Baked Chicken With Mushroom Sauce. Who says healthy food can’t taste good? They say that this family recipe has been around for years, and although many attempt to recreate the sauce, there’s only one right way: Dad’s way. This recipe is a five-star dinner pleaser for any of the family to enjoy with their favorite side dishes.
BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE — CHICKEN BREASTS ARE LIGHTLY BREADED, THEN BAKED IN A CREAMY SAUCE WITH MUSHROOMS, ALMONDS AND CELERY IN THIS EASY BUT ELEGANT DISH THAT PERFECT FOR COMPANY OR A WEEK NIGHT MEAL.
My mom got the recipe for this Baked Chicken Breasts with Mushroom Cream Sauce from a family friend when I was still in high school. I’m still making it over 25 years later.
That let’s you know how amazing simple and delicious it is. There aren’t a lot of recipes in my collection that have been around that long, but this one is definitely worth the honor.
When I say this chicken dish is destined to become a family favorite, I speak from experience. And who isn’t always looking for simple, delicious new ways to prepare chicken breasts?
Best of all, it’s an elegant, company-worthy recipe, without being overly complicated. And it uses basic ingredients that you might even have on hand right now.
All you need is a side of rice and a green salad and you’ve got a meal that’s perfect for any day of the week!
I always serve this chicken with wild rice, as I think it’s the perfect accompaniment. But plain white or brown rice work just as well. Egg noodles or your favorite pasta are also great sides to accompany the creamy sauce that smothers this chicken.
The mushrooms, almonds, onions and celery are sauteed for just a moment before adding them to the sauce for great added flavor. And don’t skip browning your chicken breasts.
It only takes a few minutes, but it’s part of what makes this dish extra special.
This recipe is truly one of my favorite ways to prepare chicken breasts. We almost feel like we’re eating in a restaurant when I serve this chicken, but I don’t have to spend hours in the kitchen. And my whole family loves it!
If you’re looking for an amazing new way to serve chicken, these Baked Chicken Breasts with Mushroom Cream Sauce are must try.
I hope you enjoy this recipe as much as my family has for so many years.
TIPS FOR CHOOSING AND STORING MUSHROOMS
Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.
Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.
Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.
If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.
Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.
Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.
HERE’S WHAT YOU’LL NEED TO MAKE BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
- Chicken
- Flour
- Salt and pepper
- Butter
- Produce: mushrooms, celery, onion, garlic
- Sliced almonds
- Cream
BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
yield: 4-6 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
Chicken breasts are lightly breaded, then baked in a creamy sauce with mushrooms, almonds and celery in this easy but elegant dish that perfect for company or a week night meal.
INGREDIENTS
- 4-6 boneless, skinless chicken breasts
- 1/2 cup + 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 8 ounces sliced fresh mushrooms
- 1/3 cup sliced almonds
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 2 cups heavy cream
- Additional salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 350 degrees. In a shallow dish, combine 1/2 cup flour, salt and pepper. Heat butter in a large skillet over medium heat.
- Dredge chicken in flour then add to skillet. Cook for 3-5 minutes per side, or until golden brown. Place chicken in a lightly greased, 9×13 inch baking dish.
- Saute mushrooms, almonds, onions, garlic and celery in same skillet. Pour over chicken. In a medium bowl, whisk together cream, 1 tablespoon flour, and salt and pepper, to taste. Pour over chicken and vegetables in pan.
- Bake, uncovered, for 30-40 minutes, or until chicken is cooked through.
creamy baked chicken thighs with mushrooms & bacon
creamy baked chicken thighs with mushrooms & bacon. an easy weeknight dinner packed full of flavour the whole family will love! another tasty low carb and keto approved recipe.
Golden, crispy skinned and juicy bone-in baked chicken thighs with tender cremini mushrooms and crispy fried bacon pieces, simmered in a garlic parmesan cream sauce? YES please! Another ripper chicken dinner… readers have been loving this recipe since forever! Accidentally gluten free and low carb with maximum deliciousness.
baked chicken thighs
There’s nothing like a delicious bowl of Creamy Chicken and Mushroom! But throw in golden baked chicken thighs WITH crispy bacon and you’re onto a winner. Both heavy cream and half and half options have been included in this recipe.
May the fats be ever in your favor.
how to bake chicken thighs
You want crispy skinned chicken for this. I can’t imagine anything worse than soggy, fatty skin swimming in a cream sauce. To get them nice and golden, you’re going to:
RUB skin-on and bone-in chicken thighs with olive oil, garlic, parsley, salt and pepper.
SEAR thighs in a large oven proof pan or skillet, skin-side down first, to render the fat and get the skin a beautiful golden brown colour. Flip and sear the other side for about 2-3 minutes.
TRANSFER chicken to your preheated oven and bake until completely cooked through, about 25-30 minutes.
REMOVE chicken from the pan, keeping about half of the pan juices (chicken grease) in the skillet to start your sauce.
sauce for chicken
Once your baked chicken thighs are nice and crispy, use the SAME PAN to prepare your sauce.
SAUTÉ garlic in the reserved pan juices over medium heat until fragrant. This process only takes about 30 seconds to a minute.
FRY bacon until crispy and add in the mushrooms. Cook until mushrooms begin to soften.
POUR in the cream, some chicken broth and Parmesan cheese, simmering until slightly thickened.
TASTE TEST before seasoning with additional salt as the bacon may add enough saltiness too the sauce.
ADD chicken thighs back into the pan SKIN-SIDE UP! This keeps them nice and crunchy for when you’re ready to serve.
SIMMER in the sauce to absorb all of those delicious flavours into the underside of the thighs.
Roast Chicken with Wild Mushroom Sauce
Gallery
Recipe Summary
Prep:
15 mins
Total:
35 mins
Servings:
4
Ingredients
Ingredient Checklist
- 4 boneless chicken breast halves with skin (about 11 ounces each)
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
- 2 tablespoons sherry vinegar
- 1 tablespoon all-purpose flour
- 1 1/2 cups homemade or low-sodium store-bought chicken stock
- 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
- 1 tablespoon heavy cream
Directions
Instructions Checklist
- Step 1Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate; cover.
- Step 2Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs.