Description
This Chicken with Creamy Mushroom Sauce recipe features tender, golden-browned chicken breasts smothered in a rich and velvety mushroom cream sauce made with white wine, garlic, Parmesan cheese, and aromatic herbs. Perfect for a delicious and comforting dinner in just 30 minutes.
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 with salt and pepper evenly to enhance flavor.
- Sear the chicken: Heat 1 tablespoon butter and olive oil in a 12-inch skillet over medium-high heat. Sear the chicken breasts until golden brown on each side, about 5 minutes per side. Remove and set aside on a plate.
- Deglaze the pan: Pour in white wine to deglaze the skillet, scraping up any browned bits. Cook for about 30 seconds until the wine mostly evaporates.
- Sauté mushrooms: Add remaining 1 tablespoon butter to the skillet. Sauté the sliced mushrooms until soft and their liquid has mostly cooked off, about 5 minutes.
- Add garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
- Make roux: Sprinkle flour over the mushrooms and garlic, stirring continuously for about 1 minute to cook out the raw flour taste.
- Add liquids: Reduce heat to medium-low. Pour in chicken broth and heavy cream, then bring the mixture to a gentle boil.
- Incorporate cheese: Gradually add Parmesan cheese in batches, stirring constantly until the cheese melts smoothly into the sauce.
- Season sauce: Taste the sauce and adjust seasoning with additional salt and pepper as needed.
- Simmer sauce: Let the sauce simmer gently until slightly reduced and thickened, about 3 minutes.
- Combine chicken and sauce: Return the chicken and any accumulated plate juices to the skillet. Simmer for 2 more minutes until the chicken is warmed through and reaches an internal temperature of 165°F.
- Garnish and serve: Sprinkle with chopped parsley or chives for freshness and serve hot.
Notes
- Use smaller chicken breasts (5-8 oz) for even cooking; larger breasts can be halved to make cutlets.
- Add fresh herbs like rosemary, thyme, or Italian seasoning to the chicken or sauce for enhanced flavor.
- Incorporate baby spinach into the sauce for added vegetables and nutrients.
- A splash of lemon juice can brighten the creamy sauce with fresh acidity.
- Stir in a teaspoon of Dijon mustard to add a subtle tang and depth to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
