Cream of Mushroom Chicken

This cream of mushroom chicken is perfect for weeknight dinners! With seasoned, seared chicken baked in a creamy mushroom sauce you know there is plenty of flavor. Plus, no cans of soup! This homemade cream of mushroom is so much better.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 652kcal

Author Karly Campbell

Ingredients

4 small chicken breasts boneless and skinless, pounded to an even thickness
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon cracked pepper
2 tablespoons butter
1 small onion finely chopped
3 cloves garlic minced
8 ounces fresh mushrooms sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup dry white wine
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F.
Season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear on both sides until golden brown, about 2-3 minutes per side. You may need to cook in batches. Place the chicken on a plate and set aside.
In the same skillet, add the butter and melt over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. If you have a lot of browned bits on the bottom of the pan from the chicken, deglaze with a splash of the chicken broth.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and any liquid has evaporated.
Stir in the thyme and rosemary, cooking for another minute.
Pour in the white wine and cook until the liquid has reduced by half.
Sprinkle the flour over the mushroom mixture, stirring constantly to combine and cook out the raw flour, about 2 minutes.
Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer until thickened.
Stir in the grated Parmesan cheese until melted and smooth. Season with aditional salt and pepper, to taste.
Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through. Timing will depend on the thickness of the chicken breasts and how long you seared them. We always recommend checking with a meat thermometer and cooking until the temperature reaches 165°F.
Allow the dish to rest for a few minutes before serving.

Notes

Chicken: My family tends to prefer white meat, so that's what we use. Chicken thighs will also work here.

Wine: Use a dry white wine, such as sauvignon blanc or chardonnay. We look for bottles in the $10 range - nothing too cheap, but no need to break the bank either. You can swap the wine for chicken broth if preferred.

Heavy Cream: The heavy cream can be substituted with half-and-half or whole milk if necessary. The result won't be quite as rich, but still tasty.

Nutrition