A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, my versatile Creamy Mushroom Sauce served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good!
Quick Chicken Breast recipe that’s good enough for company!
This is a recipe I shared on Good Food Australia last month which I saw made their list for the 20 Most Popular Recipes for September. Actually, it topped the class!
Thus I’ve deemed it a recipe I must also have on my own website!
The Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and wow factor!
What goes in Chicken Breast with Creamy Mushroom Sauce
The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat.
And it’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. These are all well-established flavour enhancers / umami-boosters that I use regularly and I don’t hold back!
Chicken breast – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness;
Flour – this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken. This is not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on!
Mushrooms – any type of small sliceable mushrooms will work here. Swiss/Cremini mushrooms or shiitake mushrooms are great – I’ve just used standard white button mushrooms;
Garlic – because where there are mushrooms, there is always garlic! (At least, in my world … )
Butter – because also in my world, where there are mushrooms and garlic, butter must make an appearance too. Butter is flavour (and so much more!) However olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan);
Cream – because we’re making a creamy sauce here! Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream.
White wine – Ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to deglaze the pan. Deglazing is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those golden bits – properly called fond – are free flavour and underpins of the incredible taste in this otherwise simple creamy sauce!
Parmesan – the flavour turbocharger! Parmesan heightens the savouriness even further and adds another layer of flavour. Plus for this recipe, it helps thicken the sauce rather than needing gallons of cream; and
Chicken stock/broth – to add even more body to this creamy sauce!
How to make Chicken in Creamy Mushroom Sauce
This is a truly nice and quick chicken recipe:
4 minutes to cook the chicken to golden
5 minutes to sauté the mushrooms
3 minutes to finish the sauce
Split chicken: Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total. Cutting the breast in this way is an excellent way to cook chicken breast on the stove as it cooks faster and more evenly. By contrast, a whole breast is much thicker, so the outer rim and the thin tail-end overcooks and dries out before the middle of the thickest part cooks through (unless you pound them to an even thickness);
Season and dust: Sprinkle chicken with salt and pepper, then flour;
Pan-fry chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner;
Cook mushrooms: Remove the chicken, then melt some more butter to cook the mushrooms in until golden. Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done;
5. Deglaze pan: Add the wine – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called fond) will dissolve into the liquid which makes the sauce even tastier!
6. Make it creamy: Add the cream and parmesan;
7. Simmer for a couple of minutes to reduce and thicken; and
8. Serve! Return the chicken to the pan to warm through and coat the base with sauce. Then serve!
Oh and just in case you were in any way concerned, this dish comes with plenty of sauce. Nobody has ever accused me of skimping on sauce! So rest assured that whatever starchy vehicle of choice you serve this with will be well-soaked with the creamy mushroom sauce.👌🏻
This rich, creamy Mushroom Sauce is particularly excellent with lean chicken breast!
What to serve with this dish
A sauce this good calls for something worthy of soaking and mopping up this liquid gold!
Creamy Mashed Potato rates highly amongst my picks (or here’s the low carb version – Creamy Mashed Cauliflower)
Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – find them all here)
Crusty bread or soft dinner rolls are always good for mopping
Then something green and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable Everyday Salad Dressing (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! – Nagi x
Watch how to make it
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Chicken with Creamy Mushroom Sauce
Ingredients
CRISPY CHICKEN
- 2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total, Note 1)
- 1/2 tsp salt
- black pepper
- 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 (sub more chicken stock, Note 2)
- 1/2 cup chicken or vegetable stock , low sodium
- 1 cup thickened / heavy cream , full fat (Note 3)
- 1/2 cup parmesan , finely and freshly grated (Note 4)
For serving
- 2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit
Instructions
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
- Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.
Recipe Notes:
- Creamy Mashed Potato rates highly on my list (and here’s the low carb version – Creamy Mashed Cauliflower)
- Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – find them all here)
- Crusty bread or soft dinner rolls for mopping
Nutrition Information:
This is a recipe I originally created for Good Food Australia which I deemed too good not share on my own website!
Life of Dozer
Dozer on the job, using his highly developed palette to ensure the chicken is perfectly cooked. (He gobbled it down so fast he wasn’t sure, calling for another piece to try again… and again and again….)
So timely. I have breasts in fridge. I bought planning to make a meal that was my attempt at recreating a dish I had in the Alsace region of France. It is similar to yours, but without the flour dust, parmesan and broth. I think those additions will really amp up the flavor. Can’t wait to try. I will add some finely diced Shallot. Like the flavor it adds to cream dishes. Will serve it with homemade spaetzle since that is what I had in Alsace.
I’d love to know what you think once you try it Nancy!! N x
It was delicious. I think the dusting of flour helps keep the chicken moist. This will be my go to recipe from now on.
Since we don’t use dairy with chicken, would this mushroom sauce go well on something else? Maybe grilled salmon filets? Or simply over rice or pasta? P.S. I made your brown rice last night to go with chicken vegetable soup, and everyone loved it! Plus it was so easy.
Hi Norm – it would work perfectly over anything in my opinion! Salmon or pork would be great options too! N x
Hey, Nagi – You have the best cooking website online – layout + selecting the # of servings. Also the best recipes ever. Plan on getting more of them.
