Prep Time  15minutes
Cook Time  25minutes
Total Time  40minutes

Chicken with Mushroom Cream Sauce

One of the nice things about chicken is its mild, straight forward flavor that goes along with so many other foods and sauces.  Which is probably why just about every culture on earth has some really great, unique and delicious, chicken recipes, that use the natives ingredients of the region.  In this recipe video, I show you how to make a simple seared chicken breast with a mushroom cream sauce.  I use chanterelle mushrooms, but you can use just about any type that’s available and that you like.  You also can leave out the cream if you’d like.  However, chicken is obviously a pretty lean meat, and the few tablespoons of cream with each chicken breast will provide a bit of fat, to help carry flavors and textures throughout your pallet.  And the calorie/fat cost is not all that significant.  Finally, you can make this dish is about 30 minutes (max) which makes it a great option, just about any day of the week. Hope you enjoy it as much as I do.

Recipe Overview and Keys to Success

  • It’s important to sear the chicken right.  Searing will both give great flavor, by caramelizing the outside of the chicken, and help ensure that you don’t over cook the breasts, drying them out.
  • Make sure to cook off the mushrooms first, and get them nicely well-done.  They will actually take much longer to cook through (about 15 minutes) and you want to get almost all the water cooked out, so they have nice crispy outsides, and tender centers.  They can also sit around a while waiting for the chicken to cook, without losing their flavor/texture.
  • Use the same pan for everything, the mushrooms, the chicken and the sauce.  Each ingredient provides additional flavor to the ultimate sauce, and there’s no reason to dirty another pan
  • Finally, it’s easy to thicken or thin out the cream sauce if needed.  To thicken it, just allow it to simmer longer; to make it thinner, you can easily just add some water, stock, or even more cream


Ingredients (for 3 servings)
  • 3 Boneless, skinless chicken breasts
  • 1.5 cups of chopped mushrooms
  • 1/2 pint of cream
  • 2 tablespoons of chopped parsley
  • 1 diced shallot
  • 1 diced garlic clove
Chicken with  Mushroom Sauce
  • Chop the mushrooms into 1/2 inch to 1 inch dice
  • Saute the mushrooms in olive, until they are fully cooked through, making sure to season them with salt/pepper – they will reduce in volume by at least half
  • While the mushrooms cook, allow the chicken to come up to room temperature, and season with salt and pepper
  • If the chicken is thicker on one side than the other, give the thick side a couple whacks with your hand, to flatten it out and to make the thickness more uniform
  • Once the mushrooms are cooked, add the diced shallot and garlic, and cook for 1 – 2 minutes, until just softened
  • Remove the mushrooms to a bowl, and sear the chicken breasts off in the same pan.  Add more olive oil if needed.
  • If the chicken is thin enough, it will cook through after searing on both sides for 4 – 5 minutes over high heat.  If needed, you can move the whole pan into a pre-heated 400 degree oven for another 4 – 5 minutes to cook through
  • Once cooked, remove the chicken to a plate, and cover with foil
  • Add the cream to the pan, along with the mushrooms, and turn the heat to high.  Use a wooden spoon to deglaze, scraping up all the bits off the bottom of the pan
  • Bring to a heavy simmer, and reduce the cream sauce for 2 – 3 minutes, until the desired thickness is reached (you can always add some water if you need to thin it out)
  • Stir in the chopped parsley

Plate a few spoonfuls of sauce on to your plate, and then lay the cooked chicken breast over the sauce, a bit off center, and you are good to go.  Hope you enjoy it!

Wine Recommendation:  With this chicken and mushroom dish, I’ll generally serve a nice spicy flavored Pinot Noir.  Pinot and mushrooms pair wonderfully together, and the cream in the sauce will provide enough fat to balance out the tannins.

Chicken with Mushroom Cream Sauce Recipe

Comments (8 )

January 21st, 2013 - 3:10pm
Hi I was wondering what type of mushrooms did you used? by the way I love your recipes they are delicious!!!!
January 22nd, 2013 - 10:16pm
These are chanterelles...but really any would work great. My goto is usually crimini
September 21st, 2013 - 4:20pm
Hey can you tell me what kind of cream is the one you use? I thought it was Daisy Sour cream.. Thank you!
September 17th, 2014 - 1:28pm
ichigobunny5 months ago What cream do you use? Is it like all purpose cream? Sorry im new to this Reply · Dave Beaulieu4 months ago It's called heavy cream or whipping cream.
March 19th, 2014 - 7:47pm
Hi, Looks like a very good recipe. Would love to do it this week, can you please let me know what kind of cream it is? Is it heavy cream? Thanks so much! Regards, Fiona
September 17th, 2014 - 1:29pm
ichigobunny5 months ago What cream do you use? Is it like all purpose cream? Sorry im new to this Reply · Dave Beaulieu4 months ago It's called heavy cream or whipping cream.
February 15th, 2016 - 8:31pm
Made this tonight and it was a big hit. It will now be a regular around our house. Thanks Dave!
January 31st, 2023 - 1:57am
I ᴡɑs very pleased to uncover tһis site. I wanted t᧐ thɑnk yοu foг ߋnes tіme fօr thiѕ wonderful read 온라인 카지노 카지노사이트 바카라사이트 토토사이트 호텔 카지노

Leave a comment

Top Categories

Our most popular recipes in our most popular foods.


Our best pasta recipes & techniques will have you cooking like an Italian Grandma.


The best chicken recipe, is the well-cooked chicken recipe. Learn our secrets now...


Tired of dull, dry pork? So are we! Learn how to make the best chops on the block.


Fear not! The grill, the pan, the oven, we've got you covered with the recipes and techniques to get the perfect steak...