Chicken with Creamy Mushroom Sauce

chicken with creamy mushroom sauce
  • 2 chicken breasts (cut in half lengthways)
  • 1 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp unsalted butter


  • 1 tbsp unsalted butter
  • 200g sliced mushrooms
  • 1 tbsp freshly minced garlic
  • 1/3 cup water
  • 1 tsp chicken stock powder
  • 1 cup pouring/thickened cream
  • 1 cup freshly grated parmesan cheese
  • Sweet potato mash (see note 1) and steamed broccolini to serve
  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. In the same pan, add 2-3 tbsp of water to loosen up any sticky bits. This will stop them burning. Add the remaining 1 tbsp of butter and the mushrooms. Cook for 2-3 minutes until softened.
  4. Add the garlic, stir for 30 seconds.
  5. Add the water, chicken stock powder and pouring 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.

Note 1 – A speedy tip for fuss-free sweet potato mash is to prick it all over with a fork (I normally do 2-3 small sweet potatoes at a time), add it to a dish with a splash of water and microwave it for 10 minutes, turning once halfway. When it’s cooked, the sweet potato should be soft enough to easily prick with a fork. 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 simply scoop out the flesh using a spoon to serve.


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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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