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.

Ingredients

Scale

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)

Instructions

Split breast: Cut each chicken breast in half horizontally to create 4 thin chicken steaks in total, allowing them to cook evenly and quickly.
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.
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.
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.
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.
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.
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.
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.
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.
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