Winner Winner, Juicy Chicken And Mushrooms Dinner. Hey fellow foodies, this is an easy meal you can make anytime you like within 30 minutes. It tastes amazing and will costs you a fraction of the exact meal served in a restaurant, how do I know this? Because we served it in the Italian restaurant I worked at.
I made mushroom sauce and used roast potatoes, but you can use any vegetables you like instead, I have made the same meal with many different vegetables instead of roast potatoes including cauliflower, broccoli, garden peas and green beans amongst many others.
Watch how to make the Creamy Chicken And Mushrooms
One thing you can do to make this meal outstanding is to make the chicken very juicy by keeping it steamed whilst it’s cooking, using a lid to cover the chicken whenever possible to help keep it moist.
This is really a delicious Chicken And Mushrooms meal and the ingredients are very simple and are mostly available in every kitchen. It is an art that you will master with a little practice to make the chicken breast crispy on the outside and juicy in the middle.
Using high heat and a pan with a lid to keep the chicken cooking in steam will help crisp the chicken and keep the moisture.
Chicken broth and cream also help to make the chicken tasty and creamy, and a little help comes from the selected herbs and spices, you will eat with your eyes first when you see the mushroom sauce being made, well, this is one of those meals that does that to you.
And when it all comes together, this Chicken And Mushrooms dish looks and tastes so delicious that you would just want to make it again and again. This is one of a very few meals that are really tasty, with high value because it cost so little and it is also so easy to make.
Start by sizzling the chicken on high heat to give it a golden crisp and keep the pan covered whilst you crisp the chicken to help the chicken stay moist, roughly about 3 minutes in total on each side, then remove the chicken aside while you saute the mushrooms and make the creamy sauce.
How To Make The Mushroom Sauce
As soon as you remove the chicken from the frying pan toss in the sliced mushrooms into the chicken juices and turn until all the mushrooms get some of the chicken juices. Add a small block of butter to keep the mushrooms sizzling then add the diced onion and onion puree, chopped garlic, dried oregano and cinnamon.
Add a cup of chicken broth, mix it all well to combine all the ingredients, bring it to the boil, then add the cream and the chopped fresh parsley.
Grate a little Parmesan cheese and let the sauce reduce. Then reduce the heat to medium.
Add the chicken back into the simmering sauce for a couple of minutes turning a couple of time to let the chicken gets smothered by the mushroom sauce.
Dish out the chicken and mushrooms with a little sauce and add the roasted potatoes to have a fantastic juicy chicken and mushroom sauce with crispy potatoes.
This is one of those tasty meals that you can make in under 30 minutes with very little preparations. The roast potatoes take around 25 minutes in the oven, by that time you can slice the chicken breast, chop the onion, garlic and fresh parsley, cook the chicken and mushroom sauce and have everything ready at the same time you remove the roast potatoes from the oven. All you have to do then is devour this amazing and yummy Chicken And Mushrooms meal. Buon Appetito.
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Easy Creamy Chicken And Mushrooms
- Total Time: 30
- Yield: 2 1x
Description
Winner Winner, Juicy Chicken And Mushrooms Dinner. This is an easy meal you can make anytime you like within 30 minutes. It tastes amazing and will costs you a fraction of the exact meal served in a restaurant, how do I know this? Because we served it in the Italian restaurant I worked at.
Ingredients
- 1 Large Chicken Breast
- 200g Mushrooms
- 4 Small Potatoes
- 1 Medium Onion
- 200ml Cream
- 1 Cup Chicken Broth
- 3 Clove Garlic
- 1 tbsp Fresh Parsley
- 1 tsp Oregano
- 1/2 tsp Cinnamon
- 2 tbsp Olive Oil
- 2 Small Blocks Butter
- A teaspoon Of Parmesan Cheese
- Salt & Pepper To Taste
Instructions
- Preheat oven to 200 degrees C (approximately 400 degrees F), chop the potatoes into small cubes to help them cook faster. Brush 1 tablespoon olive oil into an oven-safe bowl, add the potatoes and cover with foil paper. Place the potatoes into the oven for 15 minutes, then take them out, turn them and place back in the oven for 10 minutes without the foil paper to let them crisp.
- Slice the chicken breast sideways into 2 halves, sprinkle with sea salt and fresh pepper on both sides. Cut the onion into 2 halves, dice one half into small pieces and use a grater to puree the other half. Slice the mushrooms into thick slices, chop 2 garlic cloves and a tablespoon of fresh parsley into fine pieces.
- Add 1 tablespoon of olive oil, a small block of butter and a whole clove of garlic into a frying pan. Crisp the chicken for 2 minutes on medium/high heat, sizzle the chicken and cover the pan with a lid for a further minute on each side. Remove the chicken from the pan and put a side to rest. Add the sliced mushrooms into the pan and turn in the leftover chicken juices. Add a small block of butter and continue to turn the mushrooms. Add the diced onion, onion puree, chopped garlic, oregano and cinnamon and mix with the mushrooms.
- Dissolve 1 block of chicken broth into a cup of hot water and add it to the frying pan. Mix well. Add the cream, chopped parsley, mix well and bring to the boil. Sprinkle a teaspoon of Parmesan cheese
- Reduce the mushroom sauce, add the chicken breast back into the sauce and turn for a couple of minutes. Serve the chicken, mushrooms and sauce with the roast potatoes. Enjoy.
Notes
You can use heavy or whipping cream for the sauce.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stove Top & Oven
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 474
- Sugar: 7.1 g
- Sodium: 1723.9 mg
- Fat: 39.9 g
- Carbohydrates: 22.3 g
- Protein: 11.5 g
- Cholesterol: 87.2 mg
Keywords: Juicy Chicken, Mushroom Sauce
