A really quick, but totally delicious, way of cooking chicken breasts… The chicken is first fried, then poached in stock with garlic and mushrooms. Add a dash of cream to make a luxurious creamy, garlicky mushroom sauce. A decadent midweek meal, ready in under 30 minutes!
The best method for cooking chicken breasts
Part frying, part poaching, is definitely my favourite way of cooking chicken breasts. Cooking them this way means you get maximum flavour from the frying part, but the poaching ensures they are lovely and juicy and not at all dry, as I find they can be if you fry them for the whole time. Plus all the delicious chicken juices seep into the poaching liquid, ensuring you get a great tasting sauce. Adding in just a dash of cream makes the sauce taste extra delicious… but without adding too many calories!
A super simple chicken breast recipe!
This recipe tastes luxurious, but it is so quick and simple to make – easy enough for a busy weeknight, but delicious enough for the weekend, or even a dinner party!
All you have to do is fry 4 chicken breasts on each side for a couple of minutes, then remove the chicken breasts from the pan and pop them on a plate. Next, fry onions, mushrooms and garlic in the same pan, before adding stock and returning the chicken breasts to the pan. This is where the magic happens… you poach the chicken in the stock, infusing the chicken with mushroom and garlic, and flavouring the stock with all that chicken-y deliciousness! Finally, add Dijon mustard, parsley and a dash of cream. Finish with a garnish of fresh parsley and serve!
What to serve with Creamy Chicken?
I like to serve this creamy chicken dish with white rice and a green vegetable or two. It goes especially well with green beans! But you could also serve this with brown rice, mashed potatoes or just some crusty white bread to mop up all that delicious creamy, garlicky mushroom sauce!
What to drink with Creamy Chicken?
The best partner for creamy chicken dishes is Chardonnay! I recommend a lightly oaked Chardonnay from somewhere like California, New Zealand or Chile. A lightly oaked White Burgundy would also be an excellent choice. Alternatively, this dish also works well with Chenin Blanc, Viognier and Rhône whites.
What to do with leftover Creamy Chicken?
Place any leftover chicken and sauce in an airtight container in the fridge, where it will keep for up to 3 days. To reheat, place the chicken and sauce, plus a dash of water, in a saucepan and cook until piping hot all the way through. To make this much easier, I recommend cutting the cooked chicken breast into bitesize pieces before reheating… It won’t look quite so pretty, but it makes it so much easier to reheat!
Alternatively, reheat in the microwave, until piping hot all the way through.
Can you freeze Creamy Chicken?
Surprisingly, chicken in a creamy sauce freezes really well! Place the cooked and cooled chicken and all the sauce in an airtight container in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
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Chicken in a Creamy Mushroom Sauce
- 4 skinless chicken breasts (Approx. 300g / 10oz each)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion sliced
- 100 g mushrooms sliced
- 3 garlic cloves crushed or grated
- 200 ml chicken stock from a cube is fine, I use 1 Kallo organic chicken stock cube
- 1 teaspoon Dijon mustard (optional)
- 100 ml double cream (US - heavy cream)
- 2 tablespoons parsley finely chopped (plus extra for garnish)
- Season the chicken breasts all over with a little salt and pepper.
- Drizzle 1 tablespoon of olive oil in a wide, deep frying pan (it must be one that has a lid, if you don’t have a lid for your frying pan try popping a baking tray on top) and place over a medium high heat. Add the chicken breasts and cook for 3 minutes on each side.
- Remove the chicken breasts from the pan, turn down the heat to low and add the sliced onions (and a little more oil, if necessary). Cover with a lid and cook the onions for 3-4 minutes until softened but not brown.
- Turn up the heat to medium-high and add the sliced mushrooms. Cook for 3-4 minutes until the mushrooms and onions are golden brown.
- Turn the heat right down again and add the crushed garlic. Cook for 1 minute.
- Add the stock and stir everything together, then add the chicken breasts back into the pan, together with any juices, and cover with a lid. Cook on a low heat for 5 minutes. Turn the chicken breasts over and cook for a further 5 minutes.
- When the chicken is ready, add the mustard, cream and parsley, and cook for 1 more minute. (I find it easiest to lift the chicken out onto a plate briefly, stir the cream etc. into the sauce, then pop the chicken back in). Garnish with more parsley.
- Serve the chicken with rice and green vegetables. Drizzle some of the sauce over the chicken and serve the rest of the sauce in a jug on the table for people to help themselves to more.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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