Creamy Chicken with Mushroom Sauce Recipe
Tender, juicy chicken smothered in a rich, velvety mushroom sauce—this dish is pure comfort food! Perfect for pairing with pasta, rice, or mashed potatoes, this creamy chicken dish is both hearty and satisfying. Whether you're cooking for a weeknight dinner or a special occasion, this recipe delivers incredible flavor with minimal effort.
Servings 4 servings
Calories 113kcal
Ingredients
- 600 g chicken breast or tenders
- 300 g mushrooms
- 150 g hard or semi-hard cheese
- 500 ml heavy whipping cream
- 3 tbsps. olive oil
- 1 tsp. dry herbs (dry dill and parsley combined)
- salt and pepper to your taste
Instructions
- Thoroughly rinse mushrooms under running water, pet them dry, and cut them into thin slices. Heat oil in a skillet over high heat and add sliced mushrooms.
- Cook mushrooms for 2-4 minutes until golden brown. If your skillet is too small or you used more mushrooms for the recipe and there is no way to cook them evenly, add them in portions. Take them out of the skillet when ready. Do not add salt at this step, as mushrooms will release extra juice!
- Rinse chicken meat, carefully pet it dry, and cut them into cubes of medium size.
- Heat oil in the skillet once again; add chicken cubes. Cook chicken for 5 minutes for each side or until cooked through.
- Add sliced mushrooms and mix the ingredients.
- Pour heavy cream into the skillet (warm up heavy milk before adding it to the skillet) and reduce heat to medium.
- When the cream begins to thicken, add salt and freshly ground black pepper. Sprinkle in dry herbs.
- Wait until cream begins to simmer and then shred cheese directly into the skillet. Mix the contents of the skillet.
- When cheese melts in 1-2 minutes, cover the skillet with a lid and take it from the stove. Cream thickens more as it cools down. Let it sit for five to ten minutes before serving. Choose any garnish time (from grains and cooked veggies to pasta). Enjoy!
Notes
*calories per 100 g