Chicken Breasts with Mushroom Cream Sauce

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Chicken breasts. They so easily become the same uninspiring, flavorless, last-minute resort, piece of poultry. That’s a lot of rather harsh adjectives, I know. This seared Chicken Breasts with our Mushroom Cream Sauce combines fresh thyme, fragrant mushrooms and your own cream sauce to make an incredible chicken dish which could be serve over brown rice or mashed potatoes. Once you taste the rich blend of cream sauce and these umami mushrooms, you’ll never be able to go back to canned sauces.

How To Get The Tender-est of Tender Chicken Breasts

This is where chicken breast dishes often fall flat. Compared to other cuts of chicken, the breast doesn’t offer that much flavor really. For this chicken and mushroom recipe, cooking your chicken properly to ensure only the tender-est of results takes on a new level of importance. First, pat dry your chicken with kitchen towell. If you have the time, let it sit out of the refrigerator for twenty minutes. Sprinkle liberally with salt and pepper. This will help form a crust.

Let’s get controversial. When you’re ready to start cooking, heat up your pan and add olive oil to the chicken itself and not to the pan. This is what some chefs say at least. Place chicken into the dry pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. If it is not releasing from the pan easily then it isn’t ready. Alternatively, coat your whole pan with olive oil and cook each side of the breast for 1 minute on high until it’s golden on the bottom.

Searing your breast and only covering it with lid once the chicken has been browned is important so that meat’s juices are sealed in, ensuring a tender finish. Browning your meat first will also give you that lovely crisped, caramel exterior. After 20 minutes, the first sign that your chicken is fully cooked is that if you cut into it, the juices will run clear.

Looking for more classic chicken recipes? We got you. Check out this Chicken Florentine Casserole or this Slow Cooker Lemon Chicken. What about this Slow Cooker Chicken Chili?

Wonder Why Most Cream Sauces Taste So Good At Restaurants?

Butter and salt. That’s it. It’s a well known chef secret that these two additions are what make sauces feel so indulgent. While I do not refute that butter, salt, and full-fat cream make incredible sauces, they often leave me feeling bloated. Heavy cream can also overpower the subtler nuances of the other ingredients. In this recipes, we wanted the earthy mushrooms and fresh thyme to really shine. I also don’t always want to reschedule my whole afternoon because my lunch has sent me into a food-induced couch coma.

Although we haven’t included this in the recipe, let me first share with you my secret addition to these kinds of creamy sauces. Instead of adding butter, achieve that level of indulgence with a swig of cognac. After preparing your cream sauce, add 1/4 cup of cognac. Allow to simmer for a few minutes before serving. White wine also works with the advantage of being a lovely pairing when you sit down to eat this Chicken and Mushroom Cream Sauce. Want that acidity but don’t have any alcohol? A squeeze of lemon also works fantastically to cut through the sauce’s creaminess.

Next up, the mushrooms. White, brown, portobello, cremini, oyster, shiitake or porcini – the world is your oyster… mushroom. Oh dear. My point is use what you have, use what you can find. If you only have access to one variety like the baby bella mushrooms we have suggested, that works too. One crucial point regarding the sliced mushrooms. Do not salt them yet, I repeat, do not salt them. Adding salt prematurely will prevent your mushroom from browning up all lovely in your pan.

Chicken Breasts with Mushroom Cream Sauce

Chicken Breasts with Mushroom Cream Sauce

Yields: 4 servings | Calories: 315 | Total Fat: 16g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 108mg | Sodium: 86mg | Carbohydrates: 8g | Fiber: 1g | Sugar: 4g | Protein: 35g | SmartPoints (Freestyle): 7

