Creamy Mushroom Chicken with Parmesan Cream Sauce and Herbs
A rich American dish featuring golden-seared chicken breasts in a smooth mushroom Parmesan sauce. Combines savory, umami, and creamy elements in one skillet for a comforting weeknight meal.
Ingredients
- 4 (5–8 oz.) boneless skinless chicken breasts
- Salt and pepper (kosher preferred)
- 2 tablespoons butter (divided into 1 tbsp portions)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic (minced)
- 12 oz. white mushrooms (sliced)
- 1 tablespoon all-purpose flour (or 1 tbsp cornstarch for gluten-free)
- 1/4 cup non-alcoholic white wine or extra broth
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream (full-fat)
Instructions
- Season chicken breasts with salt and pepper
- Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium heat
- Cook chicken 3-4 minutes per side until golden; transfer to plate
- In same skillet, sauté mushrooms and remaining butter until browned
- Add garlic and cook 1 minute; stir in flour to coat
- Pour in wine/broth and remaining broth, simmer 2-3 minutes
- Stir in heavy cream, reduce heat to low, and simmer sauce 5 minutes
- Return chicken to skillet, spoon sauce over, and cook 2-3 minutes more
- Garnish with parsley and serve
Notes
Use cremini/baby bella mushrooms for deeper flavor
For gluten-free: substitute flour with cornstarch
Non-alcoholic wine is critical for halal compliance
Let sauce simmer gently to avoid breaking emulsion
For gluten-free: substitute flour with cornstarch
Non-alcoholic wine is critical for halal compliance
Let sauce simmer gently to avoid breaking emulsion
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 10gProtein: 32gFat: 28gSaturated Fat: 15gCholesterol: 95mgSodium: 850mgFiber: 2gSugar: 2g
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