Chicken in a Creamy Mushroom Sauce ๐๐Part 2
When I first shared this recipe back in 2022, it went viral racking up over 27 million views across my social media channels! And honestly, itโs no surprise. This dish is rich, creamy, and bursting with flavor, a true comfort food classic.
Serve it with rice, mashed potatoes, or go lighter with a side of salad or roasted veggies. However you plate it, itโs always a crowd-pleaser!
Save this oneโyouโll want to make it again and again.
โโIngredientsโโ
4 chicken breasts (pound gently to even thickness)
1 teaspoon paprika
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon Adobo
1 teaspoon chili powder
3 tablespoons oil
2 tablespoons unsalted butter
1 large onion
2 8oz trays mushrooms (slice)
5 cloves of garlic (minced)
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 cup shredded or grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
parsley for garnish
โGreen Beansโ
1 pound green beans (trimmed)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Prep the Chicken: gently pound each chicken breast to an even thickness for quicker, even cooking. Season the chicken generously on both sides with paprika, lemon pepper, garlic powder, adobo and chili powder.
2. Heat oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt the butter. Add sliced onions, Sautรฉ for about 2 minutes. Add the sliced mushrooms and cook for about 5 minutes, until theyโre golden and tender. Next add in the minced garlic and cook for about 1 minute until fragrant.
4. Sprinkle in the flour and stir well to coat the mushrooms. Cook for about 1 minute to remove the raw flour taste.
5. Pour in the chicken broth, heavy cream, Worcestershire sauce and Stir until smooth. Add Parmesan cheese, salt, and black pepper. Let the sauce simmer for 1-2 minutes, stirring occasionally.
6. Return the chicken (with all its juices) to the pan. Spoon some sauce over the top. Cover and let simmer on medium-low heat for 10 minutes, or until the chicken is cooked through and tender. Garnish with parsley when done.
7. Green beans: Trim the ends off the green beans and rinse well.
8. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the green beans. Sprinkle in garlic powder, salt, black pepper and cook for about 8-10 minutes, stirring occasionally. until the beans are tender-crisp.
9. Plate the creamy mushroom chicken over a bed of fluffy white rice, add a side of those perfectly sautรฉed green beans, and donโt forget to spoon that rich and creamy sauce over the top. Finish with a sprinkle of fresh parsley and enjoy every bite!
I'm always looking for ways to adapt my favorite recipes, and this creamy mushroom chicken is no exception! While the original recipe uses chicken breasts, I've found that using chicken thighs mushrooms cream incredibly well too. Chicken thighs tend to be more forgiving and retain moisture beautifully, making them extra tender in this rich sauce. For chicken thighs, I usually sear them a bit longer to get a golden crust, then let them simmer in the sauce until they're fall-apart tender. Itโs a wonderful alternative if you prefer dark meat or have thighs on hand. For those who prefer a different cooking method, I've even experimented with a "roasted chicken and mushrooms" approach. What I do is roast the seasoned chicken pieces and sliced mushrooms on a sheet pan until they're nearly done, then I prepare the creamy mushroom sauce separately and either toss them together or pour the sauce over the roasted components. This can create a slightly different texture, with more caramelized edges on the chicken and mushrooms, and it's a great option if you want to oven-bake instead of pan-sear. I also get asked about making a healthier mushroom sauce for chicken. While nothing beats the indulgence of heavy cream, I sometimes lighten it up by using a combination of half-and-half and chicken broth, or even a dairy-free unsweetened milk alternative. Increasing the amount of mushrooms and stirring in some fresh spinach at the end can also boost the nutritional value without compromising the delicious creamy texture. It's all about balance! If you're a fan of a good casserole, this recipe's sauce is fantastic for a "cream of mushroom chicken bake." After preparing the chicken and sauce, you can layer it in a baking dish, maybe add some cooked egg noodles or rice at the bottom, top with a sprinkle of extra Parmesan or breadcrumbs, and bake until it's bubbly and golden. Itโs an ultimate comfort food casserole that's perfect for feeding a family or for meal prepping. The oven does most of the heavy lifting, giving you more time to relax. My top tip for how to make creamy mushroom sauce for chicken perfectly every time is to let your mushrooms get really golden before adding the garlic. That deep brown color means maximum flavor. Also, make sure to cook out the flour for a minute or two to avoid any raw taste. And don't be afraid to adjust the seasonings to your liking โ a pinch more black pepper or a dash of fresh thyme can really elevate the sauce. Enjoy experimenting with this versatile and incredibly delicious creamy mushroom sauce!
See more comments