Crispy tender chicken seared to perfection, smothered in the garlicky creamy mushroom sauce.
Crispy tender chicken with creamy mushroom sauce is all you need for a quick weeknight meal. It comes together in less than 30 minutes and its a very simple recipe. Rich, creamy, mushroom sauce smothering perfectly cooked tender chicken – its amazingly good ! And the best part is that its a one pan recipe, so that’s makes it even more awesome.
How to Cook Chicken?
I use breast fillet which I cut in half horizontally to make 4 steaks . Thigh fillets work as well. Just make sure that fillets are even sized to allow them to cook within the same time. Sprinkle some salt, pepper, paprika and dust some plain flour on both sides. This forms a light crust and makes chicken nicely golden. In a pan cook chicken with some oil and butter until its fully cooked. Avoid over cooking as it results in dry and chewy chicken.
Creamy Mushroom Sauce
Creamy Mushroom sauce is the hero of this dish. Any type of small mushrooms are good to use. Swiss/Cremini mushrooms or button mushrooms are great. I’ve just used white button mushrooms that are sliced. In the same pan used for chicken add butter and sautee mushrooms with some garlic. You can use full fat cream or for low fat option use evaporated milk or low fat cream. Season the sauce with salt and pepper.
Once the sauce is simmering and is thickened a little bit add the chicken back into it. Sprinkle with some herbs – dried herb like oregano, basil or parsley or you can use freshly chopped herbs too.
Watch How to Make it.
HOW TO SERVE IT ?
Serve this creamy chicken over rice, pasta or mash potatoe. If you want low carb and keto option cauliflower rice or zucchini noodles are good option too. I love to to serve it with some fresh salad and chips, just like how it is at my favourite restaurant.
Other Quick Dinners to Try:
Chicken Fajita Pasta
Chicken Souvlaki with Tzatziki
Chicken Fajitas
Chicken with Creamy Mushroom Sauce
Ingredients
Chicken
- 2 Chicken Breast Fillets
- 1/2 tsp Salt
- 1 tsp Cracked Black Pepper
- 1 tsp Paprika
- 2 tbsp plain flour
- 1 tbsp Cooking Oil
- 1 tbsp Butter
Creamy Mushroom Sauce
- 250 g Mushrooms Sliced
- 2-3 Garlic Gloves (Minced)
- 1 cup Thickened Cream See Notes
- ½ cup Chicken Stock
- 1 tsp Dijon Mustard
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Butter
- Dried or Fresh herb for garnish (Parsley, Basil or oregano)
Instructions
Cooking Chicken
- Split the chicken breast by cutting into half horizontally. If the fillets are too thick pound them slightly.
- Sprinkle with salt, pepper and dust some flour, spread it with hand and repeat this for the other side too.
- In a pan heat oil and butter over the medium heat. Add chicken and cook until chicken is cooked through. Remove the chicken and cover it to keep warm.
- In the same pan add butter and allow it to melt on medium high heat. Add garlic and mushrooms. Cook until mushrooms are lightly brown.
- Add chicken stock, mix and add cream. Stir it and add mustard. Season with salt and pepper.
- Allow the sauce to simmer until its slightly thickened. Return the chicken back into the sauce.
- Sprinkle with any choice of your favourite herb fresh or dried.
- Serve immediately with mash, rice or salad.
Notes
- Use full fat cream, for low fat version evaporated milk or low fat cream can also be used.
