Chicken with Creamy Mushroom Sauce

My Chicken with Creamy Mushroom Sauce is the elevated version of a classic comfort food dish. Chicken breasts are pan seared, giving them a beautiful golden crust, and finished off in a creamy, rich and velvety mushroom sauce. The sautéed mushrooms add a nutty profile to this dish while the heavy cream, white wine, chicken stock, and thyme combine to create a pan sauce, best described as a symphony of flavours. Get ready for a satisfying bite!

Treat yourself to a delicious weeknight dinner simply because you deserve it! This dish is also guest worthy and makes for a lovely menu item when entertaining. So, let me show you how it’s done! Grab a spoon and come and cook with me! Enjoy!

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves: 4

Ingredients:

• 4 boneless, skinless chicken breasts (0.75 kg or 1.6 lbs)

• 1/2 tsp coarse salt

• Freshly ground pepper

• 2 1/2 Tbsp olive oil

• 454g (1 lb) cremini mushrooms, cut into 1/4 inch slices

• 4 cloves of garlic, finely chopped

• 1 Tbsp fresh thyme leaves

• 1/2 cup dry white wine

• 1/2 cup chicken stock

• 1 cup heavy cream

• 1/4 cup Parmesan cheese, freshly grated

• Additional thyme leaves, as garnish

Instructions:

1. Remove the chicken breasts from the refrigerator and let them come to room temperature for 30 minutes. Pat them dry with a paper towel and season with salt and pepper.

2. Heat a large stainless steel or cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and the seasoned chicken breasts. Cook the chicken for 5 minutes per side.

3. Remove the chicken breasts from the skillet and transfer them to a plate and set aside.

4. Return the skillet to the heat, add the mushrooms and thyme and sauté for 5 minutes. Toss in the garlic and cook it for an additional 30 seconds.

5. Reduce the heat to medium-low and deglaze the pan with white wine. Let the wine reduce by half. Add in the chicken stock, heavy cream, and parmesan cheese.

6. Let the sauce come to a simmer and add the chicken back into the skillet. Spoon the mushroom sauce over top and then cover and cook for an additional 10 minutes or until the chicken is cooked through. Serve it over pasta or rice or alongside mashed potatoes and enjoy!