Chicken breast, tender and succulent, marinated in a creamy garlic mushroom sauce, is a comforting meal that can be on your table in just 30 minutes! By using simple ingredients and cooking techniques, you can impress your loved ones with a restaurant-quality dinner in no time.
Working with skinless, boneless chicken breasts is quite easy. They are readily available and don't require much preparation. They also cook quickly, meaning you can have a home-cooked dinner ready in no time!
It's no wonder they are favorites among my family members.
What goes into Chicken with Mushroom Sauce?
The ingredients for this dish are quite simple, but they work like magic when combined with a touch of care.
I prefer using skinless, boneless chicken breasts because they are easy to work with and have slightly fewer calories compared to chicken thighs.
For the sauce, you'll need button mushrooms. However, if you're looking for more interesting flavors and variations, consider using a mix of wild mushrooms. Check out my mushroom stroganoff recipe where I write extensively about different types of mushrooms.
I use a combination of earthy mushrooms, shallots, garlic, dry white wine, heavy cream, and whole grain mustard for extra depth.
You can also use thyme, tarragon, rosemary, or any other herbs you prefer.
How do I make the Mushroom Sauce for Chicken?
As you can imagine, the mushroom sauce is the star here. It truly elevates the dish, and the good news is that making the sauce is very easy and quick.
Mushrooms bring a lot of flavors to the pan and once they're infused with the aromatic and woody rosemary, they truly shine.
We start the sauce by browning the mushrooms to enhance their flavor, then we add finely chopped shallots and minced garlic. Once the mushrooms are golden and the onions and garlic are softened, I like to deglaze the pan with a bit of dry white wine.
What does the wine do to the sauce?
After browning meat and/or vegetables, adding a bit of wine to the hot pan is called deglazing. It's a very useful technique that accomplishes two things.
Browning is typically done over high heat, and if left for too long, it can lead to burning and subsequently, bitter-tasting food. Deglazing the pan helps prevent burning as the extra liquid quickly reduces the temperature.
The wine also imparts additional flavors to the sauce and balances it out.
I finish the sauce with a touch of chicken stock, a generous splash of heavy cream, and a tablespoon of whole grain mustard.
What can I serve with Chicken in Mushroom Sauce?
Several side dishes work exceptionally well to complement this rich sauce. I'd recommend choosing something simple like rice or potatoes, as the sauce is already quite rich and needs some balance.
Ingredients:
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breasts
- Salt and pepper
- 250g/8oz button mushrooms, sliced or chopped
- 2 small onions, chopped
- 3 cloves of garlic, finely chopped
- 2 teaspoons fresh or 1 teaspoon dried rosemary
- 1 tablespoon all-purpose flour
- 80ml/1/4 cup dry white wine
- 80ml/1/4 cup chicken stock
- 375ml/1.5 cups double/heavy cream
- 1 tablespoon whole grain mustard
- Salt and pepper to taste
Instructions:
- Cut the chicken breasts in half lengthwise, season with salt and pepper, and brown them in olive oil over medium heat until golden on both sides. Transfer to a plate. (Note: Chicken won't be fully cooked at this point.
- In the same pan, add the sliced/chopped mushrooms, rosemary, salt, and pepper, and sauté the mushrooms for 2-3 minutes over medium heat until they start to brown. Add chopped onions and minced garlic, and cook for 1-2 minutes. Stir in the flour and mix well. Pour in the dry white wine and use a spatula to scrape up any browned bits from the bottom of the pan
- Return the partially cooked chicken breasts along with any juices to the pan. Pour in the chicken stock and heavy cream, and add the whole grain mustard. Stir everything together.
- Lower the heat to a simmer and let the sauce bubble gently for about 10 minutes, or until the chicken is cooked through. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Notes:
- You can use shallots instead of onions for a milder flavor.
- Rosemary can be substituted with thyme, tarragon, or your preferred herbs.
- Dry white wine can be replaced with a mixture of white grape juice and 1 tablespoon of apple cider vinegar.
- Nutritional Information (per serving):
- Carbohydrates: 7g
- Protein: 19g
- Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 134 mg
- Sodium: 524 mg
- Potassium: 515 mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 941 IU
- Vitamin C: 3 mg
- Calcium: 50 mg
- Iron: 1 mg
Enjoy your delicious Chicken with Mushroom Sauce!
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