Creamy Mushroom Chicken: 10 Steps to Comforting Perfection

Creamy Mushroom Chicken features tender chicken breasts in a rich mushroom sauce.

Scale

2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total)
1/2 tsp salt
Black pepper, to taste
1/4 cup flour
15g / 1 tbsp unsalted butter (for cooking chicken)
30g / 2 tbsp unsalted butter
300g / 10 oz mushrooms (sliced, button or Swiss brown)
2 garlic cloves (minced)
1/4 cup dry white wine (or more chicken stock as substitute)
1/2 cup low sodium chicken or vegetable stock
1 cup thickened / heavy cream (full fat)
1/2 cup finely and freshly grated Parmesan cheese
2 tbsp finely sliced chives (optional, can substitute parsley, green onions, or omit)

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Cut each chicken breast in half horizontally to create 4 thin chicken steaks.
Sprinkle each side of the chicken with salt and black pepper, then dust with flour.
Melt 15g butter in a large non-stick frying pan over medium-high heat. Cook chicken for 2 1/2 minutes per side until golden brown. Remove and cover.
In the same pan, add 30g butter and increase heat to high. Cook sliced mushrooms for 4 minutes until golden brown.
Add minced garlic, salt, and pepper. Cook for 1 minute until golden and fragrant.
Pour in white wine, scrape the pan, and cook for 30 seconds until wine evaporates.
Add chicken stock and cook for 1 minute to reduce. Stir in heavy cream, reduce heat to medium, and simmer for 2 minutes.
Stir in Parmesan cheese until melted. Adjust seasoning with salt and pepper.
Return chicken to the pan for 30 seconds to warm and absorb flavors. Garnish with chives.
Serve with sauce over chicken, or plate individually. Pair with mashed potatoes or rice.