Chicken with Mushroom Sauce without Cream (Easy Recipe)

When you’re craving a creamy, flavorful chicken dish but want to skip the heavy cream, this Chicken with Mushroom Sauce without Cream recipe is the perfect solution.

The combination of tender chicken breasts and rich mushroom sauce is absolutely delicious, and you won’t even miss the cream!

Chicken with Mushroom Sauce without Cream

This recipe features juicy, boneless, skinless chicken breasts cooked to perfection and topped with a savory mushroom sauce.

It’s a light and healthier alternative to traditional creamy sauces, but it still delivers on flavor and satisfaction.

The best part is that it’s incredibly easy to make.

With just a handful of ingredients and a few simple steps, you can have a restaurant-quality meal on your table in no time.

Ingredients

For this recipe, you will need:

• 600 g / 1.2 lb chicken breasts, boneless, skinless (4 small ones)
• Salt and pepper
• 2 tsp olive oil
• 1 tbsp / 15g butter

For the Mushroom Sauce:

• 2 tbsp / 30 g butter, separated
• 120 g / 4 oz mushrooms, sliced
• 1 garlic clove, finely chopped (or minced)
• 1/4 cup / 35g flour (3 tbsp)
• 2 cups / 500 ml beef broth (or chicken broth for a lighter flavor)

For Garnish (Optional):

• Thyme or parsley

How To Make Chicken with Mushroom Sauce without Cream

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
3. Place the seasoned chicken breasts in the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt 1 tablespoon of butter and add the sliced mushrooms. Cook for about 4-5 minutes until the mushrooms are tender and golden.
5. Add the finely chopped garlic to the skillet and cook for an additional minute.
6. Sprinkle flour over the mushrooms and garlic, stirring well to coat everything evenly.
7. Slowly pour in the beef broth (or chicken broth), stirring constantly until the sauce thickens.
8. Reduce the heat to low and let the mushroom sauce simmer for a few minutes to allow the flavors to meld together.
9. Return the cooked chicken breasts to the skillet, coating them with the mushroom sauce.
10. Allow everything to heat through for a few minutes.
11. Garnish with thyme or parsley, if desired.
12. Serve the Chicken with Mushroom Sauce without Cream hot and enjoy!

For a complete list of ingredients and detailed instructions, please see the recipe card below.

Tips for the Best Chicken with Mushroom Sauce

1. Properly season the chicken breasts with salt and pepper before cooking. This will enhance the flavor of the chicken.
2. Make sure to use a combination of olive oil and butter when cooking the chicken. The olive oil adds a subtle richness, while the butter provides a delicious flavor.
3. When cooking the chicken, be mindful not to overcrowd the skillet. This will ensure that the chicken cooks evenly and develops a nice golden crust.
4. Use fresh mushrooms for the best flavor. Cremini or white button mushrooms work well in this recipe, but feel free to use your favorite variety.
5. Let the mushrooms cook until they release their moisture and turn golden brown. This will enhance their natural sweetness and add depth to the mushroom sauce.
6. Slowly sprinkle the flour over the mushrooms and garlic, stirring constantly to prevent lumps. This will help thicken the sauce and create a smooth consistency.
7. Gradually pour in the beef broth (or chicken broth) while stirring continuously. This will prevent the sauce from becoming lumpy and ensure a smooth, velvety texture.
8. Allow the mushroom sauce to simmer for a few minutes after thickening. This helps mellow the flavors and allows the sauce to develop a delicious depth of taste.

Recipe Variations

• Add onions or shallots to the mushroom sauce for extra flavor. Sauté them with the mushrooms until they become translucent before adding garlic and proceeding with the recipe.
• For a tangy twist, you can stir in a splash of white wine or lemon juice into the sauce just before adding the chicken back to the skillet.
• If you prefer a creamier texture, you can substitute part of the beef broth with a little bit of milk or cream. However, keep in mind that this will add more richness and calories to the dish.
• Experiment with different types of mushrooms. Portobello, shiitake, or wild mushrooms can add unique flavors and textures to the sauce.
• Add fresh herbs such as thyme or rosemary to the sauce for an aromatic touch.

What to Serve With Chicken with Mushroom Sauce

• Serve the chicken with mushroom sauce over a bed of cooked rice or pasta for a satisfying and filling meal.
• Pair it with steamed vegetables like broccoli, asparagus, or green beans on the side for a well-balanced plate.
• A crisp green salad with a light vinaigrette can complement the flavors of the chicken and mushroom sauce.
• For a heartier option, serve the chicken and sauce with mashed potatoes or roasted potatoes.
• A crusty baguette or dinner rolls make great accompaniments to sop up the delicious mushroom sauce.

Storage Tips

• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, gently warm the chicken and mushroom sauce in a skillet over low heat, stirring occasionally until heated through. You can also reheat individual servings in the microwave.

Note: The texture of the sauce may thicken in the refrigerator. To thin it out, add a splash of broth or milk while reheating and stir until desired consistency is reached.

• Reheated chicken with mushroom sauce can also be frozen for up to 2-3 months. Place the cooled leftovers in a freezer-safe container or bag, making sure to remove as much air as possible. Thaw in the refrigerator overnight before reheating.

Following these storage guidelines will help maintain the quality and taste of the dish when enjoying it at a later date.