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A skillet filled with cream of mushroom chicken breasts in a creamy sauce, garnished with fresh parsley. Nearby are bowls of cooked spaghetti and green peas.
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Homemade Cream of Mushroom Chicken

Cream of mushroom chicken gets an upgrade! It's deeply flavorful and creamy, and it cooks up entirely in one pan in just 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main
Cuisine: French
Servings: 4
Calories: 428kcal
Author: Mimi Harrison

Ingredients

  • 450 g chicken breast, sliced in half horizontally (£6.50/2)
  • 400 g mushrooms, thinly sliced (£1.29)
  • 300 ml cream (£1.09)
  • 4 cloves of garlic (£0.50/4)
  • 1 onion, finely diced (£0.95/3)
  • Handful of fresh parsley, finely chopped (£0.52/2)

Serve with

  • 280 g spaghetti, cooked according to packet instructions (£0.29)
  • 300 g frozen peas (£1.15)

Cupboard essentials

  • 1 tbsp olive oil
  • 1 tbsp soy sauce/Worcestershire sauce
  • 1 tbsp dijon mustard
  • 300 ml beef stock
  • 1 tbsp cornflour (optional)
  • 1 tbsp white wine vinegar
  • Salt
  • Pepper
Metric - US Standard

Instructions

  • Start by preheating your pan over high heat. Once hot, add the olive oil and chicken breast. Season with salt and pepper, then leave to sear the chicken for 3-4 minutes.
  • Rotate the chicken and cook for a further 3 minutes. Set aside.
  • Reduce the heat to medium and add the onion and mushrooms. Season with salt and pepper and fry for about 8 minutes, or until the moisture has cooked off. Add the garlic for the last two minutes.
  • Remove a few spoonfuls of the mushroom mix before adding the cream. Heat through then slowly add the beef stock, Dijon mustard and soy sauce. Bring up to a low simmer and cook for 10 minutes. For a thicker sauce, add a cornflour slurry (1 tbsp cornflour + 2 tbsp cold water).
  • Once thickened, stir in the white wine vinegar, then add the chicken back to the pan to heat through (about 2 minutes). Turn off the heat and add the reserved mushrooms and fresh parsley.
  • Serve with a carb source and greens of your choice, and dig in!

Notes

  • Preheating your pan before adding the oil and chicken prevents the chicken from sticking to the pan. 
  • Cook the mushrooms until the moisture is totally gone, which allows them to brown and develop deep umami flavour.
  • Heat the cream first, nice and slow, before adding the stock.
  • Using those reserved mushrooms at the end gives you a great mix of textures in the finished dish - soft from the sauce and firm from the fresh bits.
  • The calories + macros calculated for this exclude the sides (spaghetti/peas). 

Nutrition

Calories: 428kcal | Carbohydrates: 15g | Protein: 44g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g