Chicken With Creamy Mushroom Sauce Recipe Recipe For Chili

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EASY CREAMY MUSHROOM PARMESAN CHICKEN



Easy creamy mushroom Parmesan chicken image

This 20-minute recipe is a weeknight game changer. Creamy mushroom parmesan chicken is perfect served with pasta or rice for a speedy dinner.

Provided by Alida Ryder

Categories     Dinner

Time 15m

Number Of Ingredients 13

4 chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tbsp olive oil
250 g (½lb) mushrooms (sliced )
3 garlic cloves (crushed )
2 tsp thyme leaves
pinch chilli flakes
1 cup cream
1 tsp lemon juice
½ cup parmesan cheese (grated )
salt and pepper (to taste )

Steps:

  • Place the chicken breasts on a chopping board and cover with parchment paper or plastic wrap.
  • Gently flatten out the chicken with a meat mallet (I just use a rolling pin), until approximately 1cm thick.
  • Drizzle with olive oil and season with salt and pepper on both sides.
  • Cook the chicken in a hot pan for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
  • In the same pan, add a splash of oil and add the mushrooms.
  • Cook until golden brown. Add the garlic, thyme and chilli flakes and cook until fragrant.
  • Pour in the cream and lemon juice then allow to simmer for 5 minutes. Season to taste and add the Parmesan.
  • Add the chicken back into the pan and allow to simmer for another 3-5 minutes until the chicken is cooked through and the sauce has thickened.
  • Serve with your choice of side dishes.

Nutrition Facts : Calories 295 kcal, Carbohydrate 9 g, Protein 34 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 116 mg, Sodium 884 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN WITH MUSHROOM CREAM SAUCE



Chicken With Mushroom Cream Sauce image

ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)

Provided by Seasoned Cook

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless chicken breasts
1 teaspoon dried basil
1 teaspoon dried thyme, ground
1 teaspoon salt
2 tablespoons olive oil
3 cups mushrooms, sliced
1/2 teaspoon garlic, minced
1 tablespoon olive oil
1/4 cup white wine
1/2 cup heavy cream
1/4 cup parmesan cheese
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Pound chicken breasts with a meat mallet to flaten.
  • Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
  • In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
  • Remove chicken from large saucepan to a plate.
  • Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
  • Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
  • Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
  • Enjoy!

Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7

CREAMY MUSHROOM CHICKEN



Creamy mushroom chicken image

Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!

Provided by Alida Ryder

Categories     Chicken     Easy Dinner

Time 30m

Number Of Ingredients 10

4 chicken breasts (Halved into two thin cutlets each)
1-2 tbsp olive oil
2 tbsp butter
2 cups portabellini/Cremini mushrooms (Sliced (approximately 250g))
2-3 garlic cloves (crushed)
1 tsp dried oregano
½ tsp dried thyme
juice of ½-1 lemon (to taste)
1½ cups cream ((heavy/whipping))
salt and pepper to taste

Steps:

  • Heat olive oil in a large frying pan.
  • Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
  • Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
  • Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
  • Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
  • Sprinkle over chopped parsley (optional) and serve.

Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 26 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 204 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don't skip it!

Provided by Nagi

Categories     Mains

Number Of Ingredients 13

2 chicken breasts, large ((boneless skinless, ~600-700g / 1.2 - 1.4 lb total, Note 1))
1/2 tsp salt
black pepper
1/4 cup flour
15g / 1 tbsp unsalted butter
30g / 2 tbsp unsalted butter
300g / 10 oz mushrooms (, sliced (button or Swiss brown))
2 garlic cloves (, minced)
1/4 cup dry white wine ((sub more chicken stock, Note 2))
1/2 cup chicken or vegetable stock (, low sodium)
1 cup thickened / heavy cream (, full fat (Note 3))
1/2 cup parmesan (, finely and freshly grated (Note 4))
2 tbsp chives (, finely sliced (optional) - sub parsley, green onions, or omit)

Steps:

  • Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
  • Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
  • Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
  • Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
  • Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
  • Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
  • Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
  • Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
  • Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
  • Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

Nutrition Facts : Calories 571 kcal, Carbohydrate 12 g, Protein 42 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE



Chicken Breasts with Mushroom Cream Sauce Recipe image

This one skillet Chicken Breasts with Mushroom Cream Sauce Recipe with chicken and mushrooms in a savory cognac cream sauce is a delicious way to turn plain chicken breasts into something special in about 30 minutes.

Provided by Amy Johnson

Categories     Main Dishes

Time 30m

Number Of Ingredients 10

1 1/2-2 pounds boneless skinless chicken breasts, trimmed
5 tablespoons butter, divided
1 teaspoon fresh lemon juice
kosher salt
ground black pepper
8 ounces sliced mushrooms
2 tablespoons minced shallot
1/4 cup beef broth
1/4 cup cognac
1 cup whipping cream

Steps:

  • Pound chicken breasts lightly to about 1/2-inch thickness.
  • Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
  • Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
  • Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
  • Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
  • Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
  • Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
  • Serve warm garnished with fresh parsley.

EASY CREAMY CHICKEN MUSHROOM SAUCE



Easy Creamy Chicken Mushroom Sauce image

I created this delicious cheesy pasta sauce with chicken and mushrooms one day when trying to think of a simple meal. Since then, everyone I serve it to LOVES it!

Provided by Shadowhawk

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 5

Number Of Ingredients 12

1 tablespoon butter
1 onion, chopped
1 pound fresh mushrooms, sliced
5 cloves garlic, minced
1 pound small shell pasta
1 (10.75 ounce) can condensed cream of mushroom soup
⅛ cup heavy cream
5 teaspoons ground black pepper, or to taste
2 tablespoons paprika
1 pinch salt
3 cups shredded Medium Cheddar cheese
2 cups chicken breasts, cooked and chopped

Steps:

  • In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
  • Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
  • Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
  • Pour sauce onto pasta; serve.

