Description
Chicken with creamy mushroom sauce is a comforting and elegant dish made with tender pan-seared chicken breasts smothered in a rich, garlicky mushroom cream sauce. Ideal for a cozy dinner or special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms (cremini or white), sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown and cooked through, about 5–7 minutes per side. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter and mushrooms. Cook until mushrooms are browned and tender, about 5 minutes.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape any browned bits from the pan. Let simmer for 2 minutes.
- Stir in heavy cream, Parmesan, and Dijon mustard (if using). Simmer for 3–4 minutes until sauce thickens slightly.
- Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes to heat through.
- Garnish with chopped parsley and serve hot with mashed potatoes, rice, or pasta.
Notes
- Use chicken thighs for a juicier version—adjust cooking time accordingly.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- To lighten the sauce, use half-and-half or evaporated milk instead of cream.
- Pairs well with crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 160mg