This Creamy Mushroom Chicken is one of those perfect fall recipes. It is just the meal to prepare on a cozy night in with your significant other with a glass of wine in your hand. As we have gotten older, we have decided that the best Friday nights involve wine and a delicious homecooked meal, often enjoyed while wearing our pajamas before we watch a movie together.
This meal comes together in just under an hour, and while the preparation involves several steps, they are all easy. Chicken is quickly seared and then roasted and covered in a creamy mushroom sauce with shallots and spinach. It’s an incredibly satisfying combination of ingredients.
The creamy mushroom sauce is flavored with the pan drippings, white wine, mustard, chicken broth, thyme, tarragon, and lemon and has sauteed shallots and spinach in addition to the mushrooms (it doesn’t actually have any cream). I love shallots so I added a good amount of them, but you could change the balance of the vegetables to match your personal preference.
I served this dish with roasted potatoes, but it would also be excellent with egg noodles or mashed potatoes which would help to soak up the sauce. I also cooked up some asparagus in butter and white wine to add extra veggies to the meal. (The recipe for the Parmesan Roasted Potatoes is heading to the blog soon).
I used the technique of quickly searing the chicken breasts on a high heat, and then roasting them slowly in the oven at 225 degrees. The searing browns the chicken and locks in the juices. Slowly roasting the chicken finishing the cooking process while keeping the chicken tender.
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 pound Boneless Skinless Chicken Breasts
- Salt and Pepper
- 3 tablespoons Butter
- 8 ounces Sliced Mushrooms
- 2 Shallots, sliced
- 1/2 cup White Wine
- 1 tablespoon Flour
- 1 cup Whole Milk
- 1 cup Chicken Broth
- Juice from 1/2 a Lemon
- 1 tablespoon Mustard
- 2 cloves Garlic, minced or chopped
- 1 tablespoon Fresh Tarragon
- 1 teaspoon Fresh Thyme
- 2 cups Spinach
- Heat your oven to 225 degrees. Generously dust the chicken breasts with salt and pepper. Then melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, until browned. Then place on a baking sheet and bake the chicken while you prepare the sauce.
- Using the same skillet, melt 1 tablespoon butter over medium heat, scraping up any browned bits from the chicken. Then add the mushrooms. Season with salt and pepper, and toss the mushrooms to evenly coat them. After 3 minutes, add 1/4 cup of the white wine, and the sliced shallots. Saute until the shallots are soft, then remove the vegetables from the skillet and set aside.
- Again using the same skillet, melt the remaining butter, and whisk in the flour. Then whisk in the milk. Bring the mixture to a slow and steady boil, whisking constantly for one minute, while the sauce thickens.
- Once the milk mixture has thickened, whisk in the chicken broth, lemon juice, mustard, and garlic. Bring to a simmer and add the tarragon and thyme. Stir frequently, letting the mixture slowly simmer and reduce. Add salt and pepper to taste. Add the mushrooms and shallots to the sauce, and add the spinach, letting it wilt. Stir to combine.
- After cooking in the oven for 20 minutes, the chicken should be ready. Serve the chicken with a generous amount of the sauce and vegetables poured over.
I hope everyone has a wonderful weekend! We are in Asia until Thanksgiving, but don’t worry – I have lots of recipes lined up for you. You can follow along with our adventure in real time on Instagram.