Creamy Mushroom Chicken | Chicken with Creamy Mushroom Sauce Recipe

learn how to make the best creamy chicken and mushroom. Easy, delicious and comforting meal that anyone can make. ►Full written recipe: https://thecookingfoodie.com/recipe/c... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the chicken: 1¼ lbs. (560g) Chicken breast or chicken breast fillets 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/3 cup (40g) Flour 2 tablespoons Olive oil For the creamy mushroom sauce: 1 tablespoon (15ml) Olive oil 2 tablespoons (30g) Butter 1/2 Onion, chopped 300g (10.5oz) Mushrooms 3 Garlic cloves, minced 1 cup (240ml) Heavy cream 3/4 cup (180ml) Vegetable/ chicken stock 1/4 cup (30g) Parmesan, grated (optional) 1 teaspoon Lemon zest 2 tablespoons Parsley, chopped For serving: Rice Green beans Instructions: 1. Prepare the Chicken: If using chicken breast fillets, they are already thin enough for quick, even cooking. If using whole chicken breasts, slice them in half horizontally to create fillets. This ensures they cook evenly and remain tender. 2. Pat the chicken dry with paper towels. Season both sides with salt and black pepper. Dredge each fillet lightly in flour, shaking off any excess. This helps create a golden crust and also thickens the sauce slightly later. 3. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken fillets and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C / 165°F). 4. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm. 5. Make the Creamy Mushroom Sauce: In the same pan, reduce the heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter. 6. Add the chopped onion and cook for 2-3 minutes, until softened. Stir in the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their juices and start to brown. Add the minced garlic and cook for 30 seconds, until fragrant. 7. Optional: If using white wine, pour in ¼ cup at this stage, stirring to deglaze the pan. Let it simmer for 1-2 minutes, until the alcohol evaporates. 8. Simmer the Sauce: Pour in the vegetable broth and let it simmer for 2 minutes. Stir in the heavy cream, grated parmesan, and black pepper. Let the sauce simmer for another 3-4 minutes, until it thickens slightly. Taste and adjust seasoning if needed. 9. Combine & Serve: Return the cooked chicken to the pan, spooning some sauce over the top. Simmer for 2 more minutes, allowing the chicken to soak up the flavors. Sprinkle with chopped parsley and remove from heat. 10. Serve: serve with rice and green beans or read about other serving options in the notes section.