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Chicken with Creamy Mushroom Sauce and Parmesan Recipe

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4.1 from 56 reviews

This Chicken with Creamy Mushroom Sauce recipe elevates a simple chicken dinner to an elegant meal perfect for company. Featuring a crispy, lightly-floured chicken breast paired with a rich, flavorful mushroom sauce enhanced by white wine, parmesan, and chicken stock, this dish balances lean protein with a luscious creamy sauce that clings beautifully to the crispy crust.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Crispy Chicken

  • 2 large chicken breasts, boneless skinless (~600-700g / 1.2 - 1.4 lb total)
  • 1/2 tsp salt
  • Black pepper, to taste
  • 1/4 cup flour
  • 15g / 1 tbsp unsalted butter

Mushroom Sauce

  • 30g / 2 tbsp unsalted butter
  • 300g / 10 oz mushrooms, sliced (button or Swiss brown)
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine (such as sauvignon blanc or pinot gris; can substitute more chicken stock)
  • 1/2 cup low sodium chicken or vegetable stock
  • 1 cup full fat thickened / heavy cream
  • 1/2 cup freshly grated parmesan cheese

For Serving

  • 2 tbsp finely sliced chives (optional; can substitute parsley, green onions, or omit)

Instructions

  1. Split breast: Cut each chicken breast in half horizontally to create 4 thin steaks total, ensuring even and quick cooking.
  2. Dust with flour: Season both sides of each chicken steak with salt and black pepper, then sprinkle with flour. Use your fingers to spread the flour evenly over the surface, forming a light coating.
  3. Cook chicken: Melt 15g unsalted butter in a large non-stick frying pan over medium-high heat. Add the floured chicken pieces and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove chicken from pan, cover, and keep warm while preparing the sauce.
  4. Cook mushrooms: In the same pan, add the remaining butter and increase heat to high. Add the sliced mushrooms and cook for 4 minutes, stirring occasionally, until they start to turn golden brown around the edges.
  5. Add garlic: Stir in the minced garlic along with a pinch of salt and pepper. Continue cooking for 1 minute until both the mushrooms and garlic are golden and fragrant.
  6. Deglaze skillet: Pour in the dry white wine, which will bubble and steam. Scrape the bottom of the pan to dissolve any browned bits left from the chicken. Cook for about 30 seconds until the wine mostly evaporates.
  7. Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce most of the liquid. Lower the heat to medium and stir in the heavy cream. Simmer gently for 2 minutes until the sauce thickens and reduces slightly.
  8. Add parmesan: Stir in the freshly grated parmesan cheese until melted and fully incorporated. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
  9. Finish chicken in sauce: Return the cooked chicken to the pan, spooning some sauce over each piece. Warm through for 30 seconds to marry flavors.
  10. Serve: Garnish with chopped chives and serve directly from the pan for family-style sharing, or plate individually, spooning extra sauce over the chicken. This dish pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.

Notes

  • Choose large chicken breasts so that when halved they create thin steaks which cook evenly and quickly. Thighs can be used but should be butterflied or pounded for even thickness.
  • Using white wine for deglazing adds depth and dissolves flavorful browned bits from the pan. Choose a dry wine such as sauvignon blanc or pinot gris; avoid overly sweet or heavily oaked varieties.
  • Full-fat heavy cream yields the richest sauce, but evaporated milk or low-fat cream can be substituted for a lighter dish.
  • Freshly grate parmesan from a block for best melting and flavor. Pre-grated cheese does not melt well in sauces.
  • Recommended sides include creamy mashed potatoes, mashed cauliflower, pasta, polenta, mashed beans, plain rice, or crusty bread.
  • Store chicken in the sauce in the refrigerator for up to 3 days. Reheat gently in the microwave to avoid overcooking.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Western

Find it online: https://recipesvibe.com/chicken-with-creamy-mushroom-sauce-and-parmesan-recipe/