Get ready for a scrumptious weeknight dinner with this chicken breast recipe that’s super easy and crazy delicious. You’ll love the juicy chicken covered in a creamy garlic mushroom sauce that’s loaded with flavor. So good, you’ll wanna lick the plate!
Ingredients:
- Chicken breasts
- Mushrooms
- Cloves garlic (minced)
- Clove garlic (crushed)
- Onion
- Chicken stock, broth, or water
- Heavy cream (sub fresh cream/creme fraiche)
- Olive oil
- Butter
- Dried oregano
- Fresh parsley (1 tsp dried)
- Parmesan cheese (sub with preferred cheese)
- Salt and pepper (as needed)
- Optional: chicken stock cube (if using water)
Making The Chicken Breast with Creamy Garlic Mushrooms Sauce
Preparation:
Begin by slicing your chicken breasts into 1/2-inch thick filets.
Season your chicken with 1/2 tsp salt and pepper, and allow it to marinate for 15-30 minutes.
Clean your mushrooms and slice them into chunky pieces.
Finely chop your onion, garlic, and parsley.
Cooking:
In a pan, heat 1 tbsp of olive oil over medium heat. Add 1 crushed garlic clove and let it infuse into the oil.
Increase the heat to medium-high and sear the chicken breasts for 2 minutes per side until they are browned.
Reduce the flame to low, cover the pan with a lid, and let the chicken cook for 3 minutes.
Remove the chicken from the pan and let it rest on a plate for at least 5 minutes. The chicken should be fully cooked by now.
If you need to cut the chicken, you may do so after it has rested.
In the same pan, increase the flame to medium-high and add the mushrooms in a single layer. If needed, add more oil.
Let the mushrooms brown well while stirring occasionally.
When the mushrooms have browned, reduce the flame to low and add 1 tbsp of cold butter. This will bring down the temperature of the pan and keep the onion and garlic from burning.
When the butter has melted, add the onions and sauté until they become translucent. Add the garlic and sauté for 30 seconds.
Add the chicken broth, stock, or water, along with any herbs of your choice.
Increase the flame and let the liquid reduce until it is reduced by half.
Reduce the flame to low and pour in the cream, pepper, and grated cheese. Mix well and switch off the flame.
Add the chicken breasts back to the pan and let them sit in the sauce for about 10 minutes before serving. This will allow the chicken to absorb the flavors of the sauce.
Your dish is now ready to be served! Enjoy your delicious meal.
Frequently Asked Questions
Can I use other types of meat instead of chicken?
Yes, you can use other types of meat like beef, pork, or even shrimp. Adjust the cooking time accordingly based on the type of meat.
Can I use dried mushrooms instead of fresh mushrooms?
Yes, you can use dried mushrooms, but you will need to soak them in hot water for about 20 minutes before using them in the recipe. Make sure to drain them well before slicing.
Can I use vegetable broth instead of chicken broth/stock/water?
Yes, you can use vegetable broth or any other type of broth you prefer.
Can I omit the cream or use a lighter cream substitute?
Yes, you can use a lighter cream substitute like half-and-half or milk, or omit the cream altogether for a lighter version of the recipe.
Can I make this recipe ahead of time?
Yes, you can make the sauce ahead of time and refrigerate it for up to 3 days. When you’re ready to serve, simply reheat the sauce and add the cooked chicken.
Can I freeze this recipe?
Yes, you can freeze the sauce without the chicken for up to 2 months. When you’re ready to serve, thaw the sauce and add cooked chicken.
Tools Needed:
- Cutting board
- Knife Pan with a lid
- Wooden spoon or spatula
- Measuring cups and spoons
Chicken Breast with Creamy Garlic Mushroom Sauce
This chicken breast recipe is easy, delicious and perfect for a weeknight dinner. The tender chicken is seared and then smothered in a creamy garlic mushroom sauce that is packed with flavor.
Ingredients
- 2 chicken breasts
- 200g/7 ounces mushrooms
- 5-6 cloves garlic (minced)
- 1 clove garlic (crushed)
- 1 medium onion
- 1/2 cup chicken stock, broth or water
- 1/2 cup heavy cream (sub fresh cream/creme fraiche)
- 1-2 tbsp Olive oil
- 1 tbsp Butter
- 1 tsp dried oregano
- 2 tsp fresh parsley (1 tsp dried)
- 1/4 cup parmesan cheese (sub with preferred cheese)
- Salt and pepper (as needed)
- Optional: 1 chicken stock cube (if using water)
Instructions
Preparation:
- Cut the chicken breasts into 1/2-inch thick filets.
- Marinate the chicken with 1/2 tsp of salt and pepper for 15-30 minutes.
- Slice the mushrooms into chunky pieces.
- Finely chop the onion, garlic, and parsley.
Cooking:
- Heat 1 tbsp of olive oil in a pan and add 1 crushed garlic clove to infuse the flavor.
- Increase the heat to medium-high and sear the chicken breasts for 2 minutes on each side.
- Reduce the flame to low, cover the pan with a lid, and let the chicken cook for 3 minutes.
- Remove the chicken from the pan and let it rest on a plate for at least 5 minutes. The chicken should be fully cooked by now. If needed, you can cut the chicken after it has rested.
- In the same pan, increase the flame to medium-high and add the mushrooms in a single layer. Add more oil if required.
- Let the mushrooms brown well while stirring occasionally.
- Once the mushrooms have browned, reduce the flame to low and add 1 tbsp of cold butter. This will bring down the temperature of the pan and keep the onion and garlic from burning.
- When the butter has melted, add the onions and sauté until they become translucent.
- Add the garlic and sauté for 30 seconds.
- Add the chicken broth/stock/water and herbs.
- Increase the flame and let the mixture reduce to half.
- Reduce the flame to low and pour in the cream, pepper, and grated cheese. Mix well and switch off the flame.
- Add the chicken breasts and let them sit in the sauce for about 10 minutes before serving.
Nutrition Information:
Serving Size: per servingAmount Per Serving: Calories: 495kcalTotal Fat: 32gSodium: 720mgCarbohydrates: 11gFiber: 2gSugar: 4g