Look at this easy recipe for creamy mushroom sauce over chicken breasts! This recipe is easy to prepare in a single pan or skillet and is quite flavorful and comforting, making it perfect for a chilly evening meal. The best part is that it’s a great family supper that can be prepared in approximately 30 minutes and served any day of the week.
A perfect family meal
The key to this recipe is to make things straightforward, fast, and free of ingredients. Cremini mushrooms, crème fraiche, and boneless, skinless chicken breasts combine to make an extremely filling and appetizing meal. It’s done in only thirty minutes, making it the ideal weeknight supper for the whole family.
I like to cook it in a big skillet that can hold four chicken breasts and a ton of mushrooms. However, you could simply cut the amount in half to serve two, using a smaller pan.
As an excellent way to soak up the sauce, make sure you have some crusty bread on the side!
How to cook juicy chicken breasts in a pan ?
Skinless, boneless chicken breasts are a highly sought-after poultry cut. It is notorious for being difficult to cook since it may get rough and dry very rapidly. To assist you get perfectly cooked and juicy chicken breasts, I’ve compiled a list of some of the best cooking strategies I’ve learnt over the years. Nestled among the mushrooms in this dish, use these ideas and approaches to cook the chicken breasts. Alternativly, you may just use them to cook chicken breasts in any recipe or on their own.
- For consistent cooking, breasts should ideally not be thicker than 1 inch. Should your chicken breasts be too thick, wrap them in plastic wrap and use a rolling pin or mallet to pound them until they are thinner.
- Remove the chicken breasts from the refrigerator at least two hours prior to cooking. By doing this, the meat will be able to approach room temperature and avoid thermal shock, which sometimes results in tough meat when it is placed on a hot pan.
- Drizzle the chicken breasts with a few drops of lemon juice and massage it in. The chicken is made more soft by the lemon juice. For lean pieces like chicken breasts, this works great.
- Two hours in advance, salt your chicken so that the salt may seep into the meat. I suggest book Salt, Fat, Acid, Heat if you’re interested in learning more about how salt is utilized to develop and improve taste in food, particularly for meats.
- Place the chicken breasts in a pan that has been preheated to medium-high heat.
- It is imperative that you do not move the chicken breasts during the cooking process.
- Cook chicken breasts until internal temperature reaches 165F/74C, 7–8 minutes per side.
- Allow the chicken breasts to rest for five minutes once they are done cooking. This permits the meat to relax and the heat to be distributed evenly.
Notes & Substitutions for Cooking:
- At the grocery store, crème fraiche is located next to sour cream and whipped cream. Liberte and Maison Riviera are two of my favorite companies, and I highly suggest them.
- You can use heavy cream (35% M.F.) in place of the crème fraiche. That being said, I do not advise using it in place of sour cream, half-and-half, or even milk. These have too little fat and the sauce’s high heat will cause them to curdle.
- Traditionally, this recipe calls for cremini mushrooms, but you may substitute other seasonal mushrooms, such porcini or chanterelles, if you like.
- If you’d like, you may use another chicken cut, such chicken thighs or quarters. Remember that you might need to modify the cooking time.
How to store Chicken breasts in creamy mushroom sauce?
- In the refrigerator: Allow the dish to cool fully before storing it for up to three or four days in an airtight container. To prevent the sauce from separating, reheat your servings over low heat on the stovetop.
- I would advise against freezing this recipe. Dairy-based saucy foods don’t defrost well.
More recipes you may like:
4 boneless skinless chicken breasts
1 tbsp (15ml) lemon juice
¼ tsp salt
½ tsp freshly ground black pepper
6 tbsp (84g) butter
1 medium onion, peeled and minced (or 2 shallots)
½ lbs (490g) button mushrooms, washed and sliced
1/2 cup (125ml) chicken stock (ideally low-sodium)
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp freshly minced parsley (flat or curly)
- Rinse the chicken breasts under cold water two hours before cooking and blot dry well using paper towels. Rub in some lemon juice after sprinkling it on. On both sides, add salt and pepper for seasoning. Set aside while it’s still warm. In the meanwhile, you may prep the mushrooms (wash, slice) and onion (peel, dice).
- Heat up a large frying pan (or skillet) over medium-high heat with the butter. When the butter is sizzling, add the onion (or shallots) and cook for 2-3 minutes, stirring occasionally until fragrant. Add the mushrooms, and cook for 4-5 minutes until the mushrooms are softened, but not browned yet.
- Place the breasts of chicken in between the mushrooms. Cook, uncovered, for 7 to 8 minutes. After flipping, cook for a further seven to eight minutes. After placing the chicken on a platter, cover it with foil.
- Stir the mushrooms after adding the chicken stock. Stir in the crème fraiche after the stock is heated. After bringing the sauce to a gentle boil, simmer it for one to two minutes, or until it begins to slightly thicken. If necessary, taste and adjust the seasoning (salt, pepper). Add one tablespoon of parsley and stir. After rearranging the chicken breasts in the pan, cover them with sauce. Take off the heat and leave it alone for five minutes. Add the final tablespoon of parsley as a garnish.