Creamy Mushroom Chicken Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3 people
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Calories
989 kcal
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Course
Main Course
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Cuisine
American
Creamy Mushroom Chicken Recipe
Description
The recipe begins by sautéing minced onion, garlic, fresh rosemary, thyme, and chopped mushrooms in butter until golden brown. This mixture is set aside while the chicken breasts cook in the same skillet with additional butter, browning each side thoroughly. The pan is then deglazed with white wine, which lifts browned bits and adds acidity to the sauce.
The mushroom and herb mixture returns to the pan with the chicken, simmered briefly before heavy cream is added and the sauce cooks down to a creamy consistency. The finished dish combines tender chicken with a velvety, aromatically herbaceous mushroom sauce.
This dish can be served alongside simple sides like steamed vegetables or mashed potatoes to complement the richness. It stores well refrigerated in an airtight container for up to three days. Dijon mustard can be added for a sharp note, and other herbs like basil, oregano, or tarragon can substitute for rosemary and thyme if desired. Both sauvignon blanc and chardonnay wines work well for deglazing. Rotisserie chicken can replace fresh chicken breasts when short on time—simply heat through in the sauce.
Ingredients
- 3 chicken breast
- 2 garlic minced, cloves
- 1 onion minced, medium-sized
- 4 tablespoons butter divided, unsalted
- 1 cup mushrooms chopped
- 1 tablespoon rosemary fresh
- 1 tablespoon thyme fresh
- ⅓ cup white wine
- 2 cups heavy cream
Instructions
- In a skillet, melt 2 tablespoons of butter.
- Add minced onion and garlic, fresh rosemary and thyme.
- Add mushrooms.
- Sauté for 7 minutes on medium heat until golden brown.
- Remove mixture from skillet and set aside.
- Melt 2 tablespoons of butter in the same skillet.
- Add chicken breasts and cook for 8-10 minutes on each side on medium heat, until thoroughly cooked.
- Deglaze skillet with white wine.
- Add the mushroom, garlic, onion & herb mixture back to the skillet with the chicken.
- Let everything cook on medium-low heat for 5 minutes.
- Add cream and simmer for another 5 minutes.
- Remove from heat, garnish with some fresh thyme and rosemary.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fresh thyme and rosemary can be swapped for basil, oregano, or tarragon based on availability and preference.
- Adding Dijon mustard to the sauce provides an optional tangy depth.
- Sauvignon blanc or chardonnay can be used interchangeably for deglazing the skillet.
- For a quicker variant, use rotisserie chicken, adding it to the sauce and heating through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 989 kcal
% Daily Value*
| Calories | 989kcal | 49% |
| Carbohydrates | 11g | 4% |
| Protein | 53g | 106% |
| Fat | 80g | 123% |
| Saturated Fat | 47g | 235% |
| Cholesterol | 402mg | 134% |
| Sodium | 330mg | 14% |
| Potassium | 1144mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2978IU | 60% |
| Vitamin C | 11mg | 12% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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