Description
This Chicken with Creamy Mushroom Sauce recipe features tender seared chicken breasts smothered in a rich, flavorful sauce made with sautéed mushrooms, garlic, white wine, chicken broth, cream, and Parmesan cheese. It's an easy and elegant dish perfect for a comforting 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 Chicken: Season both sides of the chicken breasts with salt and pepper to enhance the flavor.
- Sear Chicken: Heat 1 tablespoon butter and olive oil in a 12-inch skillet over medium-high heat. Sear the chicken breasts for about 5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
- Deglaze Pan: Pour white wine into the skillet to deglaze, scraping up any browned bits. Cook for 30 seconds until most of the wine evaporates.
- Sauté Mushrooms: Add the remaining 1 tablespoon butter to the skillet. Add the sliced mushrooms and cook for 5 minutes until soft and liquid reduces.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Flour: Sprinkle flour over mushrooms and garlic, stirring to incorporate and cook for 1 minute to eliminate raw flour taste.
- Make Sauce: Reduce heat to medium-low. Slowly add chicken broth and heavy cream, bringing to a gentle boil. Gradually add Parmesan cheese, stirring continuously until melted and sauce is smooth.
- Season Sauce: Taste the sauce and season with salt and pepper as needed.
- Reduce Sauce: Simmer sauce on low for 2-3 minutes until it thickens and becomes creamy.
- Reheat Chicken: Return the chicken breasts along with any plate juices to the skillet. Simmer for 2 minutes until chicken is warmed through and reaches an internal temperature of 165°F.
- Garnish and Serve: Sprinkle chopped parsley or chives over the dish and serve hot.
Notes
- Use smaller boneless, skinless chicken breasts or cut larger ones in half lengthwise to create cutlets for even cooking.
- Add herbs like rosemary, thyme, or Italian seasoning to the chicken or sauce for extra flavor.
- Add baby spinach to the sauce for a nutritious veggie boost.
- A drizzle of lemon juice brightens the cream sauce wonderfully.
- Mix in a teaspoon of Dijon mustard to enhance the sauce's flavor.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Ensure the chicken reaches 165°F internal temperature for safe consumption.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
