Chicken with mushrooms sauce recipe – This is the first time I’m going to be making a homemade chicken with mushrooms sauce recipe. I’ve been on the lookout for this type of recipe and searched a lot, but could only manage to find restaurant-style recipes that took me a lot of time to prepare, which I felt wasn’t worth it. I hope you manage to get some idea about this recipe if you are planning to make it at home!
Related post: Roasted Chicken With Butternut Squash
Chicken With Creamy Mushroom Sage Sauce
Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
Do you know what the best thing is about chicken breast cutlets?
They cook up in about nothing flat. They’re great for midweek meals when you are just rushing to get something on the table.
Creamy Mushroom Sauce
Chicken breasts also take to sauces well. Since they’re relatively lean, they love rich, cream-based sauces. This particular creamy sauce is loaded with mushrooms and seasoned with sage. I found the sauce accompanying a pasta recipe on Bon Appetit years ago, delicious! And perfect to go with chicken cutlets.
Up the Mushroom Flavor
How to get the most mushroom flavor in the sauce? Include a few sliced fresh shiitake mushrooms in with the cremini or button mushrooms. They are more expensive, but shiitakes pack a lot of flavor in a small package, so you only need a few.
Feel free to experiment with the herbs. This sauce calls for sage, but you could also use tarragon or thyme.
What to serve with this chicken dish? I recommend some rice or egg noodles, along with a green like asparagus, spinach, or kale.
Chicken With Creamy Mushroom Sage Sauce
PREP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
For extra mushroomy flavor, include a few shiitake mushrooms with the cremini or button mushrooms.
- 3 tablespoons butter
- 1/2 cup chopped shallots
- 8 to 10 ounces cremini or button mushrooms, thickly sliced
- 2 shiitake mushrooms, thinly sliced
- 1 teaspoon chopped fresh parsley
- 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
- 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
- 3 tablespoons chopped fresh sage
- 1 tablespoon extra virgin olive oil
- 1 1/4 to 1 1/2 pounds chicken breast cutlets or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness
- Salt and freshly ground black pepper
- Cook the shallots and mushrooms: Melt the butter in a large sauté pan on medium-high heat. Add the shallots and sauté for one minute. Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt.
- Make the sauce: Add the vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
- Cook the chicken cutlets: While the sauce is simmering, heat the olive oil in another large sauté pan on medium-high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.
- Finish the sauce and serve: Stir the sage into the sauce, and season to taste with salt and pepper. Pour the sauce over the chicken. Serve alone or with a vegetable (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free pasta for the gluten-free version). Garnish with chopped fresh parsley.
|NUTRITION FACTS(PER SERVING)|
Mushroom Sauce for Chicken
Total Time:30 MINUTES
The best Chicken with Mushroom Cream Sauce! Easy, creamy mushroom sauce for chicken with rich, savory garlic and herb flavors made in just 15 minutes. You’ll be tempted to lick the plate clean when you serve this savory dish!
I’m always on the lookout for new ways to prepare chicken. I love a nice, boneless, skinless chicken breast that’s crispy on the outside and tender and juicy on the inside covered with a delicious cream sauce. My favorite thing to do is serve the chicken and mushroom cream sauce over rice or noodles for a perfect, filling meal that everyone will devour. This recipe was a hit the first time I made it, so I figured why mess with a good thing right? Every member of my family ate every bite of this chicken with the mushroom cream sauce over rice, and they wanted to dive in so quickly I barely got time to take a photo, it looked and smelled THAT GOOD.
Why This Recipe Works
Simple ingredients — You probably have all of the ingredients for this creamy mushroom sauce for chicken, except perhaps the heavy cream…but even that is an ingredient you can pick up easily at any grocery store.
Chicken with Mushroom Cream Sauce
Makes great leftovers — If you have any left, this chicken and creamy mushroom sauce will keep in the fridge for up to 3 days and is perfect for leftovers tomorrow or the next day, or the next!
Filling — You don’t have to make a lot of sides to round out this chicken dish. Simply serve the chicken and the easy mushroom sauce for chicken over something carby (or all by itself is perfectly fine, too), and with a side of roasted veggies, like these roasted carrots, if you love a vegetable side.
Versatile — Use boneless, skinless chicken breasts or thighs. Or you can serve this over rice, noodles, mashed potatoes, or with a low-carb option like spaghetti squash.
How to Make Creamy Mushroom Sauce for Chicken
- Turn the oven on to 400 degrees and allow it to preheat while you work on the next steps.
- Salt and pepper the chicken breasts or thighs generously. Then sprinkle them with the Herbs de Provence or Italian seasonings.
- Now add the butter and oil to a cast iron (or other oven-safe) skillet over medium-high heat.
