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This creamy mushroom chicken breast is the kind of dish I make when I want something fast but also a little bit special. The sauce gets amazing flavor from a quick splash of white wine and a pile of mushrooms and thanks to parmesan and real cream it turns simple chicken into a dinner guests talk about. The flour dredge means the chicken stays juicy and the sauce clings to every bite. This is the recipe I rely on for weeknights and celebrations alike.
I first cooked this for a friend’s birthday when I was short on time. The sauce wowed everyone, and now it is a go-to for cozy dinners and dinner parties.
Ingredients
- Chicken breast: Large pieces mean you can slice in half for quicker cooking and juicier meat. Go for good quality free-range if possible
- Salt and black pepper: Adds essential seasoning to both the chicken and sauce. Use freshly cracked pepper for the brightest flavor
- Flour: Helps give a crisp crust to the chicken so the sauce really sticks. Use plain all-purpose and give it a sift if it clumps
- Unsalted butter: Used in both chicken and sauce. Taste is richer than oil and gives the pan drippings depth
- Mushrooms: Button or Swiss brown are best for a classic flavor. Choose firm ones with no dark spots for freshness
- Garlic: Freshly minced so it melds beautifully into the sauce
- Dry white wine: Not too sweet, the wine quickly cooks down and lifts all the golden bits from cooking the chicken
- Chicken or vegetable stock: Low sodium ensures the dish does not turn salty and gives depth to the sauce
- Heavy cream: Full fat for a silky thick sauce. Avoid light cream since it can split or stay thin
- Parmesan: Freshly grated so it melts completely and brings a big umami hit. Grate from a block for melt-in sauce texture
- Chives: Finely sliced and sprinkled on top for a delicate onion note. Parsley or green onions work nicely too
Step-by-Step Instructions
- Split the Chicken Breast:
- Slice each breast horizontally with a sharp knife to create four even thin steaks in total. This helps them cook through quickly and evenly while staying moist.
- Dredge in Flour:
- Lightly season both sides of the chicken pieces with salt and pepper. Sprinkle with flour and use your fingers to distribute it evenly over every surface. Shake off extra flour for a light coating.
- Cook the Chicken:
- Melt some butter in a large nonstick pan over medium-high heat. Place the chicken pieces in and cook for about two and a half minutes per side. The goal is a golden-brown crust and just cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
- Sauté the Mushrooms:
- In the same pan add the remaining butter and turn the heat to high. Add sliced mushrooms and cook around four minutes stirring occasionally. The edges should get golden and the mushrooms will shrink as moisture cooks off.
- Add the Garlic:
- Stir in the minced garlic and a little extra salt and pepper. Cook about another minute so the garlic just turns golden and the aroma intensifies.
- Deglaze the Pan:
- Pour in the dry white wine. The liquid will bubble and steam while you scrape up any browned bits at the bottom with a wooden spoon. Let it cook for about thirty seconds until the wine mostly evaporates and the alcohol scent fades.
- Make the Sauce:
- Pour in chicken or vegetable stock and let it boil vigorously for about a minute to concentrate the flavor. Add the heavy cream reduce the heat to medium and let it simmer two minutes so it thickens a bit.
- Add Parmesan:
- Stir in grated parmesan cheese. Taste and adjust the seasoning as needed. The sauce should look glossy and slightly thick.
- Warm Chicken in Sauce:
- Add the cooked chicken back to the pan swirling it gently for half a minute so it soaks in the sauce and warms through. Garnish with chives or your chosen herb and serve immediately either family style in the pan or beautifully plated.
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The combination of mushrooms and parmesan is my favorite here Mushroom brings earthy deep notes while parmesan gives just the right richness. My family always asks for extra sauce to mop up with bread and it has become our birthday dinner request.
Storage Tips
Leftovers keep best if you store the chicken and sauce together. This lets the flavors meld and keeps the chicken moist. For up to three days refrigerate in an airtight container and reheat gently in the microwave being careful not to overcook the chicken so it does not dry out.
Ingredient Substitutions
If you do not have white wine a little more stock does the job. For a lighter sauce you can use evaporated milk instead of cream but the sauce will not be as silky. Chicken thighs can be used just pound them so they cook evenly.
Serving Suggestions
This chicken and mushroom sauce loves anything that soaks up sauce. Creamy mashed potatoes are classic but soft polenta or simple steamed rice work beautifully. Serve with a green salad or some steamed greens for balance and freshness.
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Recipe History
Creamy mushroom sauces have roots in French country cooking where wine and cream elevate humble ingredients. Over the years I have made this with every kind of mushroom and chicken cut and it is the sauce that makes the meal truly timeless.
Frequently Asked Questions
- → How do I keep the chicken breast juicy?
Slice the breast into thin steaks and cook them over medium-high heat just until golden. Avoid overcooking to maintain moisture.
- → Can I substitute the wine in the sauce?
Yes, use extra chicken stock in place of wine for a similar depth of flavor, though the wine adds a subtle richness.
- → What kind of mushrooms work best?
Button or Swiss brown mushrooms are ideal, but you can use your favorite variety. Slice them evenly for consistent cooking.
- → What's the best side to serve?
Mashed potatoes, rice, or crusty bread pair perfectly to soak up the creamy sauce. Pasta or polenta also work well.
- → How should leftovers be stored?
Store chicken in the sauce in an airtight container in the fridge for up to three days. Reheat gently to avoid drying out.