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Creamy Garlic Mushrooms with Chicken Breast Recipe



Chicken breast recipe | Tender chicken breasts | Creamy garlic chicken and mushrooms | How to cook chicken breast

Today I’m making creamy garlic mushroom sauce with pan seared chicken breasts. In this video you’ll learn how to cook tender chicken breasts with a delicious mushroom sauce. Chicken and mushrooms are a match made in heaven and this one pot recipe is perfect for weeknight as well as a meal prep option. The method shown in this video gives moist tender chicken breasts. But if you want to skip the chicken breasts, the creamy mushroom sauce tastes delicious even on it’s own too!
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* RECIPE *

INGREDIENTS: (2-4 servings)
2 chicken breasts
200g/7 ounces mushrooms
5-6 cloves garlic (minced)
1 clove garlic (crushed)
1 medium onion
1/2 cup chicken stock, broth or water
1/2 cup heavy cream (sub fresh cream/creme fraiche)
1-2 tbsp Olive oil
1 tbsp Butter
1 tsp dried oregano
2 tsp fresh parsley (1 tsp dried)
1/4 cup parmesan cheese (sub with preferred cheese)
Salt and pepper (as needed)
Optional: 1 chicken stock cube (if using water)

PROCESS:
Prep:
1. Pound or cut chicken breasts into 1/2 inch thick filets
2. Dry brine with 1/2 tsp salt and pepper for 15-30 minutes
3. Clean and slice the mushrooms into chunky pieces
4. Finely chop onion, garlic and parsley
Cooking:
1. Heat 1 tbsp olive oil and infuse it with 1 crushed garlic clove
2. Increase heat to medium high and sear the chicken breasts for 2 minutes per side
3. Reduce flame to low, cover the pan with a lid and let the chicken cook for 3 minutes per side
4. Take chicken off the pan and let it rest on a plate for at least 5 minutes. The chicken should be cooked through by now. If you need to cut the chicken, you may do so after it has rested
5. In the same pan, increase flame to medium high and add the mushrooms in a single layer. Add more oil if needed
6. Let the mushrooms brown well while stirring occasionally
7. When the mushrooms have browned, reduce flame to low and add 1 tbsp cold butter. This will bring down the temperature of the pan and keep onion and garlic from burning
8. When the butter has melted add the onions. Sauté until translucent
9. Add the garlic and sauté for 30 seconds
10. Add the chicken broth/stock/water and herbs
11. Increase the flame and let it reduce until half
12. Reduce flame to low and pour in the cream, pepper and grated cheese. Mix well and switch off the flame
13. Add the chicken breasts and let it sit in the sauce for about 10 minutes before serving
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See also  Quick & easy Italian-style lemon chicken

SUBSTITUTES:
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavour will be slightly mellowed

• No oregano/parsley?
You can use any herbs of your choice

• No heavy cream?
Substitute with fresh cream/creme fraiche. Evaporated milk or half and half can also be used. The duration of cooking will need to be altered until it reaches a desirable consistency

• No parmesan cheese?
Any cheese that will melt smoothly can be used. Alter the quantity as needed

• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well
• Reduce the liquid before adding cream
• The flame needs to be very gentle when adding the cream and cheese so it doesn’t split and curdle
• It’s okay to wash mushrooms as long as it’s quick. I’ve used washed mushrooms in the video and they did not turn soggy
• How to get browned/caramelized mushrooms rather than soggy mushrooms?
– The heat must be on medium high/high while cooking the mushrooms
– Do not add salt until the mushrooms have browned and caramelized
– Use a wide pan so the moisture escapes quickly
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
#chickenbreast #chicken #dinner

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21 Comments

  1. Break the Spice says:

    INGREDIENTS: (2-4 servings)
    2 chicken breasts
    200g/7 ounces mushrooms
    5-6 cloves garlic (minced)
    1 clove garlic (crushed)
    1 medium onion
    1/2 cup chicken stock, broth or water
    1/2 cup heavy cream (sub fresh cream/creme fraiche)
    1-2 tbsp Olive oil
    1 tbsp Butter
    1 tsp dried oregano
    2 tsp fresh parsley (1 tsp dried)
    1/4 cup parmesan cheese (sub with preferred cheese)
    Salt and pepper (as needed)
    Optional: 1 chicken stock cube (if using water)