Nutrition Facts : Calories 841.3 calories, Carbohydrate 81.7 g, Cholesterol 133 mg, Fat 34.7 g, Fiber 5.9 g, Protein 51.1 g, SaturatedFat 18.9 g, Sodium 887.6 mg, Sugar 6.9 g

CREAMY HATCH CHILE AND MUSHROOM CHICKEN BREASTS



Creamy Hatch Chile and Mushroom Chicken Breasts image

I made this dish with Hatch chiles that I had in my freezer and some onions and mushrooms that needed to be used. I served it over a bed of cilantro-lime rice. I shredded my chicken breast and mixed it in with the rice. Hubby preferred his chicken breast whole. We're going through a stay-at-home order due to the Coronavirus pandemic and this was a great meal to make with items that I already had.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h20m

Yield 4

Number Of Ingredients 12

cooking spray
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1 medium onion, thinly sliced
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, crushed
¼ cup chicken broth
3 tablespoons taco seasoning mix
1 teaspoon salt
½ teaspoon ground black pepper
4 Hatch chile peppers, halved and seeded
½ cup heavy whipping cream

Steps:

  • Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the slow cooker.
  • Heat olive oil in a skillet until shimmering. Add onion; cook and stir for 5 minutes. Add mushrooms and cook until onion is translucent and mushrooms are soft, 2 to 4 minutes. Add garlic and cook for 1 minute more.
  • Transfer the onion mixture to the slow cooker. Add chicken broth, taco seasoning, salt, and pepper. Cook on High for 1 hour 30 minutes.
  • Meanwhile, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  • Broil the chile peppers until skin is heavily blistered and turning black, about 4 minutes per side.
  • Transfer the chile peppers to a bowl and cover tightly with plastic wrap. Allow to steam as they cool, about 15 minutes. Remove the skins and chop the flesh into 1-inch pieces.
  • Add Hatch chiles and heavy whipping cream to the slow cooker and cook for 30 minutes more.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 16.6 g, Cholesterol 99.7 mg, Fat 17 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 1214 mg, Sugar 6.3 g

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN



Creamy Parmesan Garlic Mushroom Chicken image

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Provided by Alyssa Rivers

Categories     Dinner

Time 25m

Number Of Ingredients 14

4 boneless (skinless chicken breasts, thinly sliced)
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
1/4 cup butter
2 garlic cloves (minced)
1 tablespoon flour
1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach (chopped)

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 29 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY CHICKEN MUSHROOM RECIPE



Creamy Chicken Mushroom Recipe image

Juicy and tender chicken breast cooked in a creamy garlic mushroom sauce.

Provided by Rena

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil (divided)
1.5 pounds chicken breasts boneless skinless
3 garlic cloves (crushed)
8 ounces button mushrooms (halved)
1 1/4 cup chicken broth
1/2 tsp cornstarch
1/2 tsp. salt
1/4 tsp. pepper
4 ounces Light cream cheese (softened)
1 tbsp. fresh chopped curly parsley

Steps:

  • Heat 1 tablespoon of olive oil in a pan over medium-high heat.
  • Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
  • Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
  • Meanwhile, in a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour the broth and cornstarch mixture.
  • Season with a pinch of salt and pepper, cook until liquid starts to bubble. Stir in cream cheese and whisk well, until sauce is smooth and thickened.
  • Return chicken breast back into the pan, and spoon over with the hot sauce.
  • Garnish with chopped parsley and serve warm

Nutrition Facts : Calories 224 kcal, Carbohydrate 4 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 13

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half*
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

Categories     Milk/Cream     Chicken     Dairy     Mushroom     Poultry     Sauté     Brandy     Winter     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 9

1 cup canned low-salt chicken broth
1 ounce dried mushrooms (such as shiitake)
1/4 cup (1/2 stick) butter
4 skinless boneless chicken breast halves
1 pound button mushrooms, sliced
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup brandy
Chopped fresh parsley

Steps:

  • Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
  • Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
  • Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
  • Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.

CHILI-MUSHROOM SAUCE



Chili-Mushroom Sauce image

Found this in a Swedish food magazine a while ago and have tweaked it a bit to my own preferences. The original recipe calls for cream but I have used coconut milk as well as soy milk with good results. It is very nice over chicken, veggie burgers or just with vegetables and rice.

Provided by Chef Dudo

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, finely chopped
1/2 lb mushroom, sliced
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon potato flour
1/2 cup water
1 cup soymilk or 1 cup coconut milk
1/4 cup sweet chili sauce

Steps:

  • Fry the onion and mushrooms in the oil a couple of minutes.
  • Add curry powder and fry gently until softened.
  • Add potato flour, stir.
  • Add water, cream (or soy milk or coconut milk) and sweet chili sauce.
  • Stir and cook 5-7 minutes on low heat.

Nutrition Facts : Calories 234, Fat 22.2, SaturatedFat 12.1, Cholesterol 66.3, Sodium 26.2, Carbohydrate 7.5, Fiber 1.4, Sugar 2.4, Protein 3.5

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From vivarecipes.com


THIS SKILLET CHICKEN RECIPE WITH CREAMY BACON & …
2021-09-29 There really are no words needed for this luscious skillet chicken recipe. OK, maybe "Mmmmmmm." Serve with rice or potatoes to soak up the rich sauce. Cuisine: American Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Servings: 4 Ingredients 4 bone-in chicken …
From 30seconds.com


CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE …
Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste. Assembly:. Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla ...
From tfrecipes.com


CREAMY CHICKEN MUSHROOM SAUCE FOR PASTA RECIPE …
Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked ...
From tfrecipes.com


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