Description
Chicken with mushroom cream sauce brings together tender chicken breasts with earthy mushrooms in a silky sauce that tastes restaurant-quality but comes together in your own kitchen in less than 30 minutes. Simple ingredients like butter, garlic, and cream create something so satisfying that your family comes back for seconds.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts
Cooking and Coating:
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- 0.5 cup all-purpose flour
- Salt and pepper to taste
Sauce:
- 10 ounces mushrooms (button or baby bella)
- 2.5 cups beef broth
- 1 chicken bouillon cube
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- 0.5 teaspoon mustard powder
- 0.5 teaspoon dried thyme
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 0.33 cup heavy cream
Instructions
- Whisk together 2 ½ cups beef broth, 1 chicken bouillon cube, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon mustard powder, and ½ teaspoon dried thyme in a bowl, then set it aside.
- Mix 3 tablespoons cornstarch with 3 tablespoons cold water in a small container, seal it, shake until smooth, and keep it nearby.
- Rinse 10 oz mushrooms under cool water, pat them completely dry, and slice them into ¼-inch pieces.
- Cut your 2 large chicken breasts lengthwise into 2-3 pieces so each piece sits about ½ inch thick, using a meat mallet if needed to even them out.
- Melt 2 tablespoons salted butter in a large skillet over medium-high heat, then add your mushroom slices in batches and let each side brown for 3-4 minutes without stirring, transferring them to a plate when done.
- Season both sides of your chicken pieces generously with salt and pepper, then dredge them in ½ cup all-purpose flour and shake off the excess.
- Pour 3-4 tablespoons olive oil into the same skillet over medium-high heat, then place chicken pieces in a single layer and sear each side for 4-5 minutes until golden, transferring them to a clean plate as they finish.
- Turn the heat off, drain most of the oil from the pan while keeping the browned bits behind, then add 3 minced garlic cloves and cook for about 30 seconds over medium heat.
- Pour your reserved broth mixture into the pan at medium heat, scrape up all the stuck-on bits from the bottom, and let it simmer for 4 minutes until it reduces by half.
- Increase the heat until your sauce bubbles gently and reduce it for about 10 minutes, then pour in your cornstarch slurry while stirring constantly until the sauce coats the back of a spoon.
- Lower your heat to medium-low, slowly pour in ⅓ cup heavy cream while stirring, then add your cooked mushrooms and chicken back to the pan.
- Spoon the sauce over everything, partially cover the skillet, and let it simmer for 5 minutes so your chicken heats through completely.
Notes
- Brown your mushrooms in batches without stirring them, as moving them around prevents that golden crust from forming on each side.
- Pound your chicken to an even thickness so all the pieces cook at the same rate and stay tender throughout.
- Don’t skip deglazing the pan after searing the chicken, since those browned bits on the bottom add serious depth to your cream sauce.
- Add the cornstarch slurry slowly while stirring constantly to avoid lumps, and stop adding once the sauce reaches the thickness that works for you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 165 mg