Description
This Chicken with Creamy Mushroom Sauce recipe features tender, seared chicken breasts smothered in a rich and velvety sauce made with sautéed white mushrooms, garlic, white wine, chicken broth, heavy cream, and Parmesan cheese. Garnished with fresh parsley or chives, this flavorful and comforting dish is perfect for an easy yet elegant 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
Mushroom 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
Garnish
- Parsley or chives, to garnish
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt and pepper evenly to taste.
- Sear the chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Sear the chicken on each side until golden brown, 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 pan, scraping up any browned bits stuck to the bottom. Cook for about 30 seconds until the wine has mostly evaporated.
- Sauté mushrooms: Add the remaining 1 tablespoon butter to the skillet and sauté the sliced mushrooms until soft and their liquid has mostly evaporated, about 5 minutes.
- Add garlic: Toss in the minced garlic and sauté until fragrant, about 30 seconds.
- Add flour: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for about 1 minute to eliminate the raw flour taste.
- Make the sauce: Reduce heat to medium-low. Slowly pour in the chicken broth and heavy cream, then bring the mixture to a gentle boil.
- Add Parmesan cheese: Stir in the Parmesan cheese in batches, continuously stirring until the cheese melts smoothly into the sauce.
- Season the sauce: Taste the sauce and add salt and pepper as needed for seasoning.
- Simmer sauce: Let the sauce simmer gently until it thickens and reduces slightly, about 3 minutes.
- Reheat chicken: Return the chicken breasts and any plate juices to the skillet. Simmer for another 2 minutes or until the chicken is warmed through and reaches an internal temperature of 165°F.
- Garnish and serve: Garnish with fresh chopped parsley or chives. Serve the chicken hot with the creamy mushroom sauce spooned over.
Notes
- Use smaller boneless, skinless chicken breasts (5-8 oz. each). If larger breasts are used, slice them in half lengthwise to create cutlets.
- Add herbs like rosemary, thyme, or Italian seasoning to the chicken before searing or into the sauce for extra flavor.
- Add baby spinach to the sauce for a boost of greens and color.
- Drizzle lemon juice into the sauce to brighten and balance the creaminess.
- Add a teaspoon of Dijon mustard to the sauce to bring a subtle tanginess and depth.
- Use freshly grated Parmesan for the best melting and flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 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: 130 mg
