Cream of Mushroom Chicken Recipe

Introduction

Cream of Mushroom Chicken is a comforting and flavorful dish that combines tender chicken breasts with a rich, creamy mushroom sauce. This recipe is perfect for a cozy dinner and pairs beautifully with rice or mashed potatoes.

Ingredients

• 4 small chicken breasts (boneless and skinless, pounded to an even thickness)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• 2 tablespoons butter
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 8 ounces fresh mushrooms (sliced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup dry white wine
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
3. Step 3: Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts until golden brown, about 2-3 minutes per side. Cook in batches if needed. Remove the chicken and set aside.
4. Step 4: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Deglaze the pan with a splash of chicken broth if there are browned bits.
5. Step 5: Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and the liquid has evaporated.
6. Step 6: Stir in the dried thyme and rosemary and cook for another minute.
7. Step 7: Pour in the white wine and cook until the liquid is reduced by half.
8. Step 8: Sprinkle the flour over the mushroom mixture and stir constantly for about 2 minutes to cook out the raw flour taste.
9. Step 9: Gradually whisk in the chicken broth and heavy cream. Bring to a simmer until the sauce thickens.
10. Step 10: Stir in the grated Parmesan cheese until smooth. Adjust seasoning with salt and pepper if needed.
11. Step 11: Return the chicken breasts to the skillet, nestling them into the mushroom sauce. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F.
12. Step 12: Let the dish rest for a few minutes before serving.

Tips & Variations

• Use a meat thermometer to ensure perfectly cooked chicken without drying it out.
• Substitute fresh thyme and rosemary for dried herbs for a brighter herb flavor.
• Swap the white wine for additional chicken broth if you prefer to avoid alcohol.
• Add a handful of spinach or peas to the sauce for extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy and avoid overcooking the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to use cremini, button, or shiitake mushrooms. Mixing varieties can add extra depth of flavor.

Is it necessary to use an ovenproof skillet?

While an ovenproof skillet is convenient, you can transfer the chicken and sauce to a baking dish if needed.

Cream of Mushroom Chicken Recipe

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4.8 from 50 reviews

Cream of Mushroom Chicken is a comforting, flavorful dish featuring tender chicken breasts cooked in a creamy mushroom sauce infused with garlic, herbs, and Parmesan cheese. This recipe combines seared chicken with a rich, savory sauce made from fresh mushrooms, white wine, and heavy cream, baked to perfection for an elegant yet easy meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken

• 4 small chicken breasts (boneless and skinless, pounded to an even thickness)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Sauce

• 2 tablespoons butter
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 8 ounces fresh mushrooms (sliced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup dry white wine
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat and season chicken: Preheat the oven to 375°F. Season the chicken breasts on both sides with garlic powder, paprika, salt, and cracked black pepper to ensure even flavor.
2. Sear chicken breasts: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and sear them for about 2-3 minutes per side until golden brown. You may need to sear in batches to avoid overcrowding. Remove and set aside on a plate.
3. Sauté onions: In the same skillet, melt butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. If the pan has browned bits from the chicken, deglaze by adding a splash of chicken broth and scraping the bottom.
4. Cook mushrooms and garlic: Add the minced garlic and sliced mushrooms to the onions. Cook until the mushrooms are browned and any moisture has evaporated, which intensifies the flavor.
5. Add herbs: Stir in dried thyme and rosemary, cooking for another minute to release their aromas.
6. Deglaze with white wine: Pour in the dry white wine and cook until it has reduced by half, concentrating the flavors.
7. Make roux: Sprinkle flour over the mushroom mixture and stir constantly to combine. Cook for about 2 minutes to eliminate the raw flour taste and start thickening the sauce.
8. Add liquids and thicken sauce: Gradually whisk in chicken broth and heavy cream until smooth. Bring to a gentle simmer, stirring until the sauce thickens sufficiently to coat the back of a spoon.
9. Add Parmesan cheese and season: Stir in grated Parmesan cheese until melted and evenly incorporated. Adjust seasoning with additional salt and pepper to taste.
10. Combine chicken and sauce: Nestle the seared chicken breasts back into the skillet, submerging them slightly into the mushroom cream sauce.
11. Bake: Transfer the skillet to the preheated oven. Bake for 20 minutes or until chicken is cooked through and the internal temperature reaches 165°F, ensuring safety and juiciness.
12. Rest and serve: Allow the dish to rest for a few minutes after removing from the oven to let the juices redistribute, then serve warm.

Notes

• Pound chicken breasts evenly to ensure uniform cooking.
• If you do not have an ovenproof skillet, transfer the chicken and sauce to a baking dish before baking.
• Use a meat thermometer to guarantee that chicken reaches a safe internal temperature of 165°F.
• Dry white wine adds depth to the sauce, but can be omitted or replaced with additional chicken broth if preferred.
• The sauce can be made ahead and reheated gently to maintain texture and flavor.

Keywords: Cream of Mushroom Chicken, creamy chicken recipe, baked chicken with mushrooms, easy chicken dinner, comfort food