Embark on a gastronomic journey with our Creamy Chicken Mushroom recipe – a harmonious blend of tender chicken breasts, earthy button mushrooms, and a luscious cream cheese sauce. This dish is a celebration of textures and tastes, promising to elevate your dining experience to new heights. Dive into the world of creamy indulgence with each delectable bite.
In our household, the Creamy Chicken Mushroom recipe is a tale of culinary triumph. I vividly recall the first time I prepared it for my family; the sizzle of chicken in the pan, the aromatic dance of garlic and mushrooms, and the unveiling of the velvety cream cheese sauce. Since that day, it has become a revered dish, cherished for its comforting richness and the way it brings everyone together around the table. It’s not just a recipe; it’s a story told through flavors.
Why This Creamy Chicken Mushroom Recipe:
- Golden-Brown Elegance: Chicken breasts, seared to golden-brown perfection, offering a delightful crunch on the outside while remaining juicy on the inside.
- Mushroom Magic: Button mushrooms, sautéed to a slight golden brown, imparting an earthy flavor that complements the chicken beautifully.
- Velvety Cream Cheese Sauce: A rich and creamy sauce, thickened to perfection with the addition of light cream cheese, creating a luxurious texture that coats every bite.
- Quick and Elegant: Impress your guests with a dish that looks and tastes gourmet, yet is surprisingly easy and quick to prepare.
Ingredients:
- 2 tablespoons olive oil (divided)
- 1.5 pounds chicken breasts, boneless, skinless (680g)
- 3 garlic cloves, crushed
- 8 ounces button mushrooms, halved (227g)
- 1 1/4 cup chicken broth
- 1/2 tsp cornstarch
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 ounces light cream cheese, softened (113g)
- 1 tbsp fresh chopped curly parsley
Directions:
- Heat 1 tablespoon of olive oil in a pan over medium-high heat.
- Cook chicken breasts until each side is golden-brown, about 5 minutes per side. Remove from heat and set aside, covered.
- Heat the remaining 1 tablespoon of oil, add mushrooms, and sauté until slightly golden brown. Add garlic and sauté until fragrant.
- In a small bowl, whisk cornstarch with 2 tbsp of water until fully dissolved. Pour in the broth and cornstarch mixture.
- Season with a pinch of salt and pepper; cook until the liquid starts to bubble. Stir in cream cheese, whisking until the sauce is smooth and thickened.
- Return chicken breasts to the pan, spooning hot sauce over them.
- Garnish with chopped parsley and serve warm.
Notes:
- Experiment with different mushroom varieties for a unique twist.
- Adjust the thickness of the sauce by controlling the amount of cornstarch mixture.
- Serve over pasta, rice, or mashed potatoes for a complete meal.
