Chicken with Creamy Mushroom Sauce
Servings: 4
Calories: 444kcal
This Chicken with Creamy Mushroom Sauce recipe makes a quick dinner that feels like a treat but is simple enough for a weeknight. Juicy chicken, a rich creamy sauce, and minimal prep make this a reliable go-to when you want something comforting without the fuss.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make thinner steaks (see note 1)
- 1 tbsp plain (all-purpose) flour
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve (optional)
Sauce
- 1 tbsp unsalted butter
- 200 g mushrooms, sliced (I used Swiss brown/cremini, but any mushrooms work here)
- 1 tbsp freshly minced garlic
- 80 ml water
- 1 tsp chicken stock powder (bouillon)
- 250 ml thickened (whipping/heavy) cream
- 100 g freshly grated parmesan (see note 2)
To Serve
- Sweet potato mash (see note 3) and steamed broccolini (tenderstem broccoli)
- 1 tbsp finely chopped flat-leaf parsley
Instructions
- Season the chicken – Sprinkle both sides of the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly.
- Cook the chicken – Heat the butter in a large deep heavy-based pan over medium heat. Cook the chicken for 2–3 minutes on each side until just cooked through and golden (see note 4). Set aside on a plate.
- Deglaze the pan – Add the 2–3 tablespoons of water to the same pan to help loosen any bits stuck to the bottom of the pan. This will stop them from burning.
- Make the sauce – Add the butter and the mushrooms to the pan. Cook for 2–3 minutes until the mushrooms are softened. Add the garlic and stir for 30 seconds.
- Add the remaining ingredients – Add the water, chicken stock powder and cream. Bring to a gentle simmer and cook for 2 minutes or until the sauce has thickened slightly. Stir through the parmesan, then return the chicken to the pan. Heat through for 1 minute. (See note 5 for sauce consistency.)
- Serve – Serve with creamy mashed potatoes and steamed broccolini with a sprinkling of parsley on top.
Notes
Note 1 – Chicken thickness matters Slicing the chicken horizontally into thinner steaks helps it cook quickly and evenly while staying juicy.
Note 2 – Fuss-free sweet potato mash Prick the sweet potatoes all over with a fork (I usually do 2–3 small sweet potatoes at a time), then add them to a microwave-safe dish with a splash of water and microwave for 10–15 minutes, turning once halfway through. The sweet potatoes should be fork-tender when cooked. If not, cook for longer in 3–5 minute bursts (how quickly it cooks depends on the strength of your microwave and the size of the sweet potatoes). Cut through the skin and scoop out the flesh using a spoon to serve.
Note 3 – Use freshly grated parmesan Pre-grated parmesan doesn’t melt as smoothly and can make the sauce slightly grainy. You can find out more about parmesan here.
Note 4 – Don’t overcrowd the pan Cook the chicken in batches if needed. Overcrowding will cause it to steam instead of brown.
Note 5 – Sauce consistency The sauce will continue to thicken slightly as it sits. If it becomes too thick, add a splash of hot water to loosen it.
Make Ahead
See leftover instructions below.Leftovers
Store in an airtight container in the fridge for up to 3 days. For best results, slice the chicken before storing – this helps it reheat evenly and prevents it from drying out. Reheat in the microwave in 1-minute bursts or in a pan over low heat until warmed through. Add a splash of boiling water from the kettle to loosen the sauce if needed. Not suitable for freezing – the cream-based sauce can split when thawed and reheated.Nutrition Facts
Chicken with Creamy Mushroom Sauce
Amount per Serving
Calories
444
% Daily Value*
Fat
35
g
54
%
Saturated Fat
21
g
131
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
139
mg
46
%
Sodium
942
mg
41
%
Potassium
566
mg
16
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
23
g
46
%
Vitamin A
1391
IU
28
%
Vitamin C
4
mg
5
%
Calcium
285
mg
29
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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