Easy Chicken Breasts with Creamy Mushroom Sauce
User Reviews
4.4
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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
295 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Breasts with Creamy Mushroom Sauce
Description
Easy Chicken Breasts with Creamy Mushroom Sauce involves gently pounding skinless chicken breasts to an even thickness, seasoning them, and pan-searing with butter and olive oil to develop a golden crust. The mushrooms and shallots are then cooked in the same pan, combining the flavors with white wine and chicken broth that reduce to create the sauce base.
The addition of whipping cream, fresh thyme, lemon zest, and butter enrich the sauce, lending a creamy texture with a hint of brightness. The mushrooms provide an earthy depth that complements the mild chicken well.
This dish can be served alongside steamed vegetables or a starch like rice or potatoes to absorb the creamy sauce. Its layered flavors and texture make it a hearty yet approachable meal choice.
Ingredients
- 2 chicken breast 6 to 8 ounces each, boneless skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cups mushroom sliced, mixed varieties
- 2 tablespoons shallot minced
- 4 tablespoons butter , divided
- 1 tablespoon olive oil
- ½ cup white wine
- ½ cup chicken broth
- 2 tablespoons whipping cream
- 2 teaspoons thyme fresh leaves
- ½ lemon , zested
- parsley for garnish, chopped
Instructions
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick.
- Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate.
- Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
- Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
- Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
- Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 295kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 289mg | 12% |
| Potassium | 633mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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