Description

This Chicken with Creamy Mushroom Sauce recipe features tender, pan-seared chicken breasts smothered in a rich, flavorful mushroom and parmesan cream sauce. The dish combines sautéed mushrooms, garlic, white wine, and heavy cream to create a luscious sauce perfect for serving over mashed potatoes or rice, making it a comforting and elegant meal suitable for any occasion.

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 all-purpose flour

For Cooking

15g (1 tbsp) unsalted butter
30g (2 tbsp) unsalted butter

Sauce

300g (10 oz) mushrooms (button or Swiss brown), sliced
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 cream (full fat, thickened cream)
1/2 cup freshly and finely grated parmesan cheese
2 tbsp chives, finely sliced (optional; can substitute parsley, green onions, or omit)

Instructions

Split breast: Cut each chicken breast in half horizontally to create 4 thin chicken steaks in total.
Dust with flour: Sprinkle salt and black pepper evenly on both sides of each chicken steak. Then sprinkle flour over each side and use your fingers to coat the surface thoroughly.
Cook chicken: Heat 15g of unsalted butter in a large non-stick frying pan over medium-high heat. Add the floured chicken steaks and cook for 2 1/2 minutes on each side, until golden brown and just cooked through. Remove the chicken from the pan, cover, and keep warm.
Cook mushrooms: In the same frying pan, add the remaining 30g butter and increase heat to high. Add the sliced mushrooms and cook for about 4 minutes until mushrooms are starting to turn golden brown on the edges.
Add garlic: Add the minced garlic along with a pinch of salt and pepper to the mushrooms. Continue cooking for another minute until both the garlic and mushrooms are golden and fragrant.
Deglaze skillet: Pour in the white wine carefully; it will bubble and steam. Scrape the bottom of the pan with a spoon to lift any browned bits. Cook for about 30 seconds until most of the wine has evaporated and the alcohol smell dissipates.
Make creamy sauce: Add the chicken stock to the pan and cook vigorously for 1 minute to reduce most of the liquid. Then pour in the heavy cream, lower the heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
Add parmesan: Stir the freshly grated parmesan into the sauce until melted and combined. Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
Finish chicken in sauce: Return the cooked chicken steaks to the pan with the sauce and warm through for about 30 seconds. Garnish with finely sliced chives. You can serve the dish directly from the pan for a rustic presentation or transfer chicken and sauce to a serving platter.
Sides: Serve the chicken and creamy mushroom sauce with mashed potatoes or rice to soak up the rich sauce, enhancing the meal’s comforting appeal.

Notes

Note 1: Slicing the chicken breasts horizontally into thinner steaks allows quicker, even cooking and a tender bite.
Note 2: If you prefer not to use wine, substitute with additional chicken stock for deglazing.
Note 3: Use full-fat thickened cream for optimal richness and sauce texture.
Note 4: Freshly grated parmesan adds the best flavor—avoid pre-grated for this recipe.
Note 5: Mashed potatoes or steamed rice are ideal sides to absorb the creamy mushroom sauce and provide a satisfying accompaniment.

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

Keywords: chicken, creamy mushroom sauce, sautéed mushrooms, parmesan cream sauce, easy dinner, pan-fried chicken, mushroom sauce recipe, savory chicken dish