Creamy Chicken Mushroom Recipe
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
510 kcal
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Course
Main Course, Dinner
Creamy Chicken Mushroom Recipe
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This one-skillet Chicken Mushroom recipe is made with boneless and skinless chicken breast (or chicken thighs) cooked to juicy perfection and smothered in the best and most delicious Parmesan mushroom cream sauce.
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Ingredients
- 2 large chicken breast boneless and skinless
- salt to taste
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper ground
- 1-2 tablespoons olive oil
- 2 tablespoons butter divided
- 12 ounces mushrooms white button mushrooms, baby Bellas or cremini mushrooms work well, stems removed and sliced
- 2 garlic minced, cloves
- 1/4 cup white wine dry
- 1/2 cup chicken stock
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup Parmesan Cheese
- parsley optional, chopped or finely sliced chives to serve
Instructions
- Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.
- In a small shallow bowl, mix together the flour, garlic powder, and ground black pepper. Dredge the chicken in the flour mixture one by one. Set aside.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 2-3 minutes per side or until golden brown and just cooked through. Transfer chicken to a plate and keep warm.
- In the same skillet melt the butter and add the mushrooms. Cook stirring occasionally for about 4-5 minutes or until the mushrooms look soft and a bit golden on the edges.
- Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.
- Add the wine and cook scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes or until reduced by half.
- Lower the heat to medium-low and stir in the heavy cream. Simmer for about 2 minutes or until the sauce thickens slightly. Add the Parmesan cheese and stir until incorporated in the Parmesan cheese and taste.
- Return the chicken to the skillet and allow the chicken to warm up for about a minute. Season to taste and garnish with fresh chopped parsley or sliced chives and serve.
Equipments used:
Notes
- Make this dinner recipe gluten-free by using gluten free flour.
- Boneless and skinless chicken thighs can be used.
- Instead of heavy cream (or heavy whipping cream), you can use half and half.
- If your sauce gets too dry, add a little bit of chicken stock.
- Serve over mashed potatoes, rice, couscous, pasta, creamy grits and/or sautéed spinach or a veggie medley.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
7g
(2%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
178mg
(59%)
Sodium
452mg
(19%)
Potassium
804mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1187IU
(24%)
Vitamin C
4mg
(4%)
Calcium
206mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 452mg | 19% |
| Potassium | 804mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1187IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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