Description
This comforting chicken dish combines tender, golden-seared chicken with a rich, creamy mushroom sauce infused with the earthy aroma of fresh sage. It’s the perfect meal for cozy evenings or when you want to serve something elegant yet simple. Each bite is packed with warmth and savory flavor, making it a family favorite that’s as easy to prepare as it is satisfying to eat.
Ingredients
For the Chicken
-
4 boneless, skinless chicken breasts (or thighs)
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
Salt and black pepper, to taste
-
2 tablespoons olive oil
For the Creamy Sage Mushroom Sauce
-
2 tablespoons butter
-
1 tablespoon olive oil
-
10 ounces cremini or button mushrooms, sliced
-
2 cloves garlic, minced
-
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
-
1 cup chicken broth (low sodium)
-
1 cup heavy cream or half-and-half
-
1 teaspoon Dijon mustard (optional)
-
Salt and pepper, to taste
-
Fresh parsley, chopped, for garnish
Instructions
-
Pat chicken dry and season both sides with garlic powder, onion powder, salt, and pepper.
-
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden and cooked through. Remove from skillet and set aside.
-
In the same skillet, melt the butter and add 1 tablespoon of olive oil. Add sliced mushrooms and cook for 5–6 minutes until golden brown and softened.
-
Add the minced garlic and chopped sage, stirring for about 1 minute until fragrant.
-
Pour in chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to slightly reduce.
-
Stir in heavy cream and Dijon mustard (if using). Simmer gently for 4–5 minutes, stirring often, until the sauce thickens.
-
Season with salt and pepper to taste.
-
Return the chicken to the skillet, spoon the sauce over the top, and let it simmer together for 2–3 minutes to absorb the flavors.
-
Garnish with fresh parsley and serve warm with mashed potatoes, rice, or pasta.
Notes
-
For juicier results, use chicken thighs instead of breasts.
-
If the sauce is too thin, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
-
Fresh sage provides the best flavor, but dried works well in a pinch.
-
This dish pairs wonderfully with mashed potatoes, pasta, or roasted vegetables.
-
Store leftovers in an airtight container for up to 3 days and reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes