Chicken with Mushroom Cream Sauce
Chicken with Mushroom Cream Sauce
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, patted dry
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Mushroom Cream Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
- 1 cup chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the seasoned chicken breasts to the pan. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 15 min
- 3
Sauté mushrooms: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the sliced cremini mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid, then browned.
⏱️ 7 min
- 4
Add aromatics: Stir in the minced shallot and minced garlic to the skillet with the mushrooms. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Deglaze and simmer: Pour in 1/2 cup of dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
⏱️ 3 min
- 6
Create the sauce base: Add 1 cup of low sodium chicken broth to the skillet. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to slightly reduce and flavors to meld.
⏱️ 5 min
- 7
Finish the cream sauce: Stir in 1/2 cup of heavy cream. Continue to simmer gently for another 3-5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 5 min
- 8
Combine and serve: Return the cooked chicken breasts to the skillet, spooning the mushroom cream sauce over them to coat. Garnish with chopped fresh parsley before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken with Mushroom Cream Sauce
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, patted dry
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Mushroom Cream Sauce
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
- 1 cup chicken broth, low sodium
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the seasoned chicken breasts to the pan. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 15 min - 3
Sauté mushrooms: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the sliced cremini mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid, then browned.
⏱️ 7 min - 4
Add aromatics: Stir in the minced shallot and minced garlic to the skillet with the mushrooms. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Deglaze and simmer: Pour in 1/2 cup of dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
⏱️ 3 min - 6
Create the sauce base: Add 1 cup of low sodium chicken broth to the skillet. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to slightly reduce and flavors to meld.
⏱️ 5 min - 7
Finish the cream sauce: Stir in 1/2 cup of heavy cream. Continue to simmer gently for another 3-5 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
⏱️ 5 min - 8
Combine and serve: Return the cooked chicken breasts to the skillet, spooning the mushroom cream sauce over them to coat. Garnish with chopped fresh parsley before serving immediately.
⏱️ 3 min