Chicken with Creamy Mushroom Sauce

This Chicken with Creamy Mushroom Sauce is a rich, flavorful dish that comes together quickly for a satisfying meal. The tender chicken is complemented by a luscious, creamy mushroom sauce that is full of savory goodness. Perfect for a cozy dinner, this recipe will make you feel like you’re dining at a restaurant!

Why You’ll Love This Recipe

This dish combines the richness of creamy sauce with the earthy flavor of mushrooms, making it an irresistible comfort food. The chicken breasts stay juicy and tender, while the sauce is silky smooth with just the right amount of seasoning. It’s the perfect recipe for a weeknight dinner that’s quick, easy, and impressive!

Ingredients

• 2 large boneless, skinless chicken breasts (cut horizontally to make 4 chicken fillets)

• 2 tbsp butter

• 1/4 cup finely chopped yellow onion

• 2 cloves garlic, minced

• 10 oz white button or cremini mushrooms (or mushrooms of choice)

• 1 1/2 tsp dried and ground porcini mushrooms

• 1 tsp fresh thyme (or 1/4 tsp dried thyme)

• 1/2 cup chicken broth

• 2 tbsp all-purpose flour

• 1/2 cup good chicken broth

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1 tbsp chopped parsley, tarragon, or chives (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken:
   Pat the chicken breasts dry with a paper towel and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat. Add the chicken and cook for 4–6 minutes on each side until golden and cooked through (internal temperature should be 165°F/75°C). Transfer to a plate and tent with foil to keep warm.

2. Prepare the creamy mushroom sauce:
   Add more butter to the skillet if needed and increase the heat to medium-high. Cook the chopped onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for another minute.

3. Cook the mushrooms:
   Add the mushrooms, dried ground porcini mushrooms, and thyme. Cook for 5–6 minutes, or until the mushrooms have released their juices and are golden.

4. Deglaze and thicken the sauce:
   Pour in the chicken broth and bring to a boil. Stir in the flour and cook for 2 minutes to cook off the flour flavor.

5. Add cream and cheese:
   Stir in the heavy cream and bring it to a simmer. Let it simmer for 2–3 minutes, allowing the sauce to thicken. Stir in the Parmesan cheese and chopped parsley, tarragon, or chives (if using). Continue stirring until the cheese is fully melted and the sauce is smooth. Adjust seasoning with salt and pepper to taste.

6. Serve:
   Place the chicken on plates and spoon the creamy mushroom sauce over the top. Serve with your favorite carb (such as rice, potatoes, or pasta) and vegetables.

Servings and Timing

• Servings: 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend or cornstarch as a thickening agent in place of the all-purpose flour.

• Dairy-Free: Substitute the cream with coconut cream and use dairy-free Parmesan cheese for a dairy-free version.

• Add Veggies: You can stir in spinach, peas, or other vegetables into the sauce for extra flavor and nutrition.

Storage & Reheating Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently on the stove over low heat, adding a splash of chicken broth if the sauce has thickened too much.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs if you prefer. They will have a slightly different texture but will be just as delicious.

2. Can I substitute the mushrooms in this recipe?

Yes, you can use any type of mushrooms you like. Cremini, shiitake, or portobello would also work well.

3. Can I make this sauce ahead of time?

While the sauce is best made fresh, you can prepare it ahead of time and reheat it gently before serving. Add a bit of broth or cream to thin it out if necessary.

4. Can I freeze this dish?

Yes, you can freeze the cooked chicken and mushroom sauce for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.

5. Can I use a different cheese instead of Parmesan?

Yes, you can use other cheeses like Pecorino Romano, Asiago, or Gruyère for a different flavor.

6. Is there a way to make this dish lighter?

You can substitute the heavy cream with half-and-half or a lighter cream option to reduce the fat content.

7. How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (75°C) to ensure it is fully cooked.

8. Can I add more herbs to the sauce?

Absolutely! You can add more fresh herbs like rosemary, oregano, or basil for a different flavor profile.

9. How do I make the sauce thicker?

If the sauce isn’t thick enough, you can add a little more flour or cornstarch mixed with water to help thicken it. Alternatively, let it simmer longer to reduce and thicken.

10. Can I make this recipe without flour?

Yes, you can use cornstarch as a thickening agent instead of flour for a gluten-free version.

Conclusion

This Chicken with Creamy Mushroom Sauce is a luxurious yet easy-to-make dish that is perfect for any night of the week. The creamy, flavorful sauce is a perfect complement to the tender chicken, and it pairs wonderfully with rice, pasta, or potatoes. Whether you’re looking for a comforting meal or an impressive dinner for guests, this recipe is sure to please!

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