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Cream of Mushroom Chicken Recipe

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★★★★★

4.4 from 104 reviews

Cream of Mushroom Chicken is a comforting and flavorful dish featuring tender seared chicken breasts nestled in a rich and creamy mushroom sauce, infused with garlic, herbs, and Parmesan cheese. This recipe combines stovetop searing with oven baking to produce juicy chicken with a luscious, savory sauce perfect for a family dinner or special occasion.

Ingredients

Scale

Chicken and Seasoning

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

Mushroom 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 Oven: Preheat your oven to 375°F to prepare for baking the chicken after searing and sauce preparation.
  2. Season Chicken: Season the chicken breasts evenly on both sides with garlic powder, paprika, salt, and cracked pepper to build flavor.
  3. Sear Chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they turn golden brown. If necessary, cook in batches. Remove chicken and set aside.
  4. Sauté Onion: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 3 minutes until translucent. Deglaze the pan with a splash of chicken broth if there are browned bits stuck to the bottom.
  5. Cook Garlic and Mushrooms: Add minced garlic and sliced mushrooms. Cook until mushrooms have browned and their liquid has evaporated, intensifying the flavor.
  6. Add Herbs: Stir in dried thyme and rosemary, cooking for an additional minute to release their aromas.
  7. Reduce Wine: Pour in the dry white wine and cook until the liquid reduces by half, concentrating the taste.
  8. Add Flour: Sprinkle all-purpose flour over the mushroom mixture and stir constantly for about 2 minutes to eliminate the raw flour taste and thicken the sauce later.
  9. Add Broth and Cream: Gradually whisk in the chicken broth and heavy cream, stirring continuously. Bring the sauce to a gentle simmer until it thickens to a creamy consistency.
  10. Incorporate Cheese and Season: Stir in grated Parmesan cheese until smooth and melted. Taste and adjust seasoning with additional salt and pepper if needed.
  11. Combine Chicken and Sauce: Nestle the seared chicken breasts back into the mushroom sauce within the skillet. Transfer the ovenproof skillet to the preheated oven.
  12. Bake: Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
  13. Rest and Serve: Let the dish rest for a few minutes out of the oven before serving, allowing the flavors to settle and the sauce to thicken further.

Notes

  • Pounding chicken breasts to an even thickness ensures even cooking.
  • If you don’t have a dry white wine, you can substitute with additional chicken broth or a splash of white grape juice for a non-alcoholic version.
  • Use an ovenproof skillet or transfer the chicken and sauce to a baking dish before baking.
  • Checking the internal temperature of chicken with a meat thermometer is recommended for food safety.
  • This dish pairs well with rice, mashed potatoes, or pasta to soak up the creamy mushroom sauce.

Keywords: Cream of Mushroom Chicken, chicken breast recipe, creamy mushroom sauce, baked chicken, easy dinner, comfort food

Find it online: https://thefoodrecipe.com/cream-of-mushroom-chicken-recipe/