Description
This Chicken with Creamy Mushroom Sauce recipe features tender boneless, skinless chicken breasts seared to golden perfection and smothered in a rich, creamy mushroom sauce made with garlic, white wine, chicken broth, heavy cream, and Parmesan cheese. Perfect for a comforting and elegant dinner, garnished with fresh herbs for added aroma and flavor.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Garnish
- Parsley or chives, chopped, to garnish
Instructions
- Season the chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance the flavor before cooking.
- Sear the chicken: Heat 1 tablespoon butter and 1 tablespoon olive oil in a 12" skillet over medium-high heat. Add the chicken breasts and sear until golden brown on each side, about 5 minutes per side. Remove the chicken to a plate and set aside.
- Deglaze the pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Cook for about 30 seconds until the wine mostly evaporates.
- Sauté mushrooms: Add the remaining 1 tablespoon butter to the skillet and sauté the sliced mushrooms over medium heat until they soften and release their liquid, about 5 minutes.
- Add garlic: Stir in the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Add flour: Sprinkle the flour over the mushrooms and garlic, and cook while stirring for about 1 minute to eliminate the raw flour taste.
- Make the sauce: Reduce the heat to medium-low. Gradually pour in the chicken broth and heavy cream, stirring constantly as you bring the mixture to a gentle boil.
- Add Parmesan cheese: Add the grated Parmesan cheese in batches, stirring continuously until the cheese melts smoothly into the sauce.
- Season and simmer: Taste the sauce and season with salt and pepper as needed. Let the sauce simmer gently for 2 to 3 minutes until it thickens and becomes creamy.
- Combine chicken and sauce: Return the chicken breasts and any accumulated juices back to the skillet. Simmer for an additional 2 minutes until the chicken is warmed through and reaches an internal temperature of 165°F.
- Garnish and serve: Sprinkle freshly chopped parsley or chives over the chicken and sauce, then serve hot and enjoy this delicious creamy mushroom chicken dish.
Notes
- If chicken breasts are large, slice them in half lengthwise to make 4 thinner cutlets for quicker cooking.
- Enhance the flavor by adding herbs such as rosemary, thyme, or Italian seasoning to the chicken before searing or directly into the sauce while simmering.
- Incorporate some baby spinach into the sauce for added vegetables and nutrition.
- Add a drizzle of lemon juice to brighten the flavors in the creamy mushroom sauce.
- Mix in a teaspoon of Dijon mustard to introduce a subtle tang and depth to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 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