- When the butter has melted, you can add the chicken in a single layer and brown for about 1-2 minutes on each side. Then transfer the chicken to a plate after browning.
- Take the same skillet/pan you used for browning the chicken and add butter. When it melts, add the garlic and mushrooms, sautéing for about 3 minutes, or until the garlic is fragrant and the mushrooms are browned and softened a bit.
- Stir into the garlic and mushrooms the chicken broth, heavy cream, Dijon, salt, and pepper. Bring this sauce to a boil and cook for about two minutes at a boil. Then take it off the heat.
- Add the chicken back to the skillet with the sauce. Spoon some of the sauce over the top of the skillet, then put it in the preheated oven to finish baking for 15-20 minutes until the sauce is reduced and the chicken is cooked through.
- Now spoon the easy mushroom sauce for chicken over the chicken and serve.
Related Post: Roasted Chicken With Butternut Squash
Ideas for Customizing This Recipe
- Want to add a little greenery to this dish? Add a couple of handfuls of fresh spinach or chopped kale to the sauce right before baking.
- Instead of adding parmesan to the sauce (see option/Expert Tips), you can try another hard cheese like Gruyere, romano, or pecorino.
- Sun-dried tomatoes (rehydrated) would make a great addition to this dish as well. Add them when you’re cooking together the mushrooms and garlic. About a ¼ cup of chopped sun-dried tomatoes should be enough.
- Some fresh herbs like parsley, basil, and/or thyme make a nice addition to this chicken with mushroom cream sauce. You can either add them at the end as a garnish or in the sauce before putting them into the oven.
- While I prefer to use a cast-iron skillet because it gives the chicken a nice browning and crispiness on the outside, don’t worry if you don’t have one. You can also use a good stainless steel pan to sear the chicken and make the sauce. Just make sure it’s oven-proof and add an extra teaspoon or two of oil to the pan so the chicken doesn’t stick.
- Now, if you don’t have an oven-safe skillet, you can use any skillet you have for the stovetop portion, then transfer the chicken and sauce to a baking dish or casserole dish to bake in the oven.
- To kick this mushroom sauce recipe up a notch, I suggest adding a tablespoon or two of parmesan cheese to the sauce after it boils and you’ve taken it off the heat. Use freshly ground parmesan for best results and melting.
Chicken Sauce with Mushroom
I was at a party the other day and was surprised at how much Chicken sauce is gradually taking over from tomato and pepper stew. Today I bring some variety to the chicken sauce and that is Chicken & Mushroom sauce which is a dish that can easily be on your menu list for Valentine’s day and any other special event. Yes, chicken is now meat we can afford to eat outside of Christmas thanks to the frozen version. My friend Eno called over the weekend that she was stopping by my place. For a friend that has not been at your place for some time I had to ‘represent’ as we say in Nigeria. I had all my ingredients at home so it was an easy-breezy one for me to fix. By the time I heard her car horn, lunch was ready.
We gisted, laughed, and talked about our love life, after all, it’s Valentine’s month. My idea of this special day is to have a great dinner with excellent wine, and good music and listen to my hubby tell me sweet nothing. What’s your idea for this special day.?
Chicken and mushroom sauce will now be my go-to meal when I have a short time to prepare a meal. In place of the flour which I used, you can replace it with boiled potatoes. Get your ingredients and cook away. Enjoy!
Related Post: Chicken With Orange Marmalade Glaze
How to make Chicken sauces with mushrooms?
2 Chicken laps (the soft type)
1/2 cup canned Mushroom
1 tablespoon butter
1/2 cup wheat flour
1 teaspoon Black Pepper
1/2 medium size Onion, sliced
2-3 Scotch Bonnet Pepper, chopped
1 clove Garlic
1 teaspoon Ginger powder
1-2 cooking spoons Vegetable oil
Chicken seasoning to taste
Salt to taste
- Cut chicken into desired pieces, season with salt, some black pepper, minced garlic, ginger powder, and a little chicken seasoning. Set aside to marinate for about 20 minutes.
- Add remaining black pepper and a little chicken seasoning into the flour and mix well.
- Place each chicken part in the flour to coat lightly. Shake off any excess flour. Allow resting for about 5 minutes
- Heat the oil and brown the chicken on all sides.
- Add the sliced onion and chopped pepper into the chicken and fry
- Dissolve some chicken seasoning in about 1 1/2 cups of water and add to the pot. Cover and allow the chicken to cook slowly on low heat till soft.
- Mix flour with the butter until a smooth paste is formed. Dissolve the paste in warm water and stir into the chicken pot quickly and allow to cook for about 2 minutes.
- Chop up the mushroom and add and cook for about 1 minute.
- Serve the Chicken mushroom sauce with rice and some vegetable.