Chicken Breast in Creamy Mushroom Sauce

A quick and comforting dish, this chicken breast in creamy mushroom sauce comes together in just 20 minutes. The pan-seared chicken turns golden and slightly crisp, while the rich mushroom sauce—flavored with garlic, cream, and parmesan—makes every bite indulgent. I find it simple enough for a weeknight meal but special enough to serve when I want to impress.

Why You’ll Love This Recipe

I like how fast and fuss-free this recipe is. By slicing the chicken breasts in half, they cook evenly and stay tender without drying out. The sauce is the star—thick, velvety, and loaded with mushrooms, it clings perfectly to the lightly floured chicken. I also love that I can serve it with so many sides, from mashed potatoes to pasta or even crusty bread to soak up the extra sauce. It’s a dish that feels like restaurant-quality comfort food but comes together with everyday ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

crispy chicken

• 2 chicken breasts, large (boneless, skinless, ~600–700 g total)

• 1/2 tsp salt

• black pepper

• 1/4 cup flour

• 1 tbsp unsalted butter

mushroom sauce

• 2 tbsp unsalted butter

• 300 g mushrooms, sliced (button or Swiss brown)

• 2 garlic cloves, minced

• 3/4 cup chicken or vegetable stock, low sodium

• 1 cup thickened/heavy cream, full fat

• 1/2 cup parmesan, freshly grated

for serving

• 2 tbsp chives or parsley, finely sliced (optional)

Directions

1. Slice each chicken breast in half horizontally to make 4 thin cutlets.

2. Season with salt and pepper, then lightly dust both sides with flour.

3. In a large skillet over medium-high heat, melt 1 tbsp butter. Cook the chicken for about 2 1/2 minutes per side until golden and just cooked through. Remove and keep warm.

4. In the same pan, add the remaining butter and cook the mushrooms over high heat for 4 minutes until golden. Add garlic and cook 1 more minute.

5. Deglaze with a splash of chicken stock, scraping up the browned bits, and simmer until most of the liquid evaporates.

6. Add the rest of the stock and let it reduce slightly, about 1 minute.

7. Stir in cream and simmer 2 minutes until slightly thickened.

8. Add parmesan and stir until melted into the sauce. Adjust seasoning.

9. Return chicken to the pan for about 30 seconds to warm through. Garnish with chives and serve immediately.

Servings and timing

This recipe makes 4 servings. Prep takes about 5 minutes and cooking about 15 minutes, so in 20 minutes I can have this dish on the table.

Variations

• I sometimes swap chicken breast for boneless thighs—they stay juicy and work beautifully.

• For a lighter version, I use evaporated milk instead of cream.

• I like adding baby spinach or a handful of peas to the sauce for extra greens.

• Different mushrooms like cremini, shiitake, or portobello bring a deeper flavor.

• If I want extra richness, I top the chicken with mozzarella before spooning the sauce over.

Storage/Reheating

I store leftovers in the sauce to keep the chicken moist, up to 3 days in the fridge. To reheat, I warm it gently on the stove or in the microwave, taking care not to overcook the chicken. The sauce thickens slightly after chilling, so I sometimes add a splash of stock or cream when reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I can cook the chicken and sauce in advance, then gently reheat them together before serving. The chicken stays tender if it’s stored in the sauce.

What can I use instead of chicken stock?

I sometimes use vegetable stock, which gives a lighter flavor but still balances the creaminess of the sauce.

Can I freeze this dish?

I don’t recommend freezing because cream-based sauces can split. It’s best eaten fresh or kept in the fridge for a few days.

How do I make this recipe lighter?

I swap heavy cream for evaporated milk or half-and-half. It keeps the sauce creamy but reduces fat and calories.

What sides go best with this dish?

I love serving it with mashed potatoes, rice, or pasta to soak up the sauce. Crusty bread or a side salad also work really well.

Conclusion

This chicken breast in creamy mushroom sauce is one of those dishes I keep coming back to. It’s quick, comforting, and adaptable, making it perfect for both weeknights and special occasions. The sauce brings the chicken to life, and I never run short of ways to enjoy it with different sides. It’s the kind of recipe I know I’ll keep in my regular rotation.

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