Creamy Chicken in Mushroom Sauce
This easy dinner recipe is perfect for an elegant meal or a casual dinner with the family. Chicken with mushroom sauce is made with tender chicken cutlets smothered in a beautifully seasoned, creamy white wine sauce and pairs well with many kinds of side dishes.
Servings 4 servings
Calories 643kcal
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts, cut in half lengthwise or pounded thin
- 2 tablespoons butter
- 1 yellow onion sliced
- 8 ounces mushrooms sliced
- ½ cup white wine
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup parmesan cheese shredded
- ½ tablespoon Dijon mustard
- 2 tablespoons fresh parsley chopped
Instructions
- In a non-stick skillet or cast iron pan, add a tablespoon of olive oil and heat over medium heat.1 tablespoon olive oil
- Add the chicken to the pan and cook for 3-4 minutes until barely no longer pink, flipping it over halfway, Then remove chicken from the skillet and place on a plate. Be careful not to overcook.2 pounds boneless
- Add the butter and sliced onion to the same skillet. Sauté for 5-7 minutes or until the onion is starting to caramelize and brown.2 tablespoons butter, 1 yellow onion
- Then add the sliced mushrooms and cook for another 4 minutes until soft.8 ounces mushrooms
- Add white wine, salt, garlic powder and pepper and stir to combine and cook for about 2-3 minutes for the wine to cook down.½ cup white wine, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon black pepper
- Slowly add in the heavy cream, Dijon mustard, and parmesan cheese. Stir to combine.1 cup heavy cream, ½ cup parmesan cheese, ½ tablespoon Dijon mustard
- Return the cooked chicken to the skillet and make sure it is covered with the sauce.
- Reduce the heat to low and let it simmer for 2-3 minutes heat through. Do not overheat the chicken or it will become tough
- Serve over pasta, rice, or mashed potatoes and top with additional sauce and chopped parsley if desired.2 tablespoons fresh parsley
Notes
Use boneless chicken thighs if you'd like.
Add a cup of baby spinach if you'd like when you add the chicken back into the sauce.
For lower calorie option, swap the heavy cream for whole milk or 2% milk mixed with a tablespoon of corn starch or flour to thicken the sauce.
I use a dry white wine. Avoid using a sweet wine.
Pat the chicken cutlets dry with a paper towel before sautéing to get nice brown sear.
Nutrition
Serving: 1serving | Calories: 643kcal | Carbohydrates: 8g | Protein: 57g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 236mg | Sodium: 1133mg | Potassium: 1172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1387IU | Vitamin C: 9mg | Calcium: 217mg | Iron: 2mg
