Easy Mushroom Sauce for Chicken Recipe
User Reviews
5
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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
4 servings
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Calories
401 kcal
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Course
Main Course, Condiments
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Cuisine
American
Easy Mushroom Sauce for Chicken Recipe
Description
The Easy Mushroom Sauce for Chicken Recipe features boneless skinless chicken cooked initially in a mix of butter and oil for a golden-brown crust. The pan sauce is made by sautéing sliced mushrooms and minced garlic in butter, then deglazing with chicken broth and whisking in heavy cream and Dijon mustard. Seasoned with salt, pepper, and optionally fresh grated Parmesan, the sauce simmers to reduce and thicken. The chicken is returned to the skillet, and the dish finishes in the oven, allowing the sauce to coat the chicken thoroughly. The combination results in tender, flavorful chicken with a creamy mushroom sauce that balances earthiness from the mushrooms and brightness from the mustard. This dish suits straightforward, homestyle dinners and is adaptable to either chicken breasts or thighs.
The recipe suggests using an oven-safe skillet such as cast iron for searing and baking but also offers a transfer option if necessary. Freshly grated Parmesan is preferred to avoid grittiness, enriching the sauce's texture and flavor without overpowering it.
The notes highlight techniques like browning over medium-high heat to develop flavor and instructions for a baking dish alternative. Freshly grated Parmesan cheese is recommended to improve sauce texture, and care is taken to ensure the sauce reaches the right consistency to coat a spoon after baking.
Ingredients
For the Chicken
- 4 chicken breast thighs also work fine, boneless skinless
- salt
- black pepper
- 1 teaspoon herbes de provence or Italian seasoning
- 1 tablespoon butter
- 1 tablespoon neutral cooking oil generic cooking oil
For the Mushroom Cream Sauce
- 2 tablespoons butter
- 3 teaspoons garlic minced
- 8 ounces mushrooms sliced (about 1 cup sliced mushrooms)
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper or a pinch of ground black pepper, cracked
- 2-3 tablespoons Parmesan Cheese freshly grated, see note
Instructions
- Preheat oven to 400 degrees.
- Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
- In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.
- Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
- In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
- Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
- Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
- Spoon the mushroom sauce over the chicken and serve.
Notes
- Use a cast-iron skillet for best browning on the chicken, or add extra oil with stainless steel to prevent sticking.
- If you don’t have an oven-safe skillet, start on the stovetop and transfer to a baking dish before oven cooking.
- Freshly grate Parmesan cheese from a block for a smoother sauce; avoid pre-shredded varieties that can cause grit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 621mg | 26% |
| Potassium | 697mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 958IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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