Chicken with Creamy Mushroom Sauce
Chicken With Creamy Mushroom Sauce- tender, golden-seared chicken smothered in a rich, creamy mushroom sauce bursting with savory, garlicky flavors. Perfect for weeknights or special occasions, this simple dish is satisfying and downright irresistible. Serve with crusty bread to soak up the delcious sauce and a side of green beans.
Servings: 4 servings
Ingredients
Chicken:
- 4 medium boneless skinless chicken breasts (or substitute 4 medium chicken thighs)
- Salt and freshly ground black pepper to season
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Mushroom Sauce:
- 2 tablespoons butter
- 10 ounces mushrooms sliced (white button, cremini, or Baby Bella mushrooms)
- 1 large shallot finely choped
- 2 garlic cloves thinly sliced
- ¼ cup dry white wine or more chicken stock as a substitute
- ½ cup low-sodium chicken broth or stock
- 1 cup heavy cream
- ⅓ cup Parmigiano-Reggiano cheese freshly grated
Instructions
- Prepare the Chicken: Season both sides generously with salt, pepper, and Italian seasoning.
- Sear the Chicken: Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes on each side until golden brown and fully cooked (internal temperature of 145°F it will finish cooking in the sauce). The cooking time will vary here depending on the thickness of the chicken breasts. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add 2 tablespoons of butter. Sauté the mushrooms for 4-5 minutes until golden and softened. Add the shallot and garlic, cooking for 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Cook for 2 minutes until the liquid reduces slightly.
- Make the Sauce: Add the chicken broth and let it simmer for 2-3 minutes. Stir in the heavy cream and bring to a gentle simmer for a couple of minutes.
- Add the Parmigiano Cheese: Take the skillet off the heat and gradually whisk in the grated Parmigiano cheese until it melts, and the sauce thickens a little more. Note: use freshly grated parmigiano reggiano for this recipe and grate it yourself. Pre-grated cheese will not melt in the sauce.
- Combine: Return the skillet to low heat and return the chicken to the skillet, spooning the mushroom sauce over the top. Let it simmer for 2-3 minutes to allow the flavors to meld together.
- Serve: Garnish with fresh herbs (I like fresh thyme OR finely chopped parsley), if desired. Serve hot over rice, or mashed potatoes or with a side of crusty bread to soak up the creamy sauce.
Notes
Tips for Success
Use freshly grated Parmigiano cheese for the best texture and flavor. Pre-grated cheese may not melt properly.
For a lighter version, substitute half-and-half for heavy cream, but note that the sauce will be thinner.
Add fresh thyme or parsley for extra flavor in the sauce.
Use freshly grated Parmigiano cheese for the best texture and flavor. Pre-grated cheese may not melt properly.
For a lighter version, substitute half-and-half for heavy cream, but note that the sauce will be thinner.
Add fresh thyme or parsley for extra flavor in the sauce.
Nutrition
Calories: 511kcal | Carbohydrates: 7g | Protein: 32g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 363mg | Potassium: 779mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 1mg
