Chicken Breast in Creamy Mushroom Sauce
This Chicken Breast in Creamy Mushroom Sauce is a comforting, restaurant-style dish made easy at home. Tender chicken fillets are seasoned with Spanglish Asadero Pollo Asado Seasoning and paprika, seared until golden, then simmered in a rich, velvety sauce made from heavy cream, sour cream, and sautéed mushrooms. Every bite is warm, savory, and packed with flavor.
Finished with fresh cilantro, this creamy chicken dish is perfect for a cozy weeknight dinner and pairs beautifully with rice, mashed potatoes, or warm tortillas.
This Chicken Breast in Creamy Mushroom Sauce is a comforting, restaurant-style dish made easy at home. Tender chicken fillets are seasoned with Spanglish Asadero Pollo Asado Seasoning and paprika, seared until golden, then simmered in a rich, velvety sauce made from heavy cream, sour cream, and sautéed mushrooms. Every bite is warm, savory, and packed with flavor.
Finished with fresh cilantro, this creamy chicken dish is perfect for a cozy weeknight dinner and pairs beautifully with rice, mashed potatoes, or warm tortillas.
Ingredients
2 chicken breasts, sliced into fillets (about 5 pieces)
3 Tbsp paprika
Salt and black pepper, to taste
Olive oil
2 garlic cloves, finely chopped
8–10 mushrooms, sliced
1½ Cups heavy whipping cream
4 Tbsp sour cream
Chicken bouillon, to taste
Fresh cilantro, chopped
Instructions
Slice the chicken breasts into fillets. Place them in a bowl and season with Spanglish Asadero Pollo Asado seasoning, paprika, salt, and black pepper. Mix well until all the chicken pieces are evenly coated. Set aside.
Heat a skillet over medium-low heat and add a drizzle of olive oil. Cook the chicken fillets for about 10 minutes per side, or until fully cooked. Remove from the skillet and set aside.
In the same skillet, add a little more olive oil. Add the chopped garlic and cook for a few seconds until fragrant.
Add the sliced mushrooms and cook, stirring constantly, for about 5 minutes, until tender. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the heavy whipping cream, sour cream, chicken bouillon, salt, and black pepper. Stir well and let the sauce simmer until it starts to thicken.
Add the cooked chicken and mushrooms back into the skillet. Simmer for a few minutes until everything is well combined and heated through.
Garnish with chopped cilantro and serve.
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