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups sliced baby bella mushrooms, optional cremini or button mushrooms
  • 1/2 cup diced onions
  • 2 tablespoons flour
  • 3/4 cup milk
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh thyme leaves
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Using a meat tenderizer, pound the chicken breasts to an even thickness.
  2. Salt and pepper both sites of each chicken breast.
  3. Place a sauté pan with one tablespoon of the olive oil over medium heat. Make sure the bottom of the whole pan is coated with the olive oil. Add the chicken breasts. Cook for 1 minute until golden on the bottom. Turn the breasts over and reduce heat to low.
  4. Cover the pan with a tight fitting lid. Cook for 10 minutes (check time). Do not remove the lid while cooking. After 10 minutes, remove the pan from the heat, still covered, and allow to sit for 10 additional minutes.
  5. Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 degrees F when inserted in the center. Remove chicken from the pan and set aside, covered to stay warm. Add one tablespoon olive oil and the mushrooms and onions to the pan and increase heat to medium.
  6. Allow mushrooms and onions to cook 5 to 8 minutes until the water releases from the mushrooms and evaporates. Whisk in two tablespoons flour and allow to cook for about 1 to 2 minutes, until fragrant.
  7. Add in the garlic and cook for an additional 30 seconds. Add a 1/4 cup of milk, thyme, salt, and pepper. Whisk until thickened. Add another 1/4 of a cup and whisk until thickened. Repeat until all of the sauce has thickened.
  8. Place chicken on serving plate. Pour sauce over the chicken and serve.
  9. Enjoy!
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50 Comments on "Chicken Breasts with Mushroom Cream Sauce"

  1. Shannon  June 15, 2016

    I loved this recipe, but, I did change a few things to keep it as diet-friendly as possible. I used tapioca flour instead of plain flour, added 1 tablespoon of grated parmesan cheese, a nice handful of fresh spinach and then added just a bit of chicken broth to thin it down and give it some extra flavor. Tasty!

    Reply
    • Kym Votruba  June 16, 2016

      Thanks for sharing, Shannon! We’re happy you enjoyed the recipe!

      Reply
  2. Silvana  June 28, 2016

    Sounds amazing – could you add white wine?

    Reply
    • Gale Compton  June 30, 2016

      Silvana, I would try using white wine in place of milk. I haven’t tried it yet but it should work fine. Keep us posted! 🙂

      Reply
  3. Bronwyn  July 1, 2016

    Can you freeze the leftovers?

    Reply
    • Gale Compton  July 2, 2016

      Bronwyn, Just be sure to let it thaw in the fridge before reheating.

      Reply
  4. melissa  July 28, 2016

    I just made this for dinner. It was delicious ! My husband asked for the leftovers for lunch tomorrow ! Thanks

    Reply
  5. Theresa  August 2, 2016

    Made this for dinner it is absolutely delicious will keep this one in the recipe box Yum yum

    Reply
  6. Lee  October 13, 2016

    Has anyone tried the wine instead of milk?

    Reply
    • Nichole  October 15, 2016

      Thank for your question, Lee!

      You can use wine in the this recipe instead of milk. Substitute 1/4 cup white wine and 1/2 cup low sodium chicken broth instead of the milk. However, this would no longer be a cream sauce. If you’d like to keep it creamy, stir in a few tablespoons of Greek yogurt once the wine and broth are hot!

      Reply
  7. Broke  October 17, 2016

    Just made this and wasn’t sure what to expect because I do not cook well haha turned out delicious though!

    Reply
    • Nichole  October 17, 2016

      Glad you enjoyed the recipe!

      Reply
  8. Louise  November 3, 2016

    I will be trying this for sure.

    Reply
    • Kym Votruba  November 3, 2016

      Great! Let us know what you think. 🙂

      Reply
  9. Kasey  November 9, 2016

    My sauce came out very different. Much thicker and darker but very delicious!

    Reply
  10. Cindy  November 24, 2016

    Made this lovely dish the other with just two changes. Instead of thyme, I used fresh parsley (1/3 cup) and instead of milk I used fresh cream. Served it with coucous… Enjoyed every bit of it.

    Reply
    • Gale Compton  November 25, 2016

      Cindy, Thank you so much for the tips and feedback. 🙂

      Reply
  11. Jean  December 11, 2016

    How long should this take to cook?

    Reply
    • Nichole Furlong  December 11, 2016

      Hi Jean, the whole recipe should take about 25 to 30 minutes. Personally, when I try a new recipe I give myself a little extra time. Just in case!

      Reply
  12. Wendy  December 17, 2016

    OMG I made this tonight and my son and I LOVE it. Wonderful recipe just as it is. We didn’t even add any rice or noodles so kept carbs low. Thank you for sharing this ♡♡♡

    Reply
    • Gale Compton  December 18, 2016

      Hi Wendy, Thank you so much for letting us know. Keep the feedback coming… 🙂

      Reply
  13. Kris  December 20, 2016

    Has anyone tried this in a crockpot? I’d like to dump everything in the crockpot and go! Any tips?

