Today we’re making Roasted Chicken Breast with Creamy Mushroom Sauce. This is a great weeknight meal, it takes under 30 minutes total to make and the recipe is very easy. Serve it with some seasonal vegetables and roasted potatoes. So if you would like to learn how to make this recipe then let’s get started. Chicken breast can be very dry and boring at times, so to get some flavor and moisture in there we are going to make a herb and garlic butter. For that, we need a clove of garlic.
Serves 4 | Calories 440 |
Fat 24g | Protein 41g | Carbs 2g |
Sugar 2g | Sodium 89mg
Equipment for this recipe
- Chef Knife
- Chopping Board
- Fry Pan
- Baking Dish
- 4 Chicken Breasts (Skin on)
- 2 Garlic Cloves
- 1 Teaspoon Dried Thyme
- 60g | 4 Tablespoons Butter
- Salt + Pepper
- 5ml | 1 Teaspoon Oil
- 10 White Button Mushrooms
- 60ml | 1/4 Cup White Wine
- 125ml | 1/2 Cup Cream
- 10ml | 2 Teaspoons Soy Sauce
- Juice of 1 Lemon
Instructions: How to make a chicken recipe with mushroom sauce
Step 1. Add the garlic to a small bowl. To the garlic add 1/4 teaspoon of dried thyme. If you are using fresh thyme use about 1 teaspoon, as dried herbs usually have a much stronger flavor than fresh. And of course, to make the garlic herb butter you need butter.
Step 2. Mix the herb butter together with a spoon until everything is well combined. Garlic and thyme go perfectly with poultry so try using this garlic and herb butter next time you roast a whole chicken. Now, place the herb butter under the skin of the chicken breast.
Step 3. Loosen the skin on the chicken breast, being careful not to completely remove it from the breast, just place your fingers underneath and pull up. Using your hand’s stuff all of the herb butter evenly under the skin, pressing down on top to spread it evenly out. Lastly don’t forget to season both sides of the chicken with salt and pepper.
Step 4. Heat a medium-sized pan over high heat until it is very hot. Add a small amount of oil to the pan, we don’t need much as there is butter under the skin of the chicken which will melt. Add the chicken breast to the pan, skin side down. Make sure your pan is very high in heat. After a few minutes turn the chicken breast over and cook for a further few minutes. Remove the chicken from the pan, don’t clean the pan as we will use it to make the creamy mushroom sauce.
Step 5: Place the chicken into a baking dish and place it into a 200d celsius or 400d Fahrenheit oven for about 20 minutes. The sauce for this dish will only take about 5-10 minutes so now is a great time to prepare anything else you would like to serve with the chicken.
Step 6: When the chicken only has about 5 minutes left, you can start to make the sauce. you can use white button mushrooms for this recipe, but if you have some other type they will work also. Thinly slice the mushrooms. To make the sauce can use the pan that you cooked the chicken in earlier. Cook them for about 3-4 minutes stirring often until they brown. Add a splash of white wine to get deglaze the pan, and leave it to reduce by at least half.
Step 7: Remove it from the oven and place it on a chopping board to rest. When most of the wine has been reduced measure out a quatre of a cup of cream. Add to the pan as well as a teaspoon of soy sauce. Roll a lemon on a chopping board to loosen up the juice and slice it in half. Juice half of one lemon into the mushroom sauce. Turn the heat to low and stir to make sure everything is evenly combined. Leave it to thicken up while you slice up the chicken.
Step 8: Check your mushroom sauce has thickened, if you like it thinner just add a touch more cream or for thicker, just continue cooking it. Place the sliced up chicken on the plate and use a spoon for the mushroom sauce. Serve with your favorite vegetable and some roast potatoes.