Chicken Breasts with Mushroom Cream Sauce
Elevate your dinner game with this luxurious Chicken Breasts with Mushroom Cream Sauce recipe, a comforting dish that’s equal parts elegant and easy to make. Perfectly seasoned chicken breasts are pan-seared to golden perfection, then nestled into a rich, velvety mushroom cream sauce infused with garlic, Parmesan cheese, and a splash of chicken broth for added depth. The hearty, earthy flavors of sautéed mushrooms pair beautifully with the creamy sauce, creating an irresistible combination that’s ideal for weeknight meals or special gatherings. Ready in just 40 minutes, this restaurant-quality dish is best served over fluffy rice, silky pasta, or buttery mashed potatoes for a complete, satisfying meal. Whether you’re hosting dinner guests or simply treating yourself to a gourmet experience, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams White button mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet.
Lower the heat and stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer for 3-4 minutes, stirring frequently, until it thickens slightly.
Return the cooked chicken breasts to the skillet, spoon the mushroom cream sauce over the chicken, and simmer for another 2-3 minutes to heat through.
Garnish with chopped parsley if desired, and serve hot alongside rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 242.3 g | 485% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 582 mg | 45% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1155 mg | 25% | |
*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.
