Go Back

Creamy Mushroom Chicken

This dish features tender chicken breasts topped with a rich, velvety mushroom sauce. Sautéed mushrooms, garlic, and butter form the earthy base, which is finished with cream to create a luscious, golden brown sauce that clings to each piece of chicken. The final appearance is a glossy, aromatic plate perfect for comforting dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness
  • 200 g cremini or button mushrooms sliced
  • 2 cloves garlic minced
  • 0.75 cup heavy cream
  • 2 tbsp unsalted butter
  • ¼ cup white wine optional, for deglazing
  • 2 tbsp fresh herbs parsley or thyme, chopped
  • to taste salt and pepper

Equipment

  • Large skillet
  • Meat mallet
  • Sharp knife
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry and then pound them to an even thickness using a meat mallet, which helps them cook evenly.
  2. Season the chicken generously with salt and pepper on both sides before heating a large skillet over medium-high heat and adding a tablespoon of butter.
  3. Once the butter shimmers and just begins to brown, add the chicken breasts to the pan. Sear for about 4-5 minutes on each side until golden brown and cooked through. Check for doneness with a meat thermometer—internal temperature should reach 75°C (165°F).
  4. Remove the cooked chicken from the skillet and set aside on a plate to rest. In the same pan, add another tablespoon of butter and toss in the sliced mushrooms. Sauté for 8-10 minutes until deeply browned and their juices have evaporated, filling the air with a savory aroma.
  5. Add the minced garlic to the mushrooms and cook for about 30 seconds, stirring constantly until fragrant—be careful not to burn it.
  6. If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom; let it reduce by half, about 2 minutes.
  7. Lower the heat to medium and pour in the heavy cream, stirring constantly. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and becomes silky and golden.
  8. Return the chicken breasts to the pan, spooning sauce over the top. Let everything simmer together for another 2 minutes, allowing the flavors to meld and the chicken to reheat thoroughly.
  9. Taste the sauce and adjust seasoning with salt and pepper. Sprinkle with chopped fresh herbs like parsley or thyme for a burst of freshness.
  10. Serve the creamy mushroom chicken hot, spooning extra sauce over each piece. Pair with rice, pasta, or crusty bread to soak up the rich sauce and enjoy this comforting dish.