Thanks so much Mary, I really appreciate the feedback! N x
Hi Nagi. I am going to cook this Mushroom Chicken for dinner tonight. It looks delicious! Your Photos of Dozier at the beach, arrival and at play are the best photos yet. I say The first show his joy at getting there, and the second absolutely show him thrilled! Best dog photos ever.
I hope you love it Redonia!! And yes – it’s his favourite place to be!! N x
Recipe sounds great – are the chicken breasts bone in or boneless?Thanks J ane O’T
Hi Jane – boneless here 🙂 N x
I used your mushroom sauce recipe today (before seeing this recipe). I only had 100 gr of mushrooms, so I bulked up with an onion (mushrooms took longer to become golden), I only had some sour cream and a bit of cream cheese, but otherwise followed the recipe and everyone still loved it (with pasta). It’s so good it’s also forgiving!!
RecipeTin has become my sole source of recipes, I have three very little ones, so no time to research every time I want to try something new, and I know I can *always* trust your recipes.
Sounds like you nailed it though Ae! Thanks so much for the great feedback, I love hearing that you’re enjoying the recipes 🙂 N x
OMG I sooo want to make this recipe, I don’t eat mushrooms. Can I leave them out and just proceed with the recipe as written.
Hi Janet, this one is all about the mushroom sauce – why not try one of these:
https://promotown.info/creamy-lemon-chicken/%3C/a%3E%3Cbr /> https://promotown.info/chicken-with-creamy-sun-dried-tomato-sauce/%3C/a%3E%3Cbr /> https://promotown.info/honey-mustard-chicken/%3C/a%3E N x
Congrats to AU and Victoria, you have done great with the Covid. You are ranked 80th and wnd we in Canada are ranked 30th with the Province of British Columbia with only 12k cases, more masks req’d.
Stay safe Walle – thinking of you! N x
Well may Dozer look like a wet mop, but just look at that grin!
To all Victorians, we are so happy for you, from the other side.
You can tell he’s just so happy can’t you Lorraine 🙂 N x
Chicken w mushrooms recipe looks delicious. But just LOVE pics of Dozier. Keep sending them.
I always will 😂 N x
Nagi and “Team Dozer” thanks to you all for your support during our Melbourne lockdown. Your support has been superb. Our Premier stood strong and got us through, I hope the rest of the country has learned from our experience and things will get better for us all.
You’re so welcome Marina, I wish there was more I could do! N x
Nagi, I agree with Patty. From Melbourne, thank you for your kind thoughts. It’s been a difficult time, but you, your recipes and Dozer photos have have truly made a difference and brought a smile, even a laugh to me and I’m sure to many others. You have a beautiful soul. Bless you x
Thank you so much for your kind words Christine – that truly means the world! N x
As a single guy I want to be able to freeze dishes. Is this freezable?
Hi Ken, you can freeze this – just reheat gently to avoid the sauce from splitting. N x
Congrats on topping Good Food’s most popular recipes for September, Nagi! I’ll definitely be trying this in the near future 😋
Thanks so much Jackz – I hope you do try this one, you’ll love it! N x
Dear Victorians: my prayers will be with you morning, noon and night – I believe Dan Andrews has done an absolutely fabulous job – I wish he had not had to open up as suddenly as that . . .now YOU have to be ‘good’ !
Dozer: Yes your palate was there to give enjoyment to both you and us and hopefully not bite off Mommy’s fingertips !
Chicken in mushroom sauce – an age-old favourite . . . I know you know and will accept ‘my way’ – a proven, age-old favourite way of cooking where I personally forget about cream and most of the butter . . . a lovely mid-week dish . . .
Cooked thinly cut chicken thighs on Friday in an Air Fryer and will use this method pretty much exclusively from now on. I’ll certainly try this recipe.
Wonderful Martin! N x
This looks so delicious but I hate mushrooms. Do you have any other suggestions?
Hi Jayne, try a different recipe – these ones are great: https://promotown.info/creamy-lemon-chicken/%3C/a%3E%3Cbr /> https://promotown.info/chicken-with-creamy-sun-dried-tomato-sauce/%3C/a%3E%3Cbr /> https://promotown.info/honey-mustard-chicken/%3C/a%3E%3C/p%3E
Miso will give a lot of umami. I suggest white miso. Or use canned smoked mussels or smoked oysters. Use to taste. Or a Pinot Gris with cream and a good bouillon, along with Parmesan. You have to tinker a bit as mushroom is such a flavour bomb. Or just use chicken stock, tarragon and cream.
Nagi, I hope you have a glimmer of an idea of how much you, your food and that beloved Dozer do for the everyday, drop in the bucket people of this crazy world. Thank you so much for making this one drop smile.
I agree! Everything I make is ‘Nagi’ and my family, who have been locked up in Melbourne with me for the longest time, are so delighted I’ve discovered you! Every Saturday is a new recipe and an absolute delight. Thank you! 💕
Oh Patty, how kind of you! I wish I could do more! N x
SO GOOD – added a little dijon mustard – perfecttttt. Thanks again Nagi.
Yum! Great idea Jayne! N x
I love your receipe all especially creamy chicken breast my daughter like it .thanks take care
Can you share a link the pan you are using?
Thanks much