Does mushroom go well with chicken?

Yes, mushrooms add another layer of complexity to a dish, giving it a meatier flavor.

How to thicken creamy mushroom chicken?

If you use half and half or heavy cream, this will naturally thicken. If you’re using milk, you can add some flour before you add the broth in, stirring to combine. Choose gluten-free flour if you or a guest can’t have gluten.

Is cream of mushroom healthier than cream of chicken?

Well, canned soups have preservatives and tons of sodium you don’t need, so in my eyes, they’re not all that healthy. That’s why my recipe doesn’t include creamed soup cans.

What spices complement chicken and mushrooms?

Rosemary and thyme are always great with chicken and mushrooms. You could also try tarragon.

Is chicken mushroom good for health?

Yes, chicken and mushrooms are good for you, and the less processed ingredients you put with it, the healthier it’s going to be.

Should I use heavy cream or half and half for chicken mushroom sauce?

Either one will work great, though heavy cream will give you a thicker sauce.

Creamy Mushroom Sauce Chicken Breast Recipe (Tasty & Gluten-free)

Name: Creamy Mushroom Chicken Breast Recipe (Tasty & Gluten-free)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 – 4 chicken breasts (slice into halves); 1 pound of baby button mushrooms (cleaned and sliced); 2 cups of milk or half & half; 1 cup of chicken broth (homemade or store-bought); ¾ cup parmesan; 2 tablespoons olive oil; 6 – 7 cloves of garlic (grated); 1 small bulb of white/yellow onion (diced); ½ teaspoon dry rosemary; ½ teaspoon dry thyme; 1 – 2 small Maggi cubes; Black or white pepper (as needed); I added about ½ tsp; Salt (as needed); I added about ½ tsp; 1 – 2 Tablespoon(s) gluten-free flour (optional; this may be necessary if using milk or if you want this sauce to be thicker or thickened quicker); 1 lemon (optional); Fresh Parsley (a handful; optional, for garnishing); Green onions (a handful; optional, for garnishing)

Description

Can we take a moment to rave about this flavorful, finger-licking, and satisfyingly delicious creamy mushroom chicken breast recipe? This chicken dinner recipe is a win-win situation. Packed with nutritious ingredients and smothered in creamy, garlicky sauce. This is one restaurant-quality food you and your family will enjoy. It is a versatile recipe that is perfect for Sunday dinner, holidays, and still easy for weeknight meals.

Ingredients

Scale

3 – 4 chicken breasts (slice into halves)
1 pound of baby button mushrooms (cleaned and sliced)
2 cups of milk or half & half
1 cup of chicken broth (homemade or store-bought)
¾ cup parmesan
2 tablespoons olive oil
6 – 7 cloves of garlic (grated)
1 small bulb of white/yellow onion (diced)
½ teaspoon dry rosemary
½ teaspoon dry thyme
1 – 2 small Maggi cubes
Black or white pepper (as needed); I added about ½ tsp
Salt (as needed); I added about ½ tsp
1 – 2 Tablespoon(s) gluten-free flour (optional; this may be necessary if using milk or if you want this sauce to be thicker or thickened quicker)
1 lemon (optional)
Fresh Parsley (a handful; optional, for garnishing)
Green onions (a handful; optional, for garnishing)

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Instructions

Prep the Chicken. If you wish, wash and dry your chicken breasts, dabbing them with paper towels. Slice them in the middle, making them about 7 slices; if using smaller breasts, leave as is. Lay your sliced chicken breasts on a clean surface and liberally sprinkle salt and pepper on both sides.
Sear the Chicken Breasts. Place your pan on the stove and set your heat to medium-high. Add one tablespoon of olive oil to the pan, then pan-fry your chicken for 3 minutes on each side. Repeat until all the chicken is browned, then remove from pan and set aside.
Cook the Mushrooms. In the same pan, add a little more oil if need be, then add your clean mushrooms to it. Cook mushrooms for a few minutes (about 10 minutes or until cooked) and then add your diced onions. Cook the onions until they are softened, which should take about 7 minutes or less, and then add your grated garlic. Cook the garlic for a minute or two, and then add the dry rosemary, dry thyme, black pepper, salt, and Maggi cube. Stir very well.
Make the Mushroom Sauce. Add the chicken broth to the pan, stirring it in. Then, add the half and half and gently combine well. Stir in the parmesan cheese, ensuring it is well distributed.
Add Back the Chicken to Finish Cooking. Add the chicken back to the pan along with the liquid drippings. Make sure the chicken is well immersed in the sauce. Sprinkle some cut fresh parsley leaves, then ensure your temperature is on low and simmer for the next 12 – 15 minutes. Taste and adjust flavors, ensure your chicken breasts are tender, your sauce is thickened to your desired satisfaction, and creamy and delicious. Squeeze in a small amount of lemon juice to finish cooking, and serve!

Notes

For the mushrooms, you can also buy them triple-washed and already sliced if you want to save time.

Flour is optional and can help you thicken the sauce if you’re using milk. If you need this to be gluten-free, use your gluten-free all-purpose flour as a thickener.

If you choose to use flour to thicken things up, you will need to add it before adding the broth in the sauce step listed above.

When searing the chicken in the second step, it doesn’t need to be fully cooked. It will finish cooking later in the sauce.