Mushroom Sauce Chicken Breast
This recipe features tender pan-seared chicken breasts smothered in a creamy mushroom garlic sauce, enhanced with fresh herbs and a touch of lemon. It’s a comforting yet elegant dish that pairs beautifully with mashed potatoes, rice, or sauteed greens.
Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Chicken:
2 large chicken breasts (butterflied or halved lengthwise)
Salt and black pepper to taste
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter
For the Mushroom Sauce:
1 tablespoon butter
250g (8 oz) mushrooms (cremini, white, or baby bella), sliced
2 garlic cloves, minced
½ cup chicken broth (or vegetable broth)
½ cup heavy cream or half & half
1 teaspoon Dijon mustard
1 tablespoon grated Parmesan cheese
1 teaspoon lemon juice
1 teaspoon chopped fresh thyme or parsley
Salt and pepper to taste
Instructions:
1. Prepare the Chicken:
Season the chicken with salt, pepper, garlic powder, and paprika. Heat olive oil and butter in a large skillet over medium-high heat.
Cook chicken for 4–5 minutes per side, until golden and cooked through (internal temp: 75°C / 165°F). Transfer to a plate and cover to keep warm.
2. Make the Mushroom Sauce:
In the same skillet, add a bit more butter if needed. Sauté mushrooms over medium heat for 5–6 minutes, until browned and tender.
Add minced garlic and cook for 1 minute.
3. Add Liquids & Cream:
Pour in the broth, scraping up brown bits from the pan. Simmer for 2 minutes, then reduce heat and stir in cream, Dijon, Parmesan, lemon juice, salt, and pepper.
Simmer gently until sauce thickens slightly — about 4–5 minutes.
4. Combine & Serve:
Return the chicken to the skillet. Spoon mushroom sauce over the top and cook for 2 more minutes to heat through.
Garnish with fresh thyme or parsley. Serve hot over mashed potatoes, rice, pasta, or with crusty bread.
Notes & Tips:
For a lighter version, use Greek yogurt in place of cream (add at the end off heat).
Add spinach or peas for extra veggies.
Want more flavor? Deglaze the pan with a splash of white wine before adding broth.
Frequently Asked Questions
Q: Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work great. Adjust cooking time slightly.
Q: Is this dish gluten-free?
Yes, as long as your broth and mustard are certified gluten-free.
Q: Can I make it dairy-free?
Use unsweetened cashew cream or a thick oat cream alternative.
Q: Can I prep this in advance?
Yes. Store sauce and chicken separately and reheat gently.
Nutritional Information
Calories 390 kcal
Protein 36g
Carbohydrates 6g
Fiber 1g
Fat 24g
Saturated Fat 10g
Sodium 430mg
Vitamin D 25% DV
Calcium 8% DV
Iron 12% DV