This is absolutely my new favorite chicken in cream sauce recipe. Nothing but some basic ingredients, turn plain old chicken breasts into a creamy, warm up my soul, mushroom goodness. I’ve also got a similar recipe for stove top creamy chicken in mushroom sauce that uses some different ingredients that you might want to check out as well.
What Ingredients Do I Need For This Chicken In Creamy Mushroom Sauce Recipe?
- Chicken breasts – Two fat chicken breasts that are cut in half horizontally to make 4 slabs of chicken that are roughly equal in thickness. Alternatively, you can pound them out flat and cut them how you like. No one says you have to do 4 steaks. If you want chicken strips, go for it. I’m not your boss. The big thing is to have them be even so they all cook at about the same time.
- Flour – You can also use corn starch if you like, the whole point is to put a coating on the chicken that will crisp up and give it a golden brown crust that helps hold onto that OMG delicious mushroom sauce.
- Mushrooms – Take your choice here on mushrooms. Crimini and button work well, but I’m really looking forward to trying this recipe when my next batch of Blue Oyster mushrooms come in.
- Garlic – I can’t see any reason to live in a world without garlic, especially if there is butter and mushrooms involved.
- Salt – Good quality salt doesn’t seem like it would make that much of a difference, but it does. Regular table salt has a much different flavor than sea salt or even the Redmond Real Salt that I love for finishing dishes.
- Butter – Butter is a must because… Mushrooms. You can cook mushrooms in other oils, but why?
- Cream – Heavy cream gives a dish such an amazing consistency and mouth-feel. Why skimp out and use anything else?
- White wine – The undersung hero in so many recipes. A splash of white wine to deglaze the pan gives cream dishes like this a shot of brightness. Don’t pass on this one. Some recipes will say ‘use more broth’ but it just isn’t the same. I keep a cheap bottle in the fridge at all times just for cooking.
- Parmesan – If your ‘parmesan’ comes in a green can that has been sitting on your cabinet shelf for a year, just get out now! Quality ingredients make for quality dishes, so don’t skimp on buying a block of parmesan and grating it yourself.
- Chicken stock/broth – The only ingredient that I typically don’t make myself. I prefer one of the pre-made chicken broth pastes like those from Knorr or Better than Bullion (Amazon link). If I had the freezer space to store gallons of chicken broth I would, but I use a lot of it, so condensed it is for me.
Cliff’s Favorite Chicken Breast with Creamy Mushroom Sauce Recipe
Stove Top Chicken with Creamy Mushroom Sauce
- 2 chicken breasts large
- 1/2 tsp salt
- black pepper
- 1/4 cup flour
- 1 tbsp butter
- 2 tbsp unsalted butter
- 10 oz mushrooms sliced (button or Swiss brown)
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 1/2 cup chicken or vegetable stock
- 1 cup thickened / heavy cream full fat
- 1/2 cup parmesan finely and freshly grated
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
The Best Pan For Cooking This Chicken Recipe
Realistically, you can use just about any frying pan, but I find that it is best to use a heat-conducting pan like one with a clad bottom. The problem with cast iron fry pans, which I usually love, is that they have hot spots that can burn a cream sauce, especially if you are cooking over gas. I’ve done it before in another version of chicken in mushroom cream sauce. It just makes it harder.
I cooked this recipe in my American Kitchen 3 quart saucier, but it was a bit small, so I’m grabbing an American Kitchen 12″ Stainless Steel Skillet (Amazon link). This will give me a little more space to cook, and distribute the heat from my gas stove evenly.
Best Side Dishes For This Chicken In Mushroom Sauce Recipe
The right side dish really makes the meal complete. Personally I’m pretty much good with some mashed potatoes to go with this chicken recipe, but you might want some different ideas.
Starchy Side Dish Options
- Mashed potatoes: Classic and comforting, perfect for scooping up every last bit of creamy goodness. You can use regular potatoes, sweet potatoes, or even cauliflower for a low-carb option.
- Rice: Choose white, brown, basmati, or even wild rice for a nutty flavor.
- Pasta: Penne, rigatoni, or other short shapes would work well with the sauce. You can even use whole-wheat pasta for added fiber.
- Polenta: Creamy and smooth, polenta provides a nice contrast to the rich sauce.
- Couscous: Light and fluffy, couscous adds a different texture and can be flavored with herbs and spices.
Vegetable Side Dish Options
- Roasted vegetables: Green beans, asparagus, broccoli, Brussels sprouts, carrots, or any combination of your favorites. Roasting brings out their natural sweetness and caramelizes the edges.
- Sautéed greens: Spinach, kale, or Swiss chard are quick and easy to cook, and add a pop of color and nutrients.
- Grilled vegetables: Zucchini, eggplant, bell peppers, or onions grilled to perfection add a smoky flavor.
- Salad: A simple green salad with a light vinaigrette can help balance the richness of the dish.
- Garlic bread or crusty rolls: For mopping up all that delicious sauce!
- Wild rice pilaf: Adds a nutty flavor and texture.
- Stuffed mushrooms: A fun and flavorful side dish.