BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE — Chicken breasts are lightly breaded, then baked in a creamy sauce with mushrooms, almonds and celery in this easy but elegant dish that perfect for company or a week night meal.
My mom got the recipe for this Baked Chicken Breasts with Mushroom Cream Sauce from a family friend when I was still in high school. I’m still making it over 25 years later.
That let’s you know how amazing simple and delicious it is. There aren’t a lot of recipes in my collection that have been around that long, but this one is definitely worth the honor.
When I say this chicken dish is destined to become a family favorite, I speak from experience. And who isn’t always looking for simple, delicious new ways to prepare chicken breasts?
Best of all, it’s an elegant, company-worthy recipe, without being overly complicated. And it uses basic ingredients that you might even have on hand right now.
I always serve this chicken with wild rice, as I think it’s the perfect accompaniment. But plain white or brown rice work just as well. Egg noodles or your favorite pasta are also great sides to accompany the creamy sauce that smothers this chicken.
The mushrooms, almonds, onions and celery are sauteed for just a moment before adding them to the sauce for great added flavor. And don’t skip browning your chicken breasts.
It only takes a few minutes, but it’s part of what makes this dish extra special.
This recipe is truly one of my favorite ways to prepare chicken breasts. We almost feel like we’re eating in a restaurant when I serve this chicken, but I don’t have to spend hours in the kitchen. And my whole family loves it!
If you’re looking for an amazing new way to serve chicken, these Baked Chicken Breasts with Mushroom Cream Sauce are must try.
I hope you enjoy this recipe as much as my family has for so many years.
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Tips for Choosing and Storing Mushrooms
Appearance: Choose mushrooms that appear plump, fresh and smooth. The mushrooms should be dry, but not look dried out.
Flavor: A closed veil under the cap indicates the mushroom will have a more delicate flavor, while an open veil with exposed gills suggests a richer flavor.
Cleaning: Mushrooms absorb water like a sponge, so if you’re planning on eating them raw, don’t rinse them. Instead, use a dry paper towel to brush off any dirt. If the mushrooms are really dirty, it’s okay to wipe them off with a dampened paper towel.
If the mushrooms are being cooked, it’s okay to rinse them if they’re really dirty.
Storing: Most mushrooms will keep for about a week in the refrigerator when stored in their original packaging, or a porous paper bag.
Mushrooms tend to absorb odors from other foods, so keep them away from anything strong-smelling in your refrigerator.
Here’s what you’ll need to make Baked Chicken Breasts with Mushroom Cream Sauce
- Salt and pepper
- Produce: mushrooms, celery, onion, garlic
- Sliced almonds
- 4-6 boneless, skinless chicken breasts
- 1/2 cup + 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 8 ounces sliced fresh mushrooms
- 1/3 cup sliced almonds
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 2 cups heavy cream
- Additional salt and pepper, to taste
- Preheat oven to 350 degrees. In a shallow dish, combine 1/2 cup flour, salt and pepper. Heat butter in a large skillet over medium heat.
- Dredge chicken in flour then add to skillet. Cook for 3-5 minutes per side, or until golden brown. Place chicken in a lightly greased, 9x13 inch baking dish.
- Saute mushrooms, almonds, onions, garlic and celery in same skillet. Pour over chicken. In a medium bowl, whisk together cream, 1 tablespoon flour, and salt and pepper, to taste. Pour over chicken and vegetables in pan.
- Bake, uncovered, for 30-40 minutes, or until chicken is cooked through.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 533 Total Fat: 42g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 178mg Sodium: 562mg Carbohydrates: 10g Fiber: 2g Sugar: 5g Protein: 30g
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Who Dished It Up First: My mom’s good friend Kathy!