Chicken with Mushroom Sauce is a delightful and comforting dish that combines tender, pan-seared chicken breasts with a rich and creamy mushroom sauce. This recipe is perfect for a cozy dinner at home and is versatile enough to be served over rice, pasta, or potatoes. Whether you’re an experienced cook or just starting in the kitchen, this recipe is straightforward and guarantees a delicious meal every time.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (optional, for garnish)

How to Make Chicken with Mushroom Sauce

Step-by-Step Instructions

1. Prepare the Chicken:
   • Start by seasoning the chicken breasts with salt and black pepper on both sides.
   • Dredge each chicken breast in the flour, ensuring it’s lightly coated. Shake off any excess flour.
2. Heat the Pan:
   • In a large skillet, heat the olive oil over medium-high heat.
   • Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until they are golden brown and fully cooked through.
   • Once cooked, remove the chicken breasts from the skillet and set them aside.
3. Cook the Mushrooms:
   • Using the same skillet, add the sliced mushrooms and cook for about 5 minutes, or until they are browned and tender.
   • Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
4. Make the Sauce:
   • Pour the chicken broth into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan to enhance the flavor.
   • Stir in the heavy cream and dried thyme. Allow the sauce to simmer for 3-4 minutes, or until it thickens slightly.
5. Combine Chicken and Sauce:
   • Return the cooked chicken breasts to the skillet, spooning the mushroom sauce over them.
   • Simmer for an additional 2-3 minutes to ensure the chicken is heated through and the flavors meld together.
6. Garnish and Serve:
   • If desired, sprinkle the dish with chopped fresh parsley for a pop of color and added freshness.
   • Serve the chicken with mushroom sauce over your choice of rice, pasta, or potatoes.

Helpful Tips

• Flour Coating: Make sure to shake off excess flour after dredging the chicken breasts. This prevents the flour from clumping and burning in the pan.
• Mushroom Varieties: You can use different types of mushrooms like cremini, shiitake, or portobello for a more robust flavor.
• Thickening the Sauce: If the sauce is too thin, continue simmering it until it reaches the desired consistency. If it’s too thick, you can thin it out with a little extra chicken broth.

Check out also Creamy Mushroom Chicken Recipe and Thai Chicken Curry with Coconut Milk Recipe

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used in this recipe. Adjust the cooking time as thighs may take slightly longer to cook through.

Q: Can I make this dish ahead of time?
A: Yes, you can make the mushroom sauce ahead of time and reheat it with the chicken when ready to serve.

Q: What can I serve with Chicken with Mushroom Sauce?
A: This dish pairs well with rice, pasta, mashed potatoes, or even a side of steamed vegetables.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken and mushroom sauce gently on the stovetop over low heat until warmed through. Add a splash of chicken broth or water if the sauce has thickened too much during storage.
• Freezing: While the chicken can be frozen, the creamy sauce may not freeze well. If you plan to freeze, consider doing so before adding the cream, and add it fresh when reheating.

Enjoy your Chicken with Mushroom Sauce as a delightful, hearty meal that is sure to become a favorite in your recipe collection!