If you are craving a dish that feels like a warm hug on a plate, look no further than this Chicken in Mushroom Sauce Recipe. It’s the perfect blend of tender chicken breasts enveloped in a luscious, creamy mushroom sauce that is both comforting and elegant. This recipe combines the earthy flavor of mushrooms and the richness of cream with simple, wholesome ingredients, resulting in a meal that’s easy to prepare yet incredibly satisfying. Whether you’re cooking for family or friends, this classic dish is guaranteed to become a beloved favorite.
Ingredients You’ll Need
The beauty of this Chicken in Mushroom Sauce Recipe is in its simplicity. Each ingredient is essential, contributing to the dish’s harmonious balance of texture, flavor, and color. From the savory depth of mushrooms to the creamy tenderness brought by heavy cream, these components work together to make magic happen in your skillet.
- 4 boneless, skinless chicken breasts (or thighs): Choose fresh, high-quality chicken for the best tenderness and flavor.
- 1 tablespoon olive oil: Used for searing the chicken to give it a golden, flavorful crust.
- 2 tablespoons butter: Adds richness when sautéing onions and mushrooms, enhancing the sauce.
- 1 medium onion, finely chopped: Provides sweetness and a subtle bite to the sauce’s base.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth and depth.
- 8 oz (225g) mushrooms, sliced (cremini, button, or a mix): Delivers earthy flavor and meaty texture, central to the sauce’s character.
- 1 cup chicken broth: Builds the savory liquid foundation for the sauce, adding depth.
- 1/2 cup heavy cream: Creates a luscious, velvety finish that coats every bite.
- 1/4 cup grated Parmesan (optional for extra richness): Adds a nutty, umami kick that elevates the sauce brilliantly.
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme): Brings freshness and a herbal note that complements the mushrooms and chicken.
- Salt and pepper, to taste: Essential for balancing and enhancing every flavor in the dish.
- Fresh parsley, chopped (for garnish): Provides a vibrant pop of color and fresh brightness to finish.
How to Make Chicken in Mushroom Sauce Recipe
Step 1: Sear the Chicken
Start by seasoning the chicken breasts generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and let it cook without moving for about 5 to 6 minutes per side, allowing it to develop a beautiful golden-brown crust. This initial sear locks in all the juices, ensuring your chicken stays succulent and tender. Once browned, remove the chicken and set it aside for the next steps.
Step 2: Sauté the Mushrooms
In the same skillet, melt the butter and add the finely chopped onion. Sauté for 3 to 4 minutes until the onion turns soft and translucent—the perfect base for flavor. Add the minced garlic and let it cook another minute until it releases its fragrant aroma. Now toss in the sliced mushrooms and cook them for 5 to 7 minutes until they are golden and have released their natural juices. This step intensifies the earthy notes that make the sauce so irresistible.
Step 3: Make the Sauce
Pour in the chicken broth, making sure to scrape the bottom of the skillet with your spoon to lift all the tasty browned bits left from cooking the chicken and mushrooms. Stir in the thyme and allow the broth to simmer gently for 2 to 3 minutes so it reduces and concentrates its flavor. Then, stir in the heavy cream and optional Parmesan cheese, letting the sauce thicken to a velvety consistency that will cling perfectly to the chicken.
Step 4: Combine Chicken and Sauce
Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Lower the heat and simmer for another 10 to 12 minutes, giving the chicken enough time to cook through completely and absorb those saucy flavors. You’ll know it’s done when the internal temperature hits 165°F and the sauce has thickened beautifully around each piece.
Step 5: Serve
Before serving, sprinkle freshly chopped parsley over the top to add a fresh, vibrant touch. This Chicken in Mushroom Sauce Recipe is wonderfully versatile—serve it over fluffy mashed potatoes, buttered noodles, or steamed rice for a hearty meal that everyone will love.
