Description
This Chicken with Creamy Mushroom Sauce recipe features tender, seared boneless chicken breasts smothered in a rich, savory sauce made from sautéed mushrooms, garlic, white wine, chicken broth, heavy cream, and Parmesan cheese. It's a comforting and elegant dish perfect for a flavorful dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
Creamy Mushroom Sauce
- 1 tablespoon butter
- 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 evenly.
- Sear Chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Sear the chicken breasts on each side until golden brown, approximately 5 minutes per side. Remove the chicken to a plate and set aside.
- Deglaze 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 most of the wine evaporates.
- Sauté Mushrooms: Add the remaining 1 tablespoon of butter to the skillet and sauté the sliced mushrooms until soft and their liquid has mostly evaporated, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté until fragrant, about 30 seconds.
- Make Roux: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for about 1 minute to eliminate the raw flour taste.
- Add Liquids and Cheese: Reduce heat to medium-low and slowly pour in the chicken broth and heavy cream, bringing the mixture to a gentle boil. Add the Parmesan cheese in batches, stirring continuously until it melts smoothly into the sauce.
- Season Sauce: Taste the sauce and add salt and pepper as needed for seasoning.
- Simmer Sauce: Let the sauce simmer gently for 2 to 3 minutes until it thickens and becomes creamy.
- Combine Chicken and Sauce: Return the chicken breasts along with any accumulated juices to the skillet. Simmer for another 2 minutes to warm the chicken through and ensure it reaches an internal temperature of 165°F.
- Garnish and Serve: Garnish the dish with freshly chopped parsley or chives, then serve hot immediately.
Notes
- Use boneless, skinless chicken breasts about 5-8 oz. each; larger breasts can be halved lengthwise to make cutlets.
- Enhance flavor by adding herbs such as rosemary, thyme, or Italian seasoning either when seasoning the chicken or directly into the cream sauce while simmering.
- Incorporate vegetables like baby spinach into the sauce for added nutrition.
- Add a drizzle of lemon juice to brighten and balance the creamy sauce.
- For a subtle tangy kick, stir in a little Dijon mustard into the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
