Chicken Breasts Smothered in a Mushroom Cream Sauce
Elevate your weeknight dinner with these tender Chicken Breasts Smothered in a Mushroom Cream Sauce—a dish that combines restaurant-quality flavor with simple, approachable cooking techniques. Juicy pan-seared chicken breasts are enveloped in a luscious garlic-infused cream sauce, brimming with the earthy richness of sautéed cremini mushrooms. A splash of white wine adds depth, while a touch of fresh parsley brightens the dish. This one-pan recipe comes together in just 40 minutes, making it perfect for busy evenings or elegant entertaining. Pair it with fluffy mashed potatoes, buttery rice, or crisp steamed vegetables for a truly comforting and satisfying meal. Whether you're a home chef or a beginner, this creamy chicken with mushrooms will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 0.5 cup Dry white wine (or chicken broth)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken breasts in the all-purpose flour, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms and sauté for 5-6 minutes, until they are browned and tender.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently.
Pour in the dry white wine (or chicken broth) and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Return the chicken breasts to the skillet, spooning some of the mushroom cream sauce over them. Reduce the heat to low and simmer for 8-10 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Garnish the dish with chopped fresh parsley before serving. Serve hot with your choice of side dishes such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
