Description
A comforting and elegant Chicken with Creamy Mushroom Sauce recipe featuring tender seared chicken breasts in a rich, creamy mushroom and Parmesan sauce, perfect for a satisfying 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 the chicken: Season both sides of the chicken breasts evenly with salt and pepper to enhance flavor before cooking.
- Sear the chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken breasts 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 skillet. Cook for about 30 seconds or until most of the wine has evaporated.
- Cook mushrooms: Add the remaining 1 tablespoon of butter to the skillet. Sauté the sliced mushrooms until they are soft and the liquid has mostly cooked down, approximately 5 minutes.
- Add garlic: Toss in the minced garlic and sauté until fragrant, about 30 seconds, taking care not to burn it.
- Add flour: Sprinkle the flour into the skillet, stirring constantly and cooking for about 1 minute to eliminate the raw flour taste.
- Make the sauce: Reduce heat to medium-low and slowly pour in chicken broth and heavy cream, bringing the mixture to a gentle boil. Gradually add the grated Parmesan cheese in batches, stirring continuously until it melts smoothly into the sauce.
- Season the sauce: Taste the sauce and adjust seasoning with salt and pepper as needed to balance flavors.
- Simmer the sauce: Allow the sauce to simmer gently for 2-3 minutes until it thickens and becomes creamy.
- Rewarm the chicken: Return the seared chicken breasts and any juices on the plate back 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 freshly chopped parsley or chives for color and freshness. Serve the chicken hot with the creamy mushroom sauce spooned on top.
Notes
- Use smaller chicken breasts (5-8 oz each). For larger breasts, slice lengthwise to make cutlets for more even cooking.
- Enhance flavor by adding herbs like rosemary, thyme, or Italian seasoning either when seasoning the chicken or in the sauce while simmering.
- Add baby spinach or other leafy greens to the sauce for extra vegetables and nutrition.
- Add a drizzle of lemon juice to the cream sauce to brighten the flavor profile.
- For a tangy twist, stir in a small amount of Dijon mustard into the sauce.
- Always check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 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
