Creamy Chicken Breast with Mushroom Sauce

Ingredients

• 600 g Chicken breast, boneless skinless (Cut into 6 pieces (≈100 g each) then halved for easier cooking)
• 200 g Button mushrooms (Trim stems, cut into thick quarters)
• 1 tsp Salt (Season chicken and finish sauce; adjust to taste)
• ½ tsp Black pepper powder (Season chicken and finish sauce)
• 2 tbsp Plain all‑purpose flour (Light coating for chicken; helps seal in juices)
• 2 tbsp Vegetable cooking oil (For pan‑frying chicken)
• 10 g Unsalted butter (Melted in the pan after chicken is cooked)
• 13 g Garlic, minced (≈1 clove; add after butter melts)
• 100 ml Heavy cream (Full‑fat for richness)
• 50 ml Whole milk (Lightens the sauce slightly)
• 6 g Parmesan cheese, grated (≈1 tbsp; adds umami and thickens sauce)
• ¼ tsp Crushed red pepper flakes (Optional heat)

Instructions

1. Prepare chicken and mushrooms

   Trim the button mushrooms and cut them into thick quarters. Slice each chicken breast piece in half (so you have 12 smaller pieces). Sprinkle both sides of the chicken with a pinch of salt and black pepper, then lightly coat each piece with plain flour, shaking off excess.

   Time: PT5M

2. Pan‑fry the chicken

   Heat the vegetable oil in a large skillet over medium‑low heat (about 150 °C). Add the flour‑coated chicken pieces in a single layer. Cook slowly, turning once, until the surface is lightly golden and the chicken is cooked through, about 8 minutes total. Remove the chicken and set aside on a warm plate.

   Time: PT8M

   Temperature: 150°C

3. Build the mushroom‑garlic base

   In the same skillet, add the unsalted butter and let it melt (about 1 minute). Add the minced garlic and sauté until it turns a pale white, about 1 minute. Then add the quartered mushrooms and stir‑fry briefly until they start to soften, roughly 2 minutes.

   Time: PT4M

   Temperature: Medium

4. Create the cream sauce

   Pour in the heavy cream and milk, then sprinkle the grated Parmesan cheese and crushed red pepper flakes. Stir continuously and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 1–2 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Low

5. Finish and season

   Return the cooked chicken pieces to the skillet, coating them with the sauce. Add a final pinch of black pepper and, if needed, a tiny bit more salt. Turn off the heat and let the dish rest for a minute so the flavors meld.

   Time: PT1M

6. Plate and serve

   Transfer the chicken and mushroom cream sauce onto a serving plate. Optionally serve over mashed potatoes, rice, or crusty bread. Garnish with a sprinkle of extra Parmesan or fresh parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

428

Protein

30 g

Carbohydrates

5 g

Fat

25 g

Fiber

1 g