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Description
This Creamy Mushroom Chicken transforms simple ingredients into an impressive meal that tastes like it came from a restaurant. With tender chicken fillets and a velvety mushroom sauce, it’s the perfect balance of easy preparation and gourmet results. Serve with rice and green beans for a complete dinner on the table in 35 minutes!
Ingredients
For the Chicken:
- 1 1/4 lbs. (560g) chicken breast or chicken breast fillets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup (40g) flour
- 2 tablespoons olive oil
For the Creamy Mushroom Sauce:
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (30g) butter
- 1/2 onion, chopped
- 300g (10.5oz) mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup (240ml) heavy cream
- 3/4 cup (180ml) vegetable/chicken stock
- 1/4 cup (30g) Parmesan, grated (optional)
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
For Serving:
- Cooked rice
- Green beans
Instructions
- Prepare Your Chicken: If using whole chicken breasts, slice them horizontally to create thinner fillets for quicker, more even cooking. Pat dry with paper towels, then season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
- Create the Perfect Sear: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Transfer to a plate and cover loosely with foil to keep warm.
- Build Your Flavor Base: In the same pan (those browned bits are flavor gold!), reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter. Add chopped onion and cook for 2-3 minutes until softened.
- Mushroom Magic: Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. This caramelization is key to developing deep, savory flavor. Add minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
- Create Silky Sauce: Pour in the vegetable or chicken broth, scraping the bottom of the pan to incorporate all those flavorful browned bits. Let it simmer for 2 minutes, then stir in the heavy cream, grated Parmesan (if using), and a bit of black pepper. Allow the sauce to simmer for 3-4 minutes until it thickens slightly.
- Bring It All Together: Return the chicken to the pan, spooning some of that luscious sauce over the top. Let everything simmer together for 2 more minutes, allowing the chicken to absorb the flavors. Finish with a sprinkle of fresh parsley and lemon zest for brightness.
- Serve: Present your masterpiece alongside fluffy rice and tender green beans for a complete meal that’s sure to impress.
Notes
Can I use boneless chicken thighs instead of breasts? Absolutely! Chicken thighs will add even more flavor and stay juicier. They may need an extra minute or two of cooking time.
What can I substitute for heavy cream to make it lighter? Half-and-half or evaporated milk will work, though the sauce won’t be quite as rich. For a lighter version, you can also use Greek yogurt mixed with a bit of milk, added at the very end of cooking (don’t let it boil).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 480
- Fat: 32 gr
- Carbohydrates: 15 gr
- Protein: 35 gr
