Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Breast in Creamy Mushroom Sauce Recipe
A fast 20-minute chicken dinner that’s easy sufficient for midweek however elegant sufficient for firm, my versatile Creamy Mushroom Sauce served with a evenly crusted chicken breast. It’s as tasty because it appears and may be very, very, superb!
It is a recipe I shared on Good Meals Australia final month which I noticed made their checklist for the 20 Most Common Recipes for September. Really, it topped the category!
Thus I’ve deemed it a recipe I need to even have by myself web site!
The Creamy Mushroom Sauce is the true hero on this dish. It’s a wonderful sauce possibility for lean chicken breast meat, including richness and wow issue!
The creamy mushroom sauce on this recipe is a superb sauce for chicken breast, including richness to what’s an in any other case very lean meat.
And it’s a notch above the same old primary mushroom sauce recipes, because of a splash of white wine, parmesan and chicken inventory/broth. These are all well-established flavour enhancers / umami-boosters that I take advantage of frequently and I don’t maintain again!
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Chicken breast – simply 2 which we minimize in half horizontally to make 4 steaks (which can serve 4 in case you used large breasts). Boneless thigh fillets work as nicely. If utilizing thighs, I like to recommend pounding the meat to even out the thickness and for extra flat floor space, so it pan-fries to a extra even crispness;
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Flour – that is to mud the chicken which provides it a light-weight crispy coating and provides the sauce one thing to cling to. With out it, the sauce slips off the floor of the chicken. This isn’t a giant deal as such, however it’s nicer when the sauce stays on the chicken whenever you spoon it on!
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Mushrooms – any sort of small sliceable mushrooms will work right here. Swiss/Cremini mushrooms or shiitake mushrooms are nice – I’ve simply used commonplace white button mushrooms;
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Garlic – as a result of the place there are mushrooms, there may be all the time garlic! (Not less than, in my world … )
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Butter – as a result of additionally in my world, the place there are mushrooms and garlic, butter should make an look too. Butter is flavour (and a lot extra!) Nonetheless olive oil, margarine and different alternate options will work simply superb too as a result of this sauce has different flavourings in it (ie. cream and parmesan);
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Cream – as a result of we’re making a creamy sauce right here! Decrease fats various: evaporated milk. This truly works higher than low fats cream as a result of the consistency is thicker, and is ~30% decrease in energy than full fats cream.
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White wine – Ah, the key ingredient! Just a little splash of white wine goes a great distance so as to add depth of flavour to easy sauces like this, particularly when used to deglaze the pan. Deglazing is whenever you use a liquid (wine on this case) to dissolve the golden bits caught on the bottom of the pan after pan serving the chicken. These golden bits – correctly known as fond – are free flavour and underpins of the unbelievable style on this in any other case easy creamy sauce!
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Parmesan – the flavour turbocharger! Parmesan heightens the savouriness even additional and provides one other layer of flavour. Plus for this recipe, it helps thicken the sauce moderately than needing gallons of cream; and
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Chicken inventory/broth – so as to add much more physique to this creamy sauce!
It is a really good and fast chicken recipe:
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4 minutes to prepare dinner the chicken to golden
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5 minutes to sauté the mushrooms
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3 minutes to complete the sauce
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Break up chicken: Lower chicken in half horizontally to provide two skinny steaks per breast so you’ve gotten 4 steaks in complete. Chopping the breast on this means is a superb option to prepare dinner chicken breast on the range because it cooks sooner and extra evenly. In contrast, an entire breast is far thicker, so the outer rim and the skinny tail-end overcooks and dries out earlier than the center of the thickest half cooks by (until you pound them to a good thickness);
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Season and dirt: Sprinkle chicken with salt and pepper, then flour;
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Pan-fry chicken in butter till golden and crispy – simply 2 minutes on either side will do as a result of the chicken is now minimize helpfully thinner;
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Cook dinner mushrooms: Take away the chicken, then soften some extra butter to prepare dinner the mushrooms in till golden. Professional tip: Add the garlic in the direction of the top in any other case it burns nicely earlier than the mushrooms are accomplished;
5. Deglaze pan: Add the wine – it will likely be bubble vigorously and be steamy! We’re going to simmer quickly to prepare dinner out the alcohol and simply depart behind the flavour. Additionally, because it simmers, all of the brown stuff on the underside of the skillet from browning the chicken AND mushrooms (that is known as fond) will dissolve into the liquid which makes the sauce even tastier!
6. Make it creamy: Add the cream and parmesan;
7. Simmer for a few minutes to cut back and thicken; and
8. Serve! Return the chicken to the pan to heat by and coat the bottom with sauce. Then serve!
Oh and simply in case you had been in any means involved, this dish comes with loads of sauce. No person has ever accused me of skimping on sauce! So relaxation assured that no matter starchy automobile of alternative you serve this with can be well-soaked with the creamy mushroom sauce.👌🏻
This wealthy, creamy Mushroom Sauce is especially wonderful with lean chicken breast!
A sauce this good requires one thing worthy of soaking and mopping up this liquid gold!
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Creamy Mashed Potato charges extremely amongst my picks (or right here’s the low carb model – Creamy Mashed Cauliflower)
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Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – discover all of them right here)
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Crusty bread or smooth dinner rolls are all the time good for mopping
Then one thing inexperienced and clear to finish your plate. The chicken is pictured with store-bought blended greens with my dependable On a regular basis Salad Dressing (any vinegar, oil, mustard). Use for all the pieces – and I actually do. Contemporary leafy greens, chopped juicy veg (cucumber, tomato), shaved uncooked veg (fennel, asparagus), and even steamed greens (broccoli, beans, peas!). Take pleasure in! – Johnsat x
Ingredients
- 2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total, Note 1)
- 1/2 tsp salt
- black pepper
- 1/4 cup flour
- 15g / 1 tbsp unsalted butter
- 30g / 2 tbsp unsalted butter
- 300g / 10 oz mushrooms , sliced (button or Swiss brown)
- 2 garlic cloves , minced
- 1/4 cup dry white wine (sub more chicken stock, Note 2)
- 1/2 cup chicken or vegetable stock , low sodium
- 1 cup thickened / heavy cream , full fat (Note 3)
- 1/2 cup parmesan , finely and freshly grated (Note 4)
- 2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit
Instructions
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
- Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.
Notes
1. Chicken – select large chicken breasts, so that each side of breast is enough for two servings.
Breast is best because once sliced in half they make two flat steaks which cook through quickly and evenly with a nice crust. Thigh works too but either butterfly the thick end to make it more even in thickness, or pound out.
2. White wine adds more depth of flavour to the sauce and is used for deglazing the pan (ie. dissolving the tasty golden bits left in the skillet from browning the chicken into the sauce = free flavour!)
I use sauvignon blanc or pinot gris (because they’re my drinking wines!). Anything that’s not overly fruity and sweet (like some rieslings) or too woody (like some heavily oaked chardonnays) will be fine.
3. Cream – full-fat thickened cream / heavy cream will yield the best results. For a lower fat alternative, use evaporated milk (preferred) or low-fat cream.
4. Parmesan – you need to grate your own from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry!
When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie. 50g / 2oz freshly grated parmesan = over 1 cup in naked volume, but 1/2 cup lightly packed).
5. Sides for serving:
Creamy Mashed Potato rates highly on my list (and here’s the low carb version – Creamy Mashed Cauliflower)
Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – find them all here)
Crusty bread or soft dinner rolls for mopping
6. Storage – store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken).
7. Nutrition per serving, assuming all sauce is consumed.
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