Chicken With Cream Mushroom Sauce

8

Chicken with Cream Mushroom Sauce is one of the best ways to cook chicken. The sauce for this recipe is quick and easy to prepare. The white wine in the sauce gives a delicious taste to this dish. This dish combines two of my favorite things in the world: chicken and cream (this could really be anything though). Chicken With Cream Mushroom Sauce is always a winning combination at my house, especially when topped over a bed or rice.

Pan-fried chicken in mushroom sauce

  • Preparation and cooking time
    • Total time1 hr and 45 mins
    • Ready in 1½ – 1¾ hrs
  • More effort
  • Serves 6

Creamy chicken and mushroom dish – a fabulous French seasonal recipe

  • Freezable
HighlightNutrientUnit
kcal600
fat40g
saturates22g
carbs3g
sugars0g
fibre1g
protein50g
low insalt0.8g

Ingredients

  • 2 tbsp sunflower oil
  • 6 large, free-range chicken legs, halved at the joint so you have 6 thighs and 6 drumsticks
  • 700ml/1¼ pts chicken stock (or water)
  • 50g butter
  • 1 onion, finely diced
  • 400g mixed wild mushrooms
  • 300ml/½ pt dry white wine
  • 284ml pot double cream

Method

  • STEP 1Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
  • STEP 2Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
  • STEP 3While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
  • STEP 4Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Chicken with Creamy Mushroom Sauce - Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Chicken thighs smothered in the most amazing, most creamy, most heavenly mushroom sauce of all time. And yes, it’s made completely from scratch. There’s no condensed canned soups involved here. But don’t worry – this is one of the easiest sauces you will ever make.

Chicken with Creamy Mushroom Sauce - Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

My only complaint is that I wish I had doubled the sauce. I kept “taste-testing” it periodically while the chicken was cooking but I almost ate all of it by the time chicken was done!

CHICKEN WITH CREAMY MUSHROOM SAUCE

yield:8 SERVINGS

prep time:10 MINUTES

cook time:40 MINUTES

total time:50 MINUTES

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves

FOR THE MUSHROOM SAUCE

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

NOTES:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Creamy Mushroom Chicken

Dinner will be ready in a snap when you decide to make this skillet creamy mushroom chicken! This easy and impressive chicken dinner is ready in less than 20 minutes, thanks to quick cooking, thin sliced chicken.

Tender and juicy chicken is cooked with browned mushrooms and garlic and then coated with the most amazing creamy sauce. Leftovers of this dish almost never exist in my house, it’s just that good.

I love this type of meal because it tastes and looks like something you ordered at a restaurant, but it’s way easier to pull off than it looks. This dish is great for serving guests, or for just filling your family’s bellies at dinner time.

If you like this recipe, you’ll also love my Marry Me Chicken, which features a sundried tomato cream sauce, and  Creamy Lemon Chicken with an irresistible lemon and parmesan cream sauce. Teriyaki Chicken Stir Fry and Honey Garlic Chicken are two other amazing one pan chicken meals that you have to try.

Why You’ll Love This Chicken Recipe

  1. One Skillet: I am a huge fan of simple skillet chicken recipes. They cook quickly and make very few dishes for me to clean!
  2. The Creamy Sauce: What’s better than a savory chicken recipe with a lot of creamy sauce? Probably nothing! I like to serve this dish with rice or pasta to really enjoy every last drop of it. 
  3. Lots of Garlic: 3 cloves of garlic make this dish amazingly flavorful. 
  4. Gluten Free Option: Just one simple swap and this recipe is easy to make gluten free. 
  5. Simple Ingredients: Chicken, Mushrooms, and a handful of common kitchen staples come together to make this beautiful, creamy, tasty dish. 

Key Ingredients: 

  • Boneless, skinless chicken breasts: Use 3 breasts, cut into 6 thin cutlets, or buy your chicken already trimmed and cut into thin pieces. Overall you need about 1 and ½ pounds of thin chicken slices. 
  • Mushrooms: Simple white button mushrooms or cremini mushrooms both work well in this recipe. 
  • Salt and Pepper: We’ll season this dish well as we cook it. 
  • Flour: This coats the chicken, keeping the meat tender and also thickening the sauce. Use regular all-purpose flour, or an all-purpose gluten free flour. 
  • Garlic: A good amount of fresh minced garlic is one of the main flavors of this recipe. 
  • Chicken Stock and Heavy Cream: Together these two create a silky, creamy, savory sauce for the chicken and mushrooms. 
  • Parmesan Cheese: Freshly grated parmesan is best, and adds a cheesy creaminess, plus salt to this skillet chicken. 

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Creamy Mushroom Chicken

  1. Season: Start by seasoning the chicken cutlets with salt and pepper. Then sprinkle flour over each cutlet and spread to cover. 
  2. Melt Butter: In a large skillet, melt butter over medium heat, swirling the pan to coat with melted butter. 
  3. Brown Chicken: Add chicken to the pan, working in batches if needed to avoid crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.
  1. Cook Mushrooms: Add remaining butter to the pan, add the sliced mushrooms, season with salt and pepper and saute until the mushrooms start to soften and have a golden brown edge. 
  2. Cook Garlic: Add the garlic and cook briefly for about 30 seconds, while stirring. 
  3. Deglaze: Deglaze the pan with chicken stock, scraping up any bits that have stuck to the bottom of the pan. Bring to a boil then reduce the heat and let it simmer until it’s reduced and thickened. 
  4. Finish Sauce: Add the cream, whisk everything together to warm through. Add parmesan. Taste the sauce and add additional salt if needed.

tip!

Use Fresh Parmesan Cheese! Pre-shredded or powdery, grated parmesan just won’t melt as well. Get a nice wedge of fresh parmesan and grate it yourself using a box grater or microplane.

  1. Combine: Return the chicken to the skillet, spoon the sauce over the chicken. Garnish with fresh herbs before serving. 

Tips For Making This Recipe

Buy Cutlets already sliced: Many grocery stores have chicken cutlets already sliced and ready to buy. Look for thinly sliced white mean chicken, labeled as cutlets. 

Or cut your own: To do this, place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.

Add Flavor: a teaspoon of dijon mustard will elevate the flavor of this dish a notch. It’s not necessary, but a delicious option if you want to try it. 

Add Wine: Instead of deglazing the pan with chicken stock, use a dry white wine. This will give a more sophisticated flavor. 

Leave a Reply

Your email address will not be published.

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close