How to Serve Chicken in Mushroom Sauce Recipe
Garnishes
Fresh parsley isn’t just for color—it adds a hint of herbal brightness that cuts through the creamy richness of the sauce. For a little extra contrast, you can also sprinkle some finely grated Parmesan or a light drizzle of truffle oil to intensify the mushroom flavor and create a restaurant-quality finish.
Side Dishes
This dish pairs beautifully with classic comfort sides like creamy mashed potatoes, buttery egg noodles, or fluffy white rice. These starchy companions soak up the mushroom sauce perfectly, turning every bite into pure comfort. For a lighter option, steamed green beans or a crisp mixed green salad provide freshness and a satisfying crunch alongside the creamy chicken.
Creative Ways to Present
Elevate your presentation by serving the chicken breasts sliced on a platter with the mushroom sauce generously spooned over the top. Garnish with microgreens or thinly sliced fresh herbs for an elegant touch. You can also serve the sauce separately as a topping, allowing guests to control how much creamy goodness they want on their plate.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken in Mushroom Sauce Recipe keeps beautifully in the refrigerator for up to 3 days. Store your chicken and sauce in an airtight container to preserve freshness and prevent any flavors from mingling with other foods.
Freezing
If you want to make this recipe ahead of time for busy weeknights, it freezes well. Just cool the dish completely before transferring it to a freezer-safe container. It will stay good for up to 2 months, making it a great option for meal prep or quick dinners.
Reheating
To reheat, gently warm the chicken and sauce on the stovetop over low heat, stirring occasionally until heated through. Adding a splash of chicken broth or cream can help loosen the sauce if it has thickened too much in the fridge. Avoid high heat to keep the chicken tender and the sauce silky.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are slightly more forgiving and remain juicy even if slightly overcooked, plus they add a richer flavor to this Chicken in Mushroom Sauce Recipe.
What type of mushrooms work best?
You can use cremini, button, or a mix of both. Cremini mushrooms have a deeper, earthier flavor, which works wonderfully in the cream sauce.
Is the Parmesan cheese necessary?
Parmesan is optional but highly recommended for adding a subtle nutty depth and richness to the sauce. If you prefer to skip it, the sauce will still be delicious.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with olive oil and use coconut cream or a non-dairy cream alternative to keep it creamy without dairy.
How do I know when the chicken is fully cooked?
The safest and most accurate way is to check that the internal temperature reaches 165°F using a meat thermometer. The chicken should be opaque and tender.
Final Thoughts
This Chicken in Mushroom Sauce Recipe is truly a joy to make and even more delightful to eat. It takes straightforward ingredients and transforms them into a soul-warming dish that feels both special and homey. I encourage you to try it soon—you might just find your new go-to comfort meal that brings smiles at the dinner table every time.
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Chicken in Mushroom Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Chicken in Mushroom Sauce is a comforting and hearty dish featuring tender seared chicken breasts simmered in a rich, creamy mushroom sauce infused with garlic, onions, thyme, and a touch of Parmesan. Perfect served over pasta, rice, or mashed potatoes, this recipe delivers a deliciously satisfying meal in under an hour.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Mushroom Sauce
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (cremini, button, or a mix)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan (optional for extra richness)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Garnish
- Fresh parsley, chopped
Instructions
- Sear the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown. Remove from skillet and set aside.
- Sauté the Mushrooms: In the same skillet, melt the butter and add the finely chopped onions. Sauté for about 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes until they release their juices and become golden brown.
- Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits. Stir in the thyme and let the broth simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and Parmesan cheese if using, allowing the sauce to thicken over a few minutes.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, coating them with the creamy mushroom sauce. Reduce heat to low and simmer for another 10-12 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Garnish with freshly chopped parsley for a fresh pop of color. Serve the chicken in mushroom sauce hot over your choice of pasta, rice, or mashed potatoes for a comforting, hearty meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use bone-in chicken thighs if preferred, adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
- Parmesan cheese is optional, but adds extra depth and creaminess to the sauce.
- You can use mixed mushrooms for a more complex flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
