Chicken Breasts with Mushrooms and Cream Sauce

This creamy mushroom chicken recipe features tender chicken breasts cooked in a rich garlic butter sauce with fresh mushrooms, chives, and heavy cream. Perfect for weeknight dinners or family meals, this easy skillet recipe is ready in under 30 minutes and pairs well with mashed potatoes, pasta, or rice. Made with simple ingredients and no special equipment, this one-pan chicken recipe is a go-to option for anyone looking for a quick and flavorful dinner idea.

Tender chicken breasts cooked until just done, then finished in a rich, creamy mushroom sauce with chives, white wine, and butter. This comforting, flavorful dish is perfect for a cozy dinner or special occasion meal.

Ingredients

• 4 boneless, skinless chicken breasts (or chicken tenders)
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 5 tablespoons unsalted butter, divided
• 4 tablespoons fresh chives, minced
• 4 cups mushrooms, thinly sliced
• ¼ cup dry white wine (or white cooking wine)
• ¼ cup chicken broth
• 1 cup heavy cream

Special Tools:

• Wax paper
• Meat mallet

Instructions

1. Prep the Chicken:
   Preheat the oven to 400°F. Cut a sheet of wax paper to fit your baking dish and butter one side of it. Place each chicken breast between two pieces of wax paper and gently pound with a meat mallet to an even ½-inch thickness. Cut into halves or thirds if preferred. Rub with lemon juice and season both sides with salt and pepper.
2. Bake the Chicken:
   In a large oven-safe casserole dish, melt 4 tablespoons of butter at 400°F until foamy. Quickly coat chicken pieces in the melted butter and arrange them in the dish. Lay the buttered wax paper directly over the chicken. Cover the dish with foil and bake for 6–8 minutes. Check doneness by pressing the chicken—if it feels springy, it’s ready. If still soft, bake 2 more minutes.
3. Make the Sauce:
   Transfer the cooked chicken to a plate. Pour the remaining butter from the baking dish into a large skillet over medium-high heat. Add minced chives and cook until fragrant, about 1 minute. Add mushrooms and sauté for 3–4 minutes until soft.
4. Deglaze and Finish:
   Increase heat to high. Add the wine and chicken broth, stirring constantly until the liquid reduces to a syrupy consistency. Stir in the cream and simmer until slightly thickened.
5. Combine and Serve:
   Reduce heat to low. Adjust seasoning with more lemon juice or salt if needed. Return the chicken to the skillet, spoon sauce over it, and heat until warmed through. Garnish with chopped parsley and serve.

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Tips

• Pound evenly: This ensures the chicken cooks evenly and stays tender.
• Use a hot pan: Sautéing mushrooms over higher heat prevents them from steaming.
• Don’t overbake: Chicken is ready when springy to the touch; overcooking dries it out.

Variations and Substitutions

• Wine alternatives: Use dry vermouth or omit the wine and add extra broth.
• Add garlic: Sauté 1–2 cloves of minced garlic with the chives for extra flavor.
• Make it dairy-free: Use olive oil and a dairy-free cream substitute.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well, but cooking time may vary slightly.

Can I make this ahead?
You can cook the chicken and sauce separately and combine just before serving.

Can I freeze the sauce?
Cream-based sauces can separate when frozen, so it’s best served fresh.

Serving Suggestions

• Serve over mashed potatoes, pasta, or rice to soak up the sauce.
• Pair with roasted vegetables or a fresh green salad.
• A glass of dry white wine complements the dish well.

Why You’ll Love This Recipe

This dish combines juicy chicken and creamy mushroom sauce for a flavorful, restaurant-quality meal made easily at home. With simple ingredients and elegant presentation, it’s great for weeknights or dinner guests.