    PROCESS:
    Prep:
    1. Pound or cut chicken breasts into 1/2 inch thick filets
    2. Dry brine with 1/2 tsp salt and pepper for 15-30 minutes
    3. Clean and slice the mushrooms into chunky pieces
    4. Finely chop onion, garlic and parsley
    Cooking:
    1. Heat 1 tbsp olive oil and infuse it with 1 crushed garlic clove
    2. Increase heat to medium high and sear the chicken breasts for 2 minutes per side
    3. Reduce flame to low, cover the pan with a lid and let the chicken cook for 3 minutes per side
    4. Take chicken off the pan and let it rest on a plate for at least 5 minutes. The chicken should be cooked through by now. If you need to cut the chicken, you may do so after it has rested
    5. In the same pan, increase flame to medium high and add the mushrooms in a single layer. Add more oil if needed
    6. Let the mushrooms brown well while stirring occasionally
    7. When the mushrooms have browned, reduce flame to low and add 1 tbsp cold butter. This will bring down the temperature of the pan and keep onion and garlic from burning
    8. When the butter has melted add the onions. Sauté until translucent
    9. Add the garlic and sauté for 30 seconds
    10. Add the chicken broth/stock/water and herbs
    11. Increase the flame and let it reduce until half
    12. Reduce flame to low and pour in the cream, pepper and grated cheese. Mix well and switch off the flame
    13. Add the chicken breasts and let it sit in the sauce for about 10 minutes before serving
    _____________________________________
    SUBSTITUTES:
    • No stock?
    You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavour will be slightly mellowed

    • No oregano/parsley?
    You can use any herbs of your choice

    • No heavy cream?
    Substitute with fresh cream/creme fraiche. Evaporated milk or half and half can also be used. The duration of cooking will need to be altered until it reaches a desirable consistency

    • No parmesan cheese?
    Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed

    • What to pair with the dish?
    Pasta, steamed veggies, mashed potatoes, rice or crusty bread.
    _____________________________________
    TIPS:
    • Chicken stock can be substituted with white wine as well
    • Reduce the liquid before adding cream
    • The flame needs to be very gentle when adding the cream and cheese so it doesn’t split and curdle
    • It's okay to wash mushrooms as long as it's quick. I've used washed mushrooms in the video and they did not turn soggy

  2. rirhandzu mathebula says:

    Yummy 😋😍

  3. Eva Rivin says:

    I stumbled on this video yesterday night and loved the content. Rushed to the supermarket 1st thing in the morning today and got all the ingredients. It has come out so well, love it! Big shoutout to you, you have made my weekend. Thank you very much.

  4. Pretty Paws says:

    YUMM 😋

  5. Gargi Baruah says:

    This looks delicious and easy. Not always do you need to narrate things if the instructions are this clear.

  6. Faria’s Life With Smile says:

    Amazing style and relaxing background music

  7. Kanwaldeep Kaur says:

    Nyc recipie 👍👍what,s the other option instead of creme..

  8. Pradeep Rao says:

    ❤️❤️❤️

  9. John Cinnamon says:

    Μουρλια για στα χέρια σου!

  10. Saania Zehra Jamal says:

    this was so soothing to watch, can't wait to make it

  11. Ittahad Romel says:

    Like it.
    My favourite food

  12. Rashid Jamal says:

    Great

  13. Kendra G says:

    This whole video is just beautiful and peaceful. The food looks amazing.

  14. eleni gree says:

    Thank you, you make it look so easy and tasty, plus it is so relaxing to watch it

  15. Love your videos. Aesthetically pleasing, good healthy recipes, no annoying chatter, calming music. PERFECT!

  16. seyrasalvador says:

    I’m here to stay. Love ur channel

  17. Smokey Sky says:

    Hi can you please tell me what substitute I can use for cream/heavy cream /half n half? Really like your recipes. 😊

  18. Cooking Whim says:

    Omg I tried this recipe and it was super delicious . Especially the mushroom cooking techniques you shared were very helpful. Thank u for sharing.

  19. Lydia Geno says:

    I tried this and it was so yum!

  20. Oro Blanco says:

    I made this recipe it was great, thank you so much for sharing it!

  21. dylan hill says:

    Delicious! A big hit with my family.

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