Description
This Chicken with Creamy Mushroom Sauce recipe features tender, pan-seared chicken breasts smothered in a rich, flavorful sauce made from sautéed mushrooms, garlic, white wine, chicken stock, heavy cream, and freshly grated Parmesan. Enhanced with a light flour crust on the chicken for extra crispness, it’s a quick yet elegant dish perfect for a comforting weeknight meal or entertaining guests.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- Black pepper, to taste
- 1/4 cup flour
- 15g (1 tbsp) unsalted butter
Mushroom Sauce
- 30g (2 tbsp) unsalted butter
- 300g (10 oz) mushrooms, sliced (button or Swiss brown)
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or additional chicken stock as substitute)
- 1/2 cup low sodium chicken or vegetable stock
- 1 cup heavy/thickened cream (full fat)
- 1/2 cup freshly and finely grated Parmesan cheese
- 2 tbsp finely sliced chives (optional, can substitute parsley or green onions)
Instructions
- Split breast: Cut each chicken breast horizontally in half to create 4 thin chicken steaks.
- Dust with flour: Season both sides of chicken pieces with salt and pepper, then evenly coat with flour using your fingers.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add chicken and cook for 2 1/2 minutes per side until golden brown and just cooked through. Remove chicken from pan, cover to keep warm.
- Cook mushrooms: In the same pan, add remaining 30g butter and increase heat to high. Add sliced mushrooms and cook for about 4 minutes until edges start turning golden brown.
- Add garlic: Add minced garlic along with a pinch of salt and pepper. Continue cooking for 1 more minute until garlic and mushrooms are golden and fragrant.
- Deglaze skillet: Pour in white wine. It will bubble vigorously; scrape the pan to dissolve browned bits. Cook for 30 seconds until wine mostly evaporates and alcohol smell dissipates.
- Make creamy sauce: Add chicken stock and cook vigorously for 1 minute to reduce. Then stir in cream, reduce heat to medium, and simmer for 2 minutes until sauce thickens slightly.
- Add parmesan: Mix in grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Finish chicken in sauce: Return chicken pieces to the pan and warm through in the sauce for about 30 seconds.
- Serve: Garnish with chopped chives and serve directly from the pan, or transfer to a platter. Ideally serve with mashed potatoes or rice to soak up the sauce.
Notes
- The creamy mushroom sauce is elevated with white wine, Parmesan, and chicken stock, making it both rich and elegant for company meals.
- The flour coating on the chicken gives a deliciously crispy crust for texture and helps the sauce adhere better.
- If you prefer, substitute white wine with additional chicken stock.
- Chives are optional and can be replaced with parsley or green onions for garnish.
- This dish pairs wonderfully with mashed potatoes or rice for soaking up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 2 g
- Sodium: 703 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 210 mg
