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Creamy Mushroom Chicken | Chicken with Creamy Mushroom Sauce Recipe

Byamazingfoodstv


learn how to make the best creamy chicken and mushroom. Easy, delicious and comforting meal that anyone can make.

►Full written recipe:

► Equipment I used in this video:

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Ingredients:
For the chicken:
1¼ 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
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:
Rice
Green beans

Instructions:
1. Prepare the Chicken: If using chicken breast fillets, they are already thin enough for quick, even cooking. If using whole chicken breasts, slice them in half horizontally to create fillets. This ensures they cook evenly and remain tender.
2. Pat the chicken dry with paper towels. Season both sides with salt and black pepper. Dredge each fillet lightly in flour, shaking off any excess. This helps create a golden crust and also thickens the sauce slightly later.
3. Cook the Chicken: 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, or until golden brown and cooked through (internal temperature should reach 75°C / 165°F).
4. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
5. Make the Creamy Mushroom Sauce: In the same pan, reduce the heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter.
6. Add the chopped onion and cook for 2-3 minutes, until softened. Stir in the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their juices and start to brown. Add the minced garlic and cook for 30 seconds, until fragrant.
7. Optional: If using white wine, pour in ¼ cup at this stage, stirring to deglaze the pan. Let it simmer for 1-2 minutes, until the alcohol evaporates.
8. Simmer the Sauce: Pour in the vegetable broth and let it simmer for 2 minutes. Stir in the heavy cream, grated parmesan, and black pepper. Let the sauce simmer for another 3-4 minutes, until it thickens slightly. Taste and adjust seasoning if needed.
9. Combine & Serve: Return the cooked chicken to the pan, spooning some sauce over the top. Simmer for 2 more minutes, allowing the chicken to soak up the flavors. Sprinkle with chopped parsley and remove from heat.
10. Serve: serve with rice and green beans or read about other serving options in the notes section.

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29 Comments

  5. So you roast the chicken to get it nice and crispy, just to cover it up with foil, getting steam in and make the crispyness go away? Never understood that tactic. I either cook them last, or just let them chill on a tray and later heat them in a sauce again, or put them in the oven without anything covering it up
    Other than that fine recipe, personally I believe mushrooms get better when they are roasted dry.

  25. I make a dish very similar to this using boneless, skinless chicken thighs. It's always a hit. IMO the wine is "optional" but mandatory. The acidity in the wine just lifts all the other flavors while deepening the depth of the mushrooms. The only other difference is I Cajun spice this up like a lunatic. Delicious!

  26. This was my delicious 'po' man recipe back 30yrs ago. Too 'po' to buy mushrooms, cream of mushroom soup worked plus bone in chicken thighs, Bone gives it umph! . A few cups of chopped potato.Add a sauteed onion, garlic. A solid low heat covered simmer. A sprinkling of green onions add to the beauty of the meal you just created. A meal of champions. After cost+effort…less than $3 a plate. Enjoy your food.

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