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Creamy Mushroom Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/creamy-mushroom-chicken-recipe/