Creamy Italian Mushroom Chicken Recipes

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
• To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
• With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

CREAMY ITALIAN MUSHROOM CHICKEN

Steps:

• 1. Wash and trim chicken. Wash and slice mushrooms. Place in crock-pot.
• 2. Cut cream cheese and butter into smaller chunks and place on top of chicken and mushrooms then sprinkle garlic on top.
• 3. In mixing bowl, combine soup, dressing and wine. Mix until smooth. Pour over chicken/mushroom mixture in crock-pot.
• 4. Cook on high 4 to 5 hours. Serve over your favorite pasta.

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

EASY MUSHROOM SAUCE FOR CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees.
• Season chicken generously with salt and pepper. Sprinkle all over with Herbs de Provence (or Italian seasoning).
• In a large cast iron skillet (or other oven-safe skillet - see note), combine oil and butter over medium-high heat.
• Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
• In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
• Stir in chicken broth, heavy cream, dijon mustard, salt, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
• Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
• Spoon the mushroom sauce over the chicken and serve.

BAKED CREAM OF MUSHROOM CHICKEN

Steps:

• Preheat the oven to 400˚F.
• In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth.
• Season chicken breast with salt and pepper, then lay them in a large casserole dish. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
• Bake uncovered 30-40 minutes or until the edges are bubbly and the chicken is cooked through (165˚F internal temp.)Optional: Carefully, broil the last 2-4 minutes to create a golden crust on top.
• Garnish with freshly chopped parsley and serve over egg noodles or mashed potatoes. Enjoy!

SLOW COOKER CREAMY ITALIAN CHICKEN

Steps:

• Gather the ingredients.
• Place the chicken breast halves in the crockery insert of a slow cooker.
• Combine salad dressing mix and water in a cup and pour it over chicken. Cover and cook on LOW for 3 hours.
• In a small mixing bowl, whisk together the cream cheese and soup until well blended. Stir in mushrooms. Pour the cream cheese mixture over the chicken.
• Cook for 1 to 3 hours longer or until chicken is cooked through. Take care not to overcook or the chicken breasts will be dry.
• Serve this creamy Italian chicken with rice or hot cooked noodles .
• Enjoy! Quick Homemade Italian Dressing Mix 1 1/2 teaspoons each garlic powder, onion powder, salt, and granulated sugar 1/2 teaspoon each ground black pepper, dried leaf thyme, dried leaf basil, and dried parsley flakes. 1/4 teaspoon celery salt Combine the herbs and spices and then combine with the water and pour over the chicken. From Marka " I served this over Uncles Ben's Wild Rice & Chicken, the sauce was just the right consistency, the chicken absolutely yummy and with the rice, it really was an elegant presentation! Heartily recommended!!!!!"

CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.