Chicken with Garlic Mushroom Sauce Recipe
Introduction
This Chicken with Garlic Mushroom Sauce is a rich and comforting dish perfect for weeknight dinners or special occasions. Tender chicken breasts are simmered in a creamy garlic and mushroom sauce infused with rosemary and mustard for a flavorful meal.
Ingredients
- 1 tbsp olive oil
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 250g (8 oz) button mushrooms, halved or sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary, or 1 tsp dried rosemary
- 1 tbsp flour
- 80ml (1/4 cup) dry white wine
- 80ml (1/4 cup) chicken stock
- 375ml (1½ cups) double/heavy cream
- 1 tbsp Dijon mustard, or wholegrain mustard
Instructions
- Step 1: Slice the chicken breasts lengthwise to create thinner cutlets. Season both sides with salt and pepper. Heat olive oil in a pan over medium heat and brown the chicken on both sides until golden. Remove the chicken to a plate (it will not be fully cooked at this stage).
- Step 2: In the same pan, add the mushrooms and rosemary. Season with salt and pepper and cook over medium heat for 2-3 minutes until the mushrooms start to brown. Add the chopped shallots and minced garlic, cooking for another 1-2 minutes.
- Step 3: Sprinkle the flour over the mushroom mixture and stir well to combine. Pour in the white wine and scrape the bottom of the pan to release any browned bits.
- Step 4: Add the chicken stock, double cream, and mustard. Stir until the sauce is smooth and well combined.
- Step 5: Return the chicken breasts and any juices on the plate back to the pan. Bring the sauce to a boil, then reduce the heat to low and simmer gently for 10 minutes until the chicken is cooked through.
- Step 6: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve hot.
Tips & Variations
- Use cremini mushrooms for a deeper flavor if you prefer.
- If you don’t have white wine, substitute with extra chicken stock and a splash of lemon juice for acidity.
- For a lighter option, use half-and-half instead of double/heavy cream.
- Add a handful of fresh spinach or peas towards the end of cooking for some green veggies.
- Serve this dish over rice, mashed potatoes, or pasta to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Avoid boiling when reheating to preserve the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best texture. Cooking from frozen will increase cooking time and may result in uneven doneness.
What can I do if the sauce is too thick?
If the sauce becomes too thick, stir in a little more chicken stock or cream until you reach your desired consistency. Heat gently to combine.
PrintChicken with Garlic Mushroom Sauce Recipe
This comforting Chicken with Garlic Mushroom Sauce recipe features juicy, pan-seared chicken breasts smothered in a rich, creamy garlic mushroom sauce enhanced with rosemary, white wine, and Dijon mustard. Perfect for a weeknight dinner, this dish combines tender chicken and flavorful sauce, simmered to perfection on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Ingredients
Chicken
- 1 tbsp olive oil
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
Sauce
- 250g (8 oz) button mushrooms, halved or sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary or 1 tsp dried rosemary
- 1 tbsp flour
- 80ml (1/4 cup) dry white wine
- 80ml (1/4 cup) chicken stock
- 375ml (1½ cups) double/heavy cream
- 1 tbsp Dijon mustard or wholegrain mustard
Instructions
- Prepare and brown the chicken: Slice the chicken breasts lengthwise to create thinner cutlets. Season both sides with salt and pepper. Heat olive oil in a medium pan over medium heat and brown the chicken on both sides until golden, about 3-4 minutes per side. Remove chicken to a plate; it will not be fully cooked at this stage.
- Cook mushrooms and aromatics: In the same pan, add the halved or sliced mushrooms along with chopped rosemary, salt, and pepper. Brown the mushrooms over medium heat for 2-3 minutes. Add chopped shallots and minced garlic, cooking for an additional 1-2 minutes until fragrant and softened.
- Make the sauce base: Sprinkle a heaped tablespoon of flour over the vegetables and stir well to coat. Pour in the dry white wine, scraping the pan bottom with a spatula to release any browned bits, which adds flavor.
- Add liquids and mustard: Stir in chicken stock, double/heavy cream, and 1 tablespoon of Dijon mustard. Combine everything thoroughly to create a rich, creamy sauce.
- Simmer chicken in sauce: Return the browned chicken breasts along with any juices released back to the pan. Bring the sauce to a boil, then reduce heat to low and let it simmer gently for 10 minutes, allowing the chicken to cook through and absorb the sauce flavors.
- Season and serve: Taste the sauce and adjust seasoning by adding more salt and pepper if needed. Serve the chicken topped with the creamy garlic mushroom sauce immediately.
Notes
- Ensure chicken breasts are sliced thinly to cook evenly and quickly.
- If you prefer a thicker sauce, reduce the amount of chicken stock slightly or simmer longer.
- Use dry white wine to avoid adding sweetness; cooking will mellow the wine flavor.
- Fresh rosemary adds the best aroma but dried rosemary works well in a pinch.
- This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
- For a lighter version, substitute double cream with half-and-half or milk, though the sauce will be less rich.
Keywords: chicken with garlic mushroom sauce, creamy mushroom chicken, stovetop chicken recipe, chicken breast, garlic mushroom sauce
