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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.

Ingredients

Scale

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

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