Description
Chicken with Mushroom Sauce is a comforting, savory dish that features tender chicken breasts or thighs smothered in a rich, creamy mushroom sauce. This recipe is perfect for a weeknight dinner, offering a blend of hearty mushrooms, garlic, and a luscious sauce that brings the dish together beautifully. The creamy sauce pairs perfectly with the chicken, making it a delicious and satisfying meal that’s sure to impress.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil (or butter)
- 1 tablespoon butter (if using olive oil for cooking)
- 1/2 cup all-purpose flour (for dredging the chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz fresh mushrooms (button, cremini, or your choice), sliced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard (optional for extra flavor)
- 1 teaspoon dried thyme (or fresh if available)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the chicken:
Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off the excess. This will help create a slight crust while cooking. - Cook the chicken:
Heat 2 tablespoons of olive oil (or 1 tablespoon of olive oil and 1 tablespoon of butter) in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Once cooked, remove the chicken from the skillet and set it aside. - Sauté the mushrooms and onions:
In the same skillet, add the butter (if not using all butter) and sauté the chopped onion for 2-3 minutes until softened. Add the garlic and sliced mushrooms, and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and browned. - Make the sauce:
Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly. Then, add the heavy cream, Dijon mustard (if using), and dried thyme. Stir to combine and let the sauce simmer for another 3-4 minutes until it thickens slightly. - Return the chicken to the skillet:
Place the cooked chicken back into the skillet, spooning some of the sauce and mushrooms over the top. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors and heat through. - Serve:
Garnish with freshly chopped parsley if desired and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or milk, though the sauce will be less creamy.
- If you prefer a stronger mushroom flavor, use a mix of wild mushrooms like shiitake or portobello.
- You can add a splash of white wine or brandy to the sauce after cooking the mushrooms for extra depth of flavor.
- This dish can be made ahead, and the flavors develop even more after resting in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Chicken
- Method: Stovetop
- Cuisine: American, French-inspired