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Chicken Mushroom Cream Sauce Recipe
Ash Tyrrell

Chicken Mushroom Cream Sauce Recipe

When I made this chicken mushroom cream sauce for the first time, I couldn’t believe how easy it was to turn a simple chicken breast into something so rich and fancy. The smell of mushrooms sizzling with garlic filled my kitchen, making me feel like a chef in a cozy French bistro.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 400 g chicken breasts – thinly sliced for even cooking and tenderness.
  • 3 tbsp cooking oil – helps brown the chicken without burning it.
  • 200 g mushrooms brown or white, sliced – fresh mushrooms give the best texture; avoid canned.
  • 50 g onion finely chopped – adds sweetness and depth to the sauce.
  • 300 ml heavy cream – for that rich velvety consistency; full-fat works best.
  • 1 –2 tsp salt – season to taste; I start with less and adjust later.
  • 1/2 tsp white pepper – gives a subtle heat without overpowering.
  • 1 tsp paprika powder – adds color and a smoky hint.
  • 1/2 tsp chicken seasoning powder – enhances the savory flavor without extra salt.

Method
 

  1. I start by slicing each chicken breast in half horizontally to make thinner pieces. This way, they cook faster and more evenly. I season both sides with salt, pepper, and a light dusting of flour, which gives them a beautiful golden crust later.
  2. In a skillet over medium-high heat, I warm the cooking oil until hot. I add the chicken pieces and cook them for about 2–3 minutes per side until golden brown. Once done, I remove them from the pan and set them aside.
  3. Using the same skillet (don’t wash it – the flavor’s in there!), I toss in the onions and mushrooms. I stir them for about 4–5 minutes until they soften and the mushrooms release their aroma. This is when the kitchen really starts smelling amazing.
  4. Once the mushrooms have browned, I lower the heat and pour in the heavy cream. I stir in paprika, white pepper, and seasoning powder. I let the sauce simmer for about 2–3 minutes, so it thickens into a smooth, velvety texture.
  5. Finally, I return the cooked chicken to the skillet, making sure each piece is coated in the sauce. I let it warm through for a minute or two before serving.

Notes

  • Let the chicken rest for 2 minutes before slicing so the juices stay inside.
  • Use freshly grated parmesan if you want an extra cheesy depth.
  • Don’t rush the mushrooms – browning them properly is what gives the sauce its rich flavor.
  • If your sauce feels too thick, add a splash of chicken stock to loosen it.