Chicken with Creamy Mushroom Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
511 kcal
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Course
Main Course
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Cuisine
American
Chicken with Creamy Mushroom Sauce
Description
This recipe starts by seasoning chicken breasts with salt, pepper, and Italian seasoning before searing them in butter and olive oil to develop a golden crust and cook through. The pan is then used to sauté sliced mushrooms, finely chopped shallots, and garlic until softened and fragrant. White wine (or chicken stock as a substitute) deglazes the pan, loosening browned bits for flavor.
Chicken stock and heavy cream are added and simmered, thickening into a creamy sauce enriched with freshly grated Parmigiano-Reggiano cheese. This sauce coats the chicken, providing a rich, smooth texture with savory mushroom notes and a hint of garlic and herbs.
The finished dish can be served over rice, pasta, or alongside vegetables for a satisfying meal. The combination of the pan-seared chicken and creamy mushroom sauce creates a balance of textures and savory flavors.
Using freshly grated Parmesan ensures the cheese melts and integrates properly into the sauce. For a lighter version, half-and-half can replace heavy cream, though the sauce will be thinner. Adding fresh herbs like thyme or parsley enhances the flavor further.
Ingredients
Chicken:
- 4 chicken breast or substitute 4 medium chicken thighs, medium, boneless, skinless
- salt to season, freshly ground
- black pepper to season, freshly ground
- 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 thinly sliced, cloves
- ¼ cup white wine or more chicken stock as a substitute, dry
- ½ cup chicken stock low-sodium, or broth
- 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
- Always use freshly grated Parmigiano-Reggiano cheese for better melting and richer flavor.
- To lighten the sauce, substitute half-and-half for heavy cream, noting that this will make the sauce less thick.
- Fresh herbs such as thyme or parsley can be added to the sauce for additional freshness and complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 168mg | 56% |
| Sodium | 363mg | 15% |
| Potassium | 779mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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