Creamy Sauteed Chicken and Mushrooms
Sauteed Chicken and mushrooms just got an upgrade! This easy recipe for two pairs of tender chicken, earthy mushrooms, and tangy goat cheese in a rich creamy sauce that you can whip up with a few ingredients. It’s perfect for a simple weeknight meal.
If you ever needed a reason to break out the skillet, this chicken recipe is it. It is so quick and simple to whip up! The goat cheese blends into the wine, creating a creamy and flavorful sauce. Even though this feels like a fancy, time-consuming dish, it only uses 5 basic ingredients and is ready in under an hour!
Ingredients List
- Boneless, skinless chicken breast or chicken thighs
- Mushrooms, any variety will work – I like cremini or white mushrooms
- Goat cheese – Greek yogurt or cream cheese will work too
- White wine or chicken broth
How to make creamy chicken and mushrooms
Prepare: Wipe the mushrooms clean with a damp towel and slice them into uniformly sized slices. Chop the garlic and measure the cheese, oil, and wine. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Use a paper towel to pat the chicken pieces dry.
STEP 1: Pat the chicken dry. Once the oil in the pan is hot, add the chicken pieces and cook for about 3 to 4 minutes before flipping it over. You can take a peek after 3 minutes by using a fork to lift the edge. If it’s golden, flip it over and cook the other side.
STEP 2: Remove the chicken from the pan and add the remaining oil. Once the pan is hot add the mushrooms; cook for a few minutes undisturbed; then toss them in the skillet. Add the garlic and cook until the mushrooms and garlic are soft.
STEP 3: Add the chicken back to the skillet with the mushrooms.
STEP 4: Reduce the heat to low heat; add the wine – simmer for a few minutes.
STEP 5: Add goat cheese crumbles and gently stir into the wine.
STEP 6: Simmer while occasionally stirring until the cheese melts into the sauce.
Cooking Tips
- Pat the chicken dry before adding it to the hot skillet this will help to creat that golden crispy exterior.
- Be sure the mushrooms are sliced similarly in size for uniform cooking.
- If the sauce is too thick, thin it out with a splash of wine or broth. If it’s too thin, thicken it with a little more goat cheese.
- If you like your mushrooms with a golden, caramelized exterior, don’t overcrowd the pan which will prevent them from steaming.
What to serve it with
This simple dish tastes great on top of rice or quinoa with steamed or roasted vegetables along with a nice side salad.
Storage instructions
Make the most of your leftovers! Before storing them, let them cool down to room temperature for best results.
🌡️Refrigerate in an airtight container and store for up to 4 days.
❄️Freeze in a freezer-safe container for up to 3 months; defrost in the fridge.
🥘Reheat on top of the stove over low heat. You may have to adjust the sauce consistency.
Recipe variations
There are plenty of options for swapping ingredients or cooking methods to make this recipe your own, here are some suggestions.
No Mushrooms – Leave the mushrooms out for plain creamy sauteed chicken.
Meat – Substitute chicken breast, with boneless chicken thighs, pork loin, or boneless pork chops.
Cheese – If you prefer a milder flavored cheese, replace the goat cheese with cream cheese, mascarpone, or Greek yogurt.
White Wine – For an alcohol-free version, replace the white wine with chicken broth or vegetable broth.
Herbs – Add extra flavor with the addition of fresh or dried herbs such as rosemary, oregano, basil, dill, or thyme. I like to add a few sprigs of thyme when the chicken is simmering.
Vegetables – Add some vegetables – saute bell peppers with the mushrooms or just before serving add a few handfuls of fresh baby spinach to the skillet and let it wilt.
Other add-ins – Add up to a quarter cup of sliced olives, sun-dried tomatoes or artichokes for a extra flavor.
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Cooking for Two Tips
Make cooking for two easy with these tips and tricks.
Recipe FAQs
Yes, you can freeze this dish once it reaches room temperature. Place it in an airtight container and it should last up to three months. Defrost in the refrigerator overnight. Reheat it on top of the stove over low heat. Please note that the texture of the sauce might change after it thaws out.
Yes, you can, but you will have to cover the chicken while simmering and adjust the simmer time by about 10 to 15 minutes until the internal temperature reaches 165 degrees f.
The key for a golden exterior on seared meat (Maillard reaction) is to make sure the meat is dry, the pan is hot and then allow the meat to cook undisturbed for a short time before flipping it over.
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Sauteed Chicken and Mushrooms
Equipment
Ingredients
- 1 Pound Boneless, Skinless Chicken Breasts
- 6 Ounces Cremini Mushrooms
- 2 Tablespoons Goat Cheese
- 1/2 Cup White Wine
- 1 Clove Garlic
- 2 Tablespoon s Olive oil
Instructions
- Prepare: Wipe the mushrooms clean with a damp towel and slice them. Chop the garlic and measure the cheese, oil and wine. heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Use a paper towel to pat the chicken pieces dry.
- Once the oil in the skillet is hot, add the chicken pieces and cook for 3 to 4 minutes before flipping it over. You can take a peek after 3 minutes by using a fork to lift up an edge. If it's golden, flip it over and cook the other side.
- Remove the chicken from the pan and add the remaining oil to the skillet, let it heat up, and add the mushrooms. Cook them for a few minutes undisturbed; then give them a toss. Add the garlic and cook until both the garlic and mushrooms are soft.
- Add the chicken pieces back to the skillet with the mushrooms. Reduce the heat to low heat; add the wine — simmer for a few minutes.
- Crumble the goat cheese crumbles and gently stir into the wine until the cheese melts. Simmer for a few minutes and serve.
Notes
Any variety of mushrooms can be used and they can be left out
Instead of goat cheese, try Greek yogurt or cream cheese
Swap out the wine for chicken or vegetable broth This simple dish tastes great on top of rice or quinoa with steamed or roasted vegetables along with a nice side salad. In the event you have leftovers, cool them down to room temperature and store them in an airtight container in the refrigerator for 3-4 days. Reheat leftovers over low heat on top of the stove over low heat. If the sauce is thick add some liquid such as broth, wine or water to thin it out.
