Never have boring chicken again! This creamy mushroom chicken is such an amazing combination of flavors made in a little over 30 minutes.
Jazz up your chicken with this creamy mushroom sauce. Often times chicken breast is dry. This solves that problem in a hearbeat!
Why You'll Love This Creamy Mushroom Chicken Recipe
- One Pan - Less pans, less cleanup! This one pan dish makes dinner a breeze to make.
- Gourmet Dish in a short period of time! The hint of wine makes this dish taste so gourmet
- Versatile Dish- Pair it over rice, over pasta, or mash potatoes. This recipe is incredibly versatile!
How to Make It
First pat dry the chicken with kitchen towels, season with sauce and pepper on both sides.
Nest, heat up a heavy bottomed pot over medium high heat, add in 2 Tbsp olive oil. When oil is hot, but not smoking, lay down 4 pieces of chicken breast, not overlapping. When one side is golden, flip them carefully to avoid splattering.
Remove the chicken from pot when golden. Start cooking the other pieces in the hot oil. Make sure when doing this, the pan is not over crowded, otherwise the chicken breasts would just steam. After all the pieces are seared, take them out and keep them somewhere warm. I placed them in the oven. Lower the heat to medium. Add in the butter, let it foam up.
Then add the onion, stir around with a wooden spoon, and cook till the onion pieces are transparent, around 3 minutes. Add the flour to the onions, stir till incorporated. The flour will eventually thicken the sauce.
Add mushrooms to the pot, stir them around with onions, and let them cook for 2 minutes. Stir in the chopped garlic. Give them another stir and let cook for 2 more minutes. Mushrooms should be fragrant and tender.
Pour in madeira wine, chicken broth. Let them cook for around 3 minutes till they reduce to half the volume.
Add in heavy whipping cream, bring it to a boil. Check the seasoning and add more salt if needed.
Add the chicken breasts back into the sauce. Let them heat up and absorb the beautiful sauce you just made. Simmer for 2 minutes. Garnish the dish with some green, fresh chopped parsley.
Here's a pro tip: Use an internal thermometer -Chicken is so easy to overcook. Just a few minutes over and you may have dry chicken, especially chicken breast. When your internatl thermometer reads 165F, your chicken is cooked!
Cook's Tips:
- Oven's vary, check chicken to make sure it doesn't get over done. Use a thermometer.
- Madeira Wine - Can't find madeira wine? Swap it out with sherry wine. If you're serving this dish to children, I would omit this ingredient.
FAQ:
- Can you freeze these?
- This recipe is best fresh. There are no preservatives in the recipe, and the chicken tends to get over dry with reheating.
- How long will it keep in the fridge?
- You can happily keep this in the fridge for 3 days. I advise however, to cook this immediately for optimal taste.
Looking for more easy dinner ideas? Try this Asian Bow Tie Pasta or these Homemade Chicken Meatballs recipe
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Creamy Mushroom Chicken
Ingredients
- 6-8 pieces Chicken breasts boneless skinless, thinly sliced
- 2 Tbsp Olive oil
- As needed Salt
- As needed Ground black pepper
- 2 Tbsp Butter unsalted
- 1 medium Onion finely diced
- 1 Tbsp All-purpose flour
- 1 pound Mushrooms cremini, button or wild, sliced
- 3 cloves Garlic
- ½ cup Madeira wine or Sherry Wine Omit for Children
- 1 cup Chicken broth
- ½ cup Heavy whipping cream
- As needed Parsley leaves chopped
Instructions
- Pat dry the chicken with kitchen towels, season with sauce and pepper on both sides.
- Heat up a heavy bottomed pot over medium high heat, add in 2 Tbsp olive oil. When oil is hot, but not smoking, lay down 4 pieces of chicken breast, not overlapping. When one side is golden, flip them carefully to avoid splattering. When the other side is golden, take them out. Start cooking the other pieces in the hot oil. Make sure when doing this, the pan is not over crowded, otherwise the chicken breasts would just steam.
- After all the pieces are seared, take them out and keep them somewhere warm.
- Lower the heat to medium. Add in the butter, let it foam up. Then add the onion, stir around with a wooden spoon, and cook till the onion pieces are transparent, around 3 minutes.
- Add the flour to the onions, stir till incorporated. The flour will eventually thicken the sauce.
- Add mushrooms to the pot, stir them around with onions, and let them cook for 2 minutes. Stir in the chopped garlic. Give them another stir and let cook for 2 more minutes. Mushrooms should be fragrant and tender.
- Pour in madeira wine, chicken broth. Let them cook for around 3 minutes till they reduce to half the volume.
- Add in heavy whipping cream, bring it to a boil. Check the seasoning and add more salt if needed.
- Add the chicken breasts back into the sauce. Let them heat up and absorb the beautiful sauce you just made. Simmer for 2 minutes.
- 10. Garnish the dish with some green, fresh chopped parsley.
Video
Notes
Nutrition
Watch how to make it!
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