Chicken with Creamy Mushroom Sauce

This juicy chicken is pan seared until golden brown, then braised in a parmesan-spiked cream sauce with mushrooms, white wine and garlic. The chicken is buttery soft and the sauce is creamy and luxurious.

Course Main Course

Cuisine American

Keyword chicken, cream sauce, mushrooms, skillet chicken, vermouth

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 519kcal

Author Robin Miller

Equipment

Skillet

Ingredients

1 1/4 pound boneless skinless chicken thighs or boneless skinless chicken breasts or tenders
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter
10 ounces sliced mushrooms cremini or button
2 cloves garlic minced
1/2 cup dry white wine or more chicken broth
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated or shredded parmesan cheese preferably freshly grated
Chopped fresh chives for serving

Instructions

Season both sides of the chicken with salt and black pepper. Coat both sides of the chicken with the flour and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides. Transfer the chicken to a plate (leave any oil and browned bits in the pan) and set aside.
Melt the butter in the same pan over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until soft and nicely browned. Season the mushrooms with salt and black pepper. Add the garlic and cook for 30 seconds.
Add the wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer. Reduce the heat to medium-low and add the cream. Stir in the parmesan cheese and stir until the cheese has melted.
Return the chicken to the pan with any accumulated juices from the plate. Simmer for 10 minutes, until the chicken is cooked through and the sauce has thickened and reduced.
Top with chives and serve.

Nutrition