Chicken with Creamy Mushroom Sauce
Servings: 4
Calories: 444kcal
This Chicken with Creamy Mushroom Sauce recipe makes a quick dinner that feels like a treat but is simple enough for a weeknight. Juicy chicken, a rich creamy sauce, and minimal prep make this a reliable go-to when you want something comforting without the fuss.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make thinner steaks (see note 1)
- 1 tbsp plain (all-purpose) flour
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve (optional)
Sauce
- 1 tbsp unsalted butter
- 200 g mushrooms, sliced (I used Swiss brown, but any mushrooms work here)
- 1 tbsp freshly minced garlic
- 80 ml water
- 1 tsp chicken stock powder (bouillon)
- 250 ml thickened (whipping/heavy) cream
- 100 g freshly grated parmesan
To Serve
- Sweet potato mash (see note 1) and steamed broccolini (tenderstem broccoli)
- 1 tbsp finely chopped flat-leaf parsley
Instructions
- Season the chicken – Sprinkle both sides of the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly.
- Cook the chicken – Heat the butter in a large deep heavy-based pan over medium heat. Cook the chicken for 2–3 minutes on each side until just cooked through and golden (see note 3). Set aside on a plate.
- Deglaze the pan – Add the 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.
- Make the sauce – Add the butter and the mushrooms to the pan. Cook for 2–3 minutes until the mushrooms are softened. Add the garlic and stir for 30 seconds.
- Add the remaining ingredients – 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. Stir through the parmesan, then return the chicken to the pan. Heat through for 1 minute. (See note 4 for sauce consistency.)
- Serve – Serve with creamy mashed potatoes and steamed broccolini with a sprinkling of parsley on top.
Notes
Note 1 – Chicken thickness matters Slicing the chicken horizontally into thinner steaks helps it cook quickly and evenly while staying juicy.
Note 2 – Use freshly grated parmesan Pre-grated parmesan doesn’t melt as smoothly and can make the sauce slightly grainy. You can find out more about parmesan here.
Note 3 – Don’t overcrowd the pan Cook the chicken in batches if needed. Overcrowding will cause it to steam instead of brown.
Note 4 – Sauce consistency The sauce will continue to thicken slightly as it sits. If it becomes too thick, add a splash of hot water to loosen it.
Make Ahead
See leftover instructions below.Leftovers
Store in an airtight container in the fridge for up to 3 days. For best results, slice the chicken before storing – this helps it reheat evenly and prevents it from drying out. Reheat in the microwave in 1-minute bursts or in a pan over low heat until warmed through. Add a splash of boiling water from the kettle to loosen the sauce if needed. Not suitable for freezing – the cream-based sauce can split when thawed and reheated.Nutrition Facts
Chicken with Creamy Mushroom Sauce
Amount per Serving
Calories
444
% Daily Value*
Fat
35
g
54
%
Saturated Fat
21
g
131
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
139
mg
46
%
Sodium
942
mg
41
%
Potassium
566
mg
16
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
23
g
46
%
Vitamin A
1391
IU
28
%
Vitamin C
4
mg
5
%
Calcium
285
mg
29
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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