Description

This Chicken with Creamy Mushroom Sauce recipe features tender pan-seared chicken breasts coated in a luscious sauce made from sautéed mushrooms, garlic, white wine, cream, and parmesan. Perfectly seasoned and garnished with chives, it’s an elegant yet simple dish ideal for a comforting dinner served alongside mashed potatoes or rice to soak up the rich, flavorful sauce.

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 thickened/heavy cream, full fat
1/2 cup finely and freshly grated parmesan cheese
2 tbsp chives, finely sliced (optional; can substitute parsley or green onions or omit)

Instructions

Prepare Chicken Steaks: Cut each chicken breast horizontally in half to create 4 thin chicken steaks. This helps them cook evenly and quickly.
Season and Flour Chicken: Sprinkle salt and black pepper on both sides of each chicken steak. Then dust both sides evenly with flour, using your fingers to coat thoroughly.
Sear Chicken: Heat 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken steaks and cook for about 2 1/2 minutes per side until golden brown and cooked through. Remove the chicken from the pan, cover to keep warm.
Sauté Mushrooms: In the same pan, add remaining 30g butter and increase heat to high. Add the sliced mushrooms and cook for 4 minutes until they start browning on the edges.
Add Garlic: Add the minced garlic along with a pinch of salt and pepper, and cook another minute until both mushrooms and garlic are golden and fragrant.
Deglaze Pan: Pour in the white wine. It will bubble vigorously. Scrape the browned bits from the bottom of the pan with a spatula while cooking for 30 seconds until the wine mostly evaporates and the alcohol smell dissipates.
Create Sauce Base: Add chicken stock and cook on high heat for 1 minute to mostly evaporate the liquid, concentrating the flavors.
Make Creamy Sauce: Pour in the heavy cream, reduce heat to medium, and simmer the sauce gently for 2 minutes, stirring occasionally until it thickens slightly.
Add Parmesan: Stir in the grated parmesan cheese until melted and well incorporated. Taste the sauce and adjust salt and pepper as needed.
Warm Chicken in Sauce: Return the cooked chicken steaks to the pan and cook for an additional 30 seconds to warm through and coat with sauce.
Garnish and Serve: Sprinkle finely sliced chives over the dish for freshness. Serve directly from the pan or transfer to a serving platter. Ideal accompaniments include mashed potatoes or rice to soak up the delicious sauce.

Notes

Note 1: Using large chicken breasts and cutting them thin helps them cook quickly and evenly.
Note 2: If you prefer to avoid alcohol, substitute white wine with additional chicken stock.
Note 3: Full-fat cream gives the sauce its rich and satisfying texture.
Note 4: Freshly grated parmesan melts better and adds more flavor than pre-grated cheese.
Note 5: Serve with creamy mashed potatoes, steamed rice, or crusty bread to enjoy the savory sauce completely.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: European

Keywords: Chicken, Creamy Mushroom Sauce, Skillet Chicken, Garlic Mushrooms, Parmesan Sauce, Easy Dinner, Comfort Food