Chicken Breast in Creamy Mushroom Sauce
Chicken Breast in Creamy Mushroom Sauce

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken breast in creamy mushroom sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Breast in Creamy Mushroom Sauce is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken Breast in Creamy Mushroom Sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

In this homemade cream of mushroom chicken recipe, pan fried chicken breasts are cooked to golden-brown perfection and cloaked in the creamiest This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters. Chicken Thighs With Creamy Mushroom Garlic Sauce. One Pan Chicken + Cream Sauce.

To begin with this recipe, we must prepare a few components. You can cook chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce:
  1. Make ready 3 tbsp olive oil - divided
  2. Prepare 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
  3. Get 1/2 small yellow onion - finely diced
  4. Make ready 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
  5. Make ready 1 clove garlic - minced
  6. Prepare 1/2 tsp dried thyme
  7. Get 1 1/4 cup unsalted or low sodium beef broth or stock
  8. Take 2 tsp balsamic vinegar
  9. Prepare 2/3 cup heavy cream
  10. Make ready 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
  11. Get sea salt and black pepper
  12. Get garlic powder
  13. Make ready onion powder

Chicken breasts can be pretty bland but I like to think of them as a blank canvas. So we season the chicken with some thyme and rosemary and pan-sear it. At this point, it's already good on its own, but we'll also be adding some mushrooms in a rich and creamy sauce seasoned with a little garlic. Stuffed Chicken & Creamy Mushroom Sauce.

Instructions to make Chicken Breast in Creamy Mushroom Sauce:
  1. First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
  2. Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
  3. Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
  4. Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
  5. Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
  6. Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
  7. Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
  8. Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
  9. Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
  10. Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!

This stuffed chicken breast is special enough for any occasion but easy enough for anytime. MUSHROOM SAUCE: Melt four tablespoons of butter in a large skillet. Saute the garlic and the onion in the butter. You will love preparing this delicious pan-fried chicken breast with creamy mushroom sauce for your lunch or dinner. We also served with some steamed broccoli and cauliflower.

So that is going to wrap it up for this exceptional food chicken breast in creamy mushroom sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!