Creamy Mushroom Chicken Recipe

Introduction

This creamy mushroom chicken is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken breasts simmered in a rich mushroom sauce make it a satisfying meal that pairs beautifully with steamed broccoli.

Ingredients

• Spray olive oil
• 2 chicken breasts, skinless and trimmed (200g/7oz each)
• ½ onion, finely chopped
• 1 fat garlic clove, crushed
• 100g/3½oz mixed or chestnut mushrooms, sliced
• 250ml/9fl oz chicken stock (made with ½ a stock cube)
• Salt and pepper
• 100ml/3½fl oz half-fat crème fraîche
• 1 tbsp freshly chopped parsley, for garnish
• 300g/10½oz broccoli, steamed, to serve

Instructions

1. Step 1: Heat the spray olive oil in a non-stick frying pan, add the chicken breasts and fry for about 10 minutes, or until well browned on both sides. Set aside.
2. Step 2: In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the crushed garlic and fry for another 1–2 minutes. Then, add the sliced mushrooms and fry until golden-brown. If they start to stick, stir in a little chicken stock.
3. Step 3: Return the chicken to the pan and stir in the remaining chicken stock. Bring to a boil, then cover with a tight-fitting lid, reduce the heat and simmer for 12–15 minutes, or until the chicken is cooked through. Season with salt and pepper to taste.
4. Step 4: Meanwhile, cook the broccoli in boiling salted water until tender, about 4-5 minutes, then drain.
5. Step 5: Stir the half-fat crème fraîche and chopped parsley into the mushroom sauce. Serve the creamy mushroom chicken immediately alongside the steamed broccoli.

Tips & Variations

• Use a mix of wild mushrooms for a deeper, earthier flavor.
• For a richer sauce, substitute crème fraîche with double cream.
• Add a splash of white wine before simmering the chicken for extra depth.
• Serve with rice or mashed potatoes instead of broccoli for a hearty alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent the sauce from separating. Avoid microwaving to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and may add extra juiciness and flavor. Adjust cooking time to ensure they are fully cooked through.

Is there a non-dairy alternative for crème fraîche?

You can substitute crème fraîche with a coconut cream or a dairy-free yogurt for a vegan-friendly option, though the flavor will differ slightly.

Creamy Mushroom Chicken Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

This creamy mushroom chicken recipe features tender, pan-fried chicken breasts cooked in a savory mushroom and onion sauce enriched with half-fat crème fraîche. Served with steamed broccoli, it’s a comforting and healthy meal perfect for weeknight dinners.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: British
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Mushrooms

• Spray olive oil
• 2 chicken breasts, skinless and trimmed (200g/7oz each)
• ½ onion, finely chopped
• 1 fat garlic clove, crushed
• 100g/3½oz mixed or chestnut mushrooms, sliced
• 250ml/9fl oz chicken stock (made with ½ a stock cube)
• Salt and pepper, to taste

Sauce and Garnish

• 100ml/3½fl oz half-fat crème fraîche
• 1 tbsp freshly chopped parsley, for garnish

Side

• 300g/10½oz broccoli, steamed, to serve

Instructions

1. Fry the chicken: Heat spray olive oil in a non-stick frying pan over medium heat. Add the chicken breasts and fry for about 10 minutes, turning occasionally, until well browned on both sides. Once browned, remove from the pan and set aside.
2. Sauté the vegetables: In the same pan, add a little more spray oil if needed. Fry the finely chopped onion for 2–3 minutes until translucent. Add the crushed garlic and fry for an additional 1–2 minutes to release its aroma. Then add the sliced mushrooms and cook them until they turn golden brown. If the mixture begins to stick to the pan, stir in a small amount of chicken stock to loosen it.
3. Simmer the chicken with sauce: Return the browned chicken breasts to the pan with the mushrooms and onions. Pour in the chicken stock and bring the mixture to a boil. Cover the pan with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 12–15 minutes until the chicken is fully cooked through. Season with salt and pepper to taste.
4. Steam the broccoli: While the chicken is simmering, cook the broccoli in boiling salted water until it becomes tender, about 5-7 minutes. Drain and set aside.
5. Finish the sauce and serve: Stir the half-fat crème fraîche and freshly chopped parsley into the mushroom sauce to create a creamy texture. Serve the creamy mushroom chicken immediately alongside the steamed broccoli for a balanced and delicious meal.

Notes

• You can substitute half-fat crème fraîche with Greek yogurt for a tangier flavor.
• Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (75°C) for safety.
• Use fresh parsley for the best garnish flavor, but dried parsley can be used if fresh is unavailable.
• For a richer sauce, add a splash of white wine before simmering with the stock.
• Broccoli can be steamed in a microwave or on the stovetop depending on convenience.

Keywords: creamy mushroom chicken, chicken breast recipe, healthy chicken dinner, mushroom sauce chicken, low fat chicken recipes