Mushroom Velvet Chicken

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Welcome to a comforting plate of Mushroom Velvet Chicken, where tender chicken breasts meet a luscious, creamy mushroom sauce. This dish is perfect for a cozy night in or a special gathering with friends and family.

Ingredients for Mushroom Velvet Chicken

Let's talk about the stars of this dish. The chicken breasts are the protein base, providing a tender and juicy bite when cooked right. Then we have a duo of mushrooms: white mushrooms bring a mild, earthy flavor, while cremini mushrooms add a deeper, more robust taste. The onion and garlic create a fragrant base, enhancing the aroma and taste of the sauce. Chicken broth is the liquid gold that combines with heavy cream to form our velvety sauce, and the dried thyme introduces a subtle herby note. Finally, the olive oil, butter, salt, black pepper, and flour round out the flavors and textures, ensuring everything comes together beautifully.

Tips & Tricks

  • Pound the chicken breasts to an even thickness to ensure they cook evenly.
  • Don't rush the browning process; it adds depth of flavor to the dish.
  • If the sauce gets too thick, add a splash more chicken broth to loosen it up.

Serving Suggestions

This Mushroom Velvet Chicken pairs beautifully with a side of buttery mashed potatoes or a light, fluffy rice pilaf. For something green, consider a simple arugula salad or steamed green beans tossed with a bit of lemon zest.

Frequently Asked Questions

Can I use other types of mushrooms?
Absolutely! Feel free to experiment with shiitake or portobello mushrooms for different flavors and textures.
Is there a lighter option for the cream?
You can substitute half-and-half or a light cream, though the sauce may be slightly less rich.
Can I make this dish ahead of time?
Yes, you can prepare it up to the point of adding the chicken back to the sauce. Reheat gently before serving.

Mushroom Velvet Chicken Recipe Walkthrough

Start by heating some olive oil in a large skillet over medium-high heat. Take your chicken breasts and sprinkle them generously with salt and pepper. Once the oil is shimmering, place the chicken in the skillet. Let them sizzle for about 3 to 4 minutes on each side until they develop that beautiful golden crust. Then, take them out and set them aside.

In the same skillet, melt the butter. Add in the chopped onion and minced garlic, stirring them around until the onions become translucent. This should take a couple of minutes. Toss in your sliced mushrooms and let them cook down, stirring occasionally, until they soften and start to brown—about 5 minutes.

Sprinkle the flour over your mushroom mixture and stir everything together. This will help thicken your sauce later. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring it to a gentle simmer, then pour in the heavy cream. Stir in the dried thyme, letting the sauce bubble and thicken slightly.

Now, nestle those browned chicken breasts back into the skillet, spooning the mushroom sauce over them. Reduce the heat to low and cover the skillet. Let everything simmer gently for about 20 minutes, or until the chicken is cooked through and tender. Serve it up warm, and if you're feeling fancy, sprinkle a bit more thyme on top.

Why You'll Love This Recipe

  • Rich and creamy sauce that's full of flavor.
  • Uses simple ingredients you probably already have in your kitchen.
  • Perfect for both weeknight dinners and special occasions.
  • Ready in under an hour, making it convenient for busy days.

Ingredients

4 boneless chicken breasts (about 6 oz each)
2 tablespoons olive oil
1 cup sliced white mushrooms
1 cup sliced cremini mushrooms
1 medium onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons butter

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken breasts with salt and pepper and brown them in the skillet for about 3-4 minutes on each side until golden. Remove and set aside.
3. In the same skillet, add butter, onions, and garlic, sautéing until onions are translucent.
4. Stir in mushrooms and cook until softened and lightly browned, about 5 minutes.
5. Sprinkle flour over the mushroom mixture and stir well to combine.
6. Slowly pour in the chicken broth, stirring constantly, and bring to a simmer.
7. Add the heavy cream and dried thyme, stirring until the sauce thickens.
8. Return the chicken breasts to the skillet, covering them with the mushroom sauce.
9. Reduce heat to low, cover, and let simmer for 20 minutes or until chicken is cooked through.
10. Serve warm, garnished with additional thyme if desired.

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