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Chicken with Creamy Mushroom Parmesan Sauce Recipe

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4.1 from 11 reviews

This Chicken with Creamy Mushroom Sauce recipe is a quick, elegant dinner that combines crispy, lightly floured chicken breasts with a rich sauce made from sautéed mushrooms, garlic, chicken stock, heavy cream, and parmesan. It’s easy to prepare in one pan and perfect for serving alongside mashed potatoes, rice, pasta, or crusty bread to create a comforting and flavorful meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Crispy Chicken

  • 2 large chicken breasts (boneless, skinless, ~600–700g / 1.2–1.4 lb total)
  • 1/2 tsp salt
  • Black pepper, to taste
  • 1/4 cup flour
  • 15g / 1 tbsp unsalted butter

Mushroom Sauce

  • 30g / 2 tbsp unsalted butter
  • 300g / 10 oz mushrooms, sliced (button or Swiss brown)
  • 2 garlic cloves, minced
  • 1/4 cup chicken stock
  • 1/2 cup chicken or vegetable stock, low sodium
  • 1 cup thickened/heavy cream, full fat
  • 1/2 cup freshly grated parmesan

For Serving

  • 2 tbsp chopped chives (optional) – or parsley, green onions, or omit

Instructions

  1. Split chicken: Cut each chicken breast in half horizontally to create 4 thin pieces for even cooking and quick frying.
  2. Season & flour: Sprinkle each piece of chicken with salt and black pepper, then coat lightly and evenly with flour to help create a crispy crust when cooked.
  3. Cook chicken: Melt 15g (1 tbsp) of unsalted butter in a large non-stick frying pan over medium-high heat. Add the floured chicken pieces and cook for about 2½ minutes on each side until golden brown and just cooked through. Remove the chicken from the pan and keep warm.
  4. Cook mushrooms: Add the remaining butter (30g) to the same pan and increase heat to high. Add the sliced mushrooms and sauté for about 4 minutes until they start to brown and become golden on the edges, developing a rich flavor.
  5. Add garlic: Stir in the minced garlic along with a pinch of salt and black pepper. Cook for an additional minute until fragrant, being careful not to burn the garlic.
  6. Deglaze with stock: Pour 1/4 cup chicken stock into the pan. The liquid will bubble; scrape the bottom of the pan with a wooden spoon or spatula to lift any flavorful browned bits and incorporate them into the sauce. Cook for 30 seconds.
  7. Make sauce: Add the remaining 1/2 cup of chicken or vegetable stock and cook for 1 minute to slightly reduce the liquid. Then pour in the heavy cream, lower the heat to medium, and simmer gently for 2 minutes until the sauce thickens slightly.
  8. Finish with parmesan: Stir in the freshly grated parmesan cheese until melted and well combined. Taste and adjust seasoning with salt and pepper as needed.
  9. Combine: Return the cooked chicken pieces to the pan and warm them through for about 30 seconds, allowing the sauce to coat the chicken nicely. Garnish with chopped chives or your preferred fresh herb.

Notes

  • For best results, slice the chicken breasts horizontally into thin pieces to ensure even cooking and tender texture.
  • You can substitute button mushrooms with Swiss brown or any other variety you prefer.
  • Use freshly grated parmesan for optimal flavor and smooth sauce texture.
  • Serve this rich dish with mashed potatoes, rice, pasta, or crusty bread to soak up the creamy mushroom sauce.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Western

Find it online: https://iamstarved.com/chicken-with-creamy-mushroom-parmesan-sauce-recipe/