I know how much you guys love one-pot recipes so here I am popping up with another divine chicken recipe that comes together effortlessly in a single pan or skillet. This creamy butter garlic chicken with mushroom is one killer recipe that you MUST TRY ASAP!
Every bite of this luxurious sauce has such a rich and delicious feel. The amount of ingredients is quite minimal, and there is no addition of cheese. You can always add the cheese but this version is already a tad heavy because of the cream.
I like to eat this with some salad. Maybe on a bed of some crunchy lettuce or baby arugula. This is an entire meal in itself, and you can also serve this creamy butter garlic chicken with rice or bread. Totally up to you! There are no major technicalities involved in getting this recipe right. It is one of those recipes that can be created by anyone – be it an amateur cook or a master chef. That is the beauty of recipes like these.
Cooking the perfect chicken breast
This creamy butter garlic chicken with mushroom uses chicken breast. Do not worry about the breast getting dry as it will be as moist and juicy as you can imagine. I have found out that when you fry chicken breast in advance and then let it slow cook in gravy, it retains its moisture and tastes almost magical. I have a similar juicy chicken breast recipe with cheese and tomato sauce which is also beautifully soft and moist.
To make this recipe absolutely perfect, you will have to prep the chicken in advance. Forst things fist, wash your chicken breast pieces thoroughly and ensure you pat dry it with a kitchen towel. The chicken pieces have to be at room temperature when you fry them in the pan. A cold piece of chicken breast will make the cooking uneven and might turn it dry and rubbery, and you definitely do not want that.
Before making the mushroom sauce, I first pat dry the chicken pieces with a good quality kitchen paper towel. Once it’s dry enough, I place it over some baking paper, and then generously rub salt and black pepper powder on both sides. This step is important because you do not want the sauce to have flavor and the chicken pieces to be bland. So salt and pepper the chicken breast pieces generously.
The secret to a creamy mushroom sauce
Mushroom plays a big role in making the sauce of this recipe so delicious! And when you bite into this recipe with some mushroom inside your fork along with the chicken, oh it is unbelievable!
To make this sauce, the mushroom is first sauteed in butter and oil. No salt is added in the beginning as the addition of salt makes mushrooms very soggy. So it is important to fry the mushrooms till they brown and get crunchy, and absorb the flavors of the butter and oil. The rest of the ingredients include the basic onions, garlic, and heavy cream. You can use any mushroom of your choice. I always go with button mushrooms because they are very easily available in New Delhi and are also abundant and cost-effective.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 500 grams boneless chicken breast
- 4 tbsp extra virgin olive oil or any vegetable oil
- 200 grams button mushrooms
- 15 grams garlic finely chopped
- 120 grams onions finely chopped
- salt to taste
- 1/2 tsp black pepper powder
- 1/2 tsp black pepper powder to marinate the chicken pieces
- 5-6 fresh Italian basil leaves
- 4 tbsp fresh cream
- 500 ml hot water or chicken/vegetable stock
Ingredients
|
|
- Wash and pat dry the chicken breast pieces with a kitchen towel. Place it on a plate or chopping board on top of baking paper.
- Rub salt and pepper on both sides of the chicken breast and spread it evenly with your fingers.
- Rub salt and pepper on each side of the chicken breast and spread it evenly with your fingers.
- Heat 2 tbsp extra virgin olive oil or any vegetable oil in a pan. Gently place the chicken breast pieces once the oil is hot and fry each side for three minutes till they change to a brown colour on the sides. Set aside.
- Heat 2 tbsp more olive oil and 2 tbsp butter in the same pan. Do not let the butter burn so keep the flame at medium.
- Add the sliced button mushrooms to the oil and saute for three to four minutes. Wait for the mushrooms to brown. Do not burn.
- Once the mushrooms have browned and released their aroma, add the finely chopped onions and finely chopped garlic. Mix everything really well. The aim is to let the onions brown and the garlic to release its raw taste and cook completely. This should take about four minutes.
- Once the onions and garlic cook and assimilate well with the mushrooms, season with salt and 1/2 tsp black pepper powder. Mix well.
- Add the heavy cream and give it a light stir. Now add 500 ml of hot water or stock and mix.
- The sauce will be very light at this point but do not worry, it will thicken up as you cook it. Let the sauce come to an aggressive boil.
- Once the sauce comes to a boil, gently place the fried chicken pieces into the pan. Now cover and cook this for fifteen to twenty minutes in medium flame (or till the chicken cooks completely).
- Take the lid off after around fifteen minutes and check the thickness of the sauce. Add some fresh basil leaves at this point. Now let it boil till you get a thick consistency. We are not adding any cheese or thickening agent, so wait for the heat to thicken the sauce naturally.
- Once you get your desired consistency, turn off the gas and serve hot with rice or some salad.
