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Ultimate Tender Chicken in Creamy Mushroom Sauce – One-Pan Comfort Dinner

Ultimate Tender Chicken in Creamy Mushroom Sauce – One-Pan Comfort Dinner

flavorful one-pan dinner of tender chicken fillets in a creamy mushroom sauce. Juicy golden chicken meets buttery garlic mushrooms and a velvety cream sauce a quick, homemade comfort dish perfect for any night.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • Chicken breast fillets 700 g 1.5 lb / about 4 pieces
  • Fine sea salt 1 tsp 6 g
  • Ground black pepper 1 tsp 2 g
  • Sweet paprika 1 tsp 2 g
  • Olive oil 1 Tbsp 15 ml
  • Unsalted butter 1 Tbsp 14 g
  • For the Creamy Mushroom Sauce
  • Unsalted butter 1 Tbsp 14 g
  • Yellow onion finely chopped 1 small (100 g / ¾ cup)
  • Garlic minced 3 cloves (9 g)
  • Fresh mushrooms sliced 300 g (3 cups) (white button or cremini)
  • All-purpose flour optional, for thickening 1 Tbsp (8 g)
  • Chicken stock ¾ cup 180 ml
  • Heavy or cooking cream 1 cup 240 ml
  • Dijon mustard 1 Tbsp 15 g
  • Parmesan cheese grated ¼ cup (25 g)
  • Lemon juice 1 Tbsp 15 ml
  • Fresh parsley chopped 2 Tbsp (8 g)
  • Optional Add-Ins
  • Spinach 2 cups 60 g
  • Sun-dried tomatoes ¼ cup 30 g
  • White wine ¼ cup 60 ml
  • Fresh thyme or rosemary 1 tsp

Method
 

  1. Prep Chicken: Pat dry and season both sides with salt, pepper, and paprika. Let rest 10 min.
  2. Sear: Heat olive oil and butter in a large skillet over medium-high. Sear chicken 3-4 min per side until golden. Remove to plate.
  3. Sauté Onion & Garlic: Add butter to same pan; cook onion 3-4 min until soft. Add garlic for 30 sec.
  4. Brown Mushrooms: Add mushrooms; cook 5-6 min until golden, stirring occasionally.
  5. Deglaze: Sprinkle flour (if using), stir 30 sec. Pour in stock and scrape up browned bits.
  6. Make Cream Sauce: Lower heat; add cream and mustard. Simmer 4-5 min until slightly thick. Stir in Parmesan.
  7. Return Chicken: Place chicken back in pan. Spoon sauce over; simmer 5-7 min on low until cooked through (74 °C / 165 °F).
  8. Finish: Add lemon juice and parsley. Taste and adjust salt & pepper.
  9. Serve: Top with extra parsley or cheese. Enjoy with mashed potatoes, rice, or pasta.

Notes

  • For extra flavor: Add ¼ cup white wine before the stock.
  • Don’t boil cream: Keep a gentle simmer to prevent curdling.
  • Dairy-free: Use coconut cream and olive oil instead of butter.
  • Make-ahead: Sauce keeps 24 h in fridge; reheat on low with splash of stock.
  • Storage: Refrigerate 3-4 days in airtight container.