Chicken Breast in Creamy Mushroom Sauce. In this homemade cream of mushroom chicken recipe, pan fried chicken breasts are cooked to golden-brown perfection and cloaked in the creamiest This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired. I made this with chicken drumsticks and bone-in breasts.

Stir together one can cream of mushroom soup and. This creamy chicken and mushroom dinner for two is really satisfying, but surprisingly low in calories. This low-carb and keto friendly dish is The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets. You can cook Chicken Breast in Creamy Mushroom Sauce using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken Breast in Creamy Mushroom Sauce

It's 3 tbsp of olive oil - divided.
You need 3 large of boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves.
It's 1/2 small of yellow onion - finely diced.
Prepare 8 oz of white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced).
You need 1 clove of garlic - minced.
Prepare 1/2 tsp of dried thyme.
You need 1 1/4 cup of unsalted or low sodium beef broth or stock.
Prepare 2 tsp of balsamic vinegar.
Prepare 2/3 cup of heavy cream.
You need 1 tbsp of fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture).
Prepare of sea salt and black pepper.
It's of garlic powder.
You need of onion powder.

Mushrooms: This recipe will work with just about. You will love preparing this delicious pan-fried chicken breast with creamy mushroom sauce for your lunch or dinner. The combination of mushroom and cream make this recipe so tasty and special. You will feel like you are eating in one of those fancy restaurants.

Chicken Breast in Creamy Mushroom Sauce instructions

First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces..
Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat..
Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily..
Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside..
Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything..
Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more..
Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here..
Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me..
Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through..
Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!.

If you are wondering what to eat this with, you can serve it over mashed potatoes Creamy mushroom sauce? Mmm I'll eat it with a spoon. Love how you used half and half instead of heavy cream here. You had me at mushroom cream sauce Sauce was a little too thin but it was full of flavor and richness. Add a few mushrooms and a dash of cream to make a luxurious creamy mushroom sauce to go with it.