grated cheese.
• Note 5: Mashed potatoes or white rice are ideal side dishes to absorb the flavorful creamy mushroom sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: European

Keywords: chicken breast recipe, creamy mushroom sauce, pan-seared chicken, easy dinner, mushroom chicken skillet, weeknight meal