Chicken breast dinners / Recipe 2 of 50
Creamy mushroom chicken
Earthy mushrooms and thyme give this creamy pan sauce plenty of savoury depth.
By Kitchenware UK ·
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A closer look
Why this combination works
Mushrooms make a simple cream sauce feel substantial, with earthy flavour and tender pieces in every spoonful. Browning them properly is the important part: let their moisture cook away so the sauce tastes of mushrooms rather than diluted cream.
What you need for creamy mushroom chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Chestnut mushrooms. Chestnut mushrooms give an earthy, savoury flavour and a pleasantly firm bite. Let their released liquid evaporate before adding the cream so the sauce does not become watery.
- Shallot. Shallot gives a mild onion sweetness without dominating the sauce. Finely chopping it helps it soften quickly and blend into the pan juices.
- Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Thyme. Thyme brings a warm, woody herb flavour that holds up to simmering. Use the leaves rather than tough stems so the finished sauce stays pleasant to eat.
How to make creamy mushroom chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Cook the mushrooms and shallot in the pan for 6 minutes until browned. Add the garlic and thyme for 30 seconds. Pour in the stock, simmer for 2 minutes, then stir in the cream.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with buttered tagliatelle and peas.
The recipe
Creamy mushroom chicken
Serves 4 · Prep 10 min · Cook 30 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 200 g chestnut mushrooms, sliced
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 150 ml low-salt chicken stock
- 150 ml double cream
- 1 tsp thyme leaves
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Cook the mushrooms and shallot in the pan for 6 minutes until browned. Add the garlic and thyme for 30 seconds. Pour in the stock, simmer for 2 minutes, then stir in the cream.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with buttered tagliatelle and peas.