Chicken Breasts with Mushroom Sauce Recipe
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This one-skillet Chicken Breasts with Mushroom Sauce Recipe is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
Are you chickened out? You know what I mean, chicken this and chicken that. Boring and ho-hum chicken again for dinner. Well, say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. I know. I sound like a car dealer. But this chicken is better than any car. Of course you wouldn’t eat a car. Or at least you shouldn’t. That would be weird. But this chicken, this chicken isn’t weird. It’s scrumptious! Let me tell you all about it.
Chicken Breasts with Mushroom Cream Sauce
Inspiration began with Julia Child’s recipe for Chicken Breasts with Mushrooms and Cream from Mastering the Art of French Cooking. I followed Julia’s basic flavor profile, using most of the same ingredients and measurements, as well as the first steps for making the cream sauce. But I veered off from her recipe, using skinless, boneless chicken breasts and ad-libbing ingredients and measurements here and there because, you know, it’s a free country.
After a bit of simmering and fiddling, this delicious dish was ready in no time. And, holy Toledo Batman, this easy chicken breasts recipe with mushrooms and a delectable cream sauce is some kind of goodness, far and away from boring or ho-hum. The savory cream sauce with a hint of cognac, combined with the chicken and mushrooms, is most satisfying.
Since this recipe is so easy to prepare, it has become a fabulous addition to our regular dinner rotation. I tend to keep most of the ingredients stocked up and ready to prepare on the fly for those nights when I haven’t planned very well or our schedule goes awry. Of course, sometimes I may have to swing by the grocery store to grab mushrooms or a shallot (or use garlic in a pinch), but I usually have everything on hand for this one.
Ingredients for Chicken Breasts with Mushroom Sauce
- boneless skinless chicken breasts
- butter
- fresh lemon juice
- kosher salt
- ground black pepper
- sliced mushrooms
- minced shallot
- beef broth
- cognac
- whipping cream
How to Make Chicken Breasts with Mushroom Sauce
- Begin by pounding the trimmed chicken breasts lightly to about half an inch thickness.
- Heat a large skillet over medium heat, then add three tablespoons of butter and allow to melt.
- Next add chicken breasts to the skillet in a single layer and sprinkle with lemon juice, salt and pepper. Brown chicken breasts on each side for three minutes. Once browned, transfer to a plate and cover.
- To make the sauce, add the remaining two tablespoons of butter to the skillet and allow to melt. Add mushrooms and minced shallot to the pan, plus a pinch or two of salt. Cook, stirring occasionally, for five minutes.
- Stir in the beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer and stir occasionally for 2-3 minutes.
Stir in the cream, bring back to a steady simmer. Lower heat to achieve a slow simmer. Continue to stir occasionally, until thickened slightly, which should take about 2 minutes. - Finish by reducing heat to low and season to taste. Return the chicken breasts to the skillet. Turn chicken breasts to coat all sides with sauce. Cook on low until chicken is done.
- Serve warm garnished with fresh parsley.
What to serve with Chicken Breasts with Mushroom Sauce
So what are you waiting for? Ditch that ho-hum plan for boring chicken and take this Chicken Breasts with Mushroom Sauce for a spin. Serve with a side of veggies, like roasted asparagus, or a simple salad for a meal that will make you forget all about boring. Or, if you’re in the mood for pasta or rice, the sauce this recipe makes is perfect tossed with pasta or rice. If you are wanting to combine this dish with pasta or rice, I would double the sauce. Enjoy!
This chicken dish is an excellent go-to if you are entertaining or want to prepare a meal for a special occasion. While the cream and cognac are a bit indulgent, this recipe is not as fancy as it seems. Instead, it’s a super easy recipe and can be made in about 30 minutes. Plus, you can keep it warm on the stove (or transfer to a crockpot on very low heat) until you’re ready to serve. Also, there never seem to be leftovers with this recipe. It’s that yummy. So if you’re wanting extra, go ahead and double the recipe.
Other delicious chicken recipes you will love:
- Chicken Piccata Recipe
- Honey Mustard Chicken Thighs
- Chicken Marsala Recipe
- Chicken Cacciatore Recipe
Chicken Breasts with Mushroom Cream Sauce Recipe
Chicken Breasts with Mushroom Cream Sauce Recipe
This one skillet Chicken Breasts with Mushroom Cream Sauce Recipe with chicken and mushrooms in a savory cognac cream sauce is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
Ingredients
- 1 1/2-2 pounds boneless skinless chicken breasts, trimmed
- 5 tablespoons butter, divided
- 1 teaspoon fresh lemon juice
- kosher salt
- ground black pepper
- 8 ounces sliced mushrooms
- 2 tablespoons minced shallot
- 1/4 cup beef broth
- 1/4 cup cognac
- 1 cup whipping cream
Instructions
- Pound chicken breasts lightly to about 1/2-inch thickness.
- Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
- Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
- Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
- Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
- Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
- Serve warm garnished with fresh parsley.
We had this for dinner last night. I didn’t have cognac so added my stock. It was delicious. Thank you.
Yummy! I used white wine and added fresh thyme. Guests came back for seconds!
If you like mushroom flavor this is delish! I had sautéed a large package of mushrooms the night before so was able to just throw these in and it sped things up. I used the sides I had- baby parslied potatoes and broccoli. The men smashed up the potatoes and put the chicken and mushroom sauce over these. We do family night on Mondays with extended family and every one including the 4 littles raved on this! Leftovers today were even better!
What can you substitute instead of cognac would a cooking wine suffice?
A cooking wine will not have the same flavor.
This is a husband pleaser!
I made it the first night verbatim with chicken breasts and served it over pasta. Had leftover pasta so I made it again two nights later with chicken thighs – we both thought the all the flavors worked best with the thighs, but either way this is a keeper!
Thank you! 🙏
I made this as is the first time and I would give it a 4 out of 5. The second time I added a few dried herbs I had, sort of a French Provencial type taste, as well as throwing some left over peas for a one pot meal,and this I would give a 4.5 out of 5.
Next time I think I will try a bit of mild cheese and see how that turns out.
This is a great versatile dish, easy to make and I will keep it in mind on a weekly rotation adding what I have on hand to the basic mushroom/onion flavor with the chicken.
Thank you so much for this recipe.
Made this today. Didn’t have cognac….doubled the beef broth. I made sticky rice for a side dish..the sauce was so good on the rice. My husband loved it. Next time I will make more sauce….to use over the rice.