Description

This Chicken with Creamy Mushroom Sauce recipe is a quick, indulgent pan-cooked dish featuring tender chicken breasts in a rich, savory cream and parmesan mushroom sauce. Perfect for a weeknight dinner, it combines golden-fried chicken with a luscious, garlicky mushroom sauce, enhanced by white wine and fresh herbs. Serve over mashed potatoes or rice to soak up every bit of the flavorful sauce.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total)
1/2 tsp salt
Black pepper, to taste
1/4 cup all-purpose flour
15g (1 tbsp) unsalted butter

Mushroom Sauce

30g (2 tbsp) unsalted butter
300g (10 oz) mushrooms, sliced (button or Swiss brown)
2 garlic cloves, minced
1/4 cup dry white wine (or more chicken stock as substitute)
1/2 cup low sodium chicken or vegetable stock
1 cup thickened / heavy cream, full fat
1/2 cup finely and freshly grated parmesan cheese
2 tbsp chives, finely sliced (optional; can substitute parsley or green onions or omit)

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Instructions

Split breast: Cut each chicken breast horizontally in half to make 4 thin chicken steaks, which will cook quickly and evenly.
Dust with flour: Season both sides of each chicken piece with salt and black pepper. Then sprinkle flour evenly over all surfaces and rub in gently with your fingers to coat completely.
Cook chicken: Heat 15g (1 tbsp) unsalted butter in a large non-stick frying pan over medium-high heat. Add the chicken pieces and cook for about 2 1/2 minutes on each side, until golden brown and just cooked through. Remove chicken from the pan, cover loosely with foil, and keep warm.
Cook mushrooms: In the same pan, add the remaining 30g (2 tbsp) butter and increase the heat to high. Add the sliced mushrooms and cook for about 4 minutes until they start to brown on the edges.
Add garlic later: Add the minced garlic, along with a pinch of salt and pepper, and continue cooking for another 1 minute until both the mushrooms and garlic are golden and fragrant.
Deglaze skillet: Pour in the white wine. It will bubble and steam—scrape the bottom of the pan to release all the flavorful browned bits. Cook for about 30 seconds until the wine is mostly evaporated and the alcohol smell has dissipated.
Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce and concentrate flavor. Then pour in the heavy cream, lower heat to medium, and simmer gently for 2 minutes until the sauce thickens slightly.
Add parmesan: Stir in the freshly grated parmesan cheese until melted and smooth. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Finish chicken in sauce: Return the cooked chicken pieces to the pan with the sauce for 30 seconds to warm through and marry the flavors. Garnish with sliced chives if using.
Sides: Serve the chicken and mushroom sauce directly from the pan or transfer to a serving platter. This dish pairs beautifully with mashed potatoes or rice, which are perfect for soaking up the creamy sauce.

Notes

Note 1: Using thinner chicken steaks ensures quick, even cooking without drying out the meat.
Note 2: If you don’t have white wine, substitute an equal amount of chicken stock for deglazing to keep the sauce flavorful.
Note 3: Full-fat heavy cream creates a rich and smooth sauce. You can use thickened cream if heavy cream is unavailable.
Note 4: Freshly grated parmesan is essential for the best flavor and smooth incorporation into the sauce.
Note 5: Mashed potatoes or steamed rice are ideal to serve with this dish, as they soak up and complement the creamy mushroom sauce perfectly. Green vegetables like steamed asparagus or sautéed spinach also make great side options.