Golden Chicken with Creamy Mushroom and Parmesan Sauce
Golden-brown chicken pieces enveloped in a creamy sauce with fresh mushrooms, garlic, and melted Parmesan. A comforting and elegant dish that turns an everyday meal into a feast. The rich, fragrant sauce pairs perfectly with rice, pasta, or creamy mashed potatoes.
🛒 Ingredients
4 servings
- 4 chicken breasts (about 21 oz)
- 10.5 oz fresh button mushrooms
- 3 cloves garlic
- 3/4 cup sour cream or crème fraîche
- 3/4 cup grated Parmesan cheese
- 2/3 cup chicken broth
- 2 tbsp olive oil
- 1.5 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- Fresh chopped parsley for serving
Watch the original video
Watch on TikTokDirections
- 1
Cut the chicken breasts into medium-sized pieces (about 2 inches). Season generously with salt and pepper on both sides and sprinkle with a pinch of thyme.
- 2
Heat the olive oil and butter in a large skillet over high heat. Sear the chicken pieces for 3 to 4 minutes per side until golden brown. Remove and set aside on a plate.
- 3
In the same skillet, sauté the sliced mushrooms over medium-high heat for 4 to 5 minutes until lightly browned and their liquid has evaporated.
- 4
Add the minced garlic and sauté for 1 additional minute, stirring constantly to prevent burning.
- 5
Sprinkle the flour over the mushrooms and stir for 30 seconds to coat. Deglaze the pan with the chicken broth, scraping up the browned bits from the bottom of the skillet.
- 6
Lower the heat to medium, stir in the sour cream or crème fraîche, and mix well. Let simmer for 3 to 4 minutes until the sauce begins to thicken.
- 7
Gradually add the grated Parmesan, stirring well to achieve a smooth and creamy sauce. Adjust seasoning to taste.
- 8
Return the chicken pieces to the skillet, coat them in the sauce, and simmer for 5 minutes over low heat so the chicken finishes cooking and absorbs the flavors of the sauce.
- 9
Serve immediately, sprinkled with fresh chopped parsley, accompanied by basmati rice, fresh pasta, or mashed potatoes.
💡 Chef's Tip
For an even more flavorful sauce, deglaze the pan with 3 tbsp of dry white wine before adding the broth—the aromas will become more complex and the sauce will gain depth. Always use freshly grated Parmesan: pre-shredded cheese contains anti-caking agents that prevent the sauce from melting smoothly.
