Description
A rich and creamy chicken dish featuring juicy seared chicken breasts smothered in a luscious mushroom and Parmesan sauce, perfect for an elegant yet easy dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Mushroom Sauce
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Garnish
- Parsley or chives, to garnish
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt and pepper thoroughly to enhance flavor.
- Sear the chicken: Heat 1 tablespoon butter and olive oil over medium-high heat in a skillet. Sear chicken breasts until golden brown on each side, approximately 4-5 minutes per side. Remove chicken from pan and set aside on a plate.
- Deglaze the pan: Pour in white wine to deglaze, scraping up any browned bits. Cook for about 30 seconds until most of the wine has evaporated.
- Cook mushrooms: Add remaining 1 tablespoon butter to the skillet. Sauté sliced mushrooms until soft and their liquid has mostly cooked off, about 5 minutes.
- Add garlic: Stir in minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
- Make roux with flour: Sprinkle flour over mushrooms and garlic, stirring constantly for about 1 minute to cook out the raw flour taste.
- Add liquids and cheese: Reduce heat to medium-low. Slowly pour in chicken broth and heavy cream, bringing the mixture to a gentle boil. Gradually stir in Parmesan cheese until it melts smoothly into the sauce.
- Season sauce: Taste the sauce and add salt and pepper as needed to balance the flavors.
- Simmer sauce: Let the sauce simmer gently for 2-3 minutes until it thickens and becomes creamy.
- Reheat chicken: Return the chicken breasts along with any plate juices to the skillet. Simmer for an additional 2 minutes or until the chicken reaches an internal temperature of 165°F and is warmed through.
- Garnish and serve: Sprinkle fresh chopped parsley or chives on top for a fresh finish. Serve the chicken hot with the creamy mushroom sauce spooned over.
Notes
- If using large chicken breasts, slice them in half lengthwise to create cutlets for even cooking and portion control.
- Enhance flavor by adding herbs such as rosemary, thyme, or Italian seasoning to the chicken before searing or to the sauce while simmering.
- Incorporate baby spinach into the sauce for added vegetables and nutrition.
- A splash of lemon juice can be added to the sauce to brighten and balance the creamy richness.
- Dijon mustard can be stirred into the sauce for an extra layer of flavor and a subtle tang.
