Chicken with Mushroom Cream Sauce
There’s something undeniably comforting about a plate of Chicken with Mushroom Cream Sauce. The tender chicken cutlets paired with a velvety mushroom sauce create a dish that feels both indulgent and satisfying. This recipe not only delivers on flavor but also comes together in a snap. Perfect for a weeknight dinner or a special occasion, this creamy delight is sure to impress. Let’s dive into why this recipe works and how to make it.
Why This Recipe Works
Chicken with Mushroom Cream Sauce is the perfect marriage of flavors and textures. The chicken cutlets are pounded to a uniform thickness, ensuring they cook evenly and remain juicy. The addition of mushrooms adds an earthy depth, while the garlic enhances the overall flavor profile. A rich heavy cream sauce envelops everything, creating a luxurious finish. Together, these elements make for a dish that’s not only delicious but also visually appealing. Plus, it’s quick enough to whip up on a busy weekday!
Ingredient Checklist
- 2 lbs boneless, skinless chicken breast, cut or pounded to thin cutlets
- 2 tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb mushrooms, sliced
- 3 cloves garlic, pressed
- 1/2 tsp salt
- 2 cups heavy cream
- 1/2 cup parmesan cheese, grated
Gear Checklist
- Large skillet: For sautéing the chicken and creating the sauce.
- Meat mallet or rolling pin: To pound the chicken cutlets to an even thickness.
- Spatula: For flipping the chicken and mixing the sauce.
- Measuring cups and spoons: To ensure correct ingredient quantities.
- Cutting board and knife: For slicing the mushrooms and garlic.
From Start to Finish: Chicken with Mushroom Cream Sauce
Step 1: Prepare the Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness, about 1/2 inch. This helps them cook evenly and remain juicy. Once pounded, season both sides with garlic powder, salt, and pepper.
Step 2: Dredge the Chicken
On a large plate, combine the flour with 1/2 teaspoon of salt. Dredge each chicken cutlet in the flour mixture, shaking off any excess. This will create a nice crust when cooked.
Step 3: Sear the Chicken
In a large skillet over medium-high heat, add the olive oil and butter. Once the butter has melted and is bubbling, add the chicken cutlets in a single layer. Cook for 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 4: Sauté the Mushrooms
In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes, or until they are browned and have released most of their moisture. Add the pressed garlic and sauté for an additional 1-2 minutes until fragrant.
Step 5: Create the Cream Sauce
Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the skillet. Add the grated parmesan cheese and stir until melted and the sauce thickens slightly. Season with an additional 1/2 teaspoon of salt, adjusting to taste.
Step 6: Combine and Serve
Return the chicken to the skillet, spooning the mushroom cream sauce over the top. Let everything simmer together for a few minutes to meld the flavors. Serve hot, garnished with fresh parsley if desired.
Variations for Dietary Needs
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend for dredging the chicken.
- Low-carb: Replace heavy cream with coconut cream and omit the flour for a keto-friendly version.
- Mushroom-free: If you’re not a fan of mushrooms, you can replace them with spinach or broccoli for a different flavor and texture.
- Non-dairy: Use a dairy-free cream alternative and nutritional yeast instead of parmesan for a vegan version.
Notes from the Test Kitchen
The key to a luscious cream sauce is to ensure you’re using high-quality heavy cream. It makes a significant difference in the richness of the sauce. Also, feel free to experiment with herbs like thyme or rosemary for added flavor. Fresh herbs can elevate this dish even more!
Keep It Fresh: Storage Guide
To store leftovers, let the Chicken with Mushroom Cream Sauce cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if the sauce has thickened too much.
Chicken with Mushroom Cream Sauce Q&A
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and sauce ahead of time. Just store them separately in the refrigerator and reheat before serving.
What can I serve with Chicken with Mushroom Cream Sauce?
This dish pairs beautifully with pasta, rice, or mashed potatoes. A side of steamed vegetables complements the meal perfectly.
Can I freeze Chicken with Mushroom Cream Sauce?
While it’s best enjoyed fresh, you can freeze the chicken and sauce. Store them in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
What kind of mushrooms work best for this recipe?
Cremini or button mushrooms are ideal for this dish, but feel free to use shiitake or portobello for a more robust flavor.
Bring It to the Table
There’s truly nothing like the aroma of Chicken with Mushroom Cream Sauce wafting through your kitchen. As you gather around the table, this dish invites conversation and satisfaction. Each bite is a reminder of the simple joys of home-cooked meals. Whether you’re impressing guests or enjoying a cozy dinner with family, this Chicken with Mushroom Cream Sauce is sure to be a hit. So roll up your sleeves and get ready to savor a deliciously creamy experience that will leave everyone asking for seconds!
Chicken with Mushroom Cream Sauce
Ingredients
Equipment
Method
- Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness, about 1/2 inch. Season both sides with garlic powder, salt, and pepper.
- On a large plate, combine the flour with 1/2 teaspoon of salt. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- In a large skillet over medium-high heat, add the olive oil and butter. Once the butter has melted and is bubbling, add the chicken cutlets in a single layer. Cook for 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the sliced mushrooms. Sauté for about 5 minutes, or until they are browned and have released most of their moisture. Add the pressed garlic and sauté for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the skillet. Add the grated parmesan cheese and stir until melted and the sauce thickens slightly. Season with an additional 1/2 teaspoon of salt, adjusting to taste.
- Return the chicken to the skillet, spooning the mushroom cream sauce over the top. Let everything simmer together for a few minutes to meld the flavors. Serve hot, garnished with fresh parsley if desired.
Notes
- Use high-quality heavy cream for a richer sauce.
- Experiment with herbs like thyme or rosemary for added flavor.
- Store leftovers in an airtight container for up to 3 days.
