Seared Chicken Breast with Mushroom Cream Sauce

Introduction

Seared Chicken Breast with Mushroom Cream Sauce is a dish that brings comfort and elegance to your dining table. This recipe combines perfectly cooked chicken with a creamy mushroom sauce, making it ideal for weeknight dinners or special gatherings.

 

Reasons to Love This Seared Chicken Breast Recipe

• Restaurant-Quality at Home: Achieve a rich and creamy dish without complex techniques.
• Versatile Pairings: Perfect with rice, pasta, mashed potatoes, or roasted veggies.
• Quick and Easy: Ready in just 35 minutes, it’s a time-efficient crowd-pleaser.

Ingredients You’ll Need

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
• For the Mushroom Cream Sauce:
  • 8 ounces mushrooms (cremini or button), sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (optional)

Possible Ingredient Additions and Substitutions

• Substitute chicken thighs for the chicken breasts for a juicier texture.
• Swap heavy cream with coconut milk for a dairy-free option.
• Add a splash of white wine for extra depth in the sauce.
• Replace thyme with rosemary or sage for a different flavor profile.

Tools You’ll Need

• Large skillet
• Meat thermometer
• Wooden spoon or spatula
• Knife and cutting board

Step-by-Step Instructions for Seared Chicken Breast

1. Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side, ensuring they are golden brown and fully cooked (internal temperature: 165°F or 75°C). Remove from the skillet and set aside.
3. Cook the Mushrooms: In the same skillet, add mushrooms and sauté for 4–5 minutes until softened and golden.
4. Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
5. Deglaze the Pan: Pour in chicken broth, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
6. Make the Sauce: Stir in heavy cream and thyme, and simmer for another 5 minutes until the sauce thickens.
7. Combine: Return the chicken to the skillet, allowing it to heat through for 2–3 minutes.
8. Finish: Sprinkle grated Parmesan cheese into the sauce and stir gently until melted. Garnish with parsley, if desired.

What to Serve with Seared Chicken Breast

Serve this dish with fluffy rice, creamy mashed potatoes, or al dente pasta. For a healthier option, pair it with roasted vegetables or a fresh salad.

How to Store Seared Chicken Breast with Mushroom Cream Sauce

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve the creamy texture.

Can You Freeze Seared Chicken Breast with Mushroom Cream Sauce?

Yes! Freeze in portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Frequently Asked Questions (FAQ)

• Can I use different types of mushrooms? Yes, try shiitake or portobello mushrooms for a deeper flavor.
• How do I prevent the sauce from curdling? Use heavy cream and avoid boiling the sauce. Simmer gently instead.
• Can I make this recipe ahead of time? Absolutely. Prepare the chicken and sauce separately, then combine and reheat when ready to serve

Resources for Reference:

1. Cooking with Cream Sauces
2. Perfectly Seared Chicken

Nutritional Information (Per Serving)

• Calories: 400
• Protein: 35g
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 3g
• Sodium: 500mg
• Cholesterol: 120mg

Conclusion

This seared chicken breast is a delightful blend of simple ingredients and rich flavors. Whether you’re hosting a dinner party or cooking for your family, this dish will surely impress.

See also

Snickerdoodle Cobbler

Spinach and Mushroom Alfredo Ravioli

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