Creamy Chicken and Mushrooms
Creamy Chicken and Mushrooms is a simple yet delicious meal that you’ll make again and again! Made with a creamy white wine sauce and topped with crumbled bacon, this delicate and seductive meal will easily become one of your goto comfort foods!
Creamy, Delicate, and Delicious!
Create a night to remember! I absolutely love to make meals with a delicate, velvety sauce. You know, a sauce that when you take your first bite you involuntarily stop, close your eyes, take a deep breath through your nose, and let out a sigh of satisfaction. This is one of that kind sauce!
This meal will eat itself right out of the pan because you won’t be able to stop going back for more
Creamy Chicken and Mushrooms
Here are a few tips to make these skewers the perfect Jamaican experience.
Cutting Chicken Breast. If you look closely to the photo above, you will notice 6 pieces instead of 4. On most chicken breast, you will notice a thinner piece attached when you turn it over. That is called the tenderloin. It usually has some fat and other undesirables at the top that we generally cut off and discard. I begin by cutting that tenderloin off. Then I slice the chicken breast in half. This gives me 3 pieces for each breast. I the use my meat mallet to flatten each piece. You need to be careful with the tenderloin as it can tear easily. However, once you pound it flat, it looks like another piece of chicken breast.
Use Cast Iron Skillet. Using a cast iron skillet for this recipe is a great choice. It’s heavy constructions and even heat disbursement will give the chicken a beautiful brown color without burning it or drying it out. It also helps to keep the cheese and cream from burning.
What Ingredients Are in Creamy Chicken and Mushrooms?
- Bacon
- Boneless/Skinless Chicken Breast
- Olive Oil
- Butter
- Shallots
- Baby Bella Mushrooms
- Chicken Stock
- White Wine
- Parmesan Cheese
- Heavy Cream
- Fresh Parsley
- Flour
- Water
Ingredient Notes & Substitutions
Bacon – I like to use applewood smoked. Really, just about any bacon would work well here.
Baby Bella Mushrooms – also called cremini mushrooms, I like the color and texture. You can substitute white button mushrooms.
White Wine – I always use chardonnay. But you can use another dry wine like a blanc or pinot grigio. Those are a little too dry for my taste.
Heavy Cream – you can substitute half-and-half. The heavy cream makes the sauce thicker.
How Is Creamy Chicken and Mushrooms Made?
- Cook the bacon and set aside on a plate with paper towel.
- In a medium to large skillet (12-14 inch), heat 2 tablespoons olive oil over medium-high heat.
- Season the chicken breasts with salt and pepper. Place the chicken in the skillet and cook on both sides, 5 minutes on each side. If you need to cook in batches, add an additional tablespoon of olive oil in between batches.
- Remove the chicken to a plate and tent with aluminum foil to keep warm.
- Add 1 tablespoon of olive oil and 2 tablespoons of butter. Add the mushrooms and cook for about 3-5 minutes. Next, add in the shallots and season with salt and pepper. Cook until soft, about 3 minutes.
- Pour in the chicken stock and white wine and bring it to a boil. Allow it to boil for about 5 minutes.
- Lower the temperature to medium. Whisk in the parmesan cheese, heavy cream, and parsley and mix well.
- Mix the flour and water and pour it in. Mix well and turn the heat to high. Let the liquid come to a slight boil to thicken the sauce.
- After about 1 minute, nestle the chicken pieces under the sauce and rewarm for about 1 minute. finish off with the last tablespoon of butter.
- Serve with the crumbled bacon.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days in an airtight container. You can reheat them on the stove for best results. Just add a little oil to a skillet and warm through. This is the best way to make sure you don’t overcook them and make them turn rubbery.
Can I Freeze Creamy Chicken and Mushrooms?
Yes, absolutely! You can freeze the in an airtight container up to 6 months. You can thaw it on the counter or in the fridge overnight. Reheat them in a skillet or the microwave.
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Creamy Chicken and Mushrooms
Ingredients
- 4 slices Bacon, cooked & crumbled (topping)
- 4 Boneless/Skinless Chicken Breasts, sliced in half (about 1-1.5 pounds)
- 4 Tablespoons Olive Oil, divided
- 3 Tablespoons Butter, divided
- 1/4 cup Shallots, diced small
- 8 ounces Baby Bella Mushrooms, stems removed & sliced
- 1 cup Chicken Stock
- 1 cup White Wine
- 1/2 cup Parmesan Cheese
- 1/4 cup Heavy Cream
- 1/4 cup Fresh Parsley, divided
- 1 Tablespoon Flour
- 1 Tablespoon Water
Instructions
-
Cook the bacon and set aside on a plate with paper towel.
-
In a medium to large skillet (12-14 inch), heat 2 tablespoons olive oil over medium-high heat.
-
Season the chicken breasts with salt and pepper. Place the chicken in the skillet and cook on both sides, 5 minutes on each side. If you need to cook in batches, add an additional tablespoon of olive oil in between batches.
-
Remove the chicken to a plate and tent with aluminum foil to keep warm.
-
Add 1 tablespoon of olive oil and 2 tablespoons of butter. Add the mushrooms and cook for about 3-5 minutes. Add in the shallots and season with salt and pepper. Cook until soft, about 3 minutes.
-
Pour in the chicken stock and white wine and bring it to a boil. Allow it to boil for about 5 minutes.
-
Lower the temperature to medium. Whisk in the parmesan cheese, heavy cream, and parsley and mix well.
-
Mix the flour and water and slowly pour it in. Mix well and turn the heat to high. Let the liquid come to a slight boil to thicken the sauce.
-
After about 1 minute, nestle the chicken pieces under the sauce and rewarm for about 1 minute. finish off with the last tablespoon of butter.
-
Serve with the crumbled bacon.
Recipe Notes
Bacon - I like to use applewood smoked. Really, just about any bacon would work well here.
Baby Bella Mushrooms - also called cremini mushrooms, I like the color and texture. You can substitute white button mushrooms.
White Wine - I always use chardonnay. But you can use another dry wine like a blanc or pinot grigio. Those are a little too dry for my taste.
Heavy Cream - you can substitute half-and-half. The heavy cream makes the sauce thicker.
