Creamy Mushroom Chicken

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It has been raining for the last few days, the temperature has drastically dropped, and the dreadful winter is on its way! It is weather like this that makes me crave comfort food.

This Creamy Mushroom Chicken is the very definition of comfort food and is perfect to ward off the winter chill.
Tender and juicy chicken that is smothered in a thick and creamy white wine mushroom sauce-this is so addictive!
Why You Will Love this Recipe
  • Hearty, robust and satisfying, this recipe is the example of an easy and comforting meal that appeals to the whole family!
  • This recipe comes together in just 30 minutes that is easy enough for busy weeknights.
  • You will be amazed at how humble, pantry-friendly ingredients transform into something so spectacular.
  • Though this sounds so fancy, it is a simple dish that is made in a single pot and makes cleaning a breeze.
Can you make this recipe with Chicken Thighs?

This rich and creamy mushroom sauce tastes excellent with lean chicken breast. However, you can also make this recipe with chicken thighs if you prefer, but keep in mind that you may need to adjust the cooking time a bit.

Here are a few other One Pot Meals that you will keep coming back to:
What to serve with this Creamy Mushroom Chicken?

This recipe is best served over creamy mashed potatoes and steamed veggies for a complete hearty meal. Pasta, polenta, or even a slice of crusty bread is also great to enjoy every drop of that gorgeous sauce.

How to Store the Leftovers

Leftovers will keep in an airtight container in the fridge for up to 3 days.


If you made this Creamy Mushroom Chicken, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Mushroom Chicken Creamy Mushroom Chicken
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4
Calories per serving: 427kcal




Ingredients:
  • 2 large skinless, boneless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • All-purpose flour, for dredging
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 3-4 cloves of garlic, minced
  • 1 onion, diced
  • 200 g mushrooms, sliced fairly thin
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • Parsley, finely chopped to garnish

Instructions:
  1. Cut chicken breasts in half lengthwise to make 4 cutlets. Season the chicken pieces with salt and pepper, and coat them in flour.
  2. In a large skillet, add 1 Tbsp olive oil and 1 Tbsp butter, then add the chicken pieces. Cook each side for 3-4 minutes until golden brown. Remove them from the pan and set aside.
  3. In the same skillet, add the remaining butter and olive oil, then add the diced onion. Saute for 3-4 minutes until soft and translucent.
  4. Then, add the mushrooms and saute them for 5 minutes stirring occassionally until browned.
  5. Toss in the minced garlic and saute until fragrant, about 30 seconds.
  6. Pour in the white wine to deglaze the pan, scrape up any browned stuck-on bits and cook for about 30 seconds or until wine has mostly evaporated.
  7. Reduce the heat to medium-low, pour in the chicken broth and heavy cream and bring to a gentle boil.
  8. Allow the sauce to simmer until it has reduced a little and is thick and creamy, about 2-3 minutes.
  9. Then, add back the chicken pieces to the skillet, and simmer for another 2 minutes or until chicken is warmed through. Taste and adjust the salt and black pepper, if needed.
  10. Garnish with finely chopped parsley and serve hot.
  11. Enjoy!

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