Description

This Chicken with Creamy Mushroom Sauce recipe features tender chicken breasts coated in a light flour crust, cooked to golden perfection, and served in a rich, flavorful sauce made with mushrooms, garlic, white wine, chicken stock, cream, and Parmesan cheese. Garnished with fresh chives, this elegant yet quick dish is perfect for a comforting weeknight dinner or impressing guests.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts (~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 (for cooking chicken)

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 (or more chicken stock as substitute)
1/2 cup low sodium chicken or vegetable stock
1 cup thickened / heavy cream (full fat)
1/2 cup finely and freshly grated Parmesan cheese
2 tbsp finely sliced chives (optional, can substitute parsley, green onions, or omit)

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Instructions

Split breast: Cut each chicken breast in half horizontally to create 4 thin chicken steaks in total for even cooking.
Dust with flour: Sprinkle each side of the chicken pieces evenly with salt and black pepper, then dust both sides with flour, using your fingers to coat thoroughly for a light crust.
Cook chicken: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken pieces and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove chicken from pan, cover to keep warm.
Cook mushrooms: In the same pan, add the remaining 30g butter and increase heat to high. Add sliced mushrooms and cook for 4 minutes until edges start turning golden brown.
Add garlic: Add the minced garlic along with a pinch of salt and pepper. Continue to cook for another minute until both garlic and mushrooms are golden and fragrant.
Deglaze skillet: Pour in the white wine; it will bubble actively and produce steam. Scrape the bottom of the pan to release any browned bits and cook for 30 seconds until the wine evaporates mostly and the raw alcohol smell dissipates.
Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce most of the liquid. Then stir in the heavy cream, lower heat to medium, and let simmer for 2 minutes until the sauce thickens and reduces slightly.
Add Parmesan: Stir in the grated Parmesan cheese until melted and incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed.
Finish chicken in sauce: Return the cooked chicken back into the pan with the sauce for about 30 seconds to warm through and absorb flavors. Garnish with finely sliced chives.
Serve: Serve the chicken and creamy mushroom sauce directly from the pan allowing everyone to help themselves, or plate each portion and spoon sauce over individually. Ideal accompaniments include mashed potatoes or rice to soak up the delicious sauce.

Notes

The creamy mushroom sauce is elevated with the addition of white wine, Parmesan, and chicken stock, turning a simple chicken dish into an elegant meal suitable for guests.
The light flour coating on the chicken creates a crispy exterior that holds onto the sauce beautifully.
If white wine is unavailable or preferred to avoid alcohol, substitute with additional chicken stock.
Chives add a fresh mild onion flavor, but parsley or green onions can be substituted or omitted as per preference.
Serve with sides like creamy mashed potatoes or steamed rice to complement the rich sauce perfectly.

Nutrition

Serving Size: 1 serving
Calories: 571 kcal
Sugar: 2 g
Sodium: 703 mg
Fat: 39 g
Saturated Fat: 22 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 210 mg