Chicken Breast in Creamy Mushroom Sauce

Posted by: Authentic Flavors Made Easy

Tender, golden-seared chicken breasts are smothered in a rich and creamy mushroom garlic sauce made with Parmesan, herbs, and fresh mushrooms. This comforting one-pan meal is perfect for busy weeknights or elegant enough for a special dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Creamy Mushroom Sauce

• 2 tablespoons unsalted butter
• 8 ounces (225 g) cremini or button mushrooms, sliced
• 4 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon dried thyme
• ½ teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste

Garnish

• 2 tablespoons chopped fresh parsley
• Extra grated Parmesan cheese (optional)

Instructions

1. Pat the chicken breasts dry with paper towels. If they are very thick, pound them to an even thickness.
2. Season both sides with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper.
3. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
4. Sear the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.
5. In the same skillet, melt the remaining 2 tablespoons butter.
6. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned.
7. Stir in the garlic and cook for 30 seconds, until fragrant.
8. Sprinkle in the flour and cook for 1 minute, stirring constantly.
9. Gradually whisk in the chicken broth, then the heavy cream, until smooth.
10. Stir in the Parmesan cheese, Dijon mustard (if using), thyme, and Italian seasoning. Simmer for 3–5 minutes, until the sauce thickens slightly.
11. Season with salt and black pepper to taste.
12. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes, until heated through.
13. Garnish with fresh parsley and extra Parmesan cheese before serving.

Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed rice
• Roasted asparagus
• Green beans
• Crusty bread

Tips

• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Avoid boiling the cream sauce to keep it silky and smooth.
• Add spinach or sun-dried tomatoes for extra flavor and color.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or chicken broth if needed.