Mushroom Sauce for Chicken
Servings: 4
Calories: 595kcal
Useful for lots of dishes
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Ingredients
For the Chicken
- 4 chicken breasts boneless skinless - thighs also work fine
- salt and pepper
- 1 teaspoon Herbs de Provence - or Italian seasoning
- 1 tablespoon butter
- 1 tablespoon oil
For the Mushroom Cream Sauce
- 2 tablespoons butter
- 3 teaspoons garlic minced
- 8 ounces mushrooms about 1 cup sliced mushrooms
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked or a pinch of ground black pepper
- 2-3 tablespoons Parmesan cheese - freshly grated see note
Instructions
- Preheat oven to 400 degrees.
- Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
- In a large cast iron skillet (or other oven-safe skillet – see note), combine oil and butter over medium-high heat.
- Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
- In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
- Stir in chicken broth, heavy cream, Dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
- Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
- Spoon the mushroom sauce over the chicken and serve.
Notes
Skillet: I prefer a cast-iron skillet to get a really nice browned exterior on the chicken, but a good quality stainless steel pan will work too – simply add an extra teaspoon or two of oil to the pan to keep the chicken from sticking and brown the chicken over medium-low heat.
Baking dish option: No oven-safe skillet? No problem. Simply prepare the chicken and mushroom sauce as written in any skillet you have, then transfer to a baking dish/casserole dish before transferring to the oven.
Parmesan: Sometimes I add a few tablespoons of freshly grated Parmesan cheese to the sauce, it really takes this sauce over the top! Be sure to grate it yourself from a block – do not use per-shredded Parmesan as it does not melt and incorporate into the sauce as well as freshly-grated Parmesan does and can give your sauce a gritty texture.
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Nutrition
Calories: 595kcal | Carbohydrates: 5g | Protein: 53g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 803mg | Potassium: 1098mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1236IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 2mg