    Reply
    • Gale Compton  December 21, 2016

      Kris, If you decide to try this recipe in the slow cooker, I would cook on low about 6 hours.

      Reply
  14. Laura S.  December 24, 2016

    I would like to try this recipe. I don’t have fresh thyme, but I do have dried. For 2 tbsp of fresh thyme should I use 2 tsp or 1 tbsp of dried thyme? Also, should I let it soak in the milk beforehand for 10 minutes or more to bring out the flavor? Thank you!

    Reply
    • Gale Compton  December 25, 2016

      Laura, For every tablespoon of a fresh herb, use one teaspoon dried. Soaking thyme in milk for 10 minutes works to bring out the flavor. 🙂

      Reply
  15. melissa  January 2, 2017

    sorry if this is dumb, but after you take out the chicken from the pan do you keep the oil and drippings in there? Or pour it out before going onto the next step with the mushroms and onions

    Reply
    • Nichole Furlong  January 2, 2017

      Great question, Melissa! You can leave the drippings in the pan to cook the mushrooms and onions. If you don’t want to or if there is a lot of drippings and you’re worried about your sauce being too watery you can pour some of the drippings out.

      Reply
  16. Tina  February 11, 2017

    Can you use skim milk?

    Reply
    • Gale Compton  February 11, 2017

      Tina, Gravys and Sauces do better with a little fat. You can try it with skim but 1 or 2% might work better. 🙂

      Reply
  17. Judy Stenman  April 23, 2017

    Interesting that this was 7 points no mention how many oz of chicken for that point value. Would like to know the size .

    Reply
    • Gale Compton  April 24, 2017

      Judy, The chicken used for this recipe was approximately 4 ounces per breast.

      Reply
  18. Kevin  July 31, 2017

    I am making this for my wife this week. It looks great!

    Reply
  19. Monica  August 8, 2017

    Made this tonight and it was delicious! Thanks for sharing.

    Reply
  20. Kristi  August 31, 2017

    Has anyone tried almond milk in place of regular milk?

    Reply
  21. Jennifer  September 10, 2017

    I tried this today and added a little chilli powder to suit our Indian palate and also added chopped parsley for a little freshness and colour.

    Excellent recipe!

    Reply
  22. Stephanie  September 15, 2017

    So Good. My husband request that it goes in our dinner rotation every week lol. Next week i will cook fish with this sauce. Very tasty!

    Reply
  23. Karen  December 29, 2017

    Can I use almond milk instead of regret milk?

    Reply
    • Jennifer Hanford  December 30, 2017

      Using almond milk should work out, Karen.

      Reply
  24. Michele  April 11, 2018

    If I’m on 21 day fix can someone tell me what my containers would be counted as

    Reply
    • Gale Compton  April 14, 2018

      Michele, I’m not familiar enough with the 21 day fix to say what the containers would count as.

      Reply
  25. Ken  April 15, 2018

    Great recipes…especially the gravy. I used heavy cream and a dash of soy sauce.

    Reply
  26. Amber  May 4, 2018

    Making this for lunch smells yummy! Do you know how many calories are in this recipie?

    Reply
    • Gale Compton  May 5, 2018

      Amber, 315 calories per serving and there are 4 servings total. 🙂

      Reply
  27. Sherrill  September 15, 2018

    Is this ok for a Mediterrian diet. Thanks

    Reply
    • Gale Compton  September 16, 2018

      Sherrill, Maybe use coconut milk instead of dairy.

      Reply
  28. Julie Ann  October 4, 2018

    I thought this was good, however, both my husband and I thought it was on the salty side, and I had only added half the salt called for in the gravy. I think if I made it again, I wouldn’t salt the chicken, and still only use half the salt in the gravy.

    Reply
    • Gale Compton  October 6, 2018

      Julie, Thanks for the feedback, much appreciated.

      Reply
  29. Lisa Mauk  December 12, 2018

    Oh. My. Goodness. This was amaaaazing! Hubby doesn’t like onions or mushrooms, so had to make 2 separate batches at the same time. My chicken (boobs as I call them) were very large, so I had to flatten them out quite a bit & cook them 2 at a time. I used heavy cream & 2% milk for the sauce. Cooking the chicken the way you did in this recipe is a new one for me, but worked fabulously! I LOVE this recipe! Saved it in my Pins. Thanks for such a wonderfule meal!

    Reply

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