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 can elevate anything you put it on, 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, 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 potato all over with a fork (I usually do 2-3 small sweet potatoes at a time), add it to a dish with a splash of water and microwave it for 10-15 minutes, turning once halfway through. The sweet potato should be soft enough to easily prick with a fork when it’s cooked. If it’s not, cook it for longer in 3-5 minute intervals (how quickly it cooks depends on the strength of your microwave and the size of the sweet potato). 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. 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 4 reviews

• Total Time: 25 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 2 chicken breasts (cut in half lengthways)
• 1 tbsp plain/all-purpose flour
• ½  tsp salt
• ½  tsp pepper
• 1 tbsp unsalted butter

Sauce

• 1 tbsp unsalted butter
• 200 g (7 oz) mushrooms, sliced
• 1 tbsp garlic, freshly minced
• ⅓ (80 ml)  cup water
• 1 tsp chicken stock powder
• 1 cup (8 fl oz) thickened/heavy cream
• 1 cup (100 g) Parmesan cheese, freshly grated
• Sweet potato mash (see note 1) and steamed broccolini, 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 on medium heat, add 1 tbsp of butter and cook for 2-3 minutes on each side until the chicken is just cooked through and golden. Set aside.
3. Add 2-3 tbsp of water in the same pan to loosen up any sticky bits. This will stop them from burning. Add the remaining 1 tbsp 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 thickened cream. Bring to a gentle simmer for 2 minutes or until the sauce has thickened slightly. Add the Parmesan cheese 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 potato all over with a fork (I usually do 2-3 small sweet potatoes at a time), add it to a dish with a splash of water and microwave it for 10-15 minutes, turning once halfway through. The sweet potato should be soft enough to easily prick with a fork when it’s cooked. If it’s not, cook it for longer in 3-5 minute intervals (how quickly it cooks depends on the strength of your microwave and the size of the sweet potato). 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. 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