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Chicken with Creamy Mushroom Sauce

A classic flavour combination, my version of Chicken with Creamy Mushroom Sauce is comforting and delicious. The sauce melds the strong, savoury flavour of mushrooms with richness from cream and parmesan, a combination that elevates anything you add it to, like the chicken in this recipe. This is easy to make and perfect for a weeknight dinner, but it is also impressive enough to whip together for a special occasion. I like to serve this dish with sweet potato mash and steamed green beans or broccolini (tenderstem broccoli), but feel free to customise it with your choice of sides.

How do you make fuss free sweet potato mash?

A quick tip for fuss-free sweet potato mash is to prick the sweet potatoes all over with a fork (I usually do 2–3 small sweet potatoes at a time), add them to a dish with a splash of water and microwave for 10–15 minutes, turning once halfway through. The sweet potatoes should be soft enough to easily prick with a fork when cooked. If not, cook for longer in 3–5 minute bursts (how quickly it cooks depends on the strength of your microwave and the size of the sweet potatoes). Cut through the skin and scoop out the flesh using a spoon to serve.

Can you make Chicken with Creamy Mushroom Sauce ahead of time?

This recipe is best cooked and served immediately or reheated using the instructions for leftovers below.

Is Chicken with Creamy Mushroom Sauce suitable for leftovers?

Chicken with Creamy Mushroom Sauce can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave, taking care not to overheat and dry out the chicken. The sauce’s texture will change as the oil splits from the cream (the taste will remain unaffected). Not suitable for freezing.

Chicken with Creamy Mushroom Sauce

Chicken with Creamy Mushroom Sauce

Author: Nicole
5 from 8 votes
“Quick, easy and tasty. What more could you ask for!”
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In this luscious Chicken with Creamy Mushroom Sauce recipe, tender chicken breast is pan-fried until golden, then smothered with a delicious mushroom sauce flavoured with garlic, cream and parmesan. Taking less than 30 minutes to make, this comforting dish is brilliant served with sweet potato mash and steamed greens.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4

Ingredients

  • 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks
  • 1 tbsp plain (all-purpose) flour
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tbsp unsalted butter
Sauce
  • 1 tbsp unsalted butter
  • 200 g (7 oz) mushrooms, sliced
  • 1 tbsp freshly minced garlic
  • 80 ml (⅓ cup) water
  • 1 tsp chicken stock powder (bouillon)
  • 250 ml (1 cup) thickened (whipping/heavy) cream
  • 100 g (1 cup) freshly grated parmesan
  • Sweet potato mash (see note 1) and steamed broccolini (tenderstem broccoli), to serve

Instructions

  • Sprinkle the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly.
  • Heat a large pan over medium heat. Add 1 tablespoon of butter and cook the chicken for 2–3 minutes on each side until just cooked through and golden. Set aside.
  • Add 2–3 tablespoons of water to the same pan to help loosen any bits stuck to the bottom of the pan. This will stop them from burning. Add the remaining 1 tablespoon of butter and the mushrooms. Cook for 2–3 minutes until softened.
  • Add the garlic and stir for 30 seconds.
  • Add the water, chicken stock powder and cream. Bring to a gentle simmer and cook for 2 minutes or until the sauce has thickened slightly. Add the parmesan and return the chicken to the pan. Heat through for 1 minute.
  • Serve with sweet potato mash and steamed broccolini.

Nutrition information

Nutrition Facts
Chicken with Creamy Mushroom Sauce
Amount per Serving
Calories
478
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
149
mg
50
%
Sodium
 
941
mg
41
%
Potassium
 
495
mg
14
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
23
g
46
%
Vitamin A
 
1396
IU
28
%
Vitamin C
 
3
mg
4
%
Calcium
 
277
mg
28
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – A quick tip for fuss-free sweet potato mash is to prick the sweet potatoes all over with a fork (I usually do 2–3 small sweet potatoes at a time), add to a dish with a splash of water and microwave for 10–15 minutes, turning once halfway through. The sweet potatoes should be soft enough to easily prick with a fork when cooked. If not, cook for longer in 3–5 minute bursts (how quickly it cooks depends on the strength of your microwave and the size of the sweet potatoes). Cut through the skin and scoop out the flesh using a spoon to serve.

MAKE AHEAD

This recipe is best cooked and served immediately or reheated using the instructions below. 

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Reheat in the microwave, taking care not to overheat and dry out the chicken. The sauce’s texture will change as the oil splits from the cream (the taste will remain unaffected). Not suitable for freezing.

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Let us know how it was!
Course chicken, entrée, Main Course
Cuisine European