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

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5 from 5 reviews

• Total Time: 25 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 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 cracked black pepper
• 1 tbsp unsalted butter

Sauce

• 1 tbsp unsalted butter
• 200 g (7 oz) mushrooms, sliced
• 1 tbsp freshly minced garlic
• ⅓ cup (80 ml) water
• 1 tsp chicken stock powder (bouillon)
• 1 cup (250 ml) thickened (heavy) cream
• 1 cup (100 g) freshly grated parmesan
• Sweet potato mash (see note 1) and steamed broccolini (tenderstem broccoli), to serve

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Instructions

1. Sprinkle the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly.
2. Heat a large pan over medium heat. Add 1 tablespoon of the butter and cook the chicken for 2–3 minutes on each side until just cooked through and golden. Set aside.
3. 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.
4. Add the garlic and stir for 30 seconds.
5. 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.
6. Serve with sweet potato mash and steamed broccolini.

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.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: chicken
• Method: pan, simmer