Description
A rich and comforting Creamy Mushroom Chicken recipe featuring tender seared chicken breasts in a savory garlic mushroom cream sauce, enhanced with Parmesan cheese and soy sauce for extra depth of flavor. Perfect for an easy yet elegant weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce and Vegetables
- 3 cloves fresh garlic, minced
- 8 oz button or cremini mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth (homemade or store-bought)
- 2 tbsp low-sodium soy sauce
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Preheat and Season: Preheat a skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper to taste.
- Sear Chicken: Add the chicken breasts to the hot skillet and sear for 5-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook Mushrooms and Garlic: In the same skillet, add olive oil if needed, then add the sliced mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms are tender and browned, about 5 minutes.
- Make the Sauce: Pour in the chicken broth and allow it to simmer for about 2 minutes to reduce slightly. Then add the heavy cream, low-sodium soy sauce, and grated Parmesan cheese. Stir continuously until the sauce is well combined and creamy.
- Return Chicken to Sauce: Place the seared chicken breasts back into the skillet with the sauce. Spoon some sauce over the chicken and let it simmer gently for another 5 minutes so the flavors meld and the chicken stays moist.
- Serve: Serve the chicken hot, drizzled generously with the creamy mushroom sauce. It pairs beautifully with rice, pasta, or steamed vegetables.
Notes
- Use boneless, skinless chicken breasts for even cooking and easy preparation.
- For a thicker sauce, let it simmer a few extra minutes before adding the chicken back in.
- Cremini mushrooms can be substituted with button mushrooms or baby bella mushrooms.
- Low-sodium soy sauce helps control the saltiness of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
