Easy Mushroom Sauce for Chicken Recipe
Easy, creamy mushroom sauce for chicken with rich, savory garlic and herb flavors made in just 15 minutes. You'll be tempted to lick the plate clean when you serve chicken with mushroom cream sauce!
Servings:4 servings
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts, thighs also work fine
- salt and pepper
- 1 teaspoon Herbs de Provence, or Italian seasoning
- 1 tablespoon butter
- 1 tablespoon oil
For the Mushroom Cream Sauce
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 8 ounces mushrooms, sliced (about 1 cup sliced mushrooms)
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper, or a pinch of ground black pepper
- 2-3 tablespoons parmesan cheese, freshly grated, see note
Instructions
- Preheat oven to 400 degrees.
- Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
- In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.
- Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
- In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
- Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
- Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
- Spoon the mushroom sauce over the chicken and serve.
Notes
Skillet: I prefer a cast-iron skillet to get a really nice browned exterior on the chicken, but a good quality stainless steel pan will work too - simply add an extra teaspoon or two of oil to the pan to keep the chicken from sticking and brown the chicken over medium-low heat.
Baking dish option: No oven-safe skillet? No problem. Simply prepare the chicken and mushroom sauce as written in any skillet you have, then transfer to a baking dish/casserole dish before transferring to the oven.
Parmesan: Sometimes I add a few tablespoons of freshly grated parmesan cheese to the sauce, it really takes this sauce over the top! Be sure to grate it yourself from a block - do not use pre-shredded parmesan as it does not melt and incorporate into the sauce as well as freshly-grated parmesan does and can give your sauce a gritty texture.
Nutrition
Calories: 401 kcal, Carbohydrates: 5 g, Protein: 29 g, Fat: 30 g, Saturated Fat: 15 g, Trans Fat: 1 g, Cholesterol: 157 mg, Sodium: 621 mg, Potassium: 697 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 958 IU, Vitamin C: 6 mg, Calcium: 100 mg, Iron: 